Rich Chocolate-Covered Mini-Cakes With White Chocolate Drizzle

Heat oven to 350 degrees F. Lightly grease small muffin cups (1 3/4-inches in diameter).

For Mini Cakes: In a large bowl, stir together flour, sugar, cocoa, baking powder, baking soda and salt. Add water, oil and vanilla; stir or whisk until batter is smooth and well blended.

Spoon batter into prepared muffin cups, filling each 2/3 full. Bake 12 to 14 minutes or until top springs back when touched lightly in center.

Cool in pan on wire rack for 3 minutes. Remove from pan to wire rack. Cool completely.

For Chocolate Glaze: In a small saucepan, melt butter over low heat; add cocoa and water and cook, stirring constantly, until smooth and slightly thickened; do not boil.

Remove from heat; cool slightly. Whisk in powdered sugar and vanilla until smooth and slightly thickened.

Spread tops of cakes with glaze. Place on wax paper-covered tray or baking sheet; refrigerate 10 minutes to set glaze.

For White Chocolate Drizzle: Microwave white chocolate chips and shortening on HIGH (100%) for 30 seconds; stir until smooth. If necessary, microwave an additional 15 seconds or just until chips are melted and smooth when stirred. Drizzle onto glazed mini-cakes.