Chocolate Decadence Minis
Chocolate Decadence Minis
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| Yield: | about 32 mini cakes |
Ingredients
- 1/2 cup butter
- 1/4 cup Dutch-process or European-style cocoa powder
- 1/2 teaspoon espresso powder
- 1/2 cup hot water
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup buttermilk, plain yogurt, or sour cream; low-fat is fine
- 1 large egg
- 1 teaspoon vanilla extract
- 1 2/3 cups semisweet or bittersweet chocolate discs; Guittard Onyx bittersweet wafers work well here
Directions
Preheat the oven to 400°F. Grease a 20- or 24-cup mini muffin pan.
1) Melt the butter, and stir in the cocoa, espresso powder, and hot water.
2) In a separate bowl, whisk together the flour, sugar, soda, and salt.
3) Pour the cocoa mixture over the dry ingredients, stirring to blend.
4) Beat in the buttermilk, yogurt, or sour cream; the eggs, and the vanilla.
5) Pour batter into each of the muffin cups, filling them about 3/4 full. You won't use all of the batter; you'll need to bake this first batch, then bake the remainder (unless you have two mini muffin pans).
6) Submerge 3 or 4 discs of your favorite solid chocolate — about enough to equal the size of a Hershey's Kiss — in the center of each. Note: Hershey's Kisses won't melt as these cakes bake, so pick a chocolate that's meltable, like our Onyx wafers.
7) Bake the cakes for 10 minutes.
8) Remove them from the oven, and serve immediately.
9) Repeat with the remaining batter. Cakes freeze beautifully. Reheat briefly in the microwave to melt their centers, just prior to serving.
Yield: about 32 mini cakes.
Reviews
- 03/10/2012
- These were fairly quick and so yummy. I got about 18 and froze the leftover. As stated, they are great right out of the freezer after a quick microwave warm-up. I used broken pieces of a high quality dark chocolate bar. Instead of pushing the chocolate pieces into the batter, how about spooning some batter, dropping in the chocolate, and then spooning more batter on top?
It all depends on the fat content of the pieces/discs. Some will stay put, others may fall. It's going to take a little experimenting. Give it a try. Frank @ KAF.
- 08/27/2011
- I finally got around to making these today. I ordred the ingredients and the mini muffin pan from KA. First let me get my rave for the pan out of the way. This is one of the finest baking pans I have ever used. Love it! Now to the recipe. Oh my goodness. These are delicious! I ate one right out of the oven and put the rest in the freezer. As is described on the blog, you can freeze these then take out as many as you want and pop them in to the microwave for a few seconds and they taste like they just came out of the oven. Make these! You wont regret it! :)
- 06/10/2011
- OMG - little bits of extreme deliciousness! I made these using the chocolate wafers for the centers and had to use buttermilk powder in place of the buttermilk/yogurt/sour cream. They are not too sweet but full of the most incredible chocolate flavor! I have (apparently) very small mini-cupcake tins so I got just over 3 dozen finished cakes. I will definitely make them again, and I will probably make them ahead to freeze them for an upcoming party.
- 02/21/2010
- excellent! I was out of the espresso powder, so I supituted espersso for the hot water.
- 02/18/2010
- This sounds fantastic--perfect for a cold and snowy February! I only have regular-sized muffin tins, though. Do you think the recipe might be adapted? Perhaps cook them for longer?
There are a couple recipes on our website that may be better suited to the pan you have....Homemade Chocolate Lava Cakes and Chocolate Surprise Cakes. Irene @ KAF
- 02/18/2010
- Oh My - it really sounds wonderfully delish. I have some King Arthur Belgian Chocolate drops left from the Chocolate Drop cookies recipe (very,very good) and wonder if this recipe would work with them?
We haven't tested all of the many chocolate we sell in this recipe. Give it a go and let us know how it comes out.
