Dutch Chocolate Minicakes

1/3 cup all-purpose flour, unsifted
1 tablespoon cocoa powder, unsifted
1/2 teaspoon baking powder
6 tablespoons butter, unsalted
6 ounces chocolate (6 squares), semisweet, chopped
1/2 cup C&H Pure Cane Granulated Sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pecans, walnuts or hazelnuts, toasted and coarsely chopped
1/4 cup C&H Pure Cane Powdered Sugar

Adjust rack to lower third of oven and preheat oven to 350°F. Line 2-1/2 dozen miniature muffin cups that measure 1 7/8 x 3/4-inches with miniature cupcake liners.

Sift flour, cocoa powder, and baking powder on sheet of wax paper; set aside. In small saucepan, melt the butter and chocolate over very low heat. Remove from heat; stir in granulated sugar. Pour into 3-quart mixing bowl; set aside to cool slightly, about 5 minutes.

Add eggs and vanilla extract, stirring just until blended. Stir in flour mixture, then nuts. Fill paper-lined muffin cups three-quarters full.

Bake for 10 minutes only. Don’t overbake. Remove pans to wire racks to cool for 5 minutes to allow cakes to firm a bit. Carefully remove cakes to other racks to cool. Sprinkle with powdered sugar before serving.

These are best eaten the same day they are baked; or freeze, in airtight sturdy plastic containers, up to 1 month.

Makes 2 1/2 dozen 1 1/2 inch minicakes

Credit: Recipe developed courtesy of Flo Braker for C&H Sugar Co.

Recipe and photograph provided courtesy of C&H Sugar Company, Inc.