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Dutch Chocolate Minicakes

Dutch Chocolate Minicakes recipe

Rich and sinfully chcolately - we guarantee that you will not be able to stop at just one!

Recipe Ingredients

Method

  1. Adjust rack to lower third of oven and preheat oven to 350 degrees F. Line 2 1/2 dozen miniature muffin cups that measure 1 7/8 x 3/4-inches with miniature cupcake liners.
  2. Sift flour, cocoa powder, and baking powder on sheet of wax paper; set aside.
  3. 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.
  4. Add eggs and vanilla extract, stirring just until blended.
  5. Stir in flour mixture, then nuts. Fill paper-lined muffin cups three-quarters full.
  6. Bake for 10 minutes only. Don’t over-bake.
  7. Remove pans to wire racks to cool for 5 minutes to allow cakes to firm a bit.
  8. Carefully remove cakes to other racks to cool.
  9. Sprinkle with powdered sugar before serving.

Yield: 2 1/2 dozen 1 1/2 inch mini cakes

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

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

Recipe and photograph used with permission from C&H Sugar Company, Inc.


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