Dutch Chocolate Minicakes

These Dutch Chocolate Minicakes are rich and sinfully chcolately - we guarantee that you will not be able to stop at just one!

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

Ingredients

• 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

Instructions

1. Adjust rack to lower third of oven and heat 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.

Notes

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

Attribution

Recipe and photo used with permission from: C&H Sugar, Inc.
Recipe developed by Flo Braker for C&H Sugar Co.