Dutch Chocolate Minicakes

Dutch Chocolate Minicakes

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


  • 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


  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 photo credit (used with permission): C&H Sugar Company, Inc.