Look at that dont you think it looks sweet and tiny.I made these into mini cupcakes. Let me tell you, filling them with the ganache was challenging but oh so worth it! I made them for a niece wedding reception. They were a hit. The frosting was delicious and the cake was very chocolaty. I am going to be keeping this recipe in my favorites for sure.
TRIPLE CHOCOLATE MINI CUPCAKES
3/4 cup butter or margarine
4 oz unsweetened baking chocolate
2 cups sugar
1 1/2 all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips
6 dozen Betty Crocker® Candied Fruit wHershey®’s Kisses® Brand milk chocolates -OPTONAL)
1 Heat oven to 350°F. Place mini paper baking cups in mini muffin pan cups OR use mini foil muffin cups if you don’t have mini muffin pans.
2 In 2-quart saucepan, melt butter and chocolate over low heat 6 to 10 minutes, stirring occasionally, until smooth; cool 20 minutes. In large bowl, beat melted chocolate mixture, sugar, 1 cup of the flour, the cocoa, baking powder, salt and eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until well blended. Stir in remaining 1/2 cup flour and the chocolate chips. Drop dough by rounded teaspoons into mini cups.
3 Bake 15 to 17 minutes or until edges are slightly firm (center will be slightly soft). Immediately top each with cherry, pecan half or chocolate, pressing slightly. Cool completely, about 1 hour.
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