Ingredients for Chocolate Deadly Delights
- Unsweetened Chocolate Squares
- 1/2 cup (1 stick) unsalted butter + 4 tablespoons unsalted butter
- White Sugar
- 1 cup all-purpose flour
- Vanilla Extract
- 2 large eggs
- Pecans
- Unsalted Butter
- 2 cups powdered sugar
- 1/2 cup strong brewed coffee (or 1/2 cup hot water mixed with 1 teaspoon instant espresso powder)
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How to Make Chocolate Deadly Delights
- Preheat oven to 350°F (175°C).
- Melt 6 ounces of semi-sweet chocolate and 1/2 cup (1 stick) unsalted butter in a double boiler or microwave until smooth. Stir in 2 teaspoons instant espresso powder.
- In a separate bowl, whisk together 1 cup granulated sugar, 1 cup all-purpose flour, 1 teaspoon vanilla extract, and 2 large eggs until well combined.
- Gently fold the wet ingredients (melted chocolate mixture) into the dry ingredients until just combined. Stir in 1/2 cup chopped pecans (optional).
- Fill mini muffin tins about halfway full. Bake for 14-15 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- While the cakes are baking, prepare the frosting:
- Melt 4 tablespoons unsalted butter and 2 ounces semi-sweet chocolate in a double boiler or microwave until smooth.
- Stir in 2 cups powdered sugar until combined.
- Gradually add 1/2 cup strong brewed coffee (or 1/2 cup hot water mixed with 1 teaspoon instant espresso powder) until you reach your desired frosting consistency.
- Once the mini cakes are out of the oven, immediately frost them while they are still warm. The frosting will spread nicely in the mini muffin cups.
- Top each mini cake with a pecan half, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
73g
Fat
22g
Carbs
7g
