Please don't call them cupcakes! Served warm with a slightly soft center, these Petite Mocha Cakes prefer to be known as elegant desserts.
What You Need
Original recipe yields 12 servings
3/4 cup (1-1/2 sticks) butter, cut into pieces
1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), broken into pieces
2 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
4 egg s
2/3 cup powdered sugar
1 tsp. vanilla
1/3 cup flour
1/4 tsp. ground cinnamon
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Let's Make It
Preheat oven to 400°F. Microwave butter, chocolate and coffee in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Freeze 5 min. or until cooled, stirring occasionally.
Beat eggs, powdered sugar and vanilla in large bowl with electric mixer on high speed 2 to 3 min. or until well blended. Add chocolate mixture; mix well. Combine flour and cinnamon. Add to chocolate mixture; beat just until blended. Spoon evenly into 12 paper-lined medium muffin cups.
Bake 8 to 10 min. or until cakes are slightly puffed and feel firm at edges and soft in center when pressed with fingertip. Cool 5 min.; remove paper liners. Serve warm.
With their built-in portion control, these cakes make a great treat.
Garnish with a light sprinkling of additional ground cinnamon and fresh raspberries just before serving.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.