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Wednesday, January 30, 2013

Mini Fudge Cakes

Mini Fudge Cakes
1 cup butter
4 ounces unsweetened chocolate
4 ounces semi sweet chocolate (chips are good)
1 1/3 cups sugar
1/3 cup whipping (heavy) cream
1 1/2 teaspoon vanilla - You can use rum, almond or what ever flavor you would like
3 large eggs
1 cup flour
-- I have added 1 cup of peppermint flavored bittersweet chocolate flakes (the Hot Chocolate mix from Williams-Sonoma) Yummy!

Melt butter, unsweetened chocolate, and semi sweet chocolate in a heavy saucepan over medium low heat. Stirring often.  Once all melted, remove from heat.
Cool completely to room temperature. 
Preheat oven to 375. Put mini cupcake wrappers in a tassie pan.
Stir in sugar, cream, and extract of your choice
Add eggs one at a time, beating well after each one. (your arm gets a mini work out here)
Gently fold in the flour.  Stir in optional chocolate flakes
Fill each lined cavity of the tassie pan till just about full
I put the batter in a pastry bag, it was a much cleaner fill

You can also add sprinkles to the tops. 
Bake for 10 to 14 minutes. Until a toothpick comes out ALMOST clean (my oven took 12 minutes)
Do not overbake
Remove to wire racks to cool. 
Makes about 5 dozen little cakes.  They go fast at our house!

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