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!