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2 votes | 8699 views

Wow, this is rich! The perfect chocolate bite! Yum!

Prep time:
Cook time:
Servings: 42


Cost per serving $0.16 view details
  • Batter:
  • 1/4 pound unsalted butter, at room temperature
  • 1 cup sugar
  • 4 extra-large eggs, at room temperature
  • 1-11.5 ounce bag of Bittersweet or Semisweet Chocolate Chips
  • 5-1 ounce squares of Unsweetened Chocolate
  • 1 tablespoon pure vanilla extra
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • For the ganache:
  • 3/4 cup heavy cream
  • 1-11.5 ounce bag of Semisweet Chocolate Chips
  • 1 teaspoon instant coffee granules, optional


  1. Line mini muffin pans with paper liners.
  2. Preheat oven to 325 degrees F.
  3. Batter:
  4. Melt all the chocolate together either over a double boiler or in the microwave, stopping every 30 seconds to stir. Do not let chocolate burn. After melted, set aside.
  5. Cream the butter and sugar in the bowl of an electric mixer fitter with a paddle attachment until fluffy, about 3 minutes.
  6. Add the eggs, 1 at a time.
  7. Mix in the melted chocolate and vanilla.
  8. Add the flour and salt until just combined.
  9. Don't overbeat as this could create a tough cake.
  10. Fill the mini cupcake pans to almost the top because this batter does not rise very much.
  11. Ganache:
  12. Cook the heavy cream, chocolate, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  13. Dip the top of the cupcakes in the ganache while still a lttlie warm.
  14. Do not refrigerate.
  15. This recipe makes approx. 3 1/2 dozen mini cupcakes. And a dozen regular size cupckes. To bake regular size, bake for 30 minute. Rotating the pan after 15 minutes.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 23g
Recipe makes 42 servings
Calories 112  
Calories from Fat 58 52%
Total Fat 6.57g 8%
Saturated Fat 4.1g 16%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 15mg 1%
Potassium 54mg 2%
Total Carbs 12.75g 3%
Dietary Fiber 0.7g 2%
Sugars 9.17g 6%
Protein 1.28g 2%



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