Chocolate-Pecan Mini Cakes
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- ¼ cup unsweetened baking cocoa
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup butter
- 1 cup strong brewed coffee
- ½ cup milk
- 2 large eggs
- 1 tsp vanilla extract
- Cocoa-Pecan Frosting (recipe follows)
Instructions
- Preheat oven to 350°F.
- Stir together flour, sugar, cocoa, baking soda and salt in a large bowl.
- Melt butter in a small saucepan over medium heat; add coffee and milk. Bring to a boil; remove from heat.
- Add butter mixture to flour mixture, stirring to combine. Add eggs and vanilla; stir until smooth.
- Line 3 (24-cup) miniature muffin pans with paper or foil liners.
- Spoon about 1 Tbsp batter into each cup.
- Bake 10 to 12 minutes or until centers are set.
- Let cool 10 minutes. Remove from pans, and place on wire racks. Spoon Cocoa-Pecan Frosting over cakes.
- Let stand until frosting is set.
- Store cakes in airtight containers up to 1 week.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
