Lucy’s Chocolate Minis Recipe

Lucy’s Chocolate Minis Recipe
Staff Writer
Lucy's Chocolate Minis
Deborah Jones

Lucy's Chocolate Minis

Richer than a cupcake but lighter than a brownie, these two-bite chocolate cakes are perfect just as they are, but you can also doll them up with frosting. Don’t substitute standard-size muffin pans, because they don’t bake properly as full-size cupcakes.

Adapted from “Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies” by Alice Medrich.

Ingredients

  • ¾ cup plus 2 tablespoons (4 ounces) unbleached all-purpose flour
  • 2 tablespoons natural (non-alkalized) cocoa powder
  • ¼ teaspoon salt
  • 14 tablespoons (1 ¾ sticks) unsalted butter, cut into chunks
  • 4 ounces bittersweet chocolate (70% cacao), coarsely chopped
  • 1 1/3 cups (9.33 ounces) sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • Minty White Chocolate Ganache Filling or Frosting, to finish

Directions

Preheat the oven to 350 degrees. Position a rack in the lower third of the oven.

Combine the flour, cocoa, and salt in a small bowl and mix thoroughly with a whisk or fork.

Place the butter and chocolate in a medium to large heatproof bowl set directly in a wide skillet of barely simmering water. Stir frequently until the chocolate and butter are melted and quite warm to the touch. Remove the bowl from the water bath. Whisk in the sugar and vanilla. Add the eggs one at a time, whisking well to blend each before adding the next. Add the flour mixture and whisk just until smooth and blended, not longer.

Spoon about 1 ½ tablespoons of the batter into each muffin cup — the batter will come almost to the top of each liner. Bake for 14-18 minutes, until a toothpick inserted into the center of the cakes comes out with just a few moist crumbs clinging to it. Rotate the pans from front to back halfway through the baking time to ensure even baking. Cool the cakes on a rack. 

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.