RUM FUDGE CAKES

RUM FUDGE CAKES image

Yield 4 dozen

Number Of Ingredients 10

1 cup butter
4 (1-ounce) unsweetened chocolate squares
4 (1-ounce) semisweet chocolate squares
1 1/3 cups sugar
1/3 cup heavy whipping cream
1 1/2 teaspoons rum extract
3 large eggs
1 cup all-purpose flour
1 cup semisweet mini-morsels
Powdered sugar

Steps:

Melt butter and 8 ounces chocolate in a heavy saucepan over medium-low heat, stirring often. Remove from heat, and cool completely. Stir in sugar, whipping cream, and rum extract until blended. Add eggs, 1 at a time, stirring until blended after each addition. Gradually fold in flour. Stir in mini-morsels. Spoon batter into lightly greased miniature (1 3/4") muffin pans, filling almost full. Bake at 375° for 14 minutes or until a wooden pick inserted in center of cakes comes out clean. Remove to a wire rack to cool. Sprinkle cakes with powdered sugar before serving.