Best Super Easy Fudgy Mini Chocolate Cakes Recipes

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MINI CHOCOLATE LAVA CAKES



Mini Chocolate Lava Cakes image

Make and share this Mini Chocolate Lava Cakes recipe from Food.com.

Provided by joanna.l.wilson

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup flour
2/3 cup sugar
6 tablespoons cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 cup pecans, chopped
2/3 cup brown sugar, packed
3/4 cup hot water
whipped cream

Steps:

  • Preheat oven to 350.
  • In large bowl, combine the flour, sugar, 3 T. cocoa, baking powder, and salt. In small bowl, combine the milk, butter, and vanilla. Stir mixture into dry ingredients until just combined. Fold in pecans. Spoon mixture into 6 greased custard cups.
  • Combine brown sugar and 3 T. cocoa. Sprinkle over batter. Pour 2 T. hot water over each cup. Place cups on baking sheet.
  • Bake for 30 minute or until toothpick comes out clean. Cool for 15 minute.
  • Remove cakes upside-down onto serving plates. Garnish with whipped cream. Serve warm.

Nutrition Facts : Calories 421.2, Fat 15.7, SaturatedFat 5.9, Cholesterol 23.2, Sodium 303.9, Carbohydrate 67.8, Fiber 2.4, Sugar 46.4, Protein 4.8

MINI FUDGEY CHOCOLATE CAKES



Mini Fudgey Chocolate Cakes image

Provided by Dave Lieberman

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Oscars     Back to School     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 cakes

Number Of Ingredients 6

4 ounces semisweet baking chocolate
4 tablespoons butter
1 large egg
1/3 cup sugar
Pinch of salt
1 tablespoon flour

Steps:

  • Preheat the oven to 350°F.
  • Melt the chocolate and butter together in a small saucepan.
  • Whisk the egg, sugar, and salt together until yellow and light. Fold in the melted chocolate batter. Mix in the flour until fully incorporated.
  • Lightly butter the cupcake tins. Pour the batter into the tins and bake for about about 12 minutes, just until the tops crack.
  • Remove the cakes from the oven. Using oven mitts, place aluminum foil on the top of the cupcake tins and seal on all sides. Turn over onto a flat surface and bang the bottom of the cupcake tins. Remove the cupcake tins to leave the cakes upside down on the aluminum foil. Carefully turn right side up and place on the plate. Serve immediately.

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