I just adore mini desserts. Somehow tiny versions of sweet treats are even better than the original. Perhaps it’s that they’re just one or two bites so I can at least pretend I’m showing some restraint when I only eat one or two. Or maybe it’s just that tiny things are adorable. I’m sure that’s a big part of it, right?
These Kahlua Fudge Cakes are a perfect example of an amazing mini dessert. They’re little bites of big chocolate flavor. They’re soft and fudgy and really quite delicious. And the Kahlua is there to make the chocolate even better. These little guys are a win-win-win-infinity.
Not only are these little cakes wonderfully delicious, but they are also really simple to make. You’ll only need one heavy saucepan and a spoon for melting the chocolate and mixing the batter. Then just scoop the batter into mini muffin pans and bake.
The sprinkling of confectioners’ sugar on top is all you’ll need to finish these cakes. They’ll look absolutely beautiful and enticing on a pretty tray or all wrapped up for a gift.
Kahlua Fudge Cakes
These Kahlua Fudge Cakes pack a big chocolate punch in bite-size form. Perfect for entertaining, gifting, or just snacking!
Ingredients
- 1 cup unsalted butter
- 4 ounces unsweetened chocolate
- 4 ounces semisweet chocolate
- 1 & 1/3 cups granulated sugar
- 1/3 cup heavy cream
- 1 tablespoon Kahlua or other coffee-flavored liqueur
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup mini semisweet chocolate chips
- confectioners' sugar, for garnish
Instructions
- Place the butter and both chocolates in a heavy saucepan. Cook over medium-low heat, stirring often, until melted and smooth. Remove the pan from the heat and cool completely.
- Preheat oven to 375°F. Grease 48 mini muffin cups.
- Add the sugar, cream, and Kahlua to the cooled chocolate mixture. Stir until combined. Add the eggs, one at a time, mixing well after each addition. Fold in the flour and salt. Stir in the chocolate chips.
- Divide the batter among the prepared muffin cups, filling each cup almost full. Bake 14 to 16 minutes, or until a pick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 to 15 minutes. Then transfer the cakes to a wire rack to continue cooling.
- Sprinkle the tops of the cakes with confectioners' sugar before serving.
Notes
Recipe slightly adapted from MyRecipes.
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12 Comments on “Kahlua Fudge Cakes”
These look like the perfect 2-bite treat! Anything miniature is better than it’s larger counterpart in my books!
You had me with Kahlua, and then I saw the fudge cake. Great paring.
I think I found my New Years dessert.
Like the switch from rum to kahlua!
I made these yesterday and I’ve been snacking on them practically since then! Â Wow, they are super chocolatey. Â I had enough batter to make 49 cakes. Â I’ll have to share them if I don’t want to end up in a chocolate coma!
Yes, one of these little guys goes a long way! Enjoy!
My fathers’s birthday is coming up soon
 We’re going out to a restaurant for dinnerÂ
I love this recipe especially since it will b e used w my brother’s homemade kaluha
Could i make this in a pan which would allow me to write ‘happy birthday ‘?
Thank youÂ
Hi, Meg. I’ve not tried that, so I can’t say with any certainty how well it will work. My initial thoughts are that you’d need to scale the recipe to have enough batter to make a standard-sized cake. I have recipes for several chocolate cakes, if you want to try a different recipe. Maybe one of these would work: chocolate cake recipes.
How much longer do you think I would need to bake these if I do 24 instead of 48, of course a bit larger pan.
Hi, Anna. I’ve not made them larger, so I can’t say for sure. I’d likely add about 5 minutes and then assess from there.
Can these be frozen?
Sure! I’d wrap them well in plastic wrap and again in foil or place them inside a freezer-safe bag or container. They should keep about 2 months.