Kahlua Fudge Cakes
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
Yield: 48 mini cakes
Prep Time:20 minutes
Cook Time:16 minutes
These Kahlua Fudge Cakes pack a big chocolate punch in bite-size form. Perfect for entertaining, gifting, or just snacking!
- 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
- 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.
Recipe slightly adapted from MyRecipes.
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