Everyone is always searching for that word that stops trains, wars, acne, and certainly time. That word is chocolate. I won't ramble. I will just post photos and recipes. "Finally!" You say? -- I'll let you be smarty about it IF you promise to download the recipe and MAKE IT!
RECIPE: Chocolate Mocha Pecan Mini Cakes
Makes 12 Muffin Sized Cakes - Click Here to Download Printable Version
2 C cake flour
2 t baking powder
1/t baking soda
½ t salt
4 T unsweetened cocoa powder
¼ t ground ginger
1 C pecans chopped
1 large egg
4 T canola oil
¼ C strong brewed coffee, cooled
1 C 2% milk
1 t vanilla
Butter to grease muffin tins
In one bowl add the dry ingredients. Blend well with a fork until everything is incorporated. In another bowl, add all the wet ingredients and whisk until very well blended. Make a well in the middle of the dry ingredients and pour in the wet. Using a spatula, fold and mix all together just until blended. Don’t over-stir.
Butter the insides of a standard, 12 count muffin tin and then drop about 1 T of the chopped pecans into the bottom. (You can also sprinkle the pecans on top of the batter.) Now, divide the batter evenly by pouring into the muffin tins. Place in a preheated 375 degree F oven and bake for maximum of 15-18 minutes.
Remove, let cool for about 5 minutes, take cakes out of tins and serve with your favorite fruit or chocolate sauce and a small sized milkshake.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.