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Rich chocolate cakes oozing with a gooey chocolate center dusted with powdered sugar and served with fresh raspberries.
Preheat oven to 400 F. Grease a standard sized 12-count cupcake pan and set aside.
In a large bowl heat the chocolate chips, butter, and instant coffee granules in the microwave until completely melted (being careful not to scorch). It’s best if you heat it in 30 second increments and stir between each additional 30 second increment. Let the melted mixture cool slightly then stir in the flour and sugar until combined. Stir in the whole eggs and egg yolks until smooth. Stir in the vanilla and milk until combined.
Using a large ice cream scoop, evenly fill the greased cupcake pan with the batter. Just fill the cups almost to the top if you don’t have a large ice cream scoop.
Bake for 9 minutes or until the outside of the cakes are set but the middle still looks runny and underdone. Remove the pan from the oven and run a knife around the edges of each cake to loosen it and carefully invert the cakes onto a plate or cooling rack.
Best served on a dessert plate with a drizzle of chocolate syrup underneath the cake, powdered sugar on top of the cake, and a side of fresh raspberries. Enjoy!
Note: I made these a day beforehand, stored them in an airtight container at room temperature and heated them up in the microwave for 15-20 seconds prior to serving. Good as fresh baked! Refrigerate if you’re not using within the next day.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!