In muffin tins, delicious Italian “cupcakes” were cooked.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 9 |
| Yield: | 1 8-inch pan |
Ingredients
- 2 tablespoons butter
- 1 (1 ounce) square unsweetened chocolate
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, sifted
- ¾ cup white sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup cold, strong, brewed coffee
- ½ cup brown sugar
- ½ cup white sugar
- ¼ cup unsweetened cocoa powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
- Combine butter and unsweetened chocolate in a microwave-safe bowl; heat in the microwave until melted, 20 to 30 seconds. Stir milk and vanilla extract into chocolate mixture.
- Mix flour, 3/4 cup white sugar, baking powder, and salt together in a separate bowl; stir in chocolate mixture until batter is smooth. Pour batter into the prepared pan.
- Stir coffee, brown sugar, 1/2 cup white sugar, and cocoa powder together in a bowl; pour over batter.
- Bake in the preheated oven for 30 minutes. Cool cake in the pan for 10 minutes. Turn cake onto a serving platter.
- Be sure to have a plate or platter that fits tightly over the pan before you flip it. The topping will be runny until it cools more.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 170 mg |
| Sugars | 40 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
A co-worker made this and it was great! The flavor was lovely, and the sauce it created gave it a decadent texture. Definitely serve warm!
This was a good treat with interesting textures. It was very easy to make and was well-received. If I made it again, I would increase the amount of chocolate in the cake before I felt it needed more flavor.