DOUBLE CHOCOLATE MINI BROWNIES - COMPANY'S COMING
A 'Chocolate Lovers' dream. :) Moist, chewy, quick to make. What more could we ask for? Toffee!!! I took the liberty of topping these gems off with a sprinkling of toffee bits. Whichever road you decide to take, the trip is very worthwhile. Another winner from the Company's Coming Cookbooks.
Provided by Diana 2
Categories Dessert
Time 30m
Yield 24 brownie bites
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Greased and flour 24 mini-muffin cups.
- Combine first 3 ingredients in small bowl.
- Whisk next 3 ingredients in medium bowl until combined. Add flour mixture. Stir well. Then add the chocolate chips.
- Fill muffin cups 3/4 full.
- Sprinkle with toffee bits if using.
- Bake for about 15 minutes until wooden pick inserted in centre of brownie comes out moist but not wet with batter. Do not overbake.
MINI DOUBLE-CHOCOLATE CHEESECAKES
Provided by My Food and Family
Categories Dairy
Time 3h41m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Break 6 oz. chocolate into small pieces; place in microwaveable bowl. Microwave on HIGH 2 min. or until almost melted; stir until completely melted.
- Separate cookies, leaving half the creme on each cookie piece. Place 1 cookie piece, creme side up, in each of 12 paper-lined muffin cups.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cookies in muffin cups.
- Bake 23 to 26 min. or until centers are almost set. Cool completely.
- Break remaining chocolate into small pieces; place in microwaveable bowl. Add COOL WHIP. Microwave 1 min. or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is well blended; spread over cheesecakes. Top with strawberries. Refrigerate 2 hours.
Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
DOUBLE CHOCOLATE MINI CUPCAKES
This recipe came from a local newspaper. These cupcakes are very chocolate, rich but not overly sweet.
Provided by Zestphobia
Categories Dessert
Time 45m
Yield 48-55 mini cupcakes
Number Of Ingredients 15
Steps:
- This recipe makes about 50 to 60 miniature cupcakes.
- Line miniature muffin tins with liners (I purchase the mini liners at a craft store that carries cake supplies).
- Preheat oven to 350. Sift flour, cocoa, baking soda and salt into a bowl and blend.
- Cream butter thoroughly, until very soft. Gradually add sugar and continue to beat for a minute or two. Beat in coffee mixture and vanilla.
- Add eggs one at a time and beat well after each addition.
- At low speed, add dry ingredients in three equal additions and milk in two equal additions. In other words, add one third of the dry mixture, then half of the milk, then another one third of the dry ingredients, followed by the rest of the milk, and then the last of the dry ingredients. Scrape down the bowl as needed. The mixture is about the consistency of a thick pudding.
- Stir in the miniature chocolate chips. Pour batter into cups. I fill them pretty close to the top; when they bake, they come over and make a mushroom shape, which is how I like them. If you prefer smaller, then fill accordingly. I have found that using a cookie scoop (looks like a small ice cream scoop, it's for cookie dough) works well to fill the muffin cups without too much mess.
- Bake at 350 for about 15 minutes or until toothpick comes out clean. Remove the cupcakes from the pan and let cool completely.
- For glaze, put chocolate, butter and cream in top of a double boiler (I just use two pots). Use low heat and stir until mixture is smooth. The glaze doesn't look very chocolate-like until right at the end. Stir completely to make as smooth as possible. Remove from heat and let the glaze cool for five minutes. Spoon glaze on each cupcake and swirl. A miniature rubber spatula works well. The glaze is very shiny, but becomes more fudge-like as it cools.
- Each time I make this recipe, I have glaze left over; you probably could cut it by one fourth, but I've never wanted to take a chance on not having enough. Anyway, as far as I'm concerned, the glaze left in the pan is the cook's reward -- have a couple spoonsfuls when you're done!
Nutrition Facts : Calories 107.4, Fat 7.5, SaturatedFat 4.6, Cholesterol 19.6, Sodium 39.1, Carbohydrate 10.8, Fiber 1.1, Sugar 6.4, Protein 1.6
DOUBLE CHOCOLATE MINI MUFFINS
Looking for a bread recipe? Then bake these chocolate mini muffins that are made using Gold Medal® all-purpose flour - perfect to treat a crowd.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Place mini paper baking cup in each of 24 mini muffin cups.
- In medium bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt with whisk. In small bowl, mix buttermilk, oil, vanilla and egg with whisk. Add buttermilk mixture and chocolate chips to flour mixture, stirring gently until blended. Divide batter evenly among muffin cups, filling full.
- Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 10 minutes.
Nutrition Facts : Calories 100, Carbohydrate 15 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg
DOUBLE CHOCOLATE MINI KISS COOKIES
A delicious chocolate cookie with mini kisses tucked inside them. The picture on Hershey's web has 3 kisses on top of each cookie. I just put them all the dough.
Provided by Nikki Kate
Categories Drop Cookies
Time 10m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F
- Beat butter, sugar, eggs and vanilla in large bowl until light and fluffy.
- Stir together flour, cocoa, baking soda and salt; add to butter mixture, beating until well blended.
- Stir in chocolates and nuts, if desired. Drop by tablespoonfuls onto ungreased cookie sheet.
- Bake 8 to 10 minutes or just until set.
- Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Calories 111.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 25.3, Sodium 83.1, Carbohydrate 14.6, Fiber 0.7, Sugar 8.4, Protein 1.4
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