So rich and easy your guests will think you baked all day. The combination of flavors from our La Vida Buena Style makes these mini cakes a decadent treat for any occasion.
PREP TIME: 10 mins / ACTIVE TIME: 14 mins / TOTAL TIME: 24 mins
8 ounces semisweet baking chocolate
6 tbsp butter
2 large eggs
2/3 cup brown sugar
1 tsp chipotle powder
Pinch of salt
2 tbsp flour
Chocolate liquor (optional)
Preheat the oven to 350°F.
Melt the chocolate and butter together in a small saucepan or in a microwavable safe bowl, and microwave on high.
Whisk the egg, sugar, flour, chipotle powder, and salt together until combined. Fold in the melted chocolate batter. Mix in the flour until fully incorporated.
Lightly butter or spray with baking spray the cupcake tins. Pour the batter into the tins* and bake for about 14 minutes, just until the tops crack.
Remove the cakes from the oven. You can either remove the cakes by placing aluminum foil on the top of the cupcake tins, seal on all sides. Turn over onto a flat surface and bang the bottom of the cupcake tins. Remove the cupcake tins to leave the cakes upside down on the aluminum foil. Carefully turn right side up and place on the plate. OR you can carefully using a spoon, gently loosen around the edges, and remove the cakes.
Pour a small amount of Chocolate liquor into the cup-like surface of the cakes.
*While these can be placed in the oven right away I often prepare them early and place in the refrigerator for about 2 hours or until dinner is served. While dinner is being enjoyed I place them in the oven so that they are hot and ready when dinner is complete.
This easy strawberry coulis (sauce) is perfect for these mini chocolate chipotle cakes, cheesecake, ice-cream, and any dessert you want to take to the next level!
PREP TIME: 5 mins / COOK TIME: 10 mins / TOTAL TIME: 15 mins
½ cup powdered (Confectioners) sugar
3 tbsp orange juice
14 oz. fresh strawberries, washed, hulled, and halved or quartered
1 tbsp Chambord Framboise or Grand Marnier liqueur (optional)
Combine sugar and orange juice in a 1 cup (or larger) microwave-safe cup or bowl. Stir to combine. The mixture will be very thick.
Cook in the microwave on high power for two minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.
Combine the strawberries and hot syrup in a blender container. Blend until the mixture is smooth and pureed.
Add the liqueur, if using, and stir to combine.
Store in the refrigerator for 5-7 days or in the freezer for 2-3 months.