Follow these steps for perfect results
butter
melted
unsweetened chocolate squares
melted
semisweet chocolate squares
melted
sugar
heavy whipping cream
rum extract
eggs
all-purpose flour
semisweet mini-morsels
powdered sugar
for dusting
Melt butter and chocolate in a saucepan over medium-low heat, stirring often.
Remove from heat and cool completely.
Stir in sugar, whipping cream, and rum extract until blended.
Add eggs one at a time, stirring until blended after each addition.
Gradually fold in flour.
Stir in mini-morsels.
Spoon batter into greased mini muffin pans, filling almost full.
Bake at 375°F for 14 minutes.
Check if a wooden pick inserted in the center comes out clean.
Remove to a wire rack to cool.
Sprinkle with powdered sugar before serving.
Expert advice for the best results
Do not overbake the cakes to keep them fudge-like.
Use high-quality chocolate for the best flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Dust with powdered sugar and garnish with a raspberry.
Serve warm with a scoop of vanilla ice cream.
Pair with a glass of milk or coffee.
Enhances the rum flavor
Balances the sweetness
Discover the story behind this recipe
Common dessert for holidays and special occasions.
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