Fudgy Mexican Chocolate Cakelettes #FWCon |
Cuisine: cakelettes, cakes
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 18 mins
Total time: 43 mins
- 14 tablespoons unsalted butter
- ¾ cup Dixie Crystals light brown sugar
- ½ cup Dixie Crystals sugar
- 1 teaspoon vanilla extract
- 1¼ cups all purpose flour
- ½ teaspoon salt
- 2 eggs, room temperature
- 1¾ cup chocolate chips, divided
- 1 cup mini chocolate chips
- 24 teaspoons speculoos/cocoa spread
- Preheat the oven to 350°. Set aside a 12 cup muffin tin.
- Microwave the butter, Dixie Crystals light brown sugar and Dixie Crystals sugar together in a large bowl until the butter is melted. Whisk until the mixture is smooth. Whisk in the vanilla followed by the flour and salt.
- Continue to whisk the batter while adding the eggs.
- Add 1 cup chocolate chips and stir until they are melted. Fold in the mini chocolate chips.
- Spray the pan with nonstick cooking spray.
- Scoop 2 tablespoons batter into each muffin cup. Scoop 2 teaspoons speculoos/cocoa spread into the middle of each cup. Top each cup with 2 tablespoons brownie batter.
- Bake at 350° for 18 minutes, rotating the pan front to back halfway through.
- Remove from the oven and cool completely.
- Once the cakelettes have cooled melt ¾ cup chocolate chips. Set aside to cool for 5 minutes.
- Use a small metal spatula to go around the edge of each muffin cup. Remove the cakeletts and turn them upside down. Place the cakelettes on a cooling rack that has a piece of wax paper underneath.
- Transfer the melted chocolate into a quart size plastic freezer bag. Seal the bag and cut a very small piece off one of the bottom corners.
- Drizzle the chocolate over each cakelette.
Recipe by Desserts Required at https://www.dessertsrequired.com/fudgy-mexican-chocolate-cakelettes-fwcon
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