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
  1. Preheat the oven to 350°. Set aside a 12 cup muffin tin.
  2. 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.
  3. Continue to whisk the batter while adding the eggs.
  4. Add 1 cup chocolate chips and stir until they are melted. Fold in the mini chocolate chips.
  5. Spray the pan with nonstick cooking spray.
  6. 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.
  7. Bake at 350° for 18 minutes, rotating the pan front to back halfway through.
  8. Remove from the oven and cool completely.
  9. Once the cakelettes have cooled melt ¾ cup chocolate chips. Set aside to cool for 5 minutes.
  10. 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.
  11. 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.
  12. Drizzle the chocolate over each cakelette.
Recipe by Desserts Required at https://www.dessertsrequired.com/fudgy-mexican-chocolate-cakelettes-fwcon