Quick & Rich Mini Chocolate Truffle Cakes

5 from 2 votes

Easy and incredibly rich, this recipe for mini chocolate truffle cakes is a cross between a truffle and a brownie and is always a crowd pleaser!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: mini cakes

Calories: 129kcal

Preheat oven to 375 degrees. Use a pastry brush to grease 24 mini-sized muffin cups with softened butter. Dust with cocoa powder and tap out excess.
Melt both chocolates, butter and 1 tablespoon of the sugar for 1 minute in the microwave (or heat over a pot of simmering water) and then whisk until smooth. Let stand until it cools and thickens slightly, about 5 minutes.
Add eggs, remaining 2 tablespoons of sugar, the flour and espresso powder to the bowl of a food processor and process for about 2 minutes. Add chocolate mixture in four additions, pulsing after each until combined (it is a thick batter).
Use a small cookie scoop (about a tablespoon) to add dough into prepared muffin cups, leveling the tops with the back as needed (they won't flatten as they bake)
Bake for 10 minutes. Cool in pans 5 minutes before turning out onto cooling racks to cool completely.

*I have found that both chips or chopped chocolate work equally well for this recipe, so use what you have.

**For gluten free, you can use any flour, even almond flour.

***The espresso powder is optional, though I do like how it subtly brings out the chocolate flavor more.

Storage Tips:

Transfer to airtight containers at room temperature for 2-3 days or refrigerate for up to a week.
These freeze great for longer storage: place in airtight freezer containers and freeze 3-4 months.