Dark Chocolate Mini Cakes (makes 18)
1) Mix together:
1 box brownie mix (19oz)
2 sticks melted butter
1/3 cup very hot water
3 TBSP instant coffee (or use 1/3 c very strong brew coffee- HOT)
2) Bake in lined muffin tin at 350 for 10 minutes. Makes 18 mini cakes if filled a little past half way.
They will be slightly soft in the middle. Once cooled, this makes for a semi-molten center.
DARK CHOCOLATE ICING
3) Mix together with electric mixer:
1/2 stick butter, melted
1/2 cup cocoa powder
1/2 tsp vanilla
enough powdered sugar to make a thick icing that will hold it’s shape.
4) Place in icing bag with wide tip (or ziplock sandwich bag and cut small corner off). Squeeze out icing in a spiral(like a snake) ending in the center.
5) TOP with raspberries stuffed with chocolate chips (stick one or two chocolate chips in the hole of the raspberry).