Because there are days when it seems extra necessary to get your daily dose of antioxidants through the two most beloved foods…. chocolate and berries.

Dark Chocolate Mini Cakes (makes 18)

1)   Mix together:

1 box brownie mix (19oz)

2 eggs

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).  

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