Recipe Rating:
Prep Time: 15 min
Total Time: 27 min
Makes: 12 servings
3/4 cup (1-1/2 sticks) butter, cut into pieces
1 pkg. (6 squares) BAKER'S Bittersweet Baking Chocolate
2 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
4 eggs
2/3 cup powdered sugar
1 tsp. vanilla
1/3 cup flour
1/4 tsp. ground cinnamon
PREHEAT oven to 400°F. Microwave butter, chocolate and coffee in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Freeze 5 min. or until cooled, stirring occasionally.
BEAT eggs, powdered sugar and vanilla in large bowl with electric mixer on high speed 2 to 3 min. or until well blended. Add chocolate mixture; mix well. Combine flour and cinnamon. Add to chocolate mixture; beat just until blended. Spoon evenly into 12 paper-lined medium muffin cups.
BAKE 8 to 10 min. or until cakes are slightly puffed and feel firm at edges and soft in center when pressed with fingertip. Cool 5 min.; remove paper liners. Serve warm.
KRAFT KITCHENS TIPS
Size It Up
With their built-in portion control, these cakes make a great treat.
Special Extra
Garnish with a light sprinkling of additional ground cinnamon and fresh raspberries just before serving.
Nutrition (per serving)
Calories 230
Total fat 19g
Saturated fat 10g
Cholesterol 100mg
Sodium 105mg
Carbohydrate 16g
Dietary fiber 2g
Sugars 10g
Protein 4g
Vitamin A 8%DV
Vitamin C 0%DV
Calcium 2%DV
Iron 6%DV
