Lisa/ChefBear
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My family gave this recipe for taste: (and we're a family of 5 )
To make Gooey Chocolate Mini Cakes, you will need all-purpose flour, unsweetened cocoa powder, baking powder, salt, butter, granulated sugar, eggs, vanilla extract, and semisweet chocolate chips. You can also add chopped nuts, chocolate chunks, or other mix-ins for extra flavor and texture.
Yes, you can use alternative flours such as whole wheat flour or gluten-free flour. However, the texture and taste of the mini cakes may be slightly different. We recommend sticking to all-purpose flour for the best results.
To prevent the mini cakes from sticking, we recommend greasing the mini muffin pan with non-stick cooking spray or coating it with a thin layer of butter. You can also use mini cupcake liners for easy removal.
The Gooey Chocolate Mini Cakes should be baked for approximately 10-12 minutes at 350°F. However, every oven is different, so we recommend checking the mini cakes after 10 minutes. The edges should be set, but the center should still be slightly gooey.
Yes, you can make the Gooey Chocolate Mini Cakes ahead of time and store them in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. To reheat, simply microwave them for a few seconds or warm them in the oven at 350°F for 5 minutes.