Recipe courtesy of Dave Lieberman
Save Recipe Print
Total:
20 min
Active:
40 min
Yield:
18 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees F and line an 18-muffin tin with foil cups.

Whisk the flour, cocoa, baking powder, baking soda, and salt together in one bowl and the remaining ingredients in another. Gradually mix the dry ingredients into the egg mixture. Fill each muffin cup half full with the mixture.

Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake comes out clean and the mini-cakes start to pull away from the sides of the tin. Cool before serving.

Muffins will keep for 2 days in an airtight container at room temperature.

This recipe has been updated and may differ from what was originally published or broadcast.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Mini Chocolate-Cherry Bundt Cakes

Recipe courtesy of Ree Drummond

Roasted Beets

Recipe courtesy of Ina Garten

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Roasted Beet and Goat Cheese Salad

Recipe courtesy of Ree Drummond

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Truffles

Recipe courtesy of Ina Garten

Tony's Chocolate Pecan Pie

Recipe courtesy of The Neelys

Chocolate-Hazelnut Icebox Cake

Recipe courtesy of Food Network Kitchen

Super-Thick Hot Chocolate

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.