Recipe courtesy of Dave Lieberman
Save Recipe Print
Total:
20 min
Cook:
20 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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Mocha Chocolate Icebox Cake

Recipe courtesy of Ina Garten

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Chunk Cookies

Recipe courtesy of Ree Drummond

German Chocolate Cake

Recipe courtesy of Food Network Kitchen

Chocolate Beet Cake

Recipe courtesy of Melody Larsen

And The Beet Goes On

Recipe courtesy of Marisa Churchill

Chocolate Chocolate Cupcakes with Double Chocolate Frosting

Recipe courtesy of Sticky Fingers Restaurant

Chocolate, Chocolate-Chip Cookies

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories