Chocolate Cupped Cakes

By sdubbs

Ingredients

• 2 c. + 2 tbsp. sugar
• ¼ c. light brown sugar
• ½ c. Dutch-processed cocoa powder
• 3 tbsp. room-temperature unsalted butter
• 1 ¼ c. heavy cream
• 1 tsp. vanilla extract
• 2 ½ c. all-purpose flour
• 1 tbsp. instant espresso powder
• 2 tsp. baking powder
• ½ tsp. salt
• 1 c. brewed New Orleans–style chicory coffee (available at Dean & Deluca)

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350°.

2. Spray the insides of six large oven-safe coffee mugs or 6-oz. ramekins with nonstick cooking spray and place on a rimmed baking sheet.

3. For cocoa topping, whisk ¼ c. sugar, brown sugar, and 2 tbsp. cocoa powder in a small bowl until most of the brown sugar lumps are broken up. Set aside.

4. In a large bowl, blend the butter and remaining sugar with a stand or hand mixer on medium speed until the sugar looks like wet sand (about 2 minutes).

5. Reduce the speed to low, add cream and vanilla. Mix until well blended. Use a rubber spatula to scrape the sides of the bowl as necessary.

6. In a separate bowl, whisk the flour, remaining cocoa powder, espresso powder, baking powder, and salt together. Add to the butter mixture.

7. Mix on low speed until a stiff dough comes together then increase the speed to medium and beat for 15 seconds.

8. Divide the batter between the mugs or ramekins, filling each one about half full. Use the back of a spoon to press the batter into the cup.

9. Top each cup with 2 tbsp. of the reserved topping then pour 2½ tbsp. of coffee over the top.

10. Bake until the cakes puff up like a souffle and are dry and crusty with no visible wet spots (about 55-60 minutes). Cool for at least 20 minutes before serving.

11. Deliver ’em, baked with love bayou.