Chocolate Decadence Minis: one-bite wonders

Do you like melted chocolate?

And chocolate cake?

How about melted chocolate inside chocolate cake?

Want to make this dessert the EASY way?

No, not with a mix; with a simple technique. Read on…

Chocolate lava cakes were all the rage a few years ago, but they can be tricky to master. If you over-bake them for even 60 seconds,  the “lava” disappears, morphed into the cake it was always meant to be.

So I was thinking, how about just forgetting the unbaked batter thing, and simply adding solid chocolate to the center of an unbaked mini cake?

Yes, MINI cake; spring’s on the way, and it’s time to start thinking about – gulp – swimsuits. Which means it’s time to downsize the desserts.

Enter the mini muffin pan, a.k.a. mini cake pan, savior of calorie-counting foodies everywhere.

Don’t you feel noble eating a little two-bite cake, instead of a monster double-layer slab? Sure you do. And then you can justify eating another, because they’re just so tiny and cute.

And then you reach for that third cake… But hey, it still doesn’t add up to a WHOLE SLICE, right?

OK, before I succeed in talking you out of these melting marvels, let’s dive in: Chocolate Decadence Minis.


I swear by our Double Dutch Cocoa, a perfect blend of two Dutch-process cocoas; one lightly Dutched, the other more heavily.

So, what IS “Dutching,” exactly? Cocoa tends to be acidic; and that acid tends to overpower cocoa’s other more subtle flavors. Dutching is an alkalizing process that lowers cocoa’s acidity, yielding a product with richer, smoother flavor, one that makes darker-colored, more “chocolate-y” looking baked goods.

If you’re shopping for supermarket cocoa, Hershey offers “Special Dark,” a blend of Dutch-process and unsweetened baking cocoas that replaces their earlier 100% Dutch-process “European-style” cocoa. Unfortunately, it’s gotten very mixed reviews, with many foodies saying it doesn’t match the quality of the discontinued European-style.

Did I mention I LOVE our Double Dutch?


Ditto our espresso powder, chocolate’s best friend. Use just a touch to heighten the flavor of chocolate, without adding any mocha or coffee notes.


Next: solid chocolate to melt inside the baking cakes. Which shall I choose?


One that can be smoothly stacked to mirror the size of a Hershey’s Kiss. that would be Guittard Onyx wafers.  A stack of four makes a sweet little bundle to tuck inside your mini cake.

OK, enough chit-chat. Let’s bake Chocolate Decadence Minis.

First, preheat your oven to 400°F. Grease a 20- or 24-cup mini muffin pan.


Melt 1/2 cup butter, and stir in 1/4 cup Dutch-process cocoa powder, 1/2 teaspoon espresso powder, and 1/2 cup hot water.


In a separate bowl, whisk together:

1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt


Pour the cocoa mixture over the dry ingredients.


Stir to blend.


Beat in the following:

1/4 cup buttermilk, plain yogurt, or sour cream; low-fat is fine
1 large egg
1 teaspoon vanilla extract


Scoop a scant 4 teaspoons batter; a tablespoon cookie scoop works well here.


Fill each muffin cup about 3/4 full.


Submerge several nuggets of your favorite solid chocolate — about enough to equal the size of a Hershey’s Kiss (right) — in the center of each. Note: Hershey’s Kisses won’t melt inside the cakes; pick a more “meltable” chocolate, like Guittard Onyx wafers.


At first, I plopped four wafers into the batter horizontally.


Then I tried them on end. Which method works best? We shall see…


Bake the cakes for 10 minutes.


They’ll puff up nicely.


Remove them from the oven.


Gently nudge them out of the pan.


This USA Pan is a pleasure to use; notice how cleanly it releases the cakes.


Serve immediately. Upside-down works best, so the chocolate disks (which have sunk to the bottom) are now on top…


… anxious to reveal themselves in all their melting glory.


Here’s a test of three different chocolates: Onyx wafers (bottom); Burgundy chunks (middle); and a Hershey’s Kiss (top). The Kiss softened, but didn’t melt, unlike the other two chocolates.

Even though I usually choose Burgundy chunks, in this recipe I liked the Onyx wafers best. They’re bittersweet chocolate, while Burgundy chunks are semisweet. And since the cake itself is rather sweet and mild, the bittersweet offers a nice contrast in flavor.


And what about the horizontal vs. vertical stacking of the Onyx wafers? Well, after much examination (and numerous taste tests, of course), I deduced the vertically stacked wafers created a nicer “pool” of melted chocolate.


Ready to impress your dinner guests? Put three mini cakes on each plate. Add whipped cream if you like. Serve fairly quickly; the chocolate will start to solidify after about 30 minutes. If you do let them go too long, a quick zap in the microwave gets that chocolate flowing again.

These freeze and reheat beautifully. When they’re entirely cool, wrap in plastic and freeze (for up to 6 weeks or so). To serve, remove however many you want; and heat in the microwave very briefly, maybe 10-15 seconds. The cake will taste fresh-baked, the chocolate will be lava-like, and your audience will be suitably impressed.

Read, rate, and review (please) our recipe for Chocolate Decadence Minis.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


    1. The Baker's Hotline

      Hi Marylou! We pretty much never bake with convection (unless a recipe specifies it,) but we do have a blog article about which baked goods do well with convection and which are best baked in a still oven if you’re curious. Happy baking! Annabelle@KAF

  1. platinumgranny

    Just had a thought as I was prying 2 more mini cakes out of the pan. The directions said to “submerge” the chocolate discs in the batter. But the photos show them just placed in the center of each cup. (I baked first & looked at the recipe online after.) I pushed them down to “submerge” them. I wonder if they went so far down that the chocolate stuck to the bottom as the cakes baked. I think I need to take another crack at this recipe and let them cook another minute or two in the convection oven, but only set the chocolate discs on them. So, cook 10-12 min. (With my convection oven I find that when I “convert” the temp. for convection cooking I need a few extra minutes to complete the cooking, but if I don’t “convert” the temp. things burn.) Just thinking out loud, so to speak, to bounce some ideas off you. Your thoughts, please.
    Yes, I suggest you place the chocolate pieces on the tops of these divine little cakes next time. If you do not have an oven thermometer already, I highly recommend it. It will at least help you with the adjustment of the temperature. Then you will have to watch for the time! Hope you can try this recipe again soon! Elisabeth

  2. platinumgranny

    What a delicious disaster! Followed the recipe to the “T,” using a mini cake pan, which I greased using solid shortening. Had already bought the espresso powder, the onyx chocolate discs and everything. Baked them 10 min., as per the directions. They puffed up nicely & promptly fell when I took them out of the oven. There was just no way to “nudge” them gently out of the pan. They were stuck fast even while still warm. So I called the bakers hot line. I spoke to a very nice woman whose only thought was that they must have been slightly underbaked & that’s why they fell. So I asked about putting the remaining batter in your 6oz. silicone baking cups & baking them longer, this time with the convection oven fan turned off. She suggested I spray the silicone cups well with cooking spray first, then cook them for 14 min. & using an instant read thermometer, check for a temperature of 165+. So I did all of that. When I checked the temp. it nearly went to 170. … Still stuck, hard, even in silicone! I had intended to take them to my grandson at his college for his birthday. But that messy disaster wouldn’t be a good birthday gift, so I made something else. My husband & I are prying the minis out of the pan to eat them and they are really delicious! Nothing to look at, but delicious. If I try this recipe again, I’ll use mini cupcake papers. At least that way I should be able to get them out of the pan. I’m open to any ideas you might have about what went wrong.

    Sorry, I have no idea at all what could have made them stick so securely; I use a non-stick mini muffin pan and grease with no-stick vegetable oil spray; but solid shortening should work just as well, so… Haven’t a clue. Baking can be a mystery every now and then – sorry I can’t be more help to you. 🙁 PJH

  3. The Gourmet Review

    These.Are.Just.Fabulous. Wow. You might just have me putting aside “my” (Thomas Keller’s) brownie recipe for awhile 😉

    Thanks from the chefs at !

    WOW – High praise indeed from The Gourmet Review! Thanks so much… PJH

  4. llc333

    What about adding marshmallows to brownies? I had a box brownie that was very good & the lady said she added marshmallows. I wonder what quantity?
    I would recommend adding 1c. of mini marshmallows. They do sort of disappear some in the baking process. I know of a local restaurant who adds malted milk balls to their brownies. That is good, too! Elisabeth


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