| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Chocolate, Cupcakes | 24 | Servings | |
INGREDIENTS
| 1/2 | lb | Unsalted Butter |
| 1/2 | c | Chocolate Chips — –or– |
| 3 | oz | Semisweet Chocolate |
| 2 | lg | Eggs |
| 1 | tb | Coffee Liqueur — –or — |
| Water | ||
| 1/4 | c | Brown Sugar, Packed |
| 1/3 | c | White Sugar |
| 1 | ts | Coffee Espresso |
| 2 | c | Flour |
| 1 | ts | Vanilla |
| 1/2 | c | Pecans — chopped |
| 24 | Pecan Halves |
INSTRUCTIONS
Melt butter and chocolate in double boiler. Cool slightly, add eggs (whisk first) and liqueur (water), then stir in flour, sugar, espresso, and 1/2 cup nuts. Heat oven to 350. Line mini-muffin pan with mini paper liners, spoon batter in--3/4 full. Top each with pecan half. Bake 25-30 minutes or until toothpick comes out clean. Makes 24. These are great and sweet too (the little cakes look perfect topped with the pecans. Recipe By : STEPHANIE RAWLINS <rawlins@UTKUX1. UTK. EDU> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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