Choca-Chino Cakes with Ganache offer a blissful combination of coffee and chocolate that is sure to delight dessert enthusiasts. Created by NESTLÉ® TOLL HOUSE®, these mini-cakes embody everything indulgent, featuring a rich coffee essence, choco bakery aroma, and topped off with a luxurious chocolate coffee liqueur ganache. With their irresistible coffee charm, they become an ideal choice for a special occasion like Valentine’s Day.
Crafted with NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, the ganache adds a velvety texture and deep flavor that perfectly complements the coffee-infused cakes. The inclusion of chino hints ensures a sophisticated profile, making these cakes a delightful end to any meal. Whether you’re celebrating a holiday or simply indulging in a sweet treat, this easy recipe will surely impress. Ideal for any dessert lover, Choca-Chino Cakes with Ganache provide a harmonious blend of flavors. Perfect for those who cherish the rich intertwining of coffee and chocolate.
Ingredients
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Directions
Step 1
Preheat oven to 350º F. Grease 6 jumbo muffin cups*.
Step 2
Microwave 2/3 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
Step 3
Dissolve instant coffee in hot water in small bowl. Combine flour, baking soda and salt in small bowl. Beat brown sugar, oil and eggs in large mixer bowl for 2 minutes. Beat in melted chocolate and vanilla extract. Beat flour mixture into creamed mixture alternately with buttermilk. Beat in coffee mixture. Spoon into prepared muffin cups, filling 2/3 full.
Step 4
Bake for 18 to 23 minutes or until wooden pick inserted in centers comes out clean. Remove to wire rack and cool for 10 minutes. Remove from pan and cool completely.
Step 5
Place remaining 2/3 cup morsels in small bowl. Microwave cream in small, uncovered, microwave-safe bowl on HIGH (100%) power until boiling. Pour over chocolate and stir until smooth. Stir in liqueur until smooth. Cool for 10 minutes; pour over cupcakes. Makes 1 cup. Invert cupcakes onto plates. Brush or spoon liqueur over tops. Pour ganache over each cupcake. Serve immediately.
To bake in standard muffin pan, spoon batter into greased muffin cups, filling 3/4 full, and bake for 18 to 23 minutes. Makes 12 muffins.
Ingredients
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Make It
Step 1
Preheat oven to 350º F. Grease 6 jumbo muffin cups*.
Step 2
Microwave 2/3 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
Step 3
Dissolve instant coffee in hot water in small bowl. Combine flour, baking soda and salt in small bowl. Beat brown sugar, oil and eggs in large mixer bowl for 2 minutes. Beat in melted chocolate and vanilla extract. Beat flour mixture into creamed mixture alternately with buttermilk. Beat in coffee mixture. Spoon into prepared muffin cups, filling 2/3 full.
Step 4
Bake for 18 to 23 minutes or until wooden pick inserted in centers comes out clean. Remove to wire rack and cool for 10 minutes. Remove from pan and cool completely.
Step 5
Place remaining 2/3 cup morsels in small bowl. Microwave cream in small, uncovered, microwave-safe bowl on HIGH (100%) power until boiling. Pour over chocolate and stir until smooth. Stir in liqueur until smooth. Cool for 10 minutes; pour over cupcakes. Makes 1 cup. Invert cupcakes onto plates. Brush or spoon liqueur over tops. Pour ganache over each cupcake. Serve immediately.
To bake in standard muffin pan, spoon batter into greased muffin cups, filling 3/4 full, and bake for 18 to 23 minutes. Makes 12 muffins.
Ingredients
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