Servings: Makes 18 mini-cakes
Preheat the oven to 325° 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 two days in an airtight container at room temperature.
Published on May 11, 2010