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Individual Chocolate Espresso Cakes

The flavors of chocolate and espresso combine to make this an ideal after-dinner treat from the dessert buffet.

  • Yield: Makes 4 dozen

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Winter 2004


  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for tins
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup whole milk
  • 1/3 cup unsweetened cocoa powder
  • 3 tablespoons instant espresso powder
  • 1 cup granulated sugar
  • 2 large eggs
  • Confectioners' sugar, for dusting


  1. Preheat oven to 350 degrees. Generously butter four 12-count mini muffin tins, and set aside. Sift flour, baking soda, baking powder, and salt into a small bowl; set aside. Warm milk slightly in a small saucepan; stir in cocoa and espresso powders until both are dissolved. Let cool completely.
  2. Add butter and granulated sugar to the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add eggs one at a time, beating after each addition until fully combined; mix well, about 2 minutes.
  3. On low speed, add flour and milk mixtures in alternating batches, beginning and ending with flour mixture. Mix until just combined. Place about 1 tablespoon batter in each muffin cup.
  4. Bake cakes until a cake tester inserted into center comes out clean, about 15 minutes. Let cool in pans on wire racks for 10 minutes. Run a knife around edges of cakes; invert onto racks. Let cool.
  5. Trim tops of cakes with a serrated knife so that they will lie flat when turned upside down. Just before serving, dust bottoms of cakes with confectioners' sugar (use a stencil if desired).

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