5-stars. Simple Elegance ~ is what I model my dessert business after and the "Mini ~ Diablo cakes are a perfect accompaniment to my dessert offerings. They are the perfect chocolate bite with a surprising chewy finish (the Scotch-soaked raisins). Remember to bake them @350° for just 10-min., let them rest in the muffin pan for 2-min., & turn them out to cool. Dip them in a thick chocolate ganache & adorn them w/a petite sugar flower ~ mine are a purple violet.
Martha Stewart Member
Rating: 4 stars
DO NOT make these as mini cupcakes! They taste like a flourless choc cake - yummy. But you might as well eat them with a spoon right in the pan, as they won't release from the pan. I could have cried! Had liberally sprayed the pan too, waited the 5 minutes, nope, not coming out. A single tart pan w removable bottom would work, but NOT cupcakes. (I underfilled them too, and made 42.)