These little cakes are our new go-to dessert, for so many reasons. They're fast and easy (though they don't look it), and they're great for company or just whenever you need a chocolate fix (pretty much every afternoon). Serve them plain, or topped with a bit of ganache and a sprinkling of pistachios or (our favorite) flaky sea salt.

Martha Stewart Living, February 2015


Yuki Sugiura

Recipe Summary

20 mins
40 mins
Makes 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool.

  • In a bowl, whisk together flour, espresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate.

  • Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops and serve.


Reviews (3)

102 Ratings
  • 5 star values: 25
  • 4 star values: 27
  • 3 star values: 34
  • 2 star values: 10
  • 1 star values: 6
Rating: 5 stars
I loved this recipe... anyone know what I can substitute for flour, and if I can make this in a large cake?
Rating: 5 stars
These are delicious! Very rich! I am just wondering if they could be made in a mini-muffin tin for a gathering? Any ideas on cooking time? Thanks.
Rating: 5 stars
I made this cupcake recipe for Valentine's Day. These were perfect for a romantic night in. Not too complicated, or time consuming; plus there were only 6 so I didn't have cupcakes hanging around for days. Enjoy! I followed the recipe for the cupcakes exactly and they came out perfectly. For the topping I used 1/4 cup of heavy whipping cream with three ounces of bittersweet chocolate and it was perfect. I served these with some locally produced vanilla ice cream and they were fantastic!