Petite Mocha Cakes

  • Prep Time: 15 minutes (Total Time 27 minutes)
  • Serving Size: 12
  • 3/4 cup (1-1/2 sticks) Butter, Cut Into Pieces
  • 1 package (6 squares) BAKER'S Bittersweet Baking Chocolate
  • 2 tablespoons MAXWELL HOUSE Instant Coffee, Any Variety
  • 4 Eggs
  • 2/3 cup Powdered Sugar
  • 1 teaspoon Vanilla
  • 1/3 cup Flour
  • 1/4 teaspoon Ground Cinnamon
  • PREHEAT oven to 400?F. Microwave butter, chocolate and coffee in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Freeze 5 min. or until cooled, stirring occasionally. BEAT eggs, powdered sugar and vanilla in large bowl with electric mixer on high speed 2 to 3 min. or until well blended. Add chocolate mixture; mix well. Combine flour and cinnamon. Add to chocolate mixture; beat just until blended. Spoon evenly into 12 paper-lined medium muffin cups. BAKE 8 to 10 min. or until cakes are slightly puffed and feel firm at edges and soft in center when pressed with fingertip. Cool 5 min.; remove paper liners. Serve warm. KRAFT KITCHENS TIPS

    Size It Up With their built-in portion control, these cakes make a great treat.

    Special Extra Garnish with a light sprinkling of additional ground cinnamon and fresh raspberries just before serving.

    RECIPE COURTESY OF KRAFT FOODS