Thursday, September 3, 2009


Dairy Free and whole wheat
For the holiday weekend an easy chocolate decadent dessert and great for a backyard BBQ!! Serve with ice cream or coffee! YUMMERZ!
(Makes 4-8 choco cups)

10 tablespoons (1 1/4 sticks) earth balance butter, softened
1 cup sugar
3/4 cups cocoa powder
1 teaspoon cinnamon
2 large eggs
1 cup all whole wheat flour
1 teaspoon baking powder
1/2 teaspoon of salt

Preheat the oven to 350F. Grease Cups

In the bowl of a mixer (or by hand) beat butter and sugar until pale and creamy. Then, mix in the remaining ingredients until just combined. Spoon the batter in to oven-safe paper cups that are 4 to 6 oz in size. Or use oven safe tea cups for a cute affect. Fill to top, and smooth.

Bake for 12 to 15 minutes, Bake until edges are set. You wnat the centers to stay gooey
Remove from oven and let set. Enjoy while still warm still in the cup! Or turn them out onto plates. (If you plan on removing them from the cups make sure the cups are well greased before filling them)

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