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“Made this when my son was little, but haven't made in years. I remember these were very good.”

Ingredients Nutrition

  • 34 cup flour
  • 13 cup sugar
  • 14 cup unsweetened cocoa powder
  • 18 teaspoon salt
  • 13 cup butter, softened
  • 2 -3 tablespoons water
  • 12 cup semisweet chocolate piece
  • 2 tablespoons butter
  • 13 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 12 teaspoon cinnamon
  • semisweet chocolate piece (optional)


  1. In a small bowl stir together flour 1/3 cup sugar, cocoa powder, and salt. Cut in a 1/3 c butter until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened.
  2. Form dough into a ball. Divide into 24 small balls. Place balls in an ungreased 1 3/4-inch muffin cups. Press dough into the bottom and up the sides of the cups.
  3. In a small saucepan melt 1/2 cup semi-sweet chocolate pieces and 2 tablespoons butter. Remove from heat.
  4. Stir in sugar, egg, vanilla, and cinnamon. Divide chocolate mixture evenly among the muffin cups.
  5. Bake in 325°F oven for 25-30 minutes, or until filling is nearly set. Top each with a semi-sweet chocolate piece, if desired. Return to oven for 1 minute, or until chocolate is melted. Cool slightly; loosen and carefully remove tassies from the pan with a narrow spatula.

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