Individual Coconut Rum Chocolate Cakes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Wow! I took these little gems to a party last night and literally had people fighting over them! They are great on their own, but BEG to be served with vanilla ice cream. (don't be afraid of the rum...you can hardly taste it)”
READY IN:
1hr 10mins
YIELD:
12 muffin sized cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Butter and flour 12-1/2 cup muffin tins.
  3. In a double boiler (or bowl over pot of water), melt chocolate with butter, whisking til smooth.
  4. Remove from heat and whisk in sugar.
  5. Whisk in eggs, one at a time.
  6. Add reamining ingredients, whisking until smooth after each addition.
  7. Divide batter among prepared tins (with 1/3 cup scoops, then top off each), and bake until tester comes out clean 20-25 minutes.
  8. Turn cakes out onto rack and serve warm or at room temperature.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: