These are a fun little cold weather dessert. I loved thinking up this idea and making them because they’re my own little not cake and not cookie … they’re a mini-“cookake” or something like that. Honestly naming isn’t my strong suit! Anyhow, these desserts were inspired by my husband who has to have his cup every day … or twice a day.
This cold weather dessert is lower in sugar and whole grain healthy using Hodgson Mill Whole Wheat Flour. These are plain mocha, but you can “spice” them up by adding flavoring: add a teaspoon of peppermint extract the frosting and sprinkle the top with crusted candy cane, or add a teaspoon of caramel flavoring syrup to the frosting and drizzle a caramel sauce on top. Limitless variations and mocha flavoring ideas!
Twas the Night before Mocha Recipe
4 ounces unsweetened baking chocolate
½ cup butter
1 cup light brown sugar, packed
2 cups Hodgson Mill Whole Wheat Flour
1 teaspoon baking powder
½ teaspoon salt
2 large or extra-large eggs
1 cup heavy whipping cream
1 cup powdered sugar
8g about 1/8 cup finest ground espresso beans
Set of each measure spoons and cups
Stand Mixer with Flat Beater and Wire Whisk attachments
frosting tube with preferred gage OR zip-top bag
1. Preheat oven to 350oF.
3. Add one cup of Hodgson Mill Whole Wheat Flour, baking powder, and salt, and stir in stand mixer. While stirring add in an egg. When combined add another cup of Hodgson Mill Whole Wheat Flour and continue stirring. Add second egg. Stir until completely combined.
4. Place 1 Tablespoon of chocolate mixture into each cup. Press mixture against base and walls of each cup. Cook in preheated oven for 9 minutes or until crust appears firm (not moist but not dry; do not overcook or the crust will crumble).
5. Remove from oven and allow to cool in tin for 2 minutes. Press into each crust making a crater in the center of each chocolate mini-cake. Allow to cool 5 minutes more then use your fingers to carefully grip an edge of each cup and remove all pieces for the cooking tin. Allow to cool completely.
6. In the meantime, whip together cream, powdered sugar and espresso in stand mixer with whisk attachment; work up to highest speed and maintain for 1 minute until mixture is frosting consistency.
7. Full tub or bag with frosting. Pipe into each cup. Serve or refrigerate until time to serve.
Makes 3 dozen