Mini Dark Chocolate Cakes with Mint Chocolate Chip Icing for #SundaySuppers
Posted Nov 25 2012 7:56am
Happy Sunday friends! First of all, can you believe it’s already Sunday? I’m still in shock Thanksgiving weekend flew by so fast. But, when you work two jobs and all day on the holiday, time seems to fly by a little quicker. I hope you all had a wonderful holiday, ate tons of food and are now ready to tackle Christmas! I may not have time to decorate, but I’m in a seriously festive mood already. To keep with that, I wanted today’s #SundaySupper’s dish to reflect my happy holiday heart. So I whipped up mini dark chocolate cakes with mint chocolate chip icing for two!
Isn’t that just the cutest little thing? Perfectly portioned for one, you can finally enjoy a dessert you don’t have to share. The dark chocolate cake is absolutely incredible and is made with 50% less fat than regular cakes (thanks to some applesauce!) Paired with my favorite low-fat cream cheese icing , this dessert is completely guilt-free.
This week’s theme was to create something from the heart for the victims of Hurricane Sandy . To me, you can’t bake without putting a little piece of you into what you make. Plus, there’s something so comforting and nostalgic about it, at least for me. My mom spends the entire holiday season making thousands of cookies for our family, to make them happy. When someone bakes something for me, I can’t help but smile and feel all warm and cozy inside.
Couldn’t you just see yourself sitting next to a roaring fire in cozy pjs eating one of these next to the one you love?
1/4 cup brewed coffee (I used Green Mountain’s Dark Magic)
1/4 cup 1% milk
2 tablespoons unsweetened applesauce
For the frosting:
Preheat oven to 350 degrees F. Grease two ramekins with nonstick cooking spray and set aside.
In a large mixing bowl, whisk the flour, sugar, cocoa, baking soda, baking powder and salt together until combined. Add in the egg beaters, applesauce, milk and coffee and mix until smooth. The batter should be thin, so don’t worry!
Pour the mixture evenly into the two ramekins. Bake for about 25 – 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Meanwhile, mix the icing, peppermint extract and green food coloring together. Frost each cake with icing and then sprinkle with chopped chocolate chips.