- 4
- 10 mins
- 25 mins
Ingredients
- 5 ounces Unsalted Butter, softened
- 1 cup Sugar
- 1-2 tsp Vanilla, I used 2 tsp
- 3/4 cup Cocoa Powder
- 1/4 to 1 tsp Cinnamon, I used 1/4 tsp
- 2 Eggs, room temperature, lightly mixed with a fork
- 1 cup Flour
- 1 tsp Baking Powder
- a dash of Salt
Preparation
Step 1
In the bowl of a mixer, blend the butter and sugar until pale and creamy. Add the vanilla and eggs and mix until blended.
Add the remaining dry ingredients and mix until just combined.
Spoon the batter into buttered or sprayed 4 to 6 ounce oven safe cups. Fill to the top and smooth with a spatula or knife.
Bake at 350 degrees for about 20 minutes for 6 ounce cups, less time for smaller cups. The cakes should be set on the top but still very soft and moist in the center. Also, the tops will rise above the rims of the cup when they are ready. You don't want to over bake them.
Let them sit for a few minutes, but serve while they are still warm. Top with whipped cream or ice cream if desired.
I would also suggest serving them on a small plate and tell your guests that the ramekins are still hot!