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Fudgy Mocha Chocolate Cups

Fudgy Mocha Chocolate Cups
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Fudgy Mocha Chocolate Cups

Fudgy Mocha Chocolate Cups

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Rich individual chocolate cakes with a fudgy center and a gentle coffee note. The family formula is simple and intensely chocolatey, more like a soft brownie cup than an airy souffle.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 chocolate cups
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g pareve baking chocolate (about 7 oz), chopped
  • 3/4 cup oil (180 mL)
  • 1/4 cup water (60 mL)
  • 4 large eggs
  • 1 cup all-purpose flour (120 g)
  • 1 cup granulated sugar (200 g)
  • 1/2 tsp baking powder
  • 1 Tbsp instant coffee or instant espresso powder

Equipment

  • 12-cup standard muffin pan
  • Paper liners
  • Medium saucepan
  • large mixing bowl
  • whisk
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat. Heat the oven to 350°F / 175°C. Line a 12-cup muffin pan with paper liners.
  2. Melt the chocolate base. In a saucepan over low heat, melt the chopped chocolate with the oil and water, stirring until completely smooth.
  3. Cool briefly. Remove from the heat and let the mixture cool for about 5 minutes so it is warm rather than piping hot.
  4. Add the eggs. Whisk in the eggs one at a time, mixing well after each addition.
  5. Add the dry ingredients. Whisk together the flour, sugar, baking powder, and instant coffee, then fold them into the chocolate mixture just until smooth.
  6. Fill. Divide the batter evenly among the 12 lined muffin cups, filling each about 2/3 to 3/4 full.
  7. Bake. Bake for 18-22 minutes. Begin checking at 18 minutes. Remove when the edges are set and slightly puffed and the centers are still moist and fudgy; a toothpick should show moist crumbs, not liquid batter.
  8. Cool. Let the cups rest in the pan for about 5 minutes, then transfer to a rack.

Notes

Variations
  • Serve slightly warm with a scoop of pareve vanilla ice cream.
  • Dust cooled cups lightly with confectioners’ sugar.
  • Add a few pareve chocolate chips to the batter.
Make Ahead, Storage & Freezing
Room temperature: Airtight for about 2 days. Refrigerator: Up to 5 days. Freezer: Freeze completely cooled cups for up to 3 months. Warm briefly before serving if desired.
Tip to Hand Down
For a fudgy chocolate cup, a few moist crumbs on the toothpick are better than a completely clean toothpick.

Useful equipment options

As an Amazon Associate I earn from qualifying purchases.

These are optional shopping suggestions for the tasks in this recipe, not a claim that these brands were used or tested. Use equipment you already own when suitable.

USA Pan 12-well muffin pan — Amazon (paid link)
A 12-well muffin pan option for the lined mocha cups.

OXO Good Grips 11-inch balloon whisk — Amazon (paid link)
For adding the eggs and combining the dry ingredients.

Find more kitchen equipment and Bubby’s merchandise in Bubby’s Kitchen Shop.

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