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    You are in: Home / Recipes / Individual Coconut Rum Chocolate Cakes Recipe
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    Individual Coconut Rum Chocolate Cakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    45 mins

    25 mins

    Lisa Pizza's Note:

    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 can hardly taste it)

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    muffin ...

    Units: US | Metric


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

    Ratings & Reviews:

    • on September 10, 2002


      These are SUPER delicious!! I used Baker's unsweetened chocolate, and increased the vanilla to 2 teaspoons. These are not overly sweet, and have a fantastic chocolate flavor. Just to be really decadent, I put a scoop of chocolate ice cream alongside the cupcakes and drizzled chocolate sauce on top. Wow! Thanks Lisa, I'll definitely make these again!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Individual Coconut Rum Chocolate Cakes

    Serving Size: 1 (926 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 232.6
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 7.8 g
    Cholesterol 90.8 mg
    Sodium 238.6 mg
    Total Carbohydrate 25.8 g
    Dietary Fiber 0.5 g
    Sugars 20.1 g
    Protein 3.1 g

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