Chocolate Mini-Loaves

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• Ready In: 50 mins
• Serves: 8
• Yields: 8 mini-loaves

Ingredients

•  cooking spray
• 3⁄4 cup unsalted butter, cut into pieces
• 1⁄2 cup  freshly brewed coffee
• 1⁄2 cup  unsweetened  Dutch-processed cocoa powder
• 1⁄4 cup milk
• 1 1⁄2 cups all-purpose flour
• 1 1⁄2 cups granulated sugar
• 1  teaspoon cinnamon
• 1⁄2 teaspoon  dried chipotle powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon fine salt
• 1⁄3 cup sour cream
• 2  large eggs, at room temperature
• 1  teaspoon pure vanilla extract
•  confectioners' sugar, for dusting

Directions

1. Position the rack in the center of the oven and preheat to 350 degrees F. Generously spray the inside of a mini-loaf baking pan with the cooking spray and set aside.
2. Put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. Whisk to combine.
3. Whisk the flour, granulated sugar, cinnamon, chile powder, baking soda, baking powder and salt in a large bowl. Beat the sour cream, eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. Divide the batter equally among the loaves, filling each about 3/4 of the way. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the loaves to cool in the pan on a rack for 10 minutes. Run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack.
4. To serve, dust the tops of the loaves with confectioners’ sugar. If you like, cut out small hearts or other festive stencils and place them on the loaves before dusting.