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Gingerbread
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Chocolate Mini-Cakes
2/3 cup all-purpose flour
1/2 cup sugar
3 tablespoons Cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
3 tablespoons vegetable oil
1 teaspoon vanilla extract
Chocolate Glaze (recipe follows)
Vanilla Drizzle (recipe follows)
Heat oven to 350°F. Lightly grease small muffin cups (1-3/4 inches in diameter).
Stir together flour, sugar, cocoa, baking powder, baking soda and salt. Add water, oil and vanilla; stir or whisk until batter is smooth and well blended. (Batter will be thin.) Spoon batter into prepared cups, filling each 2/3 full.
Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool in pan on wire rack 3 minutes. Remove from pan to wire rack. Cool completely.
Prepare Chocolate Glaze; dip rounded portion of cakes into glaze or spread glaze on tops. Place on wax-paper-covered tray; refrigerate 10 minutes to set glaze. Prepare White Drizzle; drizzle onto mini-cakes. About 2 dozen mini-cakes.
Chocolate Glaze: Melt 2 tablespoons butter or margarine in small saucepan over low heat; add 2 tablespoons cocoa and 2 tablespoons water. Cook, stirring constantly, until smooth and slightly thickened; do not boil. Remove from heat; cool slightly. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth and slightly thickened. About 3/4 cup glaze.
White Drizzle: Microwave 1/2 cup white chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl at high (100%) 30 seconds; stir until smooth. If necessary, microwave an additional 15 seconds or just until chips are melted and smooth when stirred.
 "Always Kiss The Cook"
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