Mini Chocolate Pound Cakes With Butterscotch Glaze

[maybetoday]

MINI CHOCOLATE POUND CAKES WITH BUTTERSCOTCH GLAZE




yield 12 SERVINGS
prep time 20 MINUTES
cook time 30 MINUTES 25 SECONDS
total time 50 MINUTES 25 SECONDS




INGREDIENTS

FOR THE CHOCOLATE POUND CAKES:

2 & 1/2 cups (300g) all-purpose flour
1 cup (85g) unsweetened cocoa powder (natural or Dutch process)


1/2 teaspoon salt
1 cup (226g) unsalted butter, softened

2 cups (400g) granulated sugar
4 large eggs
1 cup (226g) sour cream
1 teaspoon vanilla extract


FOR THE BUTTERSCOTCH GLAZE:

1/4 cup (56g) unsalted butter, softened
1 cup (200g) light brown sugar
1 teaspoon lemon juice
1/2 cup (118ml) whipping cream, at room temperature

1/2 teaspoon salt


INSTRUCTIONS

TO MAKE THE POUND CAKES:

Preheat the oven to 350°F. Grease 12 cups of a standard muffin pan.


In a medium bowl, whisk together the flour, cocoa powder, and salt.


Using an electric mixer on medium speed, beat the butter and sugar until creamy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the sour cream.


Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a pick inserted into the center comes out clean.


Let cool in the pan while making the butterscotch glaze.


TO MAKE THE GLAZE:

In a heavy-bottom saucepan, add the brown sugar, butter, lemon juice, and salt.


Cook over medium heat until the butter is melted and the sugar is dissolved (5-6 minutes).


Reduce the heat to low and slowly add the whipping cream, stirring occasionally.


Cook for 7-8 minutes, until the glaze thickens up a bit.


Remove from heat and let cool in the pan completely.


When the glaze is cool, drizzle on top of the chocolate cakes. Sprinkle some chocolate chips on top, if desired.


NOTES

The glaze will thicken as it cools, so don't let it thicken too much when cooking.



You can store the mini chocolate pound cakes and the butterscotch glaze separately and drizzle with the butterscotch glaze before serving.


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