Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Unsalted Butter |
| ½ cup | Chocolate Chips -- --or-- |
| 3 ounces | Semisweet Chocolate |
| 2 larges | Eggs |
| 1 tablespoon | Coffee Liqueur -- --or -- |
| \N \N | Water |
| ¼ cup | Brown Sugar, Packed |
| ⅓ cup | White Sugar |
| 1 teaspoon | Coffee Espresso |
| 2 cups | Flour |
| 1 teaspoon | Vanilla |
| ½ cup | Pecans -- chopped |
| 24 \N | Pecan Halves |
Melt butter and chocolate in double boiler. Cool slightly, add eggs (whisk first) and liqueur (water), then stir in flour, sugar, espresso, and ½ cup nuts. Heat oven to 350. Line mini-muffin pan with mini paper liners, spoon batter in--¾ full. Top each with pecan half. Bake 25-30 minutes or until toothpick comes out clean.
Makes 24.
These are great and sweet too (the little cakes look perfect topped with the pecans.
Recipe By : STEPHANIE RAWLINS <rawlins@UTKUX1. UTK. EDU>