Triple-Chocolate Mini Cups (Cookie Exchange Quantity)

 

3/4

cup butter or margarine

4

oz unsweetened baking chocolate

2

cups sugar

1 1/2

cups Gold Medal® all-purpose flour

1/2

cup baking cocoa

2

teaspoons baking powder

1/2

teaspoon salt

4

eggs

1 1/2

cups semisweet chocolate chips

6

dozen Betty Crocker® Candied Fruit whole candied cherries, pecan halves, chocolate chunks or Hershey®’s Kisses® Brand milk chocolates

• 1 Heat oven to 350°F. Place mini paper baking cups in mini muffin pan cups OR use mini foil muffin cups if you don’t have mini muffin pans.
• 2 In 2-quart saucepan, melt butter and chocolate over low heat 6 to 10 minutes, stirring occasionally, until smooth; cool 20 minutes. In large bowl, beat melted chocolate mixture, sugar, 1 cup of the flour, the cocoa, baking powder, salt and eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until well blended. Stir in remaining 1/2 cup flour and the chocolate chips. Drop dough by rounded teaspoons into mini cups.
• 3 Bake 15 to 17 minutes or until edges are slightly firm (center will be slightly soft). Immediately top each with cherry, pecan half or chocolate, pressing slightly. Cool completely, about 1 hour.