Before dusting the tops of these rich, dark mini loaves with confectioners' sugar, cut out small hearts or other festive shapes from a piece of paper to make stencils, and place them on the loaves.
Yield: 8 Mini-Loaves
Serving size: 8
Calories per serving: 402
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
1/2 cup freshly brewed coffee
1/2 cup unsweetened dutch-process cocoa
1/4 cup milk
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon cinnamon
1/2 teaspoon chipotle chile 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
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.
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.
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.