Petite Mocha Cakes

Ingredients

• 4 oz baker's bittersweet chocolate (6 oz.)
• 0.8 cup butter cut into pieces (1-)
• 4  eggs 
• 0.3 cup flour 
• 0.3 tsp ground cinnamon 
• 2 Tbsp maxwell house coffee instant
• 0.7 cup powdered sugar 
• 1 tsp vanilla 

Equipment

• bowl
• oven
• hand mixer
• microwave
• muffin liners

Directions

1. Preheat oven to 400F. Microwave butter, chocolate and coffee in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Freeze 5 min. or until cooled, stirring occasionally.
2. Beat eggs, powdered sugar and vanilla in large bowl with electric mixer on high speed 2 to 3 min. or until well blended.
3. Add chocolate mixture; mix well.
4. Combine flour and cinnamon.
5. Add to chocolate mixture; beat just until blended. Spoon evenly into 12 paper-lined medium muffin cups.
6. Bake 8 to 10 min. or until cakes are slightly puffed and feel firm at edges and soft in center when pressed with fingertip. Cool 5 min.; remove paper liners.
7. Serve warm.