Rum Fudge Cakes

Ingredients

• 1 cup butter 
• 4 ounce chocolate squares unsweetened
• 3 large eggs 
• 1 cup flour all-purpose
• 0.3 cup heavy whipping cream 
• 48 servings powdered sugar 
• 1.5 teaspoons rum extract 
• 4 ounce semisweet chocolate squares 
• 1 cup semisweet mini-morsels 
• 1.3 cups sugar 

Equipment

• sauce pan
• oven
• wire rack

Directions

1. Melt butter and 8 ounces chocolate in a heavy saucepan over medium-low heat, stirring often.
2. Remove from heat, and cool completely. Stir in sugar, whipping cream, and rum extract until blended.
3. Add eggs, 1 at a time, stirring until blended after each addition. Gradually fold in flour. Stir in mini-morsels.
4. Spoon batter into lightly greased miniature (1 3/4") muffin pans, filling almost full.
5. Bake at 375 for 14 minutes or until a wooden pick inserted in center of cakes comes out clean.
6. Remove to a wire rack to cool.
7. Sprinkle cakes with powdered sugar before serving.