Chocolate Gems

Oxmoor House
2 dozen


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1/2 cup butter or margarine, softened
1 cup sugar
2 eggs, separated
1/4 cup boiling water
2 tablespoons cocoa
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup milk


Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.

Combine boiling water and cocoa; stir until cocoa dissolves. Let stand 5 minutes. Stir in soda. Add cocoa mixture to creamed mixture, beating well.

Sift together flour, baking powder, salt, and spices; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into creamed mixture.

Spoon into well-greased muffin pans, filling half full. Bake at 350° for 15 to 20 minutes. Remove from muffin pans; spoon glaze over tops.

Created date

February 2010