Cocoa nibs, which are broken bits of husked cocoa beans, add delicate chocolate flavor and delicious nutty crunch to baked goods. You can find cocoa nibs at upscale supermarkets and gourmet cookware stores. When you make this recipe, don't be alarmed that the batter is very wet—the end result will be moist, tender minicakes.
1/2 cup self-rising flour
2/3 cup sugar
3 tablespoons unsweetened cocoa
4 large egg whites
2 tablespoons canola oil
3 tablespoons chocolate liqueur (optional)
1/3 cup cocoa nibs
Roasted salted almonds (such as Blue Diamond), coarsely chopped (optional)
Powdered sugar (optional)
How to Make It
Preheat oven to 400°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and cocoa in a medium bowl, stirring with a whisk.
Whisk egg whites until foamy in a separate bowl. Add oil and liqueur, if desired, stirring with a whisk. Add egg white mixture to flour mixture, stirring just until moistened. Fold in cocoa nibs. Spoon batter evenly into 24 miniature muffin cups coated with cooking spray. Sprinkle batter evenly with almonds, if desired.
Bake at 400° for 8 minutes. Remove from pans; cool on wire racks. Sprinkle with powdered sugar, if desired.