Oscars night tapas

25 Feb

I am starting to get excited about the Oscars on Sunday evening, and am hoping to catch a showing of the King’s Speech tomorrow (out of this year’s nominated films, Blue Valentine and True Grit are my faves). Charles and I like to dress up, fill out our ballots, open a bottle champagne, and make tasty hor d’oeuvres for the evening. I’m still trying to finalize the menu (I know we’ll have smoked salmon with crackers, red onions, and capers and champagne, of course) and I just saw these delicious and festive looking “cakelets” on The Kitch’n. How freaking cool is it that there is such a thing as EDIBLE GLITTER? Ah!

Recipe and photo courtesy of The Kitch’n:

Fudgy Chocolate Cakelets
makes 6 cakelets

3 ounces semi-sweet chocolate
1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1/4 teaspoon salt
2 eggs
1/4 cup cocoa powder
1/4 cup cake flour

Heat the oven to 325°F and line 6 wells in a muffin pan with paper liners. Lightly spray the liners with baking spray.

Place the chocolate and butter in a 1-quart saucepan over medium heat. Melt the butter and chocolate, stirring frequently. As soon as both are completely melted, turn off the heat. Stir in the brown sugar and white sugar, as well as the vanilla, bourbon, and salt. Stir in both eggs, and the cocoa powder and cake flour.

Divide the batter evenly among the 6 cupcake liners. Bake for 18 to 20 minutes, or until the middles of the cakelets are just barely set.

Serve warm with a touch of whipped cream and razzle-dazzle sprinkles, if so desired.

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