Still My Beating Heart

Remember my new mini-heart pan?

Meet my mini-heart chocolate chip cakes.

Miniature Chocolate Chip Cakes

Ingredients

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 large egg

1/2 cup butter, melted

1 cup milk

1/2 teaspoon vanilla

3/4 cup chocolate chips

Directions

Preheat the oven to 350 degrees.  Spray oil into the cavities of a mini-bundt cake pan or mini-heart pan and lightly dust them with flour. 

1. Mix flour, baking powder, sugar, and salt together in a medium bowl with a whisk. 

2. Beat the egg in 2-cup measuring cup.  Add melted butter, milk, and vanilla and mix well.

3.  Add the wet ingredients to the dry ingredients and stir just until moistened.   Add the chocolate chips. 

4. Spoon the batter into molds equally.  This will fill 12 mini bundt pan molds using approximately 1/4 c of batter per mold; or 6 mini-heart pan molds using approximately 1/2 c of batter per mold.  

5.  Bake for 15 minutes or until golden. 

6. When the cakes are done, remove them from the molds and cool.

You can glaze the cakes with a chocolate glaze made from a heaping tablespoon of  cocoa,  a  cup  of  powdered  sugar,  and  enough  milk  for  drizzling consistency