When you need something a little bit indulgent for breakfast or brunch these sweet beauties are perfect! Rich and delicious chocolate cakes topped with a chocolate chip streusel crumb, then dusted in powdered sugar ~ ahhh! And in case you're wondering, yes it is perfectly OK and wonderful to eat chocolate for breakfast. I made these in mini crumb cake molds, but they can also be made as muffins.
1/2 cup light brown sugar
1/2 tsp cinnamon
6Tbsps unsalted butter, melted, cooled to room temp
1/2 cup mini chocolate chips
Cake or muffins:
1 1/2 cups flour
1/2 cup unsweetened baking cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup 1 stick unsalted butter at room temp
1 cup sugar
3 large eggs at room temp
1 tsp pure vanilla extract
1 1/4 cups sour cream
1/4 cups mini chocolate chips
Instructions: For the topping, mix brown sugar, flour and cinnamon in a medium bowl with a fork until combined. Add the butter and mix well with the fork and/or your fingers until you get a crumb/sandy mixture. Add the chocolate chips and mix just until dispersed.
For the cake, preheat oven to 375 degrees and prepare muffin/cake liners. Sift together the flour, cocoa powder, baking powder, baking soda and salt in a bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment beat the butter on med speed until light and fluffy, then add the sugar and beat to mix well. Add the eggs one at a time, beating after each addition, then add and mix in vanilla. Add the dry ingredients and sour cream and beat until combined, scraping down the bowl in between with a spatula, fold in the remaining chocolate chips. Scoop the batter into your baking cups/muffin tins and fill them about halfway. Sprinkle the topping over the batter. Bake until the cake/muffins are cooked through, toothpick inserted in middle should come out with a few crumbs clinging but not wet batter, and the topping is golden brown, 20 -25 mins, adjust cooking times if making this as bigger cakes/cake. Let cool and sprinkle with powdered sugar if desired.
Recipe adapted from Gale Gand's Brunch book
The lovely crumb topping
I used these crumb cake molds, available in my baking store: