I have no idea who Lucy is and I don't care. What I do care about is chocolate, sugar and eggs. And I really care that Lucy's lovely minis come together so quick and easy... (while the baby is napping type of easy and fast.) Plus minis are so cute and so much fun to eat... and portion controlled (if you can eat just one.)
Added some candied pecans and sour cherries to the tops of a few to spice things up.
I suggest you care about Lucy's Chocolate Minis too.
Lucy's Chocolate Minis
Adapted from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich
The little chocolate minis are heavier then a cupcake or muffin, but lighter then a brownie. For some of the minis I added toppings. You could also make a minty ganache frosting which would be very lovely...or just add whatever you like. Just make sure you don't over cook. I found that in my oven they cooked up pretty quickly...so pay attention and check and turn those minis often.
Makes about 36 mini cupcakes
3/4 cups plus 2 tablespoons flour
2 tablespoons natural coco powder (non alkalized)
1/4 plus a pinch of salt
14 tablespoons or (1 and 3/4 sticks) unsalted butter, cut into chunks
4 oz bittersweet chocolate ( 70% cacao) chopped
1 and 1/3 cup sugar
1 teaspoon vanilla extract
4 large eggs
Preheat oven to 350. Line with paper liners mini muffin tins
Combine flour, cocoa and salt in a bowl and mix with a whisk until combined
Place butter and chocolate in a heat proof bowl over a pot of simmering water. Stir until the chocolate and butter are melted and warm to the touch. Remove the bowl from the water bath. Whisk in the sugar and vanilla. Add the eggs one at a time, whisking well to blend the egg before adding the next. Add the flour mixture and whisk until smooth and blended. Be sure not to over mix once combined.
Spoon about 1 and 1/2 tablespoons of the batter into the muffin cup. The batter should come up to almost the top of the muffin tin. If you want add nuts and dried fruit to the top of the muffin. (Whatever your heart desires)
Bake for about 12 to 14 minutes, until a toothpick comes out with a few moist crumbs on it. Makes sure to rotate pans half way through cooking. Cook the cakes on a rack. They can be stored in an airtight container for about 3 days. Enjoy!