Dark Chocolate Rum Babas

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 12-cup muffin tin and set aside.

   Tip: Use a non-stick spray to prevent the babas from sticking.

2. 2

   In a large mixing bowl, combine the dark chocolate, sugar, and melted butter.

   Tip: Use a double boiler or a microwave-safe bowl to melt the chocolate.

3. 3

   Add the eggs one at a time, whisking well after each addition.

   Tip: Use room temperature eggs for the best results.

4. 4

   Whisk in the flour, baking powder, and salt.

   Tip: Sift the dry ingredients to ensure they are well combined.

5. 5

   Add the dried fruit, vanilla extract, and cinnamon. Mix until just combined.

   Tip: Don't overmix the batter.

6. 6

   Divide the batter evenly among the muffin cups.

   Tip: Fill the cups about 3/4 of the way full.

7. 7

   Bake for 20-25 minutes, or until a toothpick inserted into the center of a babas comes out clean.

   Tip: Rotate the muffin tin halfway through the baking time.

8. 8

   Remove from the oven and let cool in the tin for 5 minutes.

   Tip: Run a knife around the edges of each babas to release it from the tin.

9. 9

   Transfer the babas to a wire rack to cool completely.

   Tip: Dust with powdered sugar before serving, if desired.