Pumpkin Chocolate Chunk Bitelets
Laced with chunks of chocolate, these cute little cakes are perfect for autumn gatherings and will be a hit with kids and adults alike. They come together quickly using our quick bread mix and specially designed bitelet pan. For extra richness, serve a bowl of melted chocolate alongside for dipping. The cake pan holds six bitelets at a time, so you’ll need to bake the batter in two batches.
Ingredients:
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled
- 1 cup (8 fl. oz./250 ml) water
- 2 eggs
- 1 package Williams Sonoma Pumpkin Chocolate Chunk Quick Bread Mix
- 2 Tbs. confectioners’ sugar (optional)
Directions:
Preheat an oven to 350°F (180°C). Grease and flour a 6-well bitelet pan.
In a bowl, whisk together the butter, water and eggs until combined. Using a rubber spatula, fold in the quick bread mix. Divide half of the batter among the prepared wells. Set the remaining batter aside.
Bake until a toothpick inserted into the center of a bitelet comes out clean, about 25 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then turn the bitelets out onto the rack. Wash and dry the pan, then grease and flour it and bake the remaining batter.
Using a fine-mesh sieve, dust the bitelets with the confectioners’ sugar. Serve warm or at room temperature. Makes 12 bitelets.
Williams Sonoma Test Kitchen
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