“It’s a perfect dessert for those who like chocolate.”

INGREDIENTS   

1/3 cup water
1/3 cup pitted dates, coarsely chopped
1/4 cup unsweetened cocoa powder
1 ounce bittersweet chocolate (not unsweetened), coarsely chopped
3 tbsp. packed brown sugar
1 large egg
1/4 tsp. vanilla
1/4 tsp. baking soda
2 tbsp. all-purpose flour
   Vegetable oil cooking spray
1 tsp. confectioners sugar for dusting

DIRECTIONS 

• Preheat the oven to 325°F.
• Bring water and dates just to a boil in a 1-quart heavy saucepan, then transfer mixture to a food processor.
• Add cocoa powder and chocolate, pulsing once to combine.
• Let cool for 2 minutes.
• Add brown sugar, egg, vanilla, baking soda, and a pinch of salt, then purée until smooth.
• Add flour and pulse just until incorporated.
• Spray mini nonstick muffin cups (12 – 1/8 cup) with cooking spray. (If pan is not nonstick, line sprayed bottoms with rounds of wax paper, then spray paper.)
• Spoon batter into cups, dividing it evenly, and bake in middle of oven until a wooden pick or skewer comes out clean for 18 to 22 minutes.
• Cool cupcakes in pan on a rack for 10 minutes, then turn out onto rack (remove wax paper, if using) and cool completely, right side up. J
• Just before serving, sprinkle tops lightly with confectioners sugar.