Chocolate-Rum Petits Fours

Dress up this chocolate petit fours recipe with a coating of chocolate ganache and a chocolate-covered coffee bean.

Chocolate-Rum Petits Four
Photo: Kritsada Panichgul
Prep Time:
45 mins
Bake Time:
12 mins
Cool Time:
45 mins
Total Time:
45 mins


  • Butter

  • Unsweetened cocoa powder

  • 1 cup all-purpose flour

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 2 ounce semisweet chocolate, chopped

  • 2 tablespoon instant coffee crystals or instant espresso powder

  • 1 tablespoon boiling water

  • ¼ cup rum, Kahlua, or coffee liqueur

  • ½ cup unsalted butter, softened

  • 1 cup sugar

  • 1 egg

  • 1 teaspoon vanilla

  • 1 recipe Chocolate Ganache

  • Canned chocolate frosting (optional)

  • Chocolate-covered coffee beans, chopped (optional)

Chocolate Ganache

  • 1 cup whipping cream

  • 12 ounce milk chocolate, semisweet chocolate, or bittersweet chocolate; chopped


  1. Preheat oven to 350°F. Butter forty-eight 1-3/4-inch muffin cups. Add some cocoa powder to each cup; shake and tilt pans to coat bottoms and sides of cups. Shake out any excess cocoa powder; set muffin cups aside. In a medium bowl combine flour, baking soda, and salt; set aside.

  2. Place chopped chocolate in a small microwave-safe bowl; microwave, uncovered, on 100 percent power (high) for 1 minute; stir. Microwave for 20 seconds more. Stir until smooth. Set aside to cool slightly.

  3. In a 1-cup glass measure dissolve coffee crystals in the boiling water; add enough cold water to measure 3/4 cup total liquid. Stir in rum.

  4. In a large mixing bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add egg, beating well. Beat in melted chocolate and vanilla. Alternately add flour mixture and rum mixture to chocolate mixture, beginning and ending with flour mixture and beating on low speed after each addition just until combined. Pour batter into prepared muffin cups, filling each three-fourths full.

  5. Bake about 12 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Invert onto racks to remove cupcakes from cups. Cool completely on wire racks.

  6. Turn cupcakes upside down on a wire rack set over a sheet of waxed paper. Holding one cupcake on the tines of a fork over the Ganache, spoon Ganache over cupcake. Place on wire rack. Repeat with remaining cupcakes. If desired, using a pastry bag fitted with a small star tip, pipe chocolate frosting onto petits fours and garnish with chocolate-covered coffee beans. Makes 48 petits fours.

Chocolate Ganache

  1. In a medium saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes. Makes about 2 cups.

Nutrition Facts (per serving)

111 Calories
7g Fat
11g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 111
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 38mg 2%
Total Carbohydrate 11g 4%
Total Sugars 9g
Protein 1g
Calcium 20.2mg 2%
Iron 0.2mg 1%
Potassium 54mg 1%
Folate, total 8.1mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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