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Chocolate-y popovers!

April 4, 2014

POPPITY POP POP POP. It’s time for popovers! If you’ve never heard of these tasty little delights before, you’ve been seriously missing out, like seriously (that’s how serious I am, I had to say it twice…well now it’s been thrice). Popovers are light rolls that are made out of an egg based batter that provides it with a wonderful light texture. They’re sort of like Yorkshire puddings but a whole lot cuter because they’re mini sized. Usually popovers tend to be more on the savory side because cheese and herbs and all that other fun stuff gets added to them BUT since we are not savory folk, we decided to make ours chocolate flavored. Popovers are so amazing that they actually get a designated type of pan to bake them in. I mean only the most scrumptious treats would have their own specified baking tin right? Except since lil’ bun and I aren’t fortunate enough to own one of those tins, we decided that our mini muffin tins would do.


Ingredients (makes 6):

1/2 cup flour
1 teaspoon cocoa powder
1/4 teaspoon salt
1/2 cup milk
1 egg
1/2 tablespoon melted margarine/butter

Whisk away to the kitchen:

  1. Whisk the milk and eggs together in a large bowl and set them aside so that they reach room temperature (about 30 – 45 minutes). Doing this will help the popovers do their thing, that being…POP! When the milk and eggs are ready, combine the flour, cocoa powder and salt in a medium bowl.


  1. Pour the flour mixture into the egg mixture a little at a time making sure to stir in between. Finish the batter off by adding in the melted margarine. The batter should be liquidy to the point where it’s pourable.


  1. Distribute the batter evenly into lightly greased WARM mini muffin tins (you can place your muffin tray into the oven for a few minutes before adding the batter to heat them up).


  1. Bake the popovers in the oven at 425F for 10 minutes and then lower the heat to 375F for the remaining 20 minutes until golden.


Placing the batter into warm muffin tins also help with making them pop so make sure you don’t skimp on this step either! Although lil’ bun thought these little guys were a bit tedious to make because there are two key steps you must do to ensure a successful bake, she was astonished to see how they popped up in the oven. She’s used to seeing quickbreads like muffins and cakes puff up in the oven but that type of rising is facilitated by either baking soda or baking powder. These on the other hand, grew on their own! She’s also a fan of Yorkshire pudding so these were a total hit with her taste buds. Which also means I should probably pop on over to the kitchen and pop a couple more of these into my mouth before she ends up scarfing them all down. Toodles!

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