Rum Fudge Cakes

1 cup butter

4 (1-ounce) unsweetened chocolate squares

4 (1-ounce) semisweet chocolate squares

1 1/3 cups sugar

1/3 cup heavy whipping cream

1 1/2 teaspoons rum extract

3 large eggs

1 cup all-purpose flour

1 cup semisweet mini-morsels

Powdered sugar

Melt butter and 8 ounces chocolate in heavy saucepan over medium-low heat, stirring often.

Remove from heat, and cool completely.

Stir in sugar, whipping cream, and rum extract until blended.

Add eggs, 1 at a time, stirring until blended after each addition.

Gradually fold in flour.

Stir in mini-morsels.

Spoon batter into lightly greased miniature (1 3/4") muffin pans, filling almost full.

Bake 375 degrees for 14 minutes or until a wooded pick inserted in center of cakes comes out clean.

Remove to a wire rack to cool.

Sprinkle cakes with powdered sugar before serving.

Yield: 4 dozen.