These easy-to-make mini chocolate loaves get their richness from Dutch process cocoa and a touch of sour cream. Makes 8 mini loaves.

¾ c. (1½ sticks) Country Cream butter, cut into pieces
½ c. Dutch process cocoa
½ c. brewed coffee
¼ c. LDF milk
1½ c. all-purpose flour
1½ c. sugar
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. baking powder
¼ tsp. fine salt
⅓ c. Daisy sour cream
1 tsp. vanilla extract
2 Egg-land’s Best eggs
Mini white chocolate chips or powdered sugar

Preheat oven to 350° F. Butter an 8-cup mini loaf baking pan.

Put the butter, cocoa, coffee and milk in a small microwave-safe bowl. Cover and microwave until the butter melts, about 3 minutes. Whisk to combine and set aside.

Whisk the flour, sugar, baking soda, cinnamon, baking powder and salt in a large bowl. Blend sour cream, vanilla and eggs in a small bowl. Whisk the hot cocoa mixture into the flour mixture and then stir in the sour cream mixture until just combined. Divide the batter equally among the loaf cups.

Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool loaves in the pan on a wire rack for 10 minutes and then remove and cool completely on a rack. Sprinkle the tops of the loaves with mini white chocolate chips or dust with powdered sugar.