Madelines have got to be one of the cutest little desserts. Since they are a French pastry, they may have a reputation for being difficult to make, but they are easy if you follow the steps I list in the recipe! Madelines are a delicious moist and spongy cake, and the chocolate version tastes like a mix between a brownie and chocolate cake. A little denser than the cake, not as fudgy as a brownie, but absolutely perfect.
Because Valentine’s Day is almost here, chocolate madelines are appropriate. And to make them even more festive for the holiday, they’re dipped in chocolate and covered with fun sprinkles. You can change out the sprinkles to make these appropriate for any occasion, but I love the bright pops of pink, red, and white on these.
These cookies were such a dream to photograph because they are just so festive and pretty. A madeline pan may not be a staple in every kitchen, but I am so glad that a dear friend of mine gave me one because I see a lot of madelines in my future. These are best enjoyed the day they are made, but if you want to eat them the next day they are delicious dipped in coffee or tea.
While these madelines are perfect for Valentine’s Day, you could definitely switch out the sprinkles or even dip them in white chocolate for a perfect baby shower, bridal shower, or brunch treat. They don’t take too long to make and are pretty easy as long as you follow the steps listed below! It’s important to make sure the eggs and sugar are beaten really well, and the dry ingredients are folded in until just combined. Then quickly mix in the butter and your batter is ready to go!
The batter will be shiny and slightly thick. But it will also feel light as you scoop it into the madeline pan thanks to those beaten eggs! This may be the first madeline recipe that you see on the blog, but it certainly won’t be the last. Happy Valentine’s Day!
- 10 tbsp. butter, divided
- 2 eggs
- ½ cup granulated sugar
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- ½ tsp. baking powder
- ⅛ tsp. salt
- 2 tbsp. cocoa powder
- ¾ cup chocolate chips
- Sprinkles
- Preheat oven to 350 degrees Fahrenheit.
- Melt 8 tbsp. butter in a small saucepan. Set aside to cool.
- Using a stand mixer or hand mixer, beat the eggs and sugar until light in color and fluffy. This will take 7-10 minutes.
- Add vanilla and mix to combine.
- In a small bowl, whisk together flour, baking powder, salt, and cocoa powder.
- Add half of the dry ingredients to the wet ingredients and gently fold until just combined. Repeat with the second half of the dry ingredients.
- Pour the butter into the batter and fold quickly to combine.
- Melt the remaining 2 tbsp. of butter. Brush a madeline pan with the butter.
- Using a tablespoon, gently place the batter in the prepared pan. Evenly divide between the 12 spaces in the Madeline pan.
- Bake for 10-15 minutes until the madelines puff up. A toothpick inserted into them should come out clean, and if you press your finger gently onto the pastry, the dough should spring back into shape.
- Carefully remove from the pan, using a knife to loosen if necessary.
- Once the madelines are cool, melt the chocolate chips in a small microwave-safe bowl. Microwave in 30 second increments, stirring after every 30 seconds until the chocolate is smooth.
- Dip the cooled madelines into chocolate, then place on wax paper and add sprinkles to the melted chocolate.
- Let the chocolate harden completely before enjoying.
- Madelines are best the first day, but are also good the second day, especially with coffee or tea.
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