Mini Dutch Chocolate Swirl Poundcakes

As soon as you put something into miniature, I want it all the more.  I found this amazing mini, mini loaf pan at Williams-Sonoma, which is made in the USA.  For me it's like having a brownie bites pan only for quick breads and poundcakes.  I love having that crunchy edge and the loaves frankly even out to be the same as a  slice you get at the bakery.  This batter is easily mixed by hand using a whisk and large mixing bowl - not necessary to pull out your stand-mixer here.  You can glaze them with the rose water glaze I prepared (recipe below) - they were all gone before cooled, next time I will glaze.

12 tbsp. butter
1 c. sugar
3 eggs
1/4 tsp. salt
1 tsp. baking powder
2 tsp. vanilla-bean paste
1/3 c. milk
1 1/2 c. cake flour
2 tbsp. Dutch process cocoa powder

Preheat oven to 350 degrees and prep a mini-loaf pan by spraying it with Bak-klene.  Cream butter and sugar together in a large bowl with a whisk - add eggs, salt, baking powder and vanilla bean paste - whisking to combine.  Add milk and cake flour, whisking again until batter is smooth.  Reserve one cup of batter and add the 2 tbsp. Dutch cocoa powder to it - set aside.

Divide original batter between the eight wells, then top with cocoa-infused batter - using a toothpick, swirl batters together.  Place into the oven and bake for 20 minutes - remove and let sit for ten minutes before removing from pan.  I did make a rose water glaze to go over the top of them, but consumed immediately before I could get the glaze on.

Here is the recipe for the glaze

1/2 c. powdered sugar
2 tsp. rose-flower water.