Double Chocolate Mini Cupcakes Recipes

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HEALTHY DOUBLE CHOCOLATE MINI CUPCAKES



Healthy double chocolate mini cupcakes image

Easy, one-bowl chocolate mini cupcakes are 100% whole wheat, low in sugar and have no butter or oil - and they are super fudgy!

Provided by Kathryn

Categories     Sweets & Desserts

Time 25m

Number Of Ingredients 11

3/4 cup whole wheat flour (see notes)
1/2 cup granulated sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened applesauce
1/2 cup milk of choice
2 teaspoons vanilla
3/4 cup semisweet chocolate chips
1 extra teaspoon whole wheat flour

Steps:

  • Preheat the oven to 350. Spray a mini muffin tin pan with cooking spray and set aside.
  • Mix the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl until well combined.
  • Make a well in the center and add the applesauce, milk and vanilla. Stir until just combined.
  • Toss the chocolate chips with the extra flour (this helps keep the from sinking in the batter and sticking to the bottom of the muffin tins). Fold the chocolate chips into the batter.
  • Fill your mini muffin tins. Each muffin cup should be about 3/4 full.
  • Bake at 350 for 14-16 minutes, until done.
  • Let cool completely in pan before turning out. (Otherwise the chocolate chips can stick to the muffin pan instead of to the cupcakes. Sad.)

Nutrition Facts : Calories 107 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 mini cupcakes, Sodium 151 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

DOUBLE CHOCOLATE CUPCAKES



Double chocolate cupcakes image

Double Chocolate Cupcakes are perfect for the chocolate lover in your life. They're sure to become a new family favorite!

Number Of Ingredients 16

1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup vegetable oil
1 cup hot water
1 large egg
1 1/2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate, melted and cooled for 5 minutes
1 pound powdered sugar
1/4 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
1-3 tablespoons milk

Steps:

  • 1. Preheat oven to 350°F. Line a 12-cup standard muffin tin with paper liners.
  • 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  • 3. Add in vegetable oil, hot water, egg and vanilla and whisk until well combined and smooth. Batter will be thin.
  • 4. Use a large scoop (about 3 tablespoons) to divide the batter between lined muffin cups.
  • 5. Bake in preheated oven for 17-20 minutes. The tops will spring back when touched lightly.
  • 6. Place pan on a cooling rack until cupcakes are cool to the touch.
  • 1.In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 6 minutes. This process will lighten the color of the butter and ensure your buttercream is extra fluffy.
  • 2. Add cooled, melted chocolate to the butter and mix until combined. Scraping down the sides of the bowl as needed.
  • 3. Sift together the powdered sugar and cocoa powder.
  • 4. With the mixer on low speed, gradually add in the powdered sugar mixture. Continue mixing on low speed until the powdered sugar is completely incorporated.
  • 5. Add in 1-2 tablespoons milk and vanilla extract and mix until combined. Turn mixer back up to medium-high speed and beat the mixture for an additional 5 minutes.
  • 6. If needed, add in a little more milk 1 teaspoon at a time until you reach the consistency you desire. Pipe the buttercream onto cooled cupcakes. If desired, top with chocolate sprinkles or mini chocolate chips.

MINI CHOCOLATE CUPCAKES



Mini Chocolate Cupcakes image

I'm very excited about this mini chocolate cupcake recipe. It saves time, money, and most of all, butter! I love using butter for cupcakes but it's pricey and you may notice your cupcake is a little dense if it's sitting out for a while. This recipe contains extra-virgin olive oil and no coffee. Use good quality cocoa powder because I do notice a difference when using generic. I hope you all enjoy it as much as I do! Happy baking!

Provided by EmmyLumia27

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 20m

Yield 16

Number Of Ingredients 13

½ cup all-purpose flour
¼ cup light brown sugar
¼ cup white sugar
3 tablespoons unsweetened cocoa powder
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
⅓ cup whole milk
1 egg
4 teaspoons extra-virgin olive oil
½ teaspoon vanilla extract
⅓ cup prepared chocolate pudding (such as Jell-O®)
¼ cup semisweet chocolate chips (such as Nestle® Toll House®), or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.
  • Mix flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Break up clumps lightly with a whisk.
  • Mix milk, egg, oil, and vanilla extract together in a separate bowl until well incorporated. Whisk into the flour mixture until well incorporated and there are no clumps. Do not overmix the batter. Fold in pudding with a spatula while scraping the bottom of the bowl. Stir in chocolate chips; batter will be runny and not very thick.
  • Pour batter into the prepared cupcake cups with a Wilton® cookie scoop or measuring cup with a spout, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.

Nutrition Facts : Calories 74.3 calories, Carbohydrate 12 g, Cholesterol 11.1 mg, Fat 2.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 88.5 mg, Sugar 7 g

DOUBLE CHOCOLATE CUPCAKES



Double Chocolate Cupcakes image

Linda Utter of Sidney, Montana proves you don't have to fudge on chocolate to make a light and luscious treat. Her moist cupcakes are chock-full of sweet flavor, but low in saturated fat.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 14 cupcakes.

Number Of Ingredients 13

2 tablespoons butter, softened
3/4 cup sugar
1 egg
1 egg white
1/2 cup plus 2 tablespoons buttermilk
1/3 cup water
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg white, beating well after each addition. Beat on high speed until light and fluffy. Beat in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; beat into batter just until moistened. Stir in chocolate chips., Fill muffin cups coated with cooking spray three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 139 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 221mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.

DOUBLE CHOCOLATE MINI MUFFINS



Double Chocolate Mini Muffins image

Looking for a bread recipe? Then bake these chocolate mini muffins that are made using Gold Medal® all-purpose flour - perfect to treat a crowd.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 24

Number Of Ingredients 11

1 cup Gold Medal™ all-purpose flour
2/3 cup sugar
1/3 cup unsweetened Dutch processed baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
1 egg
1 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 400°F. Place mini paper baking cup in each of 24 mini muffin cups.
  • In medium bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt with whisk. In small bowl, mix buttermilk, oil, vanilla and egg with whisk. Add buttermilk mixture and chocolate chips to flour mixture, stirring gently until blended. Divide batter evenly among muffin cups, filling full.
  • Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 10 minutes.

Nutrition Facts : Calories 100, Carbohydrate 15 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg

DOUBLE CHOCOLATE-IRISH CREAM CUPCAKES



Double Chocolate-Irish Cream Cupcakes image

I fumbled around with a few different recipes and came up with this one based on my love of chocolate and Irish Cream. These are very moist cupcakes. Made them for a St. Patty's celebration. Hope you all enjoy!

Provided by asteingruby

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 35m

Yield 24

Number Of Ingredients 12

1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
½ teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
½ cup milk
¼ cup Irish cream liqueur (such as Baileys®)
¼ cup strong brewed coffee
6 ounces semisweet chocolate chips, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  • Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 225 calories, Carbohydrate 30.1 g, Cholesterol 51.7 mg, Fat 11.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 6.7 g, Sodium 159 mg, Sugar 21.9 g

DOUBLE CHOCOLATE CINNAMON MINI CUPCAKES



Double Chocolate Cinnamon Mini Cupcakes image

Chocolate, cocoa and cinnamon butter combine in these delicious petite cakes. Swirled chocolate cinnamon frosting makes these holiday bites irresistible.

Provided by Food Network

Time 1h

Yield 30 mini cupcakes

Number Of Ingredients 20

em
Cupcakes:
/em
1/2 cup sugar
1/4 cup LAND O LAKES® Cinnamon Sugar Butter Spread
1/4 cup buttermilk*
1 (1-ounce) square unsweetened chocolate, melted
1 LAND O LAKES® All-Natural Egg
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup boiling water
Frosting:
1/3 cup LAND O LAKES® Cinnamon Sugar Butter Spread
2 cups powdered sugar
2 tablespoons unsweetened cocoa
1/3 cup whipping cream
Decorator sprinkles, if desired
*Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/4 cup; let stand 5 minutes.

Steps:

  • Heat oven to 350 degrees F. Place foil or paper baking cups into 30 mini (1 1/4-inch) muffin pan cups. Set aside.
  • Combine sugar and 1/4 cup Cinnamon Sugar Butter Spread in large bowl; beat at medium speed until well mixed. Add buttermilk, 1 ounce melted chocolate, egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking soda and salt. Beat until well mixed. Add boiling water; continue beating until smooth.
  • Spoon about 1 tablespoon batter into each prepared muffin pan cups. Bake for 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • Place 1/3 cup Cinnamon Sugar Butter Spread and melted chocolate in medium bowl. Beat at medium speed until creamy. Gradually add powdered sugar and cocoa, alternately with whipping cream, beating well after each addition until creamy.
  • Pipe or frost each cupcake with about 1 tablespoon frosting; sprinkle with decorator sprinkles, if desired.

DOUBLE CHOCOLATE MINI CUPCAKES



Double Chocolate Mini Cupcakes image

This recipe came from a local newspaper. These cupcakes are very chocolate, rich but not overly sweet.

Provided by Zestphobia

Categories     Dessert

Time 45m

Yield 48-55 mini cupcakes

Number Of Ingredients 15

1 1/3 cups sifted all-purpose flour
1/3 cup dutch process cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened, cut into pieces
1 cup sugar
1 tablespoon instant coffee, dissolved in
1 tablespoon hot water
3/4 teaspoon vanilla
2 large eggs
3/4 cup whole milk
1 cup miniature chocolate chip
6 ounces semisweet chocolate, chopped or 6 ounces miniature chocolate chips
6 tablespoons unsalted butter, cut up
6 tablespoons heavy cream or 6 tablespoons whipping cream

Steps:

  • This recipe makes about 50 to 60 miniature cupcakes.
  • Line miniature muffin tins with liners (I purchase the mini liners at a craft store that carries cake supplies).
  • Preheat oven to 350. Sift flour, cocoa, baking soda and salt into a bowl and blend.
  • Cream butter thoroughly, until very soft. Gradually add sugar and continue to beat for a minute or two. Beat in coffee mixture and vanilla.
  • Add eggs one at a time and beat well after each addition.
  • At low speed, add dry ingredients in three equal additions and milk in two equal additions. In other words, add one third of the dry mixture, then half of the milk, then another one third of the dry ingredients, followed by the rest of the milk, and then the last of the dry ingredients. Scrape down the bowl as needed. The mixture is about the consistency of a thick pudding.
  • Stir in the miniature chocolate chips. Pour batter into cups. I fill them pretty close to the top; when they bake, they come over and make a mushroom shape, which is how I like them. If you prefer smaller, then fill accordingly. I have found that using a cookie scoop (looks like a small ice cream scoop, it's for cookie dough) works well to fill the muffin cups without too much mess.
  • Bake at 350 for about 15 minutes or until toothpick comes out clean. Remove the cupcakes from the pan and let cool completely.
  • For glaze, put chocolate, butter and cream in top of a double boiler (I just use two pots). Use low heat and stir until mixture is smooth. The glaze doesn't look very chocolate-like until right at the end. Stir completely to make as smooth as possible. Remove from heat and let the glaze cool for five minutes. Spoon glaze on each cupcake and swirl. A miniature rubber spatula works well. The glaze is very shiny, but becomes more fudge-like as it cools.
  • Each time I make this recipe, I have glaze left over; you probably could cut it by one fourth, but I've never wanted to take a chance on not having enough. Anyway, as far as I'm concerned, the glaze left in the pan is the cook's reward -- have a couple spoonsfuls when you're done!

Nutrition Facts : Calories 107.4, Fat 7.5, SaturatedFat 4.6, Cholesterol 19.6, Sodium 39.1, Carbohydrate 10.8, Fiber 1.1, Sugar 6.4, Protein 1.6

QUICK DOUBLE CHOCOLATE CUPCAKES



Quick Double Chocolate Cupcakes image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 23m

Yield 24 cupcakes

Number Of Ingredients 18

1 box devil's food cake mix, such as Duncan Hines Moist Deluxe
1/2 cup vegetable oil
3 eggs
1 cup mini semisweet chocolate chips
2 to 3 cups White Faux Buttercream, recipe follows, colored or swirled with your favorite color
Licorice whips
Crushed peppermint candies
Crushed lemon drops
Multicolored jimmies or nonpareils
Mini white and dark chocolate chips
Small chocolate candies
Colored decorating sugars
Cereals such as corn pops, fruit rings or graham cracker cereal squares
3 sticks (12 ounces) unsalted butter, at room temperature
4 cups confectioners' sugar
3 tablespoons whole milk, at room temperature
2 teaspoons vanilla extract
Food coloring, such as yellow, blue and red, or your favorite, if desired

Steps:

  • Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.
  • In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.
  • When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
  • In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners' sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring.
  • Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes).
  • Yield: about 8 cups, enough for at least 6 dozen cupcakes
  • Prep Time: 10 minutes Ease of preparation: easy

MINI DOUBLE DIABLO CUPCAKES



Mini Double Diablo Cupcakes image

This recipe can also be used to make one 8-inch cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 36 mini cupcakes

Number Of Ingredients 11

1/4 cup raisins, chopped
1/4 cup Scotch whiskey
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, plus more for pans
1/4 cup cake flour, plus more for pans
7 ounces semisweet chocolate, coarsely chopped
3 large eggs, separated
2/3 cups sugar
Coarse salt
2/3 cups finely ground blanched almonds
8 ounces semisweet chocolate, finely chopped
1 cup heavy cream

Steps:

  • Combine raisins and whiskey in a small bowl. Cover with plastic and let stand, at room temperature, for at least 4 hours and up to overnight.
  • Heat oven to 350 degrees. Butter 36 mini cupcake pans and dust with flour, making sure to coat tins evenly. Tap out excess flour.
  • In the top of a double boiler set over simmering water, melt chocolate with 2 tablespoons water. Add butter, stirring until mixture is smooth.
  • In a large bowl, beat egg yolks with sugar and a pinch of salt until thick and light. Stir in melted chocolate mixture. Add flour, almonds, reserved raisins and whiskey mixture. Stir to combine.
  • Beat egg whites with a pinch of salt until stiff, glossy peaks form. Stir one-third of egg whites into chocolate mixture. Gently but thoroughly fold in remaining egg whites. Using a small ice cream scoop, scoop batter into prepared cupcake pans. Bake until just beginning to pull away from the sides of pan (the center should still be moist), about 12 minutes. Cool cupcakes in pans 5 minutes. Remove cupcakes from pans; transfer to a wire rack to cool completely.
  • Place chopped chocolate in a medium bowl. In a small saucepan, bring heavy cream to a simmer. Remove from heat, and pour over chopped chocolate. Using a rubber spatula, gently stir until chocolate melts.
  • Place cupcakes on a baking sheet lined with a cooling rack. Dip each cupcake in ganache. Transfer to a wire rack. Let cupcakes stand until ganache is set, about 30 minutes.

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MINI CHOCOLATE CUPCAKES W/ CHOCOLATE BUTTERCREAM - CHELSWEETS
2020-12-05 Mini Chocolate Cupcake Recipe. Preheat the oven to 350°F / 175°C and place 12 mini cupcake liners in a mini cupcake pan. Set aside. Add 1/4 cup buttermilk and 2 Tbsp chocolate chips into a heatproof bowl. Heat in the microwave for 15-30 seconds or over a double boiler until the chocolate has melted.
From chelsweets.com


THE BEST DOUBLE CHOCOLATE CUPCAKES - SWEETEST MENU
2019-08-14 Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12 hole muffin tin with cupcake liners. In a large mixing bowl, add flour, cocoa powder, baking soda, baking powder and then add the sugars.
From sweetestmenu.com


DOUBLE KISSES CHOCOLATE CUPCAKES | RECIPES - HERSHEYLAND
1. Remove wrappers from chocolate pieces; set aside. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. 2. Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture ...
From hersheyland.com


DOUBLE CHOCOLATE ZUCCHINI CUPCAKES - I AM BAKER
2014-08-15 Heat oven to 350°F. Prepare cupcakes pans with liners. (Yields roughly 26-28 cupcakes) In a large bowl add flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. With a whisk gently sift ingredients. Make a well in the center of the dry ingredients and add the eggs and oil. Mix by hand.
From iambaker.net


NO FUSS DOUBLE CHOCOLATE CUPCAKE RECIPE - INSPIRED TASTE
2 large eggs. 2 teaspoons vanilla extract. Preheat the oven to 375 degrees F and begin brewing enough coffee to make 1 1/4 cups plus a cup for you to enjoy. While the coffee is brewing, place cupcake liners into a cupcake pan and set aside. In a bowl, combine the hot coffee, unsweetened cocoa powder and the dark chocolate, then set aside.
From inspiredtaste.net


MINI DARK CHOCOLATE CUPCAKES - BAKES AND BLUNDERS
Sift together the sugar, flours, cocoa, baking powder, baking soda, and salt in a large bowl. Whisk to make sure the ingredients are evenly distributed. Add egg, buttermilk, oil, and vanilla. Beat with a hand mixer on low speed for 1- 2 minutes. Scrape the …
From bakesandblunders.com


DOUBLE CHOCOLATE CUPCAKES RECIPE - ONE SWEET APPETITE
2021-03-09 In the bowl of an electric mixer cream the butter and brown sugar. Add the eggs, one at a time, followed by the vanilla and melted chocolate. Stir in the dry ingredients and sour cream. Fold in the coffee. Fill each cupcake liner 3/4 full. Bake 12-15 minutes or until a toothpick comes out clean.
From onesweetappetite.com


GHIRARDELLI CHOCOLATE COMPANY
Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Find a Ghirardelli Store. Visit your local Ghirardelli Store for a complete sensory experience with chocolates, ice-cream fountains, and our in-store exclusives.
From ghirardelli.com


MINI CHOCOLATE CUPCAKES (RICH & MOIST) - DELICIOUS LITTLE BITES
2020-09-28 Preheat oven to 350°F. Line a mini cupcake pan with paper liners. You may need to work in batches. Stir together the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl. Whisk together the sugar, vegetable oil, eggs, and vanilla in a second large bowl until well blended.
From deliciouslittlebites.com


SECRETLY HEALTHY, DOUBLE CHOCOLATE MINI CUPCAKES {PALEO FRIENDLY}
2014-01-20 4 – Add chocolate chips and stir until almost combined. 5 – Spoon batter into your prepared cupcake tray and bake for 10-12 mins until the tops spring back when lightly pressed and a toothpick comes out clean with just a few crumbs attached when inserted into the centre. Set aside to cool.
From betterwithcake.com


DOUBLE CHOCOLATE CUPCAKES RECIPE - MOMMA LEW
2021-10-11 Bake for 18-22 minutes until an inserted toothpick comes out clean. Cool on a wire rack. While cupcakes are cooling, prepare the creamy chocolate frosting. Beat butter, powdered icing sugar and cocoa powder for 2 minutes until well combined on medium-high speed. Add the heavy whipping cream, vanilla extract and salt.
From mommalew.com


WW DOUBLE GERMAN CHOCOLATE MINI CUPCAKES - SIMPLE NOURISHED …
2014-12-06 Preheat your oven to 350F degrees. Spray a 24-cup mini muffin pan with nonstick spray or line with mini cupcake papers. Set aside. In a small mixing bowl, sift together flour, baking powder, baking soda and salt. In a medium mixing bowl, add cocoa powder and coffee and stir until dissolved. Stir in the buttermilk.
From simple-nourished-living.com


DOUBLE CHOCOLATE CINNAMON MINI CUPCAKES RECIPE - LAND O'LAKES
STEP 1. Heat oven to 350°F. Place foil or paper baking cups into 30 mini (1 1/4-inch) muffin pan cups. Set aside. STEP 2. Combine sugar and 1/4 cup Cinnamon Sugar Butter Spread in large bowl; beat at medium speed until well mixed.
From landolakes.com


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