Mini Choco Cupcakes Recipes

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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

MINI CHOCOLATE-MERINGUE CUPCAKES



Mini Chocolate-Meringue Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h15m

Yield 18 to 20 mini cupcakes

Number Of Ingredients 12

2 large egg yolks, at room temperature
1/4 cup vegetable oil
2/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/2 cup semisweet chocolate chips, melted
1/4 cup cake flour
3 large egg whites, at room temperature
1 cup semisweet chocolate chips, melted
1 tablespoon vegetable oil

Steps:

  • For the cupcakes: arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with 1.25-inch diameter paper liners and set aside.
  • In a medium bowl, using an electric hand mixer, beat the egg yolks, vegetable oil, 1/3 cup of the sugar, cocoa powder, vanilla extract, cinnamon, and salt, at high speed until smooth, about 2 minutes. Mix in the melted chocolate chips and stir until smooth (mixture will be thick).
  • In a separate bowl, using an electric hand mixer, beat the egg whites at high speed until they hold soft peaks, about 3 minutes. With the machine running, gradually add the remaining 1/3 cup sugar and continue to beat until the mixture holds stiff peaks, about 2 minutes. Stir 1/3 of the egg white mixture into the chocolate mixture. Using a spatula, fold the remaining egg white mixture. In batches, sift the flour over the batter and fold it in using a spatula. Fill each paper liner to the top with batter and bake for 12 minutes until puffed. Remove from the oven and let cool for 15 minutes.
  • For the topping: In a small bowl, combine the melted chocolate chips and oil. Stir until smooth.
  • Using a fork, drizzle the chocolate mixture over the cupcakes. Allow the topping to harden for at least 1 1/2 hours at room temperature before serving. Store at room temperature in an airtight container.

MINI CHOCOLATE GANACHE CUPCAKES



Mini Chocolate Ganache Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 24 mini cupcakes

Number Of Ingredients 17

2 ounces bittersweet chocolate, finely chopped
1/4 cup Dutch-process unsweetened cocoa powder
1/4 cup packed light brown sugar
1/4 cup hot brewed coffee
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg plus 1 egg yolk
1/4 cup vegetable oil
1/4 cup buttermilk
1 teaspoon pure vanilla extract
1 cup heavy cream
2 tablespoons light corn syrup
2 tablespoons unsalted butter
Pinch of salt
8 ounces chopped bittersweet or semisweet chocolate

Steps:

  • Make the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners. Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature.
  • Whisk the flour, granulated sugar, salt and baking soda in a medium bowl. Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture. Add the flour mixture and whisk until smooth. Spoon a scant tablespoon of batter into each mini-muffin cup. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool a few minutes in the pan, then remove to a rack to cool completely.
  • Meanwhile, make the frosting: Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer. Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature. Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.
  • Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.

Nutrition Facts : Calories 159, Fat 12 grams, SaturatedFat 6 grams, Cholesterol 31 milligrams, Sodium 79 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 2 grams, Sugar 10 grams

MINI CHOCOLATE CUPCAKES



Mini Chocolate Cupcakes image

Dried fruit is the secret to moist low-fat baked goods. These cupcakes have such a rich, chocolaty flavor, you would never know there were dates in the batter if you hadn't baked them yourself.

Categories     Cake     Chocolate     Dessert     Bake     Easter     Gourmet

Yield Makes 12 cupcakes (or 4 servings)

Number Of Ingredients 13

1/3 cup water
1/3 cup pitted dates, coarsely chopped
1/4 cup unsweetened Dutch-process cocoa powder
1 ounce fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
3 tablespoons packed light brown sugar
1 large egg
1/4 teaspoon vanilla
1/4 teaspoon baking soda
2 tablespoons all-purpose flour
Vegetable oil cooking spray
1 teaspoon confectioners sugar for dusting
Special Equipment
a mini-muffin pan with 12 (1/8-cup) muffin cups, preferably nonstick

Steps:

  • Preheat oven to 325°F.
  • Bring water and dates just to a boil in a 1-quart heavy saucepan, then transfer mixture to a food processor and add cocoa powder and chocolate, pulsing once to combine. Let cool 2 minutes, then add brown sugar, egg, vanilla, baking soda, and a pinch of salt, then purée until smooth. Add flour and pulse just until incorporated.
  • Spray muffin cups with cooking spray. (If pan is not nonstick, line sprayed bottoms with rounds of wax paper, then spray paper.) Spoon batter into cups, dividing it evenly, and bake in middle of oven until a wooden pick or skewer comes out clean, 18 to 22 minutes. Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack (remove wax paper, if using) and cool completely, right side up. Just before serving, sprinkle tops lightly with confectioners sugar.

MINI CHOCOLATE CUPCAKES FLAG



Mini Chocolate Cupcakes Flag image

Create this showstopping cupcake flag with mini chocolate cupcakes, topped with creamy whipped topping and fresh fruit!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 80

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 1/4 cups water
3 eggs
1 pouch (4 oz) 100% spinach purée
1 1/2 cups frozen (thawed) reduced-fat whipped topping
1 1/2 cups sliced small strawberries
1/2 cup fresh blueberries

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 80 miniature muffin cups.
  • In large bowl, beat Cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling about three-fourths full.
  • Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Just before serving, spread about 1 teaspoon whipped topping on each cupcake. Arrange 70 cupcakes on tray as shown in photo. Place blueberries and strawberries on cupcakes to make stars and stripes pattern as shown in photo. Serve remaining cupcakes on another plate. Store in refrigerator.

Nutrition Facts : Calories 30, Carbohydrate 6 g, Cholesterol 10 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cupcake, Sodium 55 mg, Sugar 0 g, TransFat 0 g

CHOCOLATE-BOTTOM MINI-CUPCAKES



Chocolate-Bottom Mini-Cupcakes image

These freeze very well. I like to keep a batch on hand for drop-in guests or for when I'm too busy to bake. -Bertille Cooper, California, Maryland

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 dozen.

Number Of Ingredients 16

FILLING:
1 package (8 ounces) cream cheese, softened
1 large egg
1/3 cup sugar
1/8 teaspoon salt
1 cup semisweet chocolate chips
BATTER:
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • In a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside. , For batter, in a large bowl, combine the water, oil, vinegar and vanilla. Combine remaining ingredients; add to the liquid mixture and mix well (batter will be thin). , Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon of filling. , Bake at 350° for 18-23 minutes or until a toothpick inserted in cupcake portion comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 114 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 130mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

MINI CHOCOLATE CUPCAKES WITH EARL GREY FROSTING



Mini Chocolate Cupcakes with Earl Grey Frosting image

Chocolate cupcakes with a marshmallow-like Earl Grey frosting.

Provided by mberthet04

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h

Yield 48

Number Of Ingredients 11

2 sticks salted butter, cut into small pieces
½ (12 ounce) bag semisweet chocolate morsels
1 cup white sugar
¾ cup cake flour
4 large eggs
½ teaspoon vanilla extract
1 cup white sugar
4 egg whites
1 teaspoon fresh lemon juice
1 pinch salt
2 Earl Grey tea bags

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup mini muffin pans with paper liners.
  • Place butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Make sure the bowl isn't touching the water. Whisk until melted and smooth, about 5 minutes. Remove bowl; keep water simmering in the saucepan.
  • Whisk sugar and flour together in another bowl. Mix into the melted chocolate mixture. Add eggs one at a time, then whisk vanilla extract into the batter.
  • Divide batter among the prepared cups, filling each 3/4 of the way.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Remove from the pans and cool on a wire rack, at least 20 minutes.
  • While cupcakes are cooling, make the icing. Use a whisk to combine sugar, egg whites, lemon juice, and salt in the bowl of a stand mixer. Empty tea bags and add loose tea to the bowl.
  • Set the bowl over the saucepan of simmering water; whisk until the mixture is hot and the sugar dissolves, about 2 minutes.
  • Transfer the bowl to the stand mixer and lock the whisk attachment in place. Beat on medium-high speed until frosting holds stiff peaks, about 7 minutes.
  • Transfer frosting to a large resealable plastic bag. Snip off 1 corner and pipe over the cooled cupcakes.

Nutrition Facts : Calories 98.5 calories, Carbohydrate 12.4 g, Cholesterol 25.7 mg, Fat 5.3 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 41.4 mg, Sugar 10.3 g

MINI CHOCOLATE BUTTERMILK CUPCAKES



Mini Chocolate Buttermilk Cupcakes image

Recipe from Everyday Food, February 2005

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 36

Number Of Ingredients 10

3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsweetened cocoa powder
3 tablespoons unsalted butter, melted
6 tablespoons buttermilk
1 large egg, plus 1 large egg white
Vanilla Cream-Cheese Frosting

Steps:

  • Preheat oven to 350 degrees. Line three 12-cup mini muffin trays with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
  • With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms. Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
  • Transfer batter to prepared tins. Each cup should be about 2/3 full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Transfer cupcakes to a wire rack to cool completely.
  • Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.

MINI CHOCOLATE CHIP CUPCAKES



Mini Chocolate Chip Cupcakes image

These delightful mini treats are a combination of chocolate cake with a cream cheese & chocolate chip centre.

Provided by Chef Gorete

Categories     Dessert

Time 45m

Yield 70-120 cupcakes

Number Of Ingredients 15

70 mini paper cups or 120 miniature paper cups
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1/2 cup cocoa powder
1 teaspoon salt
2 cups water
1 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (250 g) package cream cheese, softened
1 large egg, room temperature
1/3 cup granulated sugar
1/8 teaspoon salt
1 (300 g) package miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350°F Prepare the mini muffin pans by inserting the mini baking paper cups.
  • Chocolate Cake Batter:.
  • Sift all of the dry ingredients together in a large bowl. Combine the wet ingredients and mix into the dry ingredients until thoroughly blended, about 2 minutes. The batter will be thin. Refrigerate until ready to use.
  • Cream Cheese Topping:.
  • Beat the cream cheese then add the sugar, salt and the egg and blend with electric mixer until smooth. Stir in the chocolate chips.
  • Using a small cookie scoop, fill all of the prepared baking cups approximately 3/4 full with the chocolate cake mixture. Drop about a 1/2 teaspoon of the cream cheese filling on the centre of each cupcake. Bake for about 10 - 12 minutes or until they spring back. Make sure the cheese filling stays white--do not over bake.
  • Cool the cupcakes on a rack then refrigerate.
  • Yield depends on the size of the paper cups. Can also be baked in larger cups, simply adjust the cooking time.

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

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From foodnetwork.ca


MINI CHOCOLATE CUPCAKES WITH CHOCOLATE BUTTERCREAM - GREEDY EATS
2019-10-18 In a sauce pan, melt chocolate in condensed milk over medium heat. Continue to cook on medium flame, stirring constantly until the frosting thickens. This might take about 3-5 mins. Remove from heat, cook down slightly and add a …
From greedyeats.com


BEST POTATO CHOCOLATE MINI CUPCAKES RECIPES | BAKE WITH ANNA …
2012-07-09 Preheat the oven to 375ºF and line 30 mini muffin tin cups with paper liners. Step 2. Beat the butter and sugar together until light in colour. Beat in the egg and vanilla, and then beat in the mashed potatoes and milk. Step 3. In a separate bowl, sift the flour, cocoa powder, baking powder and salt. Add this to the butter mixture and stir ...
From foodnetwork.ca


MINI CHOCOLATE- CHIP CUPCAKES RECIPE | MYRECIPES
Preheat oven to 375°F. Mist 3 12-cup and 1 6-cup miniature muffin tins with cooking spray, or line each cup with a paper or foil liner. Whisk together flour, baking powder and salt in a medium bowl until well combined. With an electric mixer on medium speed, beat butter with sugar until light and fluffy, about 3 minutes.
From myrecipes.com


MARSHMELLOW MINI CHOCO CUPCAKES RECIPE BY SHAHEEMA KHAN
2021-04-01 Pour it into egg batter...little at a time (don't want scramble eggs in the batter). Then add the milk too the rest of the ingredients & mix well. Lastly add the marshmellows fold in gently (add a sprinkle of flour to the broken marshmellows before adding it into the batter. Pour the batter into the individual cupcukes @ Bake at 180 degrees for ...
From halaal.recipes


13 MINI CUPCAKES THAT ARE ALMOST TOO CUTE TO EAT
2022-06-05 6. Mini Oreo Cupcakes. These cupcakes are delicious with dense and crumbly Oreo cookies and cream batter and thick, sugary frosting made with butter, powdered sugar, vanilla extract, cream, salt, and Oreos. You can even make them look festive and party-ready by sticking half an Oreo on the top of each one. With or without that garnish, though ...
From insanelygoodrecipes.com


MINI VANILLA CUPCAKES - DELICIOUS LITTLE BITES
2020-05-19 Mini Vanilla Cupcakes. Preheat oven to 350°F. Line a mini cupcake pan with mini cupcake liners. Combine the flour, baking powder, and salt in a small bowl and set aside. In the bowl of an electric mixture, add the butter and sugar …
From deliciouslittlebites.com


MINI CHOCOLATE CUPCAKES RECIPE | PARTY-TIME TREATS | EGGLESS BAKES
2013-10-17 Line mini cupcake pan with liners. Preheat oven to 160 C / 325 F; Add powdered sugar to thick yogurt / curd and beat well; Add baking powder, baking soda & a pinch of salt to the yogurt, and mix well.
From foodomania.com


MINI CHOCOLATE CUPCAKES WITH CREAM CHEESE-WHIPPED CREAM …
Heat the oven to 350F (175C). Set the oven rack in the middle of the oven. MAKE THE BATTER. In a bowl, mix together the egg, water, and vanilla until lightly combined. In another large bowl, mix the flour, sugar, baking powder, baking soda, and salt on low speed (using a hand mixer) for about 30 seconds.
From thebakeologie.com


MINI CHOCOLATE CHEESECAKES RECIPE | HOW TO MAKE CHEESECAKE
2018-07-27 Stir in the melted chocolate. 9. Add the filling to each cheesecake cup until cups are mostly full. 10. Bake cheesecakes for 15 minutes, then turn off oven and leave the door closed for another 10 minutes. 11. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
From lifeloveandsugar.com


15 CERTIFIABLY GOOD MINI CUPCAKE RECIPES THAT WILL MAKE YOU …
2022-01-04 6. Mini Lemon Cupcakes With Lemon Buttercream Icing. Lemon can brighten up any day, and these little cupcakes will also because of the double dose of lemon in the cake and in the icing! If you do not want the basic chocolate or vanilla but want something stunning, lemon is an excellent choice!
From cookingchew.com


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