Mini Chocolate Cupcakes With Earl Grey Frosting 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 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

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