Mini Chocolate Cups Recipes

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

Ingredients

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

CHOCOLATE CUPS RECIPE

Chocolate Cups Recipe image

Chocolate Cups are delicious edible containers, perfect for serving candy, ice cream, mousse, and so much more. Learn how easy they are to make.

Provided by Elizabeth LaBau

Categories Dessert

Time 40m

Yield 48

Number Of Ingredients 3

Ingredients

12 ounces chocolate candy coating (or chopped chocolate)
Small candy cups (preferably the foil variety)
Small, clean paint brush (optional)

Steps:

Gather the ingredients.
With the help of a spoon, fill each candy cup to the brim with chocolate.
Allow the chocolate to sit for a few minutes, just until it starts to set around the edges.
Then grasp each candy cup by the bottom and invert it over the bowl of chocolate, letting the excess drip out. Once the extra chocolate is gone, you'll be left with a thin, even coating on the sides and bottom of your candy cup.
Allow the chocolate in the cups to solidify by placing all the cups on a baking sheet at room temperature or in the refrigerator.
Once the chocolate has solidified, carefully peel each paper liner until all the cup comes out in one piece. Use your favorite fillings.
Enjoy!
Fill a cup about a quarter of the way full of chocolate, then use a paintbrush to paint the chocolate up the sides of the cup to the top.
Try to create an even layer, and inspect the cups as you finish them to make sure there are no weak, streaky areas.
Allow the chocolate in the cups to solidify by placing all the cups on a baking sheet at room temperature or in the refrigerator.
Once the chocolate has solidified, carefully peel each paper liner until all the cup comes out in one piece. Use your favorite fillings.
Enjoy!

Nutrition Facts : Calories 38 kcal, Carbohydrate 4 g, Cholesterol 2 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 6 mg, Sugar 4 g, Fat 2 g, ServingSize 48 candy cups (48 servings), UnsaturatedFat 0 g

MINI CHOCOLATE CUPS

Mini Chocolate Cups image

These are awesome chocolate cups! Perfect for all occasions! You can serve them for dessert and put strawberries inside. These are extra great. (You can use all kinds of chocolate.) You may need to make more layers than included in the recipe below.

Provided by Zappet

Categories Desserts Candy Recipes Chocolate Candy Recipes

Time 55m

Yield 20

Number Of Ingredients 2

Ingredients

12 (1 ounce) squares semisweet chocolate
20 mini paper muffin cups

Steps:

Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Brush a thin layer of chocolate into each muffin cup. Refrigerate cups until chocolate is firm, about 5 minutes. Repeat chocolate layers until cup is thickened, 7 to 10 more times. Chocolate may need to be melted again.
Carefully peel paper cup off away from the chocolate cups.

Nutrition Facts : Calories 84 calories, Carbohydrate 9.6 g, Fat 5.4 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 3 g, Sugar 8.4 g

TRIPLE-CHOCOLATE MINI CUPS (COOKIE EXCHANGE QUANTITY)

Triple-Chocolate Mini Cups (Cookie Exchange Quantity) image

Craving chocolate? Indulge in triple-treat chocolate cookies.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 72

Number Of Ingredients 10

Ingredients

3/4 cup butter or margarine
4 oz unsweetened baking chocolate
2 cups sugar
1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 1/2 cups semisweet chocolate chips
6 dozen Betty Crocker™ Candied Fruit whole candied cherries, pecan halves, chocolate chunks or Hershey®'s Kisses® Brand milk chocolates

Steps:

Heat oven to 350°F. Place mini paper baking cups in mini muffin pan cups OR use mini foil muffin cups if you don't have mini muffin pans.
In 2-quart saucepan, melt butter and chocolate over low heat 6 to 10 minutes, stirring occasionally, until smooth; cool 20 minutes. In large bowl, beat melted chocolate mixture, sugar, 1 cup of the flour, the cocoa, baking powder, salt and eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until well blended. Stir in remaining 1/2 cup flour and the chocolate chips. Drop dough by rounded teaspoons into mini cups.
Bake 15 to 17 minutes or until edges are slightly firm (center will be slightly soft). Immediately top each with cherry, pecan half or chocolate, pressing slightly. Cool completely, about 1 hour.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 8 g, TransFat 0 g

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