MINI CHOCOLATE CUPCAKES
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
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 CUPCAKE CHOCOLATE BOX
You don't need a guide for this box of chocolates -- every treat is a cupcake!
Provided by Food Network Kitchen
Time 20m
Yield 12 cupcakes
Number Of Ingredients 0
Steps:
- Bake mini chocolate cupcakes in foil liners, then microwave store-bought frosting (milk and dark chocolate flavors) until runny and spoon the frosting on top of the cupcakes. (Place whole almonds on a few before you frost so they'll look like classic boxed chocolates.) Drizzle melted white or dark chocolate on top. Fill a heart-shaped box with the cupcakes.
MINI CHOCOLATE GANACHE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 24 mini cupcakes
Number Of Ingredients 17
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 BUTTERMILK CUPCAKES
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
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.
DOUBLE CHOCOLATE MINI CUPCAKES
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
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
BOX-OF-CHOCOLATES CUPCAKES
Who wants a regular box of chocolates when you can have these decadent chocolate cupcakes? The different fillings prove that you never know what you're going to get! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, coffee, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fill prepared cups two-thirds full., Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., Meanwhile, in top of a double boiler or a metal bowl over simmering water, melt chocolate with sugar and 3 tablespoons coffee, stirring until sugar is dissolved (mixture will be thick). Whisk in egg yolks; cook and stir 4-5 minutes or until mixture reaches 160°., Divide mixture among three small bowls. Stir orange juice concentrate into one bowl. Stir Nutella and cream into another; stir remaining coffee into the third bowl. Fold 1/2 cup whipped topping into each. Chill 10 minutes., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a very small pastry tip. Transfer one filling to bag. With a metal or wooden skewer, poke a hole through bottom of paper liner. Insert tip through hole; pipe filling into eight cupcakes. Repeat with remaining fillings and cupcakes., For ganache, place chocolates in separate small bowls. In a small saucepan, bring cream just to a boil. Pour 1/2 cup cream over bittersweet chocolate; pour remaining cream over white chocolate. Stir mixtures with a whisk until smooth., Stir 2 teaspoons corn syrup into bittersweet ganache and 1/2 teaspoon corn syrup into white ganache. Cool bittersweet ganache 10 minutes or until slightly thickened, stirring occasionally. Tint white ganache as desired; refrigerate, covered, until thickened., Dip tops of cupcakes in bittersweet ganache. Pipe designs using white or tinted ganache. Refrigerate until set. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 285 calories, Fat 18g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 182mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE-BOTTOM MINI-CUPCAKES
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
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.
BOX TOPS FOR EDUCATION MINI CUPCAKES
Celebrate Box Tops for Education with super-fun mini cupcakes. Start with Betty Crocker™ Super Moist™ cake mix, and liven it up with bright colors, fluffy frosting and nonpareils.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 60
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (for all pans). Spray 60 mini muffin cups with cooking spray.
- Make cake batter as directed on box. Divide batter among 4 small bowls, about 1 cup each. Make 4 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well. Fill each muffin cup with 1 level measuring tablespoon batter, making 15 cupcakes of each color.
- Bake 11 to 14 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
- Top with frosting, and decorate with nonpareils. Store loosely covered.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Mini Cupcake, Sodium 150 mg, Sugar 15 g, TransFat 0 g
SELF-FILLED CUPCAKES I
Chocolate cake mix and a mixture of cream cheese and chocolate chips deliver a new twist on plain chocolate cupcakes in this recipe!
Provided by Star Pooley
Categories Desserts Cakes Cupcake Recipes Chocolate
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
- Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
- Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
- Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 49.1 g, Cholesterol 36 mg, Fat 17.8 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 8.1 g, Sodium 418.1 mg, Sugar 32.5 g
MINI CHOCOLATE CHIP CUPCAKES
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
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.
MINI RASPBERRY-FILLED CHOCOLATE CUPCAKES
Treat your guests to these delicious cupcakes layered with frosting and topped with raspberry - perfect dessert for a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 60
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
- Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
- Bake 10 to 15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes.
- By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in mini cake to make opening large enough).
- Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
- In blender, place 1 cup raspberries. Cover; pulse 20 seconds or until pureed. Press puree through small strainer to remove seeds. Pour 1/4 cup raspberry puree into medium bowl; stir in frosting until well mixed. Frost cupcakes. Garnish each with 1 raspberry.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Mini Cupcake, Sodium 85 mg, Sugar 9 g, TransFat 0 g
MINI CHOCOLATE CUPCAKES
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
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.
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