Mini Double Diablo Cupcakes Recipes

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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.

DOUBLE CHOCOLATE MINT CUPCAKES



Double Chocolate Mint Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 14

1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1/2 cup vegetable oil
1 1/4 teaspoons peppermint extract
2 large eggs, at room temperature
1/2 cup semisweet chocolate chips
One 16-ounce can white frosting
20 starlight mints or mini candy canes, broken into small pieces
Red sprinkles, optional

Steps:

  • Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
  • Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Make a well in the center. Add the buttermilk, oil, 1 teaspoon peppermint extract and the eggs to the well and whisk together until there are just a few streaks remaining. Add the chocolate chips and fold them into the batter with a rubber spatula until just combined.
  • Using an ice cream scoop, fill each cupcake liner about halfway to two-thirds full with batter. Bake until set and a toothpick inserted in the center comes out with just a few a crumbs, about 25 minutes. Allow to cool completely in the pan.
  • Meanwhile, place the frosting in a medium bowl. Fold in the remaining 1/4 teaspoon peppermint extract, then add the broken candy and fold together using a rubber spatula. Place a dollop of frosting on top of each cupcake and use an offset spatula to spread. Dust the tops with red sprinkles, if using.

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 VANILLA CUPCAKES



Mini Vanilla Cupcakes image

Everything vanilla in these bite-sized cupcakes. So cute and tasty.

Provided by Yoly

Categories     100+ Everyday Cooking Recipes     More Meal Ideas Recipes     Mini Foods     Desserts     Cakes

Time 55m

Yield 18

Number Of Ingredients 13

Cupcakes:
¾ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
6 tablespoons unsalted butter, softened
⅓ cup white sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
¼ cup milk, at room temperature
Frosting:
1 cup powdered sugar
½ cup unsalted butter, softened
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
  • Sift flour, baking powder, and salt into a bowl.
  • Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
  • Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.

Nutrition Facts : Calories 146.7 calories, Carbohydrate 14.9 g, Cholesterol 34.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 78.8 mg, Sugar 10.8 g

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 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

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