Mini Chocolate Cupcake Recipes

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MINI CHOCOLATE GANACHE CUPCAKES

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 24 mini cupcakes

Number Of Ingredients 17



Mini Chocolate Ganache Cupcakes image

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

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

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



Mini Chocolate Cupcakes image

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

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

MINI CHOCOLATE CAKE

This mini chocolate cake for two is perfect for celebrating anniversaries, date night or just because: chocolate. The cake has a crumb that is one notch closer to pound cake than boxed cake mix, which I love. The ganache on top is my obsession. I almost never remember to put butter on the counter to soften for cake frosting, and a 2-minute chocolate ganache solves that problem. The pomegranate seeds are just, well, pretty. And crunchy. And tart. And very welcome.

Provided by Christina Lane

Categories     dessert

Time 50m

Yield One 6-inch cake (2 servings)

Number Of Ingredients 13



Mini Chocolate Cake image

Steps:

  • Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
  • For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
  • Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
  • Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
  • Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
  • For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
  • Pour the ganache over the cake, and garnish with the pomegranate arils.

1/3 cup neutral oil (like canola or grapeseed), plus more for the pan
1/2 cup all-purpose flour
5 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1 large egg
1/2 cup sugar
1/3 cup full-fat sour cream
1 tablespoon warm coffee
1/2 teaspoon vanilla extract
3 ounces semisweet chocolate, chopped into 1/2-inch pieces
1/4 cup heavy cream
Splash light corn syrup, optional (to keep the frosting smooth)
1/3 cup pomegranate arils, for garnish

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



Double Chocolate Mini Cupcakes image

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

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

MINI CHOCOLATE CUPCAKES WITH EARL GREY FROSTING

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



Mini Chocolate Cupcakes with Earl Grey Frosting image

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

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

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



Mini Chocolate Cupcakes image

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.

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

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



Mini Chocolate Chip Cupcakes image

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.

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

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



Mini Chocolate Buttermilk Cupcakes image

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.

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

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Mini Chocolate Cupcake Recipe. Preheat the oven to 350°F / 175°C and place 12 mini cupcake liners in a mini cupcake pan. Set aside. Add 1/4 cup buttermilk and 2 Tbsp chocolate chips into a heatproof bowl. Heat in the microwave for 15-30 seconds or over a double boiler until the chocolate has melted.
From chelsweets.com


HEALTHY MINI VEGAN CHOCOLATE CUPCAKES | AMY'S HEALTHY BAKING
Bake at 350°F for 15-17 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean or with a few dry crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely. While the cupcakes bake, prepare the frosting.
From amyshealthybaking.com


MINI DARK CHOCOLATE CUPCAKES - BAKES AND BLUNDERS
Sift together the sugar, flours, cocoa, baking powder, baking soda, and salt in a large bowl. Whisk to make sure the ingredients are evenly distributed. Add egg, buttermilk, oil, and vanilla. Beat with a hand mixer on low speed for 1- 2 minutes. Scrape the bowl down and add the hot coffee and black gel color.
From bakesandblunders.com


SMALL BATCH CHOCOLATE CUPCAKES - MAKES 6 CHOCOLATE …
For the cupcakes: Preheat oven to 350°F. Grease 6 muffin cups or place 6 liners in a muffin pan. Set aside. With a stand mixer or hand mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add egg, milk, oil, and vanilla extract and beat for 2 minutes. Add hot coffee or hot water, and beat until just combined.
From celebratingsweets.com


HOW TO MAKE MINI CUPCAKES - CUPCAKE PROJECT
Preheat oven to 350 F (175 C). In a small bowl, combine sugar and seeds from the vanilla bean. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
From cupcakeproject.com


EASY MINI CHOCOLATE CAKE RECIPE | CHENéE TODAY
Stir into batter until just combined. ⅔ cup all-purpose flour, 3 tablespoon unsweetened cocoa powder, ¾ teaspoon baking powder, ⅛ teaspoon baking soda, ½ teaspoon espresso powder, ¼ teaspoon salt. Stir hot water into batter. ¼ cup hot water. Pour into prepared cake pan. Drop cake in pan from 3 inches onto counter.
From cheneetoday.com


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