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 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 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
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.
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
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
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
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.
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 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.
More about "mini chocolate cupcake recipes"
DELICIOUS AND EASY MINI CHOCOLATE CUPCAKES - SIMPLY …
From simplybakings.com
5/5 (3)Total Time 30 minsCategory DessertCalories 116 per serving
- In a large bowl, sift flour, cocoa powder, sugar, baking soda, baking powder, salt and mix until well combined.
- In the same bowl, make a well in the middle, add eggs, egg yolk, milk, vegetable oil, vanilla extract, water, and mix until just combined.
- Pour batter into the cupcake pan, about 3/4 full and bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs or none.
MINI CHOCOLATE CUPCAKES - JUST SO TASTY
From justsotasty.com
4.8/5 (6)Category DessertServings 40Total Time 1 hr 30 mins
10 BEST MINI CHOCOLATE CUPCAKES RECIPES | YUMMLY
From yummly.com
CHOCOLATE MINI CAKE (VEGAN, NO-BAKE) - ELAVEGAN | RECIPES
From elavegan.com
MINI CHOCOLATE CAKES! - JANE'S PATISSERIE
From janespatisserie.com
BASIC CHOCOLATE CUPCAKES | RICARDO
From ricardocuisine.com
HEALTHY DOUBLE CHOCOLATE MINI CUPCAKES - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
HERSHEY'S MINIATURES FILLED RICH CHOCOLATE CUPCAKES | RECIPES
From hersheyland.com
MINI CHOCOLATE CUPCAKES | ETSY
From etsy.com
EASY CHOCOLATE CUPCAKE RECIPE - COURTNEY'S SWEETS
From courtneyssweets.com
13 MINI CUPCAKES THAT ARE ALMOST TOO CUTE TO EAT
From insanelygoodrecipes.com
HEAVENLY COCONUT CHOCOLATE CHIP CAKE | BEYOND KIMCHEE
From beyondkimchee.com
CHOCOLATE CUPCAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
38 MINI MUFFIN TIN DESSERT RECIPES - TASTE OF HOME
From tasteofhome.com
MINI FLOURLESS CHOCOLATE CUPCAKES | RECIPE | KITCHEN STORIES
From kitchenstories.com
MINI DEVIL’S FOOD CUPCAKES WITH MILK CHOCOLATE CREAM CHEESE …
From eazypeazylemonsqueezee.com
BEST POTATO CHOCOLATE MINI CUPCAKES RECIPES | BAKE WITH ANNA …
From foodnetwork.ca
MINI CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING
From bakingbites.com
EGGLESS CHOCOLATE MINI CUPCAKES - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
BEST I WANT MY MUMMY MINI CHOCOLATE CUPCAKES …
From foodnetwork.ca
MINI CHOCOLATE CUPCAKES - THE TOUGH COOKIE
From thetoughcookie.com
MINI CHOCOLATE CUPCAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
10 BEST MINI CHOCOLATE CAKES RECIPES - YUMMLY
From yummly.com
MINI CHOCOLATE CUPCAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MINI CHOCOLATE CUPCAKES RECIPE | PARTY-TIME TREATS | EGGLESS BAKES
From foodomania.com
FAVORITE DAY CHOCOLATE MINI CUPCAKES NUTRITION FACTS
From fastfoodnutrition.org
MINI CHOCOLATE- CHIP CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
EASY AND FLUFFY MINI CHOCOLATE CUPCAKES - FROSTING AND FETTUCCINE
From frostingandfettuccine.com
MINI CHOCOLATE CUPCAKES FOR EASTER - A MUMMY TOO
From amummytoo.co.uk
MINI CHOCOLATE CUPCAKES WITH CHOCOLATE BUTTERCREAM - GREEDY EATS
From greedyeats.com
SUPER MOIST CHOCOLATE CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GLUTEN-FREE MINI CUPCAKES-CHOCOLATE OR VANILLA | CHEF JANET
From chefjanetk.com
MINI CHOCOLATE CHEESECAKES RECIPE | HOW TO MAKE CHEESECAKE
From lifeloveandsugar.com
MINI CHOCOLATE BUNDT CAKES - CUPCAKE PROJECT
From cupcakeproject.com
MINI CHOCOLATE CUPCAKES W/ CHOCOLATE BUTTERCREAM - CHELSWEETS
From chelsweets.com
HEALTHY MINI VEGAN CHOCOLATE CUPCAKES | AMY'S HEALTHY BAKING
From amyshealthybaking.com
MINI DARK CHOCOLATE CUPCAKES - BAKES AND BLUNDERS
From bakesandblunders.com
SMALL BATCH CHOCOLATE CUPCAKES - MAKES 6 CHOCOLATE …
From celebratingsweets.com
HOW TO MAKE MINI CUPCAKES - CUPCAKE PROJECT
From cupcakeproject.com
EASY MINI CHOCOLATE CAKE RECIPE | CHENéE TODAY
From cheneetoday.com
You'll also love