HOW MANY MINI CHOCOLATE CHIPS IN A CUP RECIPES

Name: Mini Chocolate Chip Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 70-120 cupcakes
Ingredients: 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 CHIP CUPCAKES RECIPE - FOOD.COM

Mini Chocolate Chip Cupcakes Recipe - Food.com image

These delightful mini treats are a combination of chocolate cake with a cream cheese & chocolate chip centre.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 70-120 cupcakes

Number Of Ingredients 15

Ingredients

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

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.

Nutrition Facts : Calories 108.5, FatContent 5.8, SaturatedFatContent 1.9, CholesterolContent 6.6, SodiumContent 86.8, CarbohydrateContent 14, FiberContent 0.6, SugarContent 9.2, ProteinContent 1.2

MINI CHOCOLATE CHIP CUPCAKES RECIPE - FOOD.COM

Mini Chocolate Chip Cupcakes Recipe - Food.com image

These delightful mini treats are a combination of chocolate cake with a cream cheese & chocolate chip centre.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 70-120 cupcakes

Number Of Ingredients 15

Ingredients

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

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.

Nutrition Facts : Calories 108.5, FatContent 5.8, SaturatedFatContent 1.9, CholesterolContent 6.6, SodiumContent 86.8, CarbohydrateContent 14, FiberContent 0.6, SugarContent 9.2, ProteinContent 1.2

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