SMALL CUPCAKES MENU RECIPES

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MINI CHOCOLATE CUPCAKES RECIPE | ALLRECIPES



Mini Chocolate Cupcakes Recipe | Allrecipes 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

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 16 mini cupcakes

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
? cup whole milk
1 egg
4 teaspoons extra-virgin olive oil
½ teaspoon vanilla extract
? 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, CarbohydrateContent 12 g, CholesterolContent 11.1 mg, FatContent 2.7 g, FiberContent 0.6 g, ProteinContent 1.4 g, SaturatedFatContent 1 g, SodiumContent 88.5 mg, SugarContent 7 g

MINI VANILLA CUPCAKES RECIPE | EPICURIOUS



Mini Vanilla Cupcakes Recipe | Epicurious image

Provided by EPICURIOUS.COM

Total Time 1 3/4 hr (includes making buttercream)

Cook Time 1 hr

Yield Makes 2 dozen

Number Of Ingredients 12

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup whole milk
1/2 teaspoon vanilla
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 large egg
1 3/4 cups vanilla buttercream
Various food colorings* (optional)
Special equipment: 2 mini-muffin pans, each with 24 (1 3/4-inch) muffin cups; 24 foil or paper mini-muffin liners

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
  • Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in a small bowl.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes. Add egg and beat until just combined. Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.
  • Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick or skewer inserted in centers comes out clean, about 15 minutes. Invert cupcakes onto a rack and cool completely.
  • For each color, transfer 1/4 cup buttercream to a separate small bowl and tint with food coloring (if using), then frost tops of cupcakes.
  • *Wilton Paste Food Coloring available at wilton.com.

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