Mini-Choco Cupcakes Recipe

Mini-Choco Cupcakes Recipe photo by Taste of Home

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Cupcakes should be more than just cake batter divided into muffin tins. True cupcakes are not as crumbly as cake, but have a lighter texture than muffins.—Anette Stevens, Olds, Alberta

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Mini-Choco Cupcakes Recipe

Prep: 20 min. Bake: 15 min.

Yield: 24 Servings

20 15 35

Ingredients

2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
4 eggs
1 cup milk
1 cup semisweet mini chocolate chips
Confectioners' sugar

Directions

In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, beat butter and sugar. Add vanilla. Add eggs, one at a time, beating well after each addition. Alternately add dry ingredients and milk, beginning and ending with dry ingredients; beat well after each addition. Stir in chocolate chips. Line regular or mini muffin cups with baking papers. Fill each two-thirds full. Bake at 400° for 14 to 16 minutes or until muffins tests done. Cool. Dust with confectioners' sugar. Yield: 24 regular or 48 mini cupcakes.

Nutritional Facts 1 serving (1 each) equals 217 calories, 11 g fat (6 g saturated fat), 57 mg cholesterol, 185 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Mini-Choco Cupcakes in Taste of Home April/May 1993, p21

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Mini-Choco Cupcakes

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(1-1) of 1 reviews

Reviewed on Aug. 05, 2010 by babbikahan

These were true to the description given - somewhat less dense than a muffin, but not light and fluffy like other cupcakes. They did taste good, and the chocolate chips are a nice touch. Personally, I prefer a lighter, fluffier cupcake, and these were more similar to muffins, but still good. They don't puff up much, so fill the cups almost to the top, but they do develop a rounded top like a muffin does. They should be baked only till the tops are dry and should not be allowed to brown. You probably wouldn't frost these.