Mini-Choco Cupcakes Recipe
Mini-Choco Cupcakes Recipe photo by Taste of Home

Mini-Choco Cupcakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 24 servings

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 McCormick® Pure Vanilla Extract
  • 4 eggs
  • 1 cup milk
  • 1 cup semisweet mini chocolate chips
  • Confectioners' sugar

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.

Directions

  1. 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.
Originally published as Mini-Choco Cupcakes in Taste of Home April/May 1993, p21

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.

Reviews for Mini-Choco Cupcakes

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 5, 2010

"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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT