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Mini-Choco Cupcakes

 Mini-Choco Cupcakes
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
24 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 2-1/2 cups King Arthur Unbleached 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,

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Mini-Choco Cupcakes (continued)

Nutritional Facts: 28 g carbohydrate, 1 g fiber, 3 g protein.