Chipotle Cheese Mini Muffins Recipes

SAVOURY CHEESE MUFFINS

Steps:

• Preheat oven to 180C/350F (standard) or 160C/320F (fan).
• Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
• Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
• Whisk Dry ingredients in a bowl.
• Whisk Wet ingredients in a separate bowl.
• Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
• Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
• Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
• Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!

CHIPOTLE DEVIL'S FOOD MINI CUPCAKES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fill muffin cups 2/3 to 3/4 full, about 1 tablespoon per cup.
• Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
• In small bowl, combine cream cheese and powdered sugar. Beat with electric mixer on low speed until mixed. Beat at medium speed until creamy. Spoon 2 tablespoons into one custard cup and 2 tablespoons into another custard cup; set aside. To remaining frosting, gradually beat in enough to make frosting smooth and spreadable. Frost cupcakes.
• Stir small amount of red food color into 2 tablespoons of the frosting, or until bright red. Stir 1 drop green food color into remaining 2 tablespoons frosting or until medium green. Spoon each colored frosting into a small resealable food-storage plastic bag. Cut 1/4-inch opening in one corner of red frosting bag. Pipe a small chili pepper on top of each cupcake, curving slightly and tapering to a soft point. Snip a tiny opening in one corner of the green frosting bag. Squiggle a little frosting at the wide end of the pepper for stem. Store in refrigerator.