Mini Chocolate Chip Cupcakes Recipes

MINI CHOCOLATE CUPCAKES

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.

CHOCOLATE CHIP CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Spoon batter into the prepared muffin cups.
• Blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. Spoon about 1 tablespoon cheesecake filling into each cupcake.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack.
• Frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.

CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
• Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.
• Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.

CHOCOLATE-BOTTOM MINI-CUPCAKES

Steps:

• In a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside. , For batter, in a large bowl, combine the water, oil, vinegar and vanilla. Combine remaining ingredients; add to the liquid mixture and mix well (batter will be thin). , Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon of filling. , Bake at 350° for 18-23 minutes or until a toothpick inserted in cupcake portion comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.

CHOCOLATE CHIP CUPCAKES

Steps:

• In a large bowl, combine the cake and pudding mixes, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes. Sprinkle with additional chips if desired.

MINI CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 350°F Prepare the mini muffin pans by inserting the mini baking paper cups.
• Chocolate Cake Batter:.
• Sift all of the dry ingredients together in a large bowl. Combine the wet ingredients and mix into the dry ingredients until thoroughly blended, about 2 minutes. The batter will be thin. Refrigerate until ready to use.
• Cream Cheese Topping:.
• Beat the cream cheese then add the sugar, salt and the egg and blend with electric mixer until smooth. Stir in the chocolate chips.
• Using a small cookie scoop, fill all of the prepared baking cups approximately 3/4 full with the chocolate cake mixture. Drop about a 1/2 teaspoon of the cream cheese filling on the centre of each cupcake. Bake for about 10 - 12 minutes or until they spring back. Make sure the cheese filling stays white--do not over bake.
• Cool the cupcakes on a rack then refrigerate.
• Yield depends on the size of the paper cups. Can also be baked in larger cups, simply adjust the cooking time.

EASY CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat the oven to 190C/375F/Gas mark 5. Prepare your cupcake tray with the cases needed.
• Put the butter/margarine in with the caster sugar and use an electric whisk to beat until light and fluffy.
• Slowly whisk in the eggs a bit at a time so that they don't curdle. Once fully whisked add the vanilla essence.
• Sift the flour into the mixture and fold it using a spatula so as to get all of the flour mixed. Once consistent, add the chocolate chips and fold them in as well.
• Use two tea spoons to spoon the mixture into the cases until they're 3/4 full. Place in the oven for 15-20 minutes, check regularly with a cocktail stick (if they are undercooked the cocktail stick will come out with mixture on it). Once cupcakes are done place on a cooling rack until cool.
• Dust with icing sugar and enjoy!

CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 375°F.
• Cream margarine, sugars, and vanilla; beat in egg.
• Sift and stir in flour, baking powder, and salt.
• Spoon into 12 well-greased or paper-lined muffin cups.
• Bake for 10-12 minutes; remove from oven.
• For topping: combine in small bowl salt, egg, and brown sugar.
• Stir in chocolate chips, nuts, and vanilla.
• Spoon over hot cupcakes.
• Return to oven and bake for 12 minutes or until golden brown.
• Immediately remove from muffin pan and cool on a wire rack.