Mini Chocolate Chip Cupcakes Recipe

Name: Mini Chocolate Chip Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHOCOLATE CAKE BATTER; 70 mini paper cups or 120 miniature paper cups; 3 cups all-purpose flour; 2 cups granulated sugar; 2 teaspoons baking soda; 1/2 cup cocoa powder; 1 teaspoon salt; 2 cups water; 1 cup vegetable oil; 2 tablespoons vinegar; 2 teaspoons vanilla extract; CREAM CHEESE TOPPING; 1 (250 g) package cream cheese, softened; 1 large egg, room temperature; 1/3 cup granulated sugar; 1/8 teaspoon salt; 1 (300 g) package miniature semisweet chocolate chips

Servings: persons

CHOCOLATE CAKE BATTER
70 mini paper cups or 120 miniature paper cups
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1/2 cup cocoa powder
1 teaspoon salt
2 cups water
1 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla extract
CREAM CHEESE TOPPING
1 (250 g) package cream cheese, softened
1 large egg, room temperature
1/3 cup granulated sugar
1/8 teaspoon salt
1 (300 g) package miniature semisweet chocolate chips

1
Preheat oven to 350u00b0F Prepare the mini muffin pans by inserting the mini baking paper cups.
2
Chocolate Cake Batter:
3
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.
4
Cream Cheese Topping:
5
Beat the cream cheese then add the sugar, salt and the egg and blend with electric mixer until smooth. Stir in the chocolate chips.
6
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.
7
Cool the cupcakes on a rack then refrigerate.
8
Yield depends on the size of the paper cups. Can also be baked in larger cups, simply adjust the cooking time.

1600

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: CHOCOLATE CAKE BATTER, 70 mini paper cups or 120 miniature paper cups, 3 cups all-purpose flour, 2 cups granulated sugar, and more.

Yes, Mini Chocolate Chip Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Chocolate Chip Cupcakes

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