Mini Chocolate Chip Cupcakes Recette

Indulge in these irresistible mini chocolate chip cupcakes! Each bite-sized delight features a moist chocolate cake base, a creamy, dreamy cream cheese center studded with chocolate chips, and a perfectly baked exterior. A delightful treat for parties, bake sales, or a simple afternoon indulgence.

Préparation 25 min

Cuisson 45 min

Calories 108.5 kcal

Protéines 2g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Mini Chocolate Chip Cupcakes

Paper Cups
All Purpose Flour
1 cup granulated sugar
1 ½ teaspoons baking soda
Cocoa Powder
¾ teaspoon salt
Water
½ cup vegetable oil
Vinegar
2 teaspoons vanilla extract
4 ounces cream cheese (softened)
1 large egg yolk
Miniature Semisweet Chocolate Chips

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Comment préparer Mini Chocolate Chip Cupcakes

Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
**Chocolate Cake Batter:**
In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt, and 1 cup granulated sugar.
In a separate bowl, whisk together the wet ingredients: 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. The batter will be thin.
Refrigerate the batter for at least 30 minutes.
**Cream Cheese Filling:**
In a medium bowl, beat together 4 ounces cream cheese (softened), ¼ cup powdered sugar, a pinch of salt, and 1 large egg yolk until smooth and creamy.
Stir in ½ cup chocolate chips.
Using a small cookie scoop or spoon, fill each prepared liner about ¾ full with the chocolate cake batter.
Add about ½ teaspoon of the cream cheese filling to the center of each cupcake.
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Do not overbake; the cream cheese center should remain white.
Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cupcakes to firm up slightly.
Yields approximately 24 mini cupcakes (depending on the size of your liners).

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

36g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Cupcakes Desserts Eggs Dairy Easy Cakes Chocolate Cheese

Questions fréquentes

Combien de temps faut-il pour préparer Mini Chocolate Chip Cupcakes ?

Mini Chocolate Chip Cupcakes prend environ 70 minutes du début à la fin — environ 25 minutes de préparation et 45 minutes de cuisson.

Combien de calories contient Mini Chocolate Chip Cupcakes ?

Mini Chocolate Chip Cupcakes contient environ 108.5 calories par portion, avec environ 2 g de protéines, 4 g de glucides et 8 g de lipides.

De quels ingrédients ai-je besoin pour Mini Chocolate Chip Cupcakes ?

Les principaux ingrédients de Mini Chocolate Chip Cupcakes sont Paper Cups, All Purpose Flour, Granulated Sugar, Baking Soda, Cocoa Powder, Salt. Consultez la liste complète avec les quantités ci-dessus.