Ingredients for Double Chocolate Mini Cupcakes
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon instant coffee granules
- 1/2 cup hot water
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup whole milk
- Miniature Chocolate Chip
- 1 1/2 ounces semisweet chocolate, melted
- Heavy Cream
- 1 teaspoon baking powder
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How to Make Double Chocolate Mini Cupcakes
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, combine the melted chocolate and hot coffee. Stir until smooth.
- Gently fold the chocolate mixture into the batter until just combined.
- Fill the mini muffin cups about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite chocolate frosting (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
25g
Fat
22g
Carbs
3g
