Mini Chocolate Cupcakes
Cupcakes were originally baked in teacups, which is how they got their name.
This is vegetarian recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Mini Chocolate Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a mini cupcake tin with paper liners.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a separate large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Fold in the chocolate chips.
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Spoon the batter into the prepared cupcake tin, filling each liner about 2/3 full.
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Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar and milk to make the icing. Drizzle the icing over the cooled cupcakes and top with sprinkles, if desired.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 18g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
