Best 3 Chocolate Bottom Mini Cupcakes Recipes
Indulge in the delightful symphony of flavors with our delectable Chocolate Bottom Mini Cupcakes. These bite-sized treats combine the richness of a velvety chocolate base with the light and fluffy texture of a vanilla cupcake, topped with a luscious chocolate ganache. Each cupcake is a perfect balance of sweetness and indulgence, making them irresistible to chocolate lovers of all ages.
This recipe provides detailed instructions for creating these delightful cupcakes from scratch. It includes tips for achieving the perfect texture and flavor, as well as variations to suit different dietary preferences. Whether you're a seasoned baker or just starting, this recipe will guide you through the process of creating these delectable treats with ease.
In addition to the classic chocolate bottom mini cupcakes, the article also offers variations to tantalize your taste buds. For those who prefer a zesty twist, the Lemon Blueberry Mini Cupcakes burst with citrusy goodness, combining the tangy sweetness of lemon with the juicy burst of blueberries. If you're looking for a decadent treat, the Salted Caramel Mini Cupcakes offer a delightful combination of sweet and salty flavors, with a rich caramel filling and a sprinkling of sea salt.
For those with dietary restrictions, the article also includes a gluten-free version of the Chocolate Bottom Mini Cupcakes, ensuring that everyone can enjoy these delightful treats. With its detailed instructions and enticing variations, this article is your ultimate guide to creating an assortment of irresistible mini cupcakes that will be the stars of any occasion.
MINI CHOCOLATE CUPCAKES
I'm very excited about this mini chocolate cupcake recipe. It saves time, money, and most of all, butter! I love using butter for cupcakes but it's pricey and you may notice your cupcake is a little dense if it's sitting out for a while. This recipe contains extra-virgin olive oil and no coffee. Use good quality cocoa powder because I do notice a difference when using generic. I hope you all enjoy it as much as I do! Happy baking!
Provided by EmmyLumia27
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 20m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 74.3 calories, Carbohydrate 12 g, Cholesterol 11.1 mg, Fat 2.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 88.5 mg, Sugar 7 g
BLACK BOTTOM CUPCAKES I
Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
Provided by Laura Duncan Allen
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
- In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
- In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
- Bake in preheated oven for 25 to 30 minutes.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 145 mg, Sugar 15.1 g
MINI CHOCOLATE GANACHE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 24 mini cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners. Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature.
- Whisk the flour, granulated sugar, salt and baking soda in a medium bowl. Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture. Add the flour mixture and whisk until smooth. Spoon a scant tablespoon of batter into each mini-muffin cup. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool a few minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the frosting: Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer. Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature. Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.
- Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.
Nutrition Facts : Calories 159, Fat 12 grams, SaturatedFat 6 grams, Cholesterol 31 milligrams, Sodium 79 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 2 grams, Sugar 10 grams
Tips:
- Use a cupcake pan specifically designed for mini cupcakes. This will ensure that the cupcakes bake evenly and consistently.
- Line the cupcake pan with paper liners. This will make it easier to remove the cupcakes from the pan and will also help prevent them from sticking.
- Do not overfill the cupcake liners. Fill each liner no more than 2/3 full.
- Bake the cupcakes at the temperature and for the amount of time specified in the recipe. Overbaking or underbaking the cupcakes will result in dry or gooey cupcakes.
- Allow the cupcakes to cool completely before frosting them. This will help prevent the frosting from melting.
- If you are using a store-bought chocolate frosting, consider adding a little bit of coffee or espresso powder to enhance the chocolate flavor.
- Be creative with your toppings! You can use sprinkles, chopped nuts, or even fresh berries to decorate your cupcakes.
Conclusion:
Chocolate bottom mini cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. With a moist and fluffy chocolate cake bottom and a rich and creamy chocolate frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you are looking for a sweet treat to make, give these chocolate bottom mini cupcakes a try!
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