Best 2 Mini Chocolate Chip Cupcakes Recipes

Indulge in a delightful baking journey with our collection of mini chocolate chip cupcake recipes, offering a range of flavors and textures to tantalize your taste buds. From classic chocolate chip cupcakes with a moist and fluffy crumb, to decadent chocolate cupcakes with a rich, fudgy center, and even gluten-free and vegan options for those with dietary restrictions, these recipes cater to every palate. Whether you prefer a simple and straightforward recipe for a quick treat or an elaborate creation perfect for special occasions, our curated selection has something for every baker. Get ready to whip up a batch of these bite-sized delights and experience the joy of homemade cupcakes bursting with chocolatey goodness.

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GHIRARDELLI MINI GINGERBREAD-CHOCOLATE CHIP CUPCAKES WITH MOLASSES BUTTERCREAM

Ghirardelli Mini Gingerbread-Chocolate Chip Cupcakes With Molasses Buttercream image

The perfect holiday marriage of gingerbread and chocolate, these versatile treats can be made full size or in miniature for easy gifting. Showcase your baking skills by learning how to top with chocolate 'trees.' While piping the trees may take a little practice, they really take the festive component over the top. And no worries if you mess up; simply try again by re-melting the chocolate chips.

Provided by Ghirardelli

Categories Trusted Brands: Recipes and Tips Ghirardelli®

Time 1h30m

Yield 48

Number Of Ingredients 23

Ingredients

2 ½ cups all-purpose flour
⅓ cup chopped crystallized ginger
¾ teaspoon baking soda
½ teaspoon table salt
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
¼ cup unsalted butter, softened
¼ cup granulated sugar
¼ cup packed light brown sugar
½ cup unsweetened applesauce
2 large eggs
1 cup hot strongly brewed coffee
⅓ cup unsulfured molasses
1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
48 miniature paper baking cups
Cooking spray
¾ cup unsalted butter, softened
1 ½ tablespoons unsulfured molasses
⅛ teaspoon table salt
4 ½ cups powdered sugar
3 tablespoons whole milk, or more as needed
1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
Finely chopped crystallized ginger

Steps:

Prepare the Cupcakes: Preheat oven to 350 degrees F. Place flour, crystallized ginger, baking soda, salt, cinnamon, and cloves in a food processor; process until ginger is finely ground, about 1 minute.
Beat butter, granulated sugar, and brown sugar with a heavy-duty stand mixer fitted with paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Beat in applesauce until blended. Add eggs one at a time, beating just until blended after each addition.
Stir together hot brewed coffee and molasses in a 2-cup glass measuring cup until blended. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Gently stir in Ghirardelli Semi-Sweet Chocolate Baking Chips.
Place 48 miniature paper baking cups in four 12-cup miniature muffin pans, and coat cups with cooking spray. Spoon batter into cups, filling almost full.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Remove from pan to a wire rack and cool completely, about 30 minutes.
Prepare the Molasses Buttercream: Beat butter in a large bowl with an electric mixer on medium speed until smooth; beat in molasses and salt until fully incorporated, about 1 minute. Gradually add powdered sugar and 3 tablespoons of the milk; beat until light and fluffy, about 2 minutes. If needed, add remaining 1 tablespoon milk, 1 teaspoon at a time, and beat until desired consistency is reached.
Prepare the Chocolate Trees: Place 1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips in a small microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Transfer mixture to a piping bag or heavy-duty zip-top bag with a very small hole snipped in the corner.
Pipe into small Christmas tree shapes on a parchment paper-lined baking sheet. Chill until set, about 15 minutes; keep chilled until ready to use.
Pipe or dollop Molasses Buttercream on cupcakes. Garnish with finely chopped crystallized ginger, and top with chocolate Christmas trees.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 26.8 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 55.8 mg, Sugar 19.6 g

MINI CHOCOLATE CHIP CUPCAKES

Mini Chocolate Chip Cupcakes image

These delightful mini treats are a combination of chocolate cake with a cream cheese & chocolate chip centre.

Provided by Chef Gorete

Categories Dessert

Time 45m

Yield 70-120 cupcakes

Number Of Ingredients 15

Ingredients

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
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

Steps:

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

Tips:

Use room temperature ingredients: This will help your cupcakes bake evenly and prevent them from becoming dry.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter and more tender cupcake.
Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
Be careful not to overmix the batter: Overmixing can result in a tough cupcake.
Fill the cupcake liners only 2/3 full: This will allow the cupcakes to rise properly without overflowing.
Bake the cupcakes at the correct temperature and for the correct amount of time: Check the recipe for the specific instructions.
Let the cupcakes cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

These mini chocolate chip cupcakes are the perfect treat for any occasion. They are easy to make, delicious, and always a crowd-pleaser. With a few simple tips, you can make sure that your cupcakes turn out perfect every time. So next time you are looking for a sweet treat, give these mini chocolate chip cupcakes a try.