Double Chocolate Mini Cupcakes Recipe

Posted by
Rate It!
Double Chocolate Mini Cupcakes
Add your photo!
Ingredients
15
Count
Nutrition
962
Calories
Total time
45
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. This recipe makes about 50 to 60 miniature cupcakes.
  2. Line miniature muffin tins with liners (I purchase the mini liners at a craft store that carries cake supplies).
  3. Preheat oven to 350. Sift flour, cocoa, baking soda and salt into a bowl and blend.
  4. Cream butter thoroughly, until very soft. Gradually add sugar and continue to beat for a minute or two. Beat in coffee mixture and vanilla.
  5. Add eggs one at a time and beat well after each addition.
  6. At low speed, add dry ingredients in three equal additions and milk in two equal additions. In other words, add one third of the dry mixture, then half of the milk, then another one third of the dry ingredients, followed by the rest of the milk, and then the last of the dry ingredients. Scrape down the bowl as needed. The mixture is about the consistency of a thick pudding.
  7. Stir in the miniature chocolate chips. Pour batter into cups. I fill them pretty close to the top; when they bake, they come over and make a mushroom shape, which is how I like them. If you prefer smaller, then fill accordingly. I have found that using a cookie scoop (looks like a small ice cream scoop, it's for cookie dough) works well to fill the muffin cups without too much mess.
  8. Bake at 350 for about 15 minutes or until toothpick comes out clean. Remove the cupcakes from the pan and let cool completely.
  9. For glaze, put chocolate, butter and cream in top of a double boiler (I just use two pots). Use low heat and stir until mixture is smooth. The glaze doesn't look very chocolate-like until right at the end. Stir completely to make as smooth as possible. Remove from heat and let the glaze cool for five minutes. Spoon glaze on each cupcake and swirl. A miniature rubber spatula works well. The glaze is very shiny, but becomes more fudge-like as it cools.
  10. Each time I make this recipe, I have glaze left over; you probably could cut it by one fourth, but I've never wanted to take a chance on not having enough. Anyway, as far as I'm concerned, the glaze left in the pan is the cook's reward - have a couple spoonsfuls when you're done!
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 961.86 Kcal (4027 kJ)
Calories from fat 574.49 Kcal
% Daily Value*
Total Fat 63.83g 98%
Cholesterol 154.36mg 51%
Sodium 544.52mg 23%
Potassium 502.96mg 11%
Total Carbs 98.04g 33%
Sugars 36.89g 148%
Dietary Fiber 3.12g 12%
Protein 9.9g 20%
Vitamin C 0.2mg 0%
Vitamin A 0.3mg 11%
Iron 3.6mg 20%
Calcium 115.5mg 12%
Amount Per 100 g
Calories 408.48 Kcal (1710 kJ)
Calories from fat 243.98 Kcal
% Daily Value*
Total Fat 27.11g 98%
Cholesterol 65.55mg 51%
Sodium 231.25mg 23%
Potassium 213.6mg 11%
Total Carbs 41.64g 33%
Sugars 15.66g 148%
Dietary Fiber 1.32g 12%
Protein 4.2g 20%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 11%
Iron 1.5mg 20%
Calcium 49.1mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 23.9
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top