Mini Chocolate Chip Cupcakes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These delightful mini treats are a combination of chocolate cake with a cream cheese & chocolate chip centre. 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 |
Directions:
1. Preheat oven to 350°F Prepare the mini muffin pans by inserting the mini baking paper cups.
2. Chocolate Cake Batter:.
3. 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.
4. Cream Cheese Topping:.
5. Beat the cream cheese then add the sugar, salt and the egg and blend with electric mixer until smooth. Stir in the chocolate chips.
6. 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.
7. Cool the cupcakes on a rack then refrigerate.
8. Yield depends on the size of the paper cups. Can also be baked in larger cups, simply adjust the cooking time.
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