Double Chocolate Mini Cupcakes
Indulge in bite-sized decadence with these irresistible Double Chocolate Mini Cupcakes! Perfectly portioned for snacking or entertaining, these moist little treats feature a rich chocolate batter made with cocoa powder and studded with melty semi-sweet chocolate chips for a double dose of chocolatey goodness. With just 15 minutes of prep time and a quick 12-minute bake, these mini cupcakes are as easy to make as they are delicious. The melt-in-your-mouth texture and balanced sweetness make them a hit with both kids and adults alike. Serve them as they are for a simple joy or top with your favorite frosting for an added layer of indulgence. Whether for parties, dessert spreads, or an afternoon pick-me-up, these mini cupcakes are bound to satisfy every chocolate lover!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 0.5 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 0.75 cup whole milk
- 0.75 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a mini cupcake pan with 24 mini paper liners or lightly grease the wells.
In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
In a larger mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Whisk until smooth and creamy.
Add the eggs, one at a time, to the wet mixture, whisking well after each addition. Stir in the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in the chocolate chips using a spatula, making sure they are evenly distributed throughout the batter.
Spoon the batter into the prepared mini cupcake pan, filling each liner about 3/4 full.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached.
Remove the pan from the oven and allow the cupcakes to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Enjoy your decadent Double Chocolate Mini Cupcakes as is or pair with a dollop of frosting for an extra indulgence!
Nutrition Facts
Calories |
3203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1903 mg | 83% | |
| Total Carbohydrate | 462.9 g | 168% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 278.8 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 508 mg | 39% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 2456 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
