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Mini Chocolate Chip Cupcakes

  • 45minutes
  • 108calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 70 mini paper cups

  2. 3 cups all-purpose flour

  3. 2 cups granulated sugar

  4. 2 teaspoons baking soda

  5. 1/2 cup cocoa powder

  6. 1 teaspoon salt

  7. 2 cups water

  8. 1 cup vegetable oil

  9. 2 tablespoons vinegar

  10. 2 teaspoons vanilla extract

  11. 1 (250 g) package cream cheese , softened

  12. 1 large egg , room temperature

  13. 1/3 cup granulated sugar

  14. 1/8 teaspoon salt

  15. 1 (300 g) package miniature semisweet chocolate chips

Instructions Jump to Ingredients ↑

  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 12 - 14 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.

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