Side Pannel
Chocolate Wasted Mini Cupcakes
- Prep Time: 30 minutes
- Cooking Time: 20 minutes
- Serves: 4 dozen mini cupcakes
Chocolate Wasted Mini Cupcakes
- Recipe Submitted by maryjosh on 10/28/2016
Ingredients List
- cupcakes:
- 3 cups all-purpose flour
- 2 1/2 cups sugar
- 1 cup cocoa powder
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups milk*
- 1 cup butter, melted*
- 4 tsp. honey
- 2 tsp. vanilla extract
- frosting:
- 4 cups powdered sugar, sifted
- 1 cup cocoa powder
- 1/2 cup butter, softened to room temperature*
- 1/3-1/2 cup whole milk* (start out with 1/3 cup of milk and add more milk to your desired consistency)
- 1 tsp. vanilla extract
- flavored liqueur for drizzling, like chocolate, coffee or almond (optional)
- melted chocolate for drizzling, :
- 2 cups semi-sweet chocolate chips*
- 2-3 Tbs. heavy cream or vegetable oil
- semi-sweet chocolate chips or assorted chocolate candies
Directions
To make the cupcakes:
Preheat oven to 325 F degrees. Line mini muffin pans with liners. Set aside.
Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Pour batter into prepared muffin pans (about 2/3 full). Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before decorating.
To make the frosting:
In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.
To assemble the cupcakes:
Lightly drizzle each cupcake with a little bit of your liqueur of choice. Place the frosting in a piping bag with a star tip or round tip. Pipe frosting on each cupcake. Top with a few semi-sweet chocolate chips or assorted chocolate candies. Drizzle the melted chocolate all over the top of each cupcake.
Preheat oven to 325 F degrees. Line mini muffin pans with liners. Set aside.
Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Pour batter into prepared muffin pans (about 2/3 full). Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before decorating.
To make the frosting:
In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.
To assemble the cupcakes:
Lightly drizzle each cupcake with a little bit of your liqueur of choice. Place the frosting in a piping bag with a star tip or round tip. Pipe frosting on each cupcake. Top with a few semi-sweet chocolate chips or assorted chocolate candies. Drizzle the melted chocolate all over the top of each cupcake.
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