Rich Double Chocolate Delight Mini Cupcakes
Indulge in the irresistible flavor of these Rich Double Chocolate Delight Mini Cupcakes. Originating from a cherished local newspaper recipe, these mini treats are packed with intense chocolate flavor that is rich without being overly sweet. Each bite offers a delightful balance of moist chocolate cake enhanced with miniature chocolate chips and a glossy chocolate glaze. Perfect for parties, picnics, or simply a sweet treat at home, these cupcakes are sure to impress chocolate lovers everywhere.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
All-purpose flour
1 1/3 cups (sifted)
Dutch process cocoa
1/3 cup (sifted)
Baking soda
3/4 teaspoon (none)
Salt
1/4 teaspoon (none)
Unsalted butter
12 tablespoons (softened, cut into pieces, for batter)
Granulated sugar
1 cup (none)
Instant coffee
1 tablespoon (dissolved in 1 tablespoon hot water)
Vanilla extract
3/4 teaspoon (none)
Eggs
2 large (none)
Whole milk
3/4 cup (none)
Miniature chocolate chips
1 cup (none)
Semisweet chocolate
6 ounces (chopped)
Unsalted butter
6 tablespoons (cut up, for glaze)
Heavy cream
6 tablespoons (none)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare miniature muffin tins by lining them with mini cupcake liners, which can often be found at craft stores specializing in baking supplies.
2
In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking soda, and salt. Set aside.
3
In a large mixing bowl, cream the softened unsalted butter until it is light and fluffy. Gradually add the sugar, beating for 1-2 minutes until well combined.
4
Dissolve the instant coffee in hot water and add it to the creamed mixture along with the vanilla extract. Mix until fully integrated.
5
Add the eggs one at a time, ensuring each is well incorporated into the mixture before adding the next.
6
At low speed, combine the dry ingredients and milk in alternating portions: add one third of the dry mixture, then half of the milk, followed by another third of the dry ingredients, the remaining milk, and finally the last of the dry ingredients. Ensure to scrape down the sides of the bowl as needed. The final batter should resemble a thick pudding.
7
Gently fold in the miniature chocolate chips until evenly distributed throughout the batter.
8
Using a cookie scoop, fill each cupcake liner nearly to the top with batter. This will allow the cupcakes to rise and create a charming dome shape while baking.
9
Bake in the preheated oven for about 15 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the mini cupcakes from the tin and allow them to cool completely on a wire rack.
10
To prepare the luscious chocolate glaze, place the chopped semisweet chocolate, unsalted butter, and heavy cream in the top part of a double boiler (or use two pots if you don’t have a double boiler). Cook over low heat, stirring constantly until the mixture is smooth. Don’t be concerned if it doesn’t appear very chocolatey at first; this will change as you stir.
11
Once smooth and melted, remove from heat and let the glaze cool for about five minutes. Spoon the glaze over each mini cupcake, swirling it on top for a beautiful finish. A miniature rubber spatula is perfect for this task.
12
Keep in mind that you might have extra glaze left over; you can reduce the amount slightly if you desire. However, the leftover glaze is the ultimate treat for the cook!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Rich Double Chocolate Delight Mini Cupcakes?
They are intense, moist mini chocolate cupcakes featuring miniature chocolate chips and a glossy chocolate glaze, based on a cherished local newspaper recipe.
How long do I need to bake the mini cupcakes?
The mini cupcakes should be baked for approximately 15 minutes in a preheated oven.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 350°F (175°C).
What ingredient is used to enhance the chocolate flavor?
One tablespoon of instant coffee dissolved in hot water is added to the batter to enhance the richness of the chocolate.
Should the dry ingredients be sifted?
Yes, you should sift together the all-purpose flour, Dutch process cocoa powder, baking soda, and salt in a medium bowl.
What type of cocoa powder is best for these cupcakes?
The recipe specifically calls for 1/3 cup of Dutch process cocoa powder.
Can I use regular chocolate chips instead of miniature ones?
While regular chips work, miniature chocolate chips are recommended as they distribute better throughout the small mini-cupcake batter.
How should I prepare the muffin tins?
Prepare miniature muffin tins by lining them with mini cupcake liners, which can be found at craft or baking supply stores.
How much batter should I put in each cupcake liner?
Fill each cupcake liner nearly to the top using a cookie scoop to ensure the cupcakes rise into a charming dome shape.
What should the final batter consistency look like?
The final batter should resemble a thick pudding once all ingredients are combined.
How can I tell when the cupcakes are finished baking?
The cupcakes are done when a toothpick inserted into the center comes out clean.
How do I make the chocolate glaze?
Combine chopped semisweet chocolate, unsalted butter, and heavy cream in a double boiler over low heat, stirring until smooth.
Can I make the glaze without a double boiler?
Yes, if you do not have a double boiler, you can use two pots stacked together to achieve the same low-heat melting effect.
What if the glaze does not look chocolatey when I start melting it?
Do not be concerned if it appears light at first; the color will deepen and become more chocolatey as you continue to stir the mixture.
How long should the glaze cool before applying it?
Once melted and smooth, remove the glaze from the heat and let it cool for about five minutes.
What is the best tool for applying the glaze to the cupcakes?
A miniature rubber spatula is the perfect tool for spooning and swirling the glaze over each cupcake.
Should the butter be softened before mixing?
Yes, the 12 tablespoons of unsalted butter for the batter should be softened and cut into pieces for easier creaming.
How should the eggs be incorporated into the batter?
Add the eggs one at a time, ensuring each is fully incorporated before adding the next one.
What is the correct order for adding milk and dry ingredients?
Alternate by adding one-third of the dry mixture, then half of the milk, another third of dry, the rest of the milk, and finally the last of the dry ingredients.
Are these cupcakes very sweet?
No, they are designed to have an intense chocolate flavor that is rich without being overly sweet.
Can I reduce the amount of glaze?
Yes, you can reduce the glaze ingredients slightly if you prefer less topping, though the recipe makes a generous amount.
What can I do with leftover chocolate glaze?
Leftover glaze is considered a treat for the cook, but it can also be used as a dip or saved for other desserts.
Where can I find mini cupcake liners?
They are commonly found at craft stores or stores specializing in professional baking supplies.
What type of chocolate is used for the glaze?
The glaze requires 6 ounces of chopped semisweet chocolate.
Are these cupcakes suitable for large gatherings?
Yes, their mini size makes them perfect for parties, picnics, and holiday events.
How many ingredients are required for this recipe?
The recipe uses a total of 14 ingredients, including components for both the batter and the glaze.
Do the cupcakes need to cool before I add the glaze?
Yes, you should allow the mini cupcakes to cool completely on a wire rack before spooning the glaze over them.
What type of flour is needed?
The recipe calls for 1 1/3 cups of sifted all-purpose flour.
How much heavy cream is needed for the glaze?
You will need 6 tablespoons of heavy cream for the chocolate glaze.
What is the role of baking soda in this recipe?
3/4 teaspoon of baking soda acts as the leavening agent to help the cupcakes rise and form a dome.