Midget Chocolate Chip Cupcakes
Delightful mini chocolate chip cupcakes with creamy centers and rich cocoa flavor, perfect for parties, snacks, or special occasions requiring bite-sized treats.
Ingredients
Instructions
- Mix together flour, 1 cup sugar, cocoa, baking soda, and salt.
- Add oil, water, and vinegar to the dry ingredients and mix until smooth.
- Place mini cupcake liners in your mini cupcake pan.
- Fill liners halfway with chocolate batter.
- In a separate bowl, mix together the cream cheese, egg, and 1/6 cup sugar.
- Add 1/2 teaspoon of cream cheese mixture on top of each layer of chocolate batter in the liners.
- Top with miniature chocolate chips.
- Bake at 350 degrees Fahrenheit for 18 minutes.
- Let cool and refrigerate before serving.
- Makes approximately 54 mini cupcakes (4 1/2 dozen).
Tips & Substitutions
To enhance the chocolate flavor, consider using dark cocoa powder instead of regular cocoa. For a dairy-free option, substitute the cream cheese with a vegan cream cheese alternative. Be careful not to overfill the cupcake liners; filling them halfway allows room for rising. Using room temperature ingredients can also help achieve a smoother batter.
Serving Suggestions
These mini cupcakes make a delightful treat for parties and gatherings. Serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. They pair beautifully with Aunt Alice's Red Velvet Cake for a colorful dessert table or can be enjoyed alongside a cup of coffee or tea.
Storage & Reheating
Store leftover cupcakes in an airtight container in the refrigerator for up to five days. To reheat, microwave for about 10-15 seconds, or enjoy them cold. If you prefer, you can also freeze them for up to three months; just ensure they're well-wrapped to prevent freezer burn.
Nutrition & Diet Analysis (per serving)
Each serving of Midget Chocolate Chip Cupcakes contains roughly 1306 calories, with 13g protein, 43g carbohydrates, and 122g fat. It is an excellent source of dietary fiber (41% of the Daily Value), iron (35% of the Daily Value), and protein (27% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2232mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum or another binder to help maintain the cupcakes' structure.
What can I use instead of cream cheese?
If you're looking for a dairy-free option, you can use a plant-based cream cheese alternative. For a lighter option, consider using Greek yogurt or a mixture of silken tofu blended until smooth.
How do I know when the cupcakes are done baking?
Check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they're done. Be cautious not to overbake, as this can dry them out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).