This recipe for Mini Double Chocolate Chip Cupcakes with Cream Cheese Frosting will satisfy all chocolate lovers dreams!
about 3 dozen cupcakes
3/4 cup unbleached all-purpose flour, leveled
1/2 cup unsweetened natural cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1 cup dark brown sugar
1/3 cup unsalted butter, melted at room temperature
2 tsp pure vanilla bean paste or vanilla extract
1/2 cup buttermilk, at room temperature
1/2 cup mini chocolate chips
–Frosting: Cream Cheese Frosting or Chocolate Frosting
Pre heat oven to 350 degrees Fahrenheit with the rack in the middle.
Make the frosting with either the Chocolate or Cream Cheese flavors, set aside.
In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. In another bowl, using a spatula combine the eggs, sugar, vanilla and buttermilk until smooth.
Make a well in the center of the dry ingredients, add the wet ingredients and stir with a spatula until well combined. Fold in the chocolate chips.
Place mini cupcake liners in the muffin pan. Fill the liners only halfway (no more!)
Bake for 10-12 minutes or until a toothpick inserted into the center comes out virtually crumb free.
Let cupcakes cool completely before frosting.
You can frost with a spatula or a piping bag with tip. Top with a few mini chocolate chips or sprinkles.
Store any leftovers in the refrigerator, covered for up to 5 days.
You want the eggs, butter and buttermilk at room temperature so they mix together consistently and so that you don’t cook the eggs while mixing.