Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 1

These mini cupcakes are packed with mini chocolate chips and perfect for a quick dessert, a snack, or a lunchbox treat. 

Recipe by MyRecipes August 2008

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Recipe Summary

Yield:
42 mini cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Mist 3 12-cup and 1 6-cup miniature muffin tins with cooking spray, or line each cup with a paper or foil liner.

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  • Whisk together flour, baking powder and salt in a medium bowl until well combined. With an electric mixer on medium speed, beat butter with sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, beating well after each and scraping down sides of bowl as necessary. Add milk and vanilla extract and beat until smooth. Reduce mixer speed to low and beat in flour mixture in 2 batches just until blended. With a rubber spatula, carefully stir in chocolate chips.

  • Using a small ice cream scoop or a tablespoon, fill each muffin cup nearly to top with batter. Bake cupcakes for 15 minutes, or until a toothpick inserted in center comes out clean. Let cupcakes cool in pans on wire racks for about 5 minutes, then transfer to wire racks to cool completely.

Nutrition Facts

82 calories; fat 4g; saturated fat 2g; protein 1g; carbohydrates 12g; fiber 0g; cholesterol 22mg; sodium 50mg.
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