MINI CHOCOLATE CHIP CUPCAKES

Mini Chocolate Chip Cupcakes image

Provided by Chef Gorete

Categories Dessert

Time 45m

Yield 70-120 cupcakes

Number Of Ingredients 15

70 mini paper cups or 120 miniature paper cups
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1/2 cup cocoa powder
1 teaspoon salt
2 cups water
1 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (250 g) package cream cheese, softened
1 large egg, room temperature
1/3 cup granulated sugar
1/8 teaspoon salt
1 (300 g) package miniature semisweet chocolate chips

Steps:

Preheat oven to 350°F Prepare the mini muffin pans by inserting the mini baking paper cups.
Chocolate Cake Batter:.
Sift all of the dry ingredients together in a large bowl. Combine the wet ingredients and mix into the dry ingredients until thoroughly blended, about 2 minutes. The batter will be thin. Refrigerate until ready to use.
Cream Cheese Topping:.
Beat the cream cheese then add the sugar, salt and the egg and blend with electric mixer until smooth. Stir in the chocolate chips.
Using a small cookie scoop, fill all of the prepared baking cups approximately 3/4 full with the chocolate cake mixture. Drop about a 1/2 teaspoon of the cream cheese filling on the centre of each cupcake. Bake for about 10 - 12 minutes or until they spring back. Make sure the cheese filling stays white--do not over bake.
Cool the cupcakes on a rack then refrigerate.
Yield depends on the size of the paper cups. Can also be baked in larger cups, simply adjust the cooking time.