Mini Chocolate Cupcake Recipe
Total Time: 30 minutes
These mini moist chocolate cupcakes are easy to make, made with only 6 ingredients, they are ready faster than most box cake mixes! They are grain free, protein packed, and topped with tangy chocolate cream cheese buttercream. These are the best cupcakes and are the perfect mini desserts for all chocolate lovers!!
Calories: 146 kcal
Cupcakes 1/2 cup Nutella 1/2 cup cream cheese room temp 1/4 cup peanut butter powder 1 eggs 1/4 tsp baking soda Frosting 4 tbsp butter room temp 3 cups powdered sugar 1/2 cup cream cheese 1/2 cup cocoa powder 2 tsp vanilla extract 2 tbsp milk 1/4 tsp salt
To Make the Cupcakes: Preheat oven to 350 degrees, line mini muffin tin with cupcake liners Mix all cupcake ingredients with a hand mixer or stand mixer until well combined Transfer to cupcake tin. Fill ⅔ full Bake for 12-15 minutes. Check that they are cooked through by poking with a toothpick. The toothpick should come out clean. Let the cupcakes come to room temp before storing or frosting.
Tip! Store cupcakes frosted to keep them moist.
*Nutritional Information is an estimate, for informational purposes only*
Calories: 146 kcal | Carbohydrates: 21 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 27 mg | Sodium: 123 mg | Potassium: 82 mg | Fiber: 1 g | Sugar: 19 g | Vitamin A: 157 IU | Calcium: 32 mg | Iron: 1 mg