MINI CHOCOLATE CUPCAKES
Dried fruit is the secret to moist low-fat baked goods. These cupcakes have such a rich, chocolaty flavor, you would never know there were dates in the batter if you hadn't baked them yourself.
Categories Cake Chocolate Dessert Bake Easter Gourmet
Yield Makes 12 cupcakes (or 4 servings)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Bring water and dates just to a boil in a 1-quart heavy saucepan, then transfer mixture to a food processor and add cocoa powder and chocolate, pulsing once to combine. Let cool 2 minutes, then add brown sugar, egg, vanilla, baking soda, and a pinch of salt, then purée until smooth. Add flour and pulse just until incorporated.
- Spray muffin cups with cooking spray. (If pan is not nonstick, line sprayed bottoms with rounds of wax paper, then spray paper.) Spoon batter into cups, dividing it evenly, and bake in middle of oven until a wooden pick or skewer comes out clean, 18 to 22 minutes. Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack (remove wax paper, if using) and cool completely, right side up. Just before serving, sprinkle tops lightly with confectioners sugar.
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Emily Chaplick
[email protected]These cupcakes were delicious! The chocolate flavor was rich and decadent, and the frosting was light and fluffy. I would definitely make these again.
Happy Bangladesh
[email protected]These cupcakes were easy to make and turned out great! I used a vegan butter and milk, and they were still perfect. I'll definitely be making these again.
Janet Awuley
[email protected]These cupcakes were a bit dry, but the frosting was delicious. I would make them again, but I would add more moisture to the batter.
damien shipley
[email protected]I'm a huge fan of chocolate cupcakes, and these were some of the best I've ever had! The chocolate flavor was rich and decadent, and the frosting was the perfect amount of sweetness. I'll definitely be making these again.
Michael Onstott
[email protected]These cupcakes were easy to make and turned out delicious! I used a gluten-free flour blend and they were still perfect. I'll definitely be making these again.
Abdul Mohin
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. I would make them again, but I would use less sugar in the frosting.
Kj Browse
[email protected]I'm not a baker, but these cupcakes were easy to make and turned out great! I followed the recipe exactly and they were a big hit with my family. I'll definitely be making these again.
Adrees Khan
[email protected]These cupcakes were delicious! The chocolate flavor was rich and decadent, and the frosting was light and fluffy. I would definitely make these again.
Unomalwadle Siphosihle Mbewe
[email protected]I made these cupcakes for my son's birthday party and they were a huge hit! The kids loved them and they were the perfect size for little hands. I'll definitely be making these again for his next birthday party.
Ibraheem leghari Ibraheem Leghari
[email protected]These cupcakes were easy to make and turned out perfectly! I followed the recipe exactly and they were a big hit with my friends. I'll definitely be making these again.
Bondhon Biswas
[email protected]I'm not a big fan of chocolate cupcakes, but these were really good! The chocolate flavor was rich and decadent, and the frosting was light and fluffy. I would definitely make these again.
Raza Samoo
[email protected]I made these cupcakes for a bake sale and they were a huge success! Everyone loved them and they sold out quickly. I'll definitely be making these again for my next bake sale.
Igba Abraham
[email protected]These mini chocolate cupcakes were a hit with my family! They were so moist and flavorful, and the frosting was the perfect amount of sweetness. I will definitely be making these again.