The Pioneer Woman Tasty Kitchen
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Mini Colorful Chocolate Cupcakes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

These cute little cupcakes would be perfect for Valentine’s Day, or any holiday – just change the color of the icing to suit the occasion!

Ingredients

  • FOR THE CUPCAKES:
  • 1-¾ cup All-purpose Flour
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 3 ounces, weight Semi-sweet Chocolate
  • ½ cups Butter, Softened
  • 1 cup Granulated Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 1 cup Sour Cream
  • FOR THE FROSTING:
  • ½ cups Butter, At Room Temperature
  • ½ cups Shortening
  • 1 teaspoon Vanilla
  • ⅛ teaspoons Kosher Salt
  • 4 cups Powdered Sugar, Sifted
  • 3-½ ounces, fluid Heavy Cream
  • _____

Preparation

Preheat the oven to 325F. Line 60 mini muffin tin cups with paper liners. (I baked them in two batches).

Sift the flour, baking soda and salt together and set aside. In a small microwave-safe bowl, melt the chocolate on 50% power for 1 minute. Stir and melt at 50% power for 30 second intervals (stirring each time) until the chocolate is melted. Set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla and beat until creamy. Blend in the chocolate until mixed in. Add one-third of the sifted dry ingredients and mix just until combined. Add 1/2 of the sour cream and mix. Add another third of the dry ingredients and mix together. Add the other half of the sour cream and mix. Finally add the remaining dry ingredients and beat until well combined.

Fill each muffin cup 1/2 – 3/4 full. Bake for 10-12 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. The cupcakes will be dry if overbaked. Remove the cupcakes to a wire rack and let cool completely.

(You can also make 18 regular sized cupcakes. Increase the baking time accordingly).

For the icing:
Cream together the butter and shortening on medium speed for about 2 minutes. Add the vanilla and salt. Put the mixer on low and slowly add the powdered sugar. Once it’s all added, increase the speed for about a minute. Then take your spatula and scrap the bottom of the mixing bowl to help incorporate the ingredients.

Pour in the cream while the mixer is on low. Then increase the speed a bit more. Now take a spatula/mixing spoon to mix up the frosting. The frosting won’t be smooth at this point, so don’t worry. Turn the mixer on high speed and beat for about 5 minutes. Towards the end of the mixing time add desired food coloring. The frosting should be very light and fluffy.

Frost or pipe onto cooled cupcakes.

One Comment

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Carrie on 4.26.2017

Perfect recipe! I made these for my daughter’s 3rd bday. Any advice on how long to bake them if you make them as regular-sized cupcakes?

One Review

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rberry1589 on 2.20.2011

These were just what I was looking for! They were so moist and not too sweet. Loved them!

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