Mini Chocolate Chip Cupcakes

“These delightful mini treats are a combination of chocolate cake with a cream cheese & chocolate chip centre.”
70-120 cupcakes

Ingredients Nutrition


  1. Preheat oven to 350°F Prepare the mini muffin pans by inserting the mini baking paper cups.
  2. Chocolate Cake Batter:
  3. 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.
  4. Cream Cheese Topping:
  5. Beat the cream cheese then add the sugar, salt and the egg and blend with electric mixer until smooth. Stir in the chocolate chips.
  6. 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.
  7. Cool the cupcakes on a rack then refrigerate.
  8. Yield depends on the size of the paper cups. Can also be baked in larger cups, simply adjust the cooking time.

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