Mini Chocolate Cupcakes

One of the teachers I work with is going on mat leave tomorrow so I promised her I’d stop by with a little edible good-bye gift! I knew I wanted to make cupcakes but was toying with a few different ideas of how exactly I wanted them to turn out.  She doesn’t know if she is having a boy or a girl so I wanted to make sure the cupcakes were gender neutral, but I also wanted them to be really cute. I settled on chocolate mini cupcakes with blue icing and little yellow fondant ducks.  These were really fun to make and I’m pretty sure she is going to totally love them! The chocolate cupcake recipe that I used was really nice as everything can be mixed all in one bowl.  The cupcakes also come out light and fluffy with plenty of chocolate-y taste.  I bought little mini cupcake wrappers with baby feet on them but they were hard to see with the cupcakes being so dark.  Here they are!

Mini Chocolate Cupcakes

Ingredients

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract (I used almost 2 teaspoons here for some extra vanilla flavour)

Directions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Source: Recipe taken directly from Martha Stewart

To assemble the duckies I used neon yellow fondant for the bodies and neon orange fondant for the beaks.  I also used Wilton candy eyes for a cute cartoon effect.

For the icing I used vanilla butter cream icing that I tinted blue.  For the cupcakes that didn’t have a ducky, I simply sprinkled them with some rainbow sprinkles.  For the finishing touch, I placed 9 cupcakes in a clear, plastic container and topped the whole thing with a bright yellow bow.

I should also note that the Martha Stewart recipe makes 18-24 full size cupcakes, but over 48 minis! I happened to have a lot of peanut butter icing left over from the chocolate peanut butter cupcakes I made last weekend so I decided to throw together a little treat for my co-workers.  Ta daaaa! Mini Reece’s Pieces cupcakes with peanut butter cream cheese icing.

 

 

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3 thoughts on “Mini Chocolate Cupcakes

  1. Rachel these are soooo adorable – great job on your first fondants adventure!!!
    See any gluten free baking in your future!? ;)

  2. Pingback: Chocolate Cupcakes with Blackberry Buttercream Frosting | The Blissful Bakker

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