Chocolate Yum Yums: Irresistible Mini Cupcakes
Description:
This delightful recipe comes from a friend of my mom’s and is sure to bring smiles to any gathering. These mini cupcakes, also known as Chocolate Yum Yums, are perfect for snacking or for little hands to enjoy. With their rich chocolate flavor and a hint of vanilla, they’re a sweet treat that’s hard to resist. Bake up a batch for a quick and satisfying dessert that’s ready in under an hour!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 48-56 mini muffins
Ingredients:
- 6 ounces chocolate chips
- 1 cup sweet butter (2 sticks)
- 1 cup chopped pecans
- 1¾ cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions:
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will ensure that your mini cupcakes bake evenly and develop a perfect texture.
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Melt the Chocolate and Butter: In a double boiler, melt the chocolate chips and sweet butter together, stirring occasionally until the mixture is smooth and well combined. If you don’t have a double boiler, you can use a heatproof bowl set over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
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Combine Nuts and Remove from Heat: Once the chocolate and butter are melted and smooth, add the chopped pecans. Stir them into the mixture until they’re evenly distributed, then remove the bowl from the heat source.
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Add Sugar and Eggs: Gradually stir in the granulated sugar, mixing until fully incorporated. Next, add the eggs one at a time, making sure each egg is fully mixed in before adding the next. The batter will become thick and glossy.
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Incorporate Flour and Vanilla: Gently fold in the all-purpose flour, mixing until just combined. Avoid over-mixing to keep the cupcakes tender. Add the vanilla extract and stir to combine, infusing the batter with a lovely vanilla aroma.
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Prepare Mini Muffin Tins: Line your mini muffin tin with paper liners or lightly grease each cup. Fill each cup about two-thirds full with the batter. This helps the cupcakes rise nicely without overflowing.
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Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The tops of the cupcakes should look crackly and set. You can test doneness by inserting a toothpick into the center of a cupcake—if it comes out clean, they’re ready!
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Cool and Dust: Once baked, remove the mini muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to wire racks to cool completely. Once cooled, dust the tops lightly with powdered sugar for a sweet finishing touch.
Nutrition Information (Per Mini Muffin):
- Calories: 110.9
- Fat Content: 7g
- Saturated Fat Content: 3.3g
- Cholesterol Content: 27.8mg
- Sodium Content: 6.8mg
- Carbohydrate Content: 11.9g
- Fiber Content: 0.5g
- Sugar Content: 9.4g
- Protein Content: 1.2g
Enjoy these delectable Chocolate Yum Yums with your family and friends. They’re a delightful treat that will surely bring joy to any occasion!
