These chocolate mini cupcakes are decorated as little panda bears. The proportions work best for mini cupcakes.
Ingredients
Cream Cheese Frosting
- 1 (8 ounce) package cream cheese, softened
- ¼ cup unsalted butter
- ½ teaspoon vanilla extract
- 1 cup confectioners' sugar, sifted
Panda Face Decoration
- ¼ cup white sugar
- 180 miniature semisweet chocolate chips
- 2 tablespoons chocolate sprinkles
- 1 ounce fondant, ready-to-use, white
Mini Chocolate Cupcakes
- 9 tablespoons unsweetened cocoa powder
- 5 tablespoons boiling water, or as needed
- ¾ cup unsalted butter
- ¾ cup white sugar
- 2 tablespoons white sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 3 eggs
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease one 24-cup mini muffin tin and one 12-cup mini muffin tin or line cups with paper liners.
Step 2
Sift cocoa powder into a large bowl and add 5 tablespoons boiling water. Stir into a thick paste, adding more water, 1 tablespoon at a time, if needed. Add 3/4 cup butter and 3/4 cup plus 2 tablespoons sugar and beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, beating well after each addition, until batter is smooth.
Step 3
Mix flour and baking powder in a bowl and stir into the batter until well combined. Spoon batter into the prepared mini muffin cups using an ice cream scoop, filling each 2/3 to the top.
Step 4
Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 10 to 12 minutes. Allow to cool in muffin tin for a few minutes; transfer to wire rack and cool completely, about 30 minutes.
Step 5
Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually.
Step 6
Frost each cupcake with a layer of white frosting. Pour white sparkling sugar into a small bowl and dunk each frosted cupcake into the sugar, so the frosting is evenly covered.
Step 7
Place 2 chocolate chips into the middle of each cupcake for the eyes with the pointy side facing the cupcake. Place 1 chocolate chip with the pointy side pointing down for the nose, like an upside-down triangle. Make a mouth with 3 chocolate sprinkles in the shape of an anchor. Place 2 chocolate chips on top of the cupcakes for the ears.
Step 8
Roll fondant into tiny balls for the eyes, smaller than the mini chocolate chips, and stick 1 half piece of chocolate sprinkle into each ball for the pupils. Glue eyes onto the 2 eye chocolate chips with some frosting.
Cook’s Notes:
If you don't need that many mini cupcakes, just make the amount you need and bake regular- sized cupcakes with the rest of the batter. You need to adjust the baking time, probably more like 20 minutes, just keep checking with a toothpick.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 36 | |
Calories 135 | |
% Daily Value * | |
Total Fat8g | 11% |
Saturated Fat5g | 25% |
Cholesterol36mg | 12% |
Sodium53mg | 2% |
Total Carbohydrate15g | 5% |
Dietary Fiber1g | 2% |
Total Sugars10g | |
Protein2g | |
Calcium26mg | 2% |
Iron1mg | 3% |
Potassium43mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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