Mini Panda Cupcakes recipe
All Recipes Dessert Recipes Cakes Cupcake Recipes Chocolate
Ingredients
- 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 1 (8 ounce) package cream cheese, softened ¼ cup unsalted butter ½ teaspoon vanilla extract 1 cup confectioners' sugar, sifted ¼ cup white sugar 180 miniature semisweet chocolate chips 2 tablespoons chocolate sprinkles 1 ounce fondant, ready-to-use, white
Nutrition Info
- 135 caloriescarbohydrate: 14.8 gcholesterol: 35.9 mgfat: 8.2 gfiber: 0.6 gprotein: 1.7 gsaturatedFat: 4.9 gservingSize: -sodium: 52.6 mgsugar: 10 gtransFat: : -unsaturatedFat: : -
Directions Mini Panda Cupcakes
Directions
-
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.
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.
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.
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.
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.
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.
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.
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.