Ruby Chocolate Mini Cupcakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These ruby chocolate mini cupcakes are my go to when I want to impress someone without spending hours in the kitchen. With a total time of just 45 minutes from start to finish, they're perfect for last minute gatherings or when you're craving something special. The ruby chocolate chips give these little treats a gorgeous pink hue and natural fruity flavor, while cream cheese frosting adds that tangy richness that keeps people coming back for more. Best of all, the small batch means you won't have a mountain of cupcakes taking up your kitchen, making this recipe both practical and elegant. Plus, eggs are packed with choline, which supports brain health, so you can feel good about what you're serving.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gruby chocolate chips
- 100 gunsalted butter, softened
- 2 egglarge eggs
- 5 mlvanilla extract
- 150 gcream cheese, softened
- 50 gpowdered sugar
- 1 gedible gold dust
- 1 gsalt
Detail level
Instructions
- 1
Preheat your oven to 180°C (350ºfF). Line a 12-cup muffin tin with cupcake liners.
- 2
In a medium bowl, whisk together flour and sugar.
Tip: Whisk until combined and aerated.
- 3
Add the ruby chocolate chips to the bowl and whisk until well combined.
Tip: Make sure the chocolate is evenly distributed.
- 4
In a large bowl, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
Tip: Make sure the butter is well combined with the eggs.
- 5
Add the vanilla extract to the bowl and mix until combined.
- 6
Gradually add the dry ingredients to the wet ingredients, beating until just combined.
Tip: Don't overmix!
- 7
Divide the batter evenly among the muffin cups.
- 8
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Tip: Keep an eye on them after 15 minutes.
- 9
Allow the cupcakes to cool completely in the pan.
- 10
To make the frosting, beat the cream cheese until smooth. Add the powdered sugar and beat until combined.
Tip: Adjust the consistency as needed.
- 11
Add the edible gold dust to the frosting and mix until combined.
Tip: Use sparingly for the best effect.
- 12
Frost the cooled cupcakes with the cream cheese frosting.
Tip: Pipe on the edges for a decorative touch.
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