Great Chocolate Cupcakes

These decadent mini chocolate cupcakes are the perfect bite-sized treat for any gathering. Made with rich semisweet chocolate and a hint of coffee liqueur, they offer a deep, indulgent chocolate flavor that pairs beautifully with the crunch of toasted pecans. The batter is simple to mix, resulting in tender, moist crumbs that melt in your mouth. Ideal for dessert platters, bridal showers, or just a sweet afternoon pick-me-up, these cupcakes bring a touch of elegance to your table without requiring complex techniques. Serve them warm or at room temperature for the best texture.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 24

Calories: 175.3

Dietary: Vegetarian

Description

These decadent mini chocolate cupcakes are the perfect bite-sized treat for any gathering. Made with rich semisweet chocolate and a hint of coffee liqueur, they offer a deep, indulgent chocolate flavor that pairs beautifully with the crunch of toasted pecans. The batter is simple to mix, resulting in tender, moist crumbs that melt in your mouth. Ideal for dessert platters, bridal showers, or just a sweet afternoon pick-me-up, these cupcakes bring a touch of elegance to your table without requiring complex techniques. Serve them warm or at room temperature for the best texture.

Ingredients

1/2 pound Unsalted Butter
1/2 cup Chocolate Chips
3 ounce Semisweet Chocolate
2 lg Eggs
1 tablespoon Coffee Liqueur
1/4 cup Brown Sugar, Packed
1/3 cup White Sugar
1 teaspoon Coffee Espresso
2 cups Flour
1 teaspoon Vanilla
1/2 cup Pecans, chopped
24 whole Pecan Halves

Directions

1
Preheat oven to 350&# 194;Â°F (175ÃÂ°C).
2
Line a mini-muffin pan with paper liners.
3
Melt butter and chocolate chips in a double boiler or microwave, stirring until smooth.
4
Remove from heat and let cool slightly.
5
Whisk eggs in a separate bowl, then stir into the melted chocolate mixture along with coffee liqueur and vanilla.
6
Add brown sugar, white sugar, and espresso powder to the wet mixture and stir until combined.
7
Fold in flour and half of the chopped pecans until just incorporated.
8
Spoon batter into lined muffin cups, filling each about three-quarters full.
9
Top each cupcake with a whole pecan half.
10
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11
Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 175.3kcal

% Daily Value *
Total Fat 13.6g21%
Saturated Fat 8.0g40%
Cholesterol 51.9mg18%
Sodium 14.7mg1%
Total Carbohydrate 10.5g4%
Dietary Fiber 1.6g7%
Sugars 8.6g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you do not have coffee liqueur, you can substitute with hot water or strong brewed coffee for a similar flavor profile without alcohol.

Ensure the chocolate mixture is slightly cooled before adding eggs to prevent them from scrambling.

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

For a richer flavor, use high-quality semisweet chocolate and freshly ground espresso.

Keywords: chocolate, cupcakes, pecans, dessert, baking, mini, coffee, liqueur, semisweet, moist, easy, party, snack, chips, butter, eggs

Read it online: https://www.chefs-mate.com/recipe/great-chocolate-cupcakes-2/