Mini Pound Cake Cupcakes with Chocolate Bits
Delight your taste buds with Mini Pound Cake Cupcakes with Chocolate Bits, a perfect fusion of buttery richness and irresistible chocolatey goodness. These individual-sized treats feature a velvety pound cake base made with creamy butter, fluffy eggs, and a hint of vanilla, while semi-sweet or milk chocolate bits add pops of decadence throughout. With just 20 minutes of prep time and 25 minutes in the oven, these cupcakes are quick and easy to make, yet look like they came straight from a bakery. Moist, tender, and bursting with comforting flavors, they’re ideal for birthdays, tea parties, or as a sophisticated dessert to impress your guests. Serve them as is, or pair them with a dollop of whipped cream or a drizzle of chocolate sauce for an extra indulgent twist.
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Ingredients
- 170 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 60 milliliters Whole milk
- 100 grams Chocolate bits (semi-sweet or milk chocolate)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
Step 2
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Step 3
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Step 6
Fold in the chocolate bits gently using a silicone spatula until evenly distributed.
Step 7
Spoon the batter evenly into the cupcake liners, filling each about 3/4 full.
Step 8
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 9
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
| Serving size | (897.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3454.0 |
| Total Fat 183.5g | 0% |
| Saturated Fat 109.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 936.6mg | 0% |
| Sodium 1923.8mg | 0% |
| Total Carbohydrate 415.1g | 0% |
| Dietary Fiber 12.1g | 0% |
| Total Sugars 251.3g | |
| Protein 48.8g | 0% |
| Vitamin D 147.2IU | 0% |
| Calcium 291.1mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 834.8mg | 0% |
Source of Calories