Mini Chocolate Chippers Food

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CHOCOLATE CHIPPERS



Chocolate Chippers image

These Chocolate Chippers are a new way to make classic Chocolate Chip cookies with chunks of chocolate.

Provided by Stephanie Manley

Categories     Dessert

Time 20m

Number Of Ingredients 9

1/2 cup shortening
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup sifted all-purpose flour
3/4 teaspoon salt
1/2 teaspoon soda
6 ounces semi-sweet chocolate chips (or chocolate chunks)

Steps:

  • Cream shortening, sugars, egg, and vanilla till light and fluffy.
  • Sift together dry ingredients; stir into creamed mixture; blend well.
  • Add chocolate chips and stir them into the dough.
  • Drop from teaspoon 2 inches apart on a greased cookie sheet.
  • Bake in moderate oven (375 degrees) for 10 to 12 minutes.
  • Remove cookies from the cookie sheet immediately and place them on a wire rack to cool.

Nutrition Facts : Calories 83 kcal, Carbohydrate 9 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 51 mg, Sugar 6 g, ServingSize 1 serving

MINI PUMPKIN CHOCOLATE CHIP MUFFINS



Mini Pumpkin Chocolate Chip Muffins image

Provided by Food Network

Time 50m

Yield 48 mini muffins

Number Of Ingredients 13

Nonstick cooking spray
1 1/2 cups all-purpose flour
1/2 cup mini chocolate chips
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup pure pumpkin puree
2/3 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, melted
1/3 cup sour cream
1 teaspoon pure vanilla extract
1 large egg

Steps:

  • Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
  • Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
  • Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

MINI CHOCOLATE GANACHE CUPCAKES



Mini Chocolate Ganache Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 24 mini cupcakes

Number Of Ingredients 17

2 ounces bittersweet chocolate, finely chopped
1/4 cup Dutch-process unsweetened cocoa powder
1/4 cup packed light brown sugar
1/4 cup hot brewed coffee
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg plus 1 egg yolk
1/4 cup vegetable oil
1/4 cup buttermilk
1 teaspoon pure vanilla extract
1 cup heavy cream
2 tablespoons light corn syrup
2 tablespoons unsalted butter
Pinch of salt
8 ounces chopped bittersweet or semisweet chocolate

Steps:

  • Make the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners. Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature.
  • Whisk the flour, granulated sugar, salt and baking soda in a medium bowl. Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture. Add the flour mixture and whisk until smooth. Spoon a scant tablespoon of batter into each mini-muffin cup. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool a few minutes in the pan, then remove to a rack to cool completely.
  • Meanwhile, make the frosting: Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer. Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature. Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.
  • Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.

Nutrition Facts : Calories 159, Fat 12 grams, SaturatedFat 6 grams, Cholesterol 31 milligrams, Sodium 79 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 2 grams, Sugar 10 grams

MINI CHOCOLATE CHIP-CURRANT COOKIES



Mini Chocolate Chip-Currant Cookies image

Tiny chocolate chips and dainty dried currants bring big flavor to these cookies.

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup mini chocolate chips
1/2 cup dried currants

Steps:

  • Line 2 baking sheets with parchment paper.
  • Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and currants.
  • Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
  • Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

MINI CHOCOLATE CHIP MUFFINS



Mini Chocolate Chip Muffins image

Provided by Food Network

Categories     dessert

Time 30m

Yield 24 servings

Number Of Ingredients 9

1 cup chunky peanut butter
1 egg
1/3 cup sugar
1/3 cup brown sugar
1 cup milk
1 1/2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup mini chocolate chips

Steps:

  • Preheat oven to 375 degrees F. Line mini muffin tins with paper cups. In a mixer with a whip attachment, mix together the peanut butter, egg, and sugars until smooth. Add milk in 3 additions, mixing well each time. Stir the flour, baking powder, and salt together and add to the peanut butter mixture. Mix on low just until the flour disappears. Stir in the chocolate chips. Spoon into muffin cups filling 3/4 full (a small ice cream scoop works well for this) and bake until puffed up and firm on top, about 10 to 15 minutes. Cool in the pan.
  • Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product.

CHOCOLATE CHIP MINI MUFFINS (LITTLE BITES COPYCAT)



Chocolate Chip Mini Muffins (Little Bites Copycat) image

Moist tender Mini Chocolate Chip Muffins that taste as good as store bought, but have a little extra nutrition? Sign. Me. Up. These muffins are seriously delicious and are a must-make if you have fans of Little Bites in your house!

Provided by Amy Palanjian

Categories     Breakfast

Time 22m

Number Of Ingredients 10

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup whole milk plain Greek yogurt
1/3 cup maple syrup ((or sugar))
1/4 cup unsalted butter ((melted and slightly cooled))
2 eggs ((lightly beaten))
2 teaspoons pure vanilla extract
3/4 cup mini chocolate chips

Steps:

  • Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
  • In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
  • In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
  • Gently stir the yogurt mixture into the flour mixture.
  • Stir in the chocolate chips.
  • Divide batter among the prepared muffin tin, filling about to the edge. (You'll use about 1 1/2 tablespoon in each mini muffin cup.)
  • Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Do not over bake.
  • Remove from oven, and let cool in the pan for 2 minutes. Run a paring knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to cool fully.

Nutrition Facts : ServingSize 2 muffins, Calories 175 kcal, Carbohydrate 23 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 40 mg, Sodium 155 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 2 g

MINI CHOCOLATE CHIP SCONES



Mini Chocolate Chip Scones image

This is the recipe that comes with the nordicware mini scone pan. It makes 16 mini-scones. Or with adding a couple minutes to the cooking time can make 8 regular scones.

Provided by Princess Lisa

Categories     Quick Breads

Time 30m

Yield 16 mini-scones, 16 serving(s)

Number Of Ingredients 9

2 cups flour
1/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, cold and cut into pieces
1/4 cup mini chocolate chip
1 teaspoon vanilla
3/4 cup buttermilk

Steps:

  • Heat oven to 400°F Brush pan with vegetable shortening or butter. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Blend butter into the flour mixture with a pastry blender or two knives. The mixture should look like course meal. Stir in chocolate chips. In a small bowl, combine buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together. Do not over mix the dough. Divide dough evenly among wells in pan. Bake for 13-18 minutes, until golden brown and toothpick comes out clean. Cool 10 minutes in pan. Remove from pan and serve.

Nutrition Facts : Calories 138.3, Fat 6.8, SaturatedFat 4.2, Cholesterol 15.7, Sodium 147.7, Carbohydrate 17.4, Fiber 0.6, Sugar 5.2, Protein 2.2

MINI CHOCOLATE CHIP CHEESECAKES



Mini Chocolate Chip Cheesecakes image

Great for Potlucks, holidays and parties. You can have fun trying different cookies in the muffin tins. I try different things on top.

Provided by Rubyrocks

Categories     Dessert

Time 35m

Yield 24 cheesecakes

Number Of Ingredients 6

2 packages cream cheese, soften (8 oz. each)
3 eggs
1/4 cup sour cream
1 teaspoon almond extract
1/2 cup sugar
Oreo cookies

Steps:

  • Whip soften cream cheese with electric mixer, then add sour cream, whip till blended add in sugar, whip for a minute, add eggs, almond extract. Mix. Finally add in mini chocolate chips. Place foil cupcake papers in muffin pan. Spray each foil cupcake cup once with baking spray. Then Place 24 cookies in cupcake papers. Fill each paper 2/3 full with blended mixture. Bake at 350 degrees for 20 minutes. Cool. Top with Chocolate and refrigerate.

Nutrition Facts : Calories 96.9, Fat 7.7, SaturatedFat 4.7, Cholesterol 48.3, Sodium 66, Carbohydrate 4.8, Sugar 4.3, Protein 2.3

MINI CHOCOLATE CHIPPERS



Mini Chocolate Chippers image

Make and share this Mini Chocolate Chippers recipe from Food.com.

Provided by angelcutie_604

Categories     Drop Cookies

Time 24m

Yield 12 serving(s)

Number Of Ingredients 9

1/2 cup butter
1/4 cup brown sugar
1/4 cup white sugar
1 egg
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chocolate chips
1/4 cup oats

Steps:

  • Preheat oven to 180°C.
  • In a medium bowl cream butter until fluffy. Add sugars and egg, mix well.
  • In another bowl sift dry ingredients, add to wet ingredients.
  • Once the dry and wet ingredients are well mixed add ¼ cup of rolled oats and ¼ cup of chocolate chips.
  • Spoon a bit of the batter at a time onto a greased pan.
  • Cook from 12 to 15 minute until the cookies are golden and have risen.

Nutrition Facts : Calories 174.7, Fat 9.4, SaturatedFat 5.7, Cholesterol 35.8, Sodium 224.8, Carbohydrate 21, Fiber 0.8, Sugar 10.6, Protein 2.4

MINI CHOCOLATE CHIP CUPCAKES



Mini Chocolate Chip Cupcakes image

These delightful mini treats are a combination of chocolate cake with a cream cheese & chocolate chip centre.

Provided by Chef Gorete

Categories     Dessert

Time 45m

Yield 70-120 cupcakes

Number Of Ingredients 15

70 mini paper cups or 120 miniature paper cups
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1/2 cup cocoa powder
1 teaspoon salt
2 cups water
1 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (250 g) package cream cheese, softened
1 large egg, room temperature
1/3 cup granulated sugar
1/8 teaspoon salt
1 (300 g) package miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350°F Prepare the mini muffin pans by inserting the mini baking paper cups.
  • Chocolate Cake Batter:.
  • Sift all of the dry ingredients together in a large bowl. Combine the wet ingredients and mix into the dry ingredients until thoroughly blended, about 2 minutes. The batter will be thin. Refrigerate until ready to use.
  • Cream Cheese Topping:.
  • Beat the cream cheese then add the sugar, salt and the egg and blend with electric mixer until smooth. Stir in the chocolate chips.
  • Using a small cookie scoop, fill all of the prepared baking cups approximately 3/4 full with the chocolate cake mixture. Drop about a 1/2 teaspoon of the cream cheese filling on the centre of each cupcake. Bake for about 10 - 12 minutes or until they spring back. Make sure the cheese filling stays white--do not over bake.
  • Cool the cupcakes on a rack then refrigerate.
  • Yield depends on the size of the paper cups. Can also be baked in larger cups, simply adjust the cooking time.

MINI CHOCOLATE CAKE



Mini Chocolate Cake image

This mini chocolate cake for two is perfect for celebrating anniversaries, date night or just because: chocolate. The cake has a crumb that is one notch closer to pound cake than boxed cake mix, which I love. The ganache on top is my obsession. I almost never remember to put butter on the counter to soften for cake frosting, and a 2-minute chocolate ganache solves that problem. The pomegranate seeds are just, well, pretty. And crunchy. And tart. And very welcome.

Provided by Christina Lane

Categories     dessert

Time 50m

Yield One 6-inch cake (2 servings)

Number Of Ingredients 13

1/3 cup neutral oil (like canola or grapeseed), plus more for the pan
1/2 cup all-purpose flour
5 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1 large egg
1/2 cup sugar
1/3 cup full-fat sour cream
1 tablespoon warm coffee
1/2 teaspoon vanilla extract
3 ounces semisweet chocolate, chopped into 1/2-inch pieces
1/4 cup heavy cream
Splash light corn syrup, optional (to keep the frosting smooth)
1/3 cup pomegranate arils, for garnish

Steps:

  • Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
  • For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
  • Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
  • Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
  • Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
  • For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
  • Pour the ganache over the cake, and garnish with the pomegranate arils.

MINI CHOCOLATE CHEESECAKES



Mini chocolate cheesecakes image

Kids will love making these little chocolate cupcakes, with a crunchy biscuit base and Easter egg topping

Provided by Sarah Cook

Categories     Treat

Time 50m

Yield Makes 12

Number Of Ingredients 8

14 milk chocolate digestive biscuits , finely crushed
100g butter , melted
500g tub ricotta
3 eggs , beaten
1 tsp vanilla extract
200g cheap dark chocolate , broken into chunks and melted
125g icing sugar
36 mini chocolate eggs

Steps:

  • Heat oven to 150C/130C fan/gas 2. Line the holes of a muffin tin with 12 paper muffin cases. Put the biscuits in a food bag and bash to small crumbs with the end of a rolling pin. Tip into a bowl, stir in the melted butter until the crumbs are nicely coated, then spoon between the paper cases. Press down into the bottoms to make a firm base.
  • To make the filling, put the ricotta, eggs, vanilla and melted chocolate in a large mixing bowl. Sift in the icing sugar. Beat everything together with an electric whisk or a wooden spoon until very well combined. Spoon into the paper cases right up to the tops, then tap the whole tin on the bench to get rid of any air bubbles. Bake for 30 mins, then remove from the oven and gently push 3 mini eggs into the top of each cheesecake. Let the cheesecakes cool completely before serving. Can be kept in the fridge for up to 3 days.

Nutrition Facts : Calories 409 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

TINY CHOCOLATE CHIP COOKIES



Tiny Chocolate Chip Cookies image

Categories     Cookies     Mixer     Chocolate     Dessert     Bake     Super Bowl     Kid-Friendly     Quick & Easy     Back to School     Poker/Game Night     Shower     Party     Gourmet     Small Plates

Yield Makes about 150 (1 1/2-inch) cookies

Number Of Ingredients 8

1 1/4 sticks (10 tablespoons) unsalted butter, softened
2/3 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups semisweet chocolate chips (7 1/2 oz)

Steps:

  • Preheat oven to 400°F.
  • Beat together butter, sugar, salt, and baking soda in a large bowl with an electric mixer until fluffy, then beat in egg and vanilla. Add flour and mix at low speed until just combined. Fold in chocolate chips.
  • Drop barely rounded 1/2 teaspoons of dough about 1 1/2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden brown, 6 to 7 minutes. Transfer cookies as baked to a rack to cool.

MINI CHOCOLATE LAVA CAKES



Mini Chocolate Lava Cakes image

Make and share this Mini Chocolate Lava Cakes recipe from Food.com.

Provided by joanna.l.wilson

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup flour
2/3 cup sugar
6 tablespoons cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 cup pecans, chopped
2/3 cup brown sugar, packed
3/4 cup hot water
whipped cream

Steps:

  • Preheat oven to 350.
  • In large bowl, combine the flour, sugar, 3 T. cocoa, baking powder, and salt. In small bowl, combine the milk, butter, and vanilla. Stir mixture into dry ingredients until just combined. Fold in pecans. Spoon mixture into 6 greased custard cups.
  • Combine brown sugar and 3 T. cocoa. Sprinkle over batter. Pour 2 T. hot water over each cup. Place cups on baking sheet.
  • Bake for 30 minute or until toothpick comes out clean. Cool for 15 minute.
  • Remove cakes upside-down onto serving plates. Garnish with whipped cream. Serve warm.

Nutrition Facts : Calories 421.2, Fat 15.7, SaturatedFat 5.9, Cholesterol 23.2, Sodium 303.9, Carbohydrate 67.8, Fiber 2.4, Sugar 46.4, Protein 4.8

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Spoon the batter into the muffin tins filling each cup about 2/3 of the way. Sprinkle the remaining 1/4 cup of mini chocolate chips on top of the muffin batter in the muffin tin. Place the muffin tin in the oven. Bake the muffins until a toothpick inserted in the center comes up clean. 10 – 12 minutes.
From thisisnotdietfood.com


MINI CHOCOLATE CHIP COOKIES TABLE FOR SEVEN | FOOD FOR ...
Instructions. Preheat oven to 375 degrees. Lightly grease a cookie sheet or line with slip mats/parchment paper. In a mixing bowl, beat butter, sugar and oil. Then, add in egg white and vanilla. Beat until combined. Gradually, add in flour, salt and baking soda. Beat until combined. Stir in chocolate chips.
From ourtableforseven.com


MINI CHOCOLATE CUP RECIPES ALL YOU NEED IS FOOD
Fold in chocolate chips. Fill muffin cups 3/4 full with batter. Fill muffin cups 3/4 full with batter. Bake in the preheated oven until a toothpick inserted in a …
From yaro.from-de.com


MINI CHOCOLATE CHIPPERS COOKIES - BUTTER WITH A SIDE OF ...
Feb 4, 2017 - Mini Chocolate Chip Cookies are teeny tiny chocolate chip cookies about the size of a quarter! Soft,chewy poppable cookies that are perfect for parties. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.ca


MINI CHOCOLATE CHIP COOKIES NUTRITION FACTS • MYFOODDIARY®
Log food: Giant Mini Chocolate Chip Cookies Individual snack pack. 1 pack (28g) Nutrition Facts. 130 calories. Log food: Whole Foods Mini Chocolate Chip Cookies. 1 cookie. Nutrition Facts. 90 calories. Log food: Zing Mini Peanut Butter Chocolate Chip Vitality Bar. 1 bar (24g) Nutrition Facts. 100 calories. Log food : Hy-Vee Mini Brownie Cookies w/ Ghirardelli …
From myfooddiary.com


76 BEST MINI CHOCOLATE CHIP MUFFINS IDEAS IN 2022 | YUMMY ...
Apr 19, 2022 - Explore Skybug's board "Mini chocolate chip muffins" on Pinterest. See more ideas about yummy food dessert, yummy food, food videos desserts.
From pinterest.com


CHOCOLATE CHIP COOKIE DELIVERY IN WARRENTON - ORDER ...
The places that offer Chocolate chip cookie for delivery or pickup may vary depending on your Warrenton delivery address so be sure to check out which spots offer delivery to home, work, a friend’s house—wherever it is that you may want to enjoy some delicious Chocolate chip cookie. If you’d rather get your Chocolate chip cookie order yourself, see if there are any businesses …
From ubereats.com


MINI CHOCOLATE CUPCAKE RECIPES RECIPES ALL YOU NEED IS FOOD
MINI CHOCOLATE CHIP CUPCAKES RECIPE - FOOD.COM. These delightful mini treats are a combination of chocolate cake with a cream cheese & chocolate chip centre. Total Time 45 minutes. Prep Time 15 minutes. Cook Time 30 minutes. Yield 70-120 cupcakes. Number Of Ingredients 15. Ingredients; 70 mini paper cups or 120 miniature paper cups: 3 cups all …
From yaro.from-de.com


140 BEST MINI CHOCOLATE CHIPS IDEAS IN 2022 | DESSERTS ...
Jan 9, 2022 - Explore Ashley Gayle's board "Mini chocolate chips" on Pinterest. See more ideas about desserts, delicious desserts, yummy food.
From pinterest.com


MOM'S MINI CHOCOLATE CHIP PANCAKES RECIPE - FOOD NEWS
Using a ¼ measuring cup, pour the batter in 4-inch circles on the griddle or skillet. Flip the pancakes once bubbles form on the surface of the batter. When cooked through, remove the pancakes from the griddle. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cocoa powder.
From foodnewsnews.com


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