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Mini Panda Cupcakes
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
100 minutes
Adorable panda-themed mini chocolate cupcakes, ideal for kids' parties or animal-themed events.
Ingredients:
  • 9 tablespoons unsweetened cocoa powder
  • 5 tablespoons boiling water, or as needed
  • 0.75 cup unsalted butter
  • 0.75 cup white sugar
  • 2 tablespoons white sugar
  • 1 cup all-purpose flour
  • 3 eggs
  • 1 (8 ounce) package cream cheese, softened
  • 0.25 cup unsalted butter
  • 0.5 teaspoon vanilla extract
  • 1 cup confectioners' sugar, sifted
  • 0.25 cup white sugar
  • 180 miniature semisweet chocolate chips
  • 2 tablespoons chocolate sprinkles
  • 1 ounce fondant, ready-to-use, white
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and prepare two mini muffin tins - one 24-cup and one 12-cup - by greasing them or lining the cups with paper liners.
  • In a large bowl, sift cocoa powder and pour in 5 tablespoons of boiling water. Mix to form a thick paste, adding more water, 1 tablespoon at a time, if necessary. Add 3/4 cup of butter and 3/4 cup plus 2 tablespoons of sugar. Use an electric mixer to beat until smooth and creamy. Gradually add eggs one at a time, beating well after each addition until the batter is smooth.
  • In a bowl, combine the flour and baking powder, then mix into the batter until fully incorporated. Use an ice cream scoop to fill the mini muffin cups prepared, filling each 2/3 to the top.
  • Bake in the preheated oven for 10-12 minutes until the tops spring back and a toothpick comes out clean. Let cool in the muffin tin briefly, then transfer to a wire rack to cool completely for about 30 minutes.
  • In a bowl, cream together cream cheese and 1/4 cup of butter using an electric mixer until smooth. Add vanilla extract and gradually mix in confectioners' sugar.
  • Dip each frosted cupcake in a bowl of white sparkling sugar for a perfectly coated finish.
  • Gently nestle 2 chocolate chips in the center of each cupcake for the eyes, pointing towards the cupcake. Position 1 chocolate chip with the pointed side down as the nose, forming an upside-down triangle. Craft a mouth using 3 chocolate sprinkles arranged in an anchor shape. Finally, symmetrically place 2 chocolate chips on each cupcake as the ears.
  • Roll fondant into small balls, smaller than the mini chocolate chips. Insert 1 half piece of chocolate sprinkle into each ball for the pupils. Attach the eyes onto the two chocolate chips using frosting.

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