Two Irresistible Chocolate Cupcake Recipes for Kids
Discover two delicious chocolate cupcake recipes perfect for kids. From vibrant red velvet to rich peanut butter chocolate, these treats are easy to make at home. Ideal for birthdays, special occasions, or everyday indulgence, these cupcakes will satisfy any young sweet tooth. Learn step-by-step instructions to create moist, flavorful cupcakes topped with creamy frosting and decadent toppings. Impress your family and kids with these fun and tasty dessert ideas that are sure to be a hit!
Two Irresistible Chocolate Cupcake Ideas for Children
Children love sweets, especially chocolate treats. A perfect way to satisfy their cravings is with homemade cupcakes. Here are two delightful recipes that are sure to delight young taste buds.
Red Velvet Chocolate Cupcakes
Ingredients:
4 tablespoons unsalted butter, softened
¾ cup sugar
1 egg
2½ tablespoons cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla
½ cup buttermilk
1 cup + 2 tablespoons flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons vinegar
For the cream cheese frosting:
4 ounces butter
4 ounces cream cheese
2½ cups powdered sugar
1 tablespoon vanilla
Instructions:
Preheat oven to 350°F; line cupcake pans.
Beat butter and sugar for 3 minutes. Add eggs.
Mix cocoa, vanilla, and food coloring into a paste; add to batter.
Incorporate buttermilk and flour gradually.
Add salt, baking soda, and vinegar.
Fill liners with batter and bake for 20 minutes. Cool and frost with whipped cream cheese frosting.
Chocolate and Peanut Butter Cupcakes with Toasted Peanut Meringue
Ingredients:
1 cup flour
1 cup sugar
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk
¼ cup vegetable oil
1 egg
½ teaspoon vanilla
½ cup boiling water
14 mini peanut butter cups
For the frosting:
4 egg whites
1 cup sugar
1 tablespoon peanut butter
Instructions:
Preheat oven to 350°F; prepare cupcake liners.
Mix dry ingredients; add milk, oil, egg, vanilla.
Carefully add boiling water; beat until smooth.
Fill liners halfway, place a peanut butter cup in each, and bake for 20 minutes. Cool.
For the meringue: whip egg whites and sugar until glossy, then gently fold in melted peanut butter and pipe atop cooled cupcakes.
