Mini Panda Cupcakes

These chocolate mini cupcakes are decorated as little panda bears, perfect for kid's birthday parties, pot lucks, or animal themed parties..

• Preparation Time: 60 mins
• Cooking Time: 10 mins
• Total Time: 1 hr 10 mins
• Calories: 135 Calories

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 3 eggs
• 2 teaspoons baking powder
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar, sifted
• 2 tablespoons chocolate sprinkles
• 9 tablespoons unsweetened cocoa powder
• 5 tablespoons boiling water, or as needed
• 180 miniature semisweet chocolate chips
• 1 ounce fondant, ready-to-use, white
• 0.5 teaspoon vanilla extract
• 0.75 cup white sugar
• 0.25 cup white sugar
• 0.25 cup unsalted butter
• 0.75 cup unsalted butter

Recipe Instructions

Step 1

Sift cocoa powder into a large bowl and add 5 tablespoons boiling water. Stir into a thick paste, adding more water, 1 tablespoon at a time, if needed. Add 3/4 cup butter and 3/4 cup plus 2 tablespoons sugar and beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, beating well after each addition, until batter is smooth.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Grease one 24-cup mini muffin tin and one 12-cup mini muffin tin or line cups with paper liners.

Step 3

Mix flour and baking powder in a bowl and stir into the batter until well combined. Spoon batter into the prepared mini muffin cups using an ice cream scoop, filling each 2/3 to the top.

Step 4

Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 10 to 12 minutes. Allow to cool in muffin tin for a few minutes; transfer to wire rack and cool completely, about 30 minutes.

Step 5

Frost each cupcake with a layer of white frosting. Pour white sparkling sugar into a small bowl and dunk each frosted cupcake into the sugar, so the frosting is evenly covered.

Step 6

Place 2 chocolate chips into the middle of each cupcake for the eyes with the pointy side facing the cupcake. Place 1 chocolate chip with the pointy side pointing down for the nose, like an upside-down triangle. Make a mouth with 3 chocolate sprinkles in the shape of an anchor. Place 2 chocolate chips on top of the cupcakes for the ears.

Step 7

Roll fondant into tiny balls for the eyes, smaller than the mini chocolate chips, and stick 1 half piece of chocolate sprinkle into each ball for the pupils. Glue eyes onto the 2 eye chocolate chips with some frosting.

Step 8

Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually.