Dippin’ Dots Mini Cupcakes

The name of these were inspired by our childhood fav Dippin’ Dots Ice Cream! These cupcakes were actually pretty experimental – as I was flavoring the crunch topping I realized that the colors from fruit purees made it look like mini pop-rocks / dippin dots. I used to quite enjoy these as a kid too because it was one of those ‘special occasion’ treats only seen in amusement parks or small booths.

I used the same base recipe as my Dark Chocolate Toffee Crumble Muffins here. To be honest I think if I were to do it again I might go for another type of cupcake base, but the methods of sprinking generouns amounts of crunch topping prior to baking was inspired by the previous recipe. I had extra Kuih Bangkit from chinese new year and the ice cream I made also, so just flavored these with strawberry, blackcurrant and chocolate (childhood flavors of course!)

Baking tips for mini muffins: make sure to shorten the baking time accordingly. The average baking time for mini muffins is 10-13 minutes at 170-180 degrees celsius, and check early.  I’ll get back to you when I experiment a bit with the baking times and recipe! I feel that these were still not optimized as it didn’t puff up and crisp up around the edges as much as I wanted to – and I think the insides only remained moist because there were chocolate chips inside them. If I were to make these next time I’ll go for a non-chocolate recipe and fill the insides with jam / white chocolate ganache with fruit puree / kaya if I wanted to bring out the coconut from Kuih Bangkit, to balance out the crunchy top.

Enjoy!

 

Dippin’ Dots Mini Cupcakes
‘Makes exactly 24 mini muffins
Dark Chocolate Chip Cupcakes adapted from Handle The Heat
Halved portion to make 24 mini muffins

1 cups (127 grams) all-purpose flour
50g (cut) packed brown sugar
1/4 cup (21 grams) unsweetened cocoa powder
1 tablespoon instant espresso powder
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
3 tablespoons (42 grams) unsalted butter, melted
3/4 cups buttermilk (or milk with 0.75 tbsp vinegar left to sit)
1 large egg
1/2 teaspoon vanilla extract
1/2 cup (85 grams) mini dark chocolate chips (can increase)

For Dippin’ Dots Kuih Bangkit Crunch Topping

Kuih Bangkit cookies, crushed and crumbled
1 tsp strawberry essence
1/2 tablespoon freeze dried Blackcurrants (can find this at Phoon Huat)
1/2 tablespoon Chocolate ganache, syrup or melted chocolate
1 tablepoons icing sugar

To make Dark Chocolate chip cupcakes:

Preheat the oven to 190°C. Line a mini muffin tin with paper muffin cups.

In a large bowl combine the flour, brown sugar, sifted cocoa powder, espresso powder, baking powder, baking soda, and salt. In a small bowl combine the melted butter, buttermilk, eggs, and vanilla. Pour the butter mixture into the flour mixture and stir until combined. Stir in the chocolate chips. Do not overmix. Divide the batter evenly among the muffin cups.

To make Dippin’ Dots crunch topping

In three small separate containers divide the crushed up Kuih Bangkit cookies, and then respective flavorings. Toss gently. Sprinkle abut a tablespoon of the mixture over each unbaked muffin.

Bake for 190 deg for 12 min (but I feel it’s too long), or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely. Sprinkle on icing sugar on the areas of the chocolate cupcake that peeked through, for a more ‘snowy’ effect.

 

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