Imagine transforming your ordinary breakfast routine into an extraordinary culinary adventure with these irresistible Mini Chocolate Chip Maple Pancake Cupcakes! These delightful bite-sized treats combine the beloved comfort of fluffy pancakes with the decadence of cupcakes, creating a mouthwatering fusion that will make your taste buds dance with joy. Perfect for weekend brunches, special occasions, or when you simply want to elevate your morning game, these cupcakes are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/4 cup maple syrup
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/4 teaspoon of salt. Whisk the dry ingredients together until well blended.
- In a separate bowl, whisk together 1 cup of milk, 1/4 cup of maple syrup, and 1 large egg until the mixture is smooth and well combined.
- Slowly pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Add 2 tablespoons of melted butter and 1/2 cup of mini chocolate chips to the batter. Fold them in gently until evenly distributed throughout the mixture.
- Using a spoon or a small ice cream scoop, fill each cupcake liner about two-thirds full with the pancake batter. This will allow room for the cupcakes to rise while baking.
- Place the muffin tin in the preheated oven and bake for approximately 12-15 minutes, or until the tops of the cupcakes are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffin tin from the oven and allow the mini chocolate chip maple pancake cupcakes to cool in the tin for about 5 minutes.
- After cooling, transfer the cupcakes to a wire rack to cool completely. This will help maintain their fluffy texture.
- Serve the mini cupcakes warm or at room temperature. For an extra touch, drizzle some additional maple syrup on top or sprinkle with powdered sugar before serving.
Tips
- Use room temperature ingredients to ensure a smoother batter and more even baking.
- Don't overmix the batter - a few small lumps are actually desirable for tender cupcakes.
- For extra flavor, try using pure maple syrup instead of artificial maple syrup.
- Allow cupcakes to cool slightly in the tin before transferring to prevent breaking.
- For a gourmet touch, experiment with different chocolate chip varieties like dark or white chocolate.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days.
- For a make-ahead option, you can freeze these cupcakes for up to a month - just thaw at room temperature before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 45mg
