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How to Make Mini Panda Cupcakes - A Step-by-Step Guide

These adorable Mini Panda Cupcakes are a fun and delicious treat that are perfect for any celebration or party. These bite-sized cupcakes are not only cute and stylish but also incredibly tasty, making them a hit with both kids and adults alike. Whether you're hosting a birthday party, baby shower, or simply looking for a creative dessert to impress your guests, these Mini Panda Cupcakes are sure to steal the show.

With their black and white panda bear design, these cupcakes are not o...

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Ingredients

  • 9 tablespoons unsweetened cocoa powder
  • 5 tablespoons boiling water, or as needed
  • ¾ cup unsalted butter
  • ¾ cup white sugar
  • 2 tablespoons white sugar
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3 eggs
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup unsalted butter
  • ½ teaspoon vanilla extract
  • 1 cup confectioners' sugar, sifted
  • ¼ cup white sugar
  • 180 miniature semisweet chocolate chips
  • 2 tablespoons chocolate sprinkles
  • 1 ounce fondant, ready-to-use, white

Information

  • Prep Time: 1 hr
  • Cook Time: 10 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 40 mins
  • Servings: 36
  • Yield: 36 mini cupcakes

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    135 cal.

    • Total Fat: 8g
    • Saturated Fat: 5g
    • Cholesterol: 36mg
    • Sodium: 53mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 1g
    • Total Sugars: 10g
    • Protein: 2g
    • Calcium: 26mg
    • Iron: 1mg
    • Potassium: 43mg

    Categories

    Sweet recipes
    Dessert recipes
    Baking recipes
    Mini recipes