Dessert

Leftover Halloween Candy Chocolate Lasagna

Leftover Halloween Candy Chocolate Lasagna  |  Lemon & Mocha

Happy Monday before Halloween! I don’t love Halloween solely because of the candy, but all those Kit Kats and Reese’s are definitely a big factor! No matter what age you are, you’re bound to have leftover candy after Halloween. It may because your kids collected way more than they need so you snagged a stash for yourself. It may be because you bought several Costco size bags of candy, but no one in your neighborhood felt like coming to your house since it’s on a “hill” – speaking from experience.

Leftover Halloween Candy Chocolate Lasagna  |  Lemon & Mocha

It may be because you went trick-or-treating at Disneyland’s Mickey’s Not So Scary Halloween Party, which Matt and I did two years ago and it was so much fun! Or maybe you just took advantage of all the after-holiday sales while you were hungry and felt at the time you really had to have all four bags of those fun size chocolate candy bars. Either way, now you have a bunch of candy and while it’s great to eat on its own you can only do so much of that before you never want to look at a candy bar again.

Leftover Halloween Candy Chocolate Lasagna  |  Lemon & Mocha

Enter this Halloween Chocolate Lasagna. I hesitate to call it a Chocolate Lasagna since I think the name makes people not want to try it, but according to the internet and Pinterest that is what this layered chocolatey dessert is called. The bottom layer is a no-bake Oreo crust. Next up we have a sweetened cream cheese layer that’s been folded together with some whipped topping to make it light and fluffy. If you don’t want to use store bought whipped topping you could always fold in some homemade whipped cream so I put those directions in the recipe as well. The next two layers are creamy chocolate pudding and then whipped topping. Don’t forget the Halloween candy! You can use whichever chocolate candies you prefer. I chopped up Kit Kat, Reese’s, Milky Way, Snicker’s and 3 Musketeers and sneaked them in between the pudding layer.

Leftover Halloween Candy Chocolate Lasagna  |  Lemon & Mocha

This dessert is addictive, especially with the candy added in as a fun surprise. It tastes incredibly light while you are eating it, but it’s also very rich at the same time. Everyone who had this ate it up and they even each brought a bowl-full home.

Leftover Halloween Candy Chocolate Lasagna  |  Lemon & Mocha

The first time I ever heard of Chocolate Lasagna was last year when Matt’s mom made it for Christmas. The minute I saw all the whipped cream and chocolate I knew I was going to be in love. We kept the leftovers and by we I mean I may or may not have told Matt he couldn’t have any 😂. When I thought of turning it into a leftover Halloween candy dessert I asked Matt’s mom to send me the recipe so I could share it with all of you. And so I could get to eat it again since I had been dreaming about it since last Christmas. If you are looking for other leftover Halloween candy ideas, check out my Leftover Halloween Candy Cookies!

Leftover Halloween Candy Chocolate Lasagna  |  Lemon & Mocha

Leftover Halloween Candy Chocolate Lasagna
 
Yield: 20 - 24 servings
Ingredients
  • 1 14.3-ounce package of Oreo cookies, about 36 Oreos (not double stuff)
  • 6 tablespoons butter, melted
  • 1 8-ounce package cream cheese, room temperature
  • ¼ cup granulated sugar
  • 2 tablespoons milk, cold (use any fat percentage of milk except non-fat)
  • 12 ounces frozen whipped topping (Cool Whip), defrosted
  • 2 4-ounce packages chocolate instant pudding
  • 3¼ cups milk, cold (use at least 1% milk)
  • About 3 cups chopped leftover Halloween candy
  • Halloween sprinkles, for decorating
Directions
  1. Crush the Oreo cookies using a food processor or by placing them in a large freezer bag and crushing them with a meat mallet or rolling pin. They don’t need to be fine crumbs, but there shouldn’t be any huge chunks of cookie. Pour the cookie crumbs into a large mixing bowl and stir in the melted butter until combined. Pour the crumb mixture into a 9x13 baking pan and press the crumbs to form an even layer on the bottom of the pan. Refrigerate while you work on the rest of the layers.
  2. In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, beat the cream cheese until light and fluffy. Add in the sugar and the 2 tablespoons of milk then beat until combined. Fold in 1¼ cups of the whipped topping and spread in an even layer over the Oreo crust.
  3. In a medium mixing bowl (or the same one used for the Oreo crust), combine both chocolate instant pudding mixes with the 3¼ cups cold milk. Whisk until the pudding starts to thicken. This will take several minutes; be sure to scrape from the bottom as you whisk. Spread half of the pudding in an even layer over the cream cheese layer. Top with the chopped candies then pour over the remaining half of the pudding and smooth with a spatula. Let sit in the fridge for at least 5 minutes so the pudding can firm up more. Spread the remaining whipped topping over the pudding layer. Place in the fridge for 4 hours or the freezer for 1 hour before serving. Add the Halloween sprinkles right before serving (the colors on the sprinkles may run if you add them ahead of time).
Notes
If you would prefer to use fresh whipped cream instead of frozen whipped topping, follow this substitution. Beat 1¾ cups cold heavy cream (in a cold metal mixing bowl with a cold beater is preferred) with ¾ cup powdered sugar and 1 teaspoon of vanilla extract until you have stiff peaks. This will make about 4 cups whipped cream.

Recipe from Genius Kitchen.

Halloween Witch Chocolate Cupcakes

Halloween Witch Chocolate Cupcakes  |  Lemon & Mocha

Halloween is next week! I love Halloween and I’m so excited to be sharing another festive Halloween treat with you. Last year I shared the Chocolate Marshmallow Monster Cookie Sandwiches and before that there were some Halloween Witches’ Cauldron Cupcakes. This year, we have Halloween Witch Chocolate Cupcakes. Notice a theme? I’m clearly a chocoholic! These are moist chocolate cupcakes with a cream cheese frosting and easy DIY witch leg cupcake toppers. I saw these all over Pinterest and decided they were too cute not to make. I’ve added a link to download a handy free printable I made for you all to the bottom of this post so all you’ll have to do is print and cut out the little witch boots.

Halloween Witch Chocolate Cupcakes  |  Lemon & Mocha

The cupcakes are my Perfect Chocolate Cupcakes and they really are the best chocolate cupcakes. I topped them with a neon green cream cheese frosting that’s not too sweet before adding the witch leg toppers. I’ve linked to the supplies I used below as well.

Halloween Witch Chocolate Cupcakes  |  Lemon & Mocha

When I was growing up, my brother and I loved making haunted houses. If our family was having a party with family friends we would set up the haunted house in the basement. When we got older and no longer went trick-or-treating, my brother and I set up the haunted house in our garage so the trick-or-treaters could walk through it. We would go all out with the decorations and everyone in the family had a role, whether you were supposed to hide under a table and grab people’s legs as they walked by (usually me) or whether you were dressed up like a zombie (usually my brother). My brother was the creative one and my favorite design element was always the soundtrack tapes he would make. One year without my Dad knowing, my brother recorded my Dad bench pressing weights. My Dad’s grunting and the clanking of the metal weights made the best spooky sounds!

Halloween Witch Chocolate Cupcakes  |  Lemon & Mocha

The funny part about all this is that I hate being scared. I don’t like going in haunted houses, going on spooky hay rides or watching scary movies. There is a haunted house ride at the boardwalk where we have our family beach week every summer and my cousin, who is six years younger than me, would try to reassure me during the ride and tell me to open my eyes! Apparently I love everything about haunted houses, except actually going in them! Do you love haunted houses or are they not your thing?

Halloween Witch Chocolate Cupcakes  |  Lemon & Mocha

Matt and I are doing something a little different this year for Halloween – we will be flying to Tokyo, Japan! I’m so excited! Japan has been on our travel bucket list so we are heading to Tokyo, Osaka and Kyoto. Don’t worry; I have plenty of posts scheduled while we’re away, but my access to internet and email will be limited so I may not respond to comments or emails until I return. In the meantime, I have some cozy dinner recipes coming for you this week so stay tuned!

Halloween Witch Chocolate Cupcakes  |  Lemon & Mocha

Printables
Option 1: Print out a pair of witch boots and cut them out. Trace the pair of witch boots onto black construction paper, one pair traced for each cupcake, then cut out the pairs of witch boots. Get that printable here. The boots I made for these photos were made using black construction paper.
Option 2: Print out solid black witch boots with black ink from your printer. Cut them out. Get that printable here (print two copies).

Supplies Used:
Paper straws
Neon gel food dye
Cupcake liners
Round piping tip

Halloween Witch Chocolate Cupcakes
 
Yield: 24 cupcakes
Ingredients
for the witch leg toppers
  • 24 paper straws
  • 24 sets of witch boots, using printable and either black printer ink or black construction paper
  • Tape
for the chocolate cupcakes
  • 2 cups granulated sugar
  • 1¾ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk, see note
  • ¼ cup butter, melted
  • ¼ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup hot coffee, see note
for the cream cheese frosting
  • 12 ounces cream cheese, room temperature
  • 12 tablespoons butter, room temperature
  • 6 cups powdered sugar, sifted
  • 1½ teaspoons vanilla extract
  • Neon gel food dye
Directions
for the witch leg toppers
  1. Cut the straws in half.
  2. Cut out the witch boots. Use a small piece of tape that’s been rolled up to stick each boot to a straw half. Make sure the straw is coming out of the ankle of the boot. Make sure you have a left and right boot pointing out in opposite directions for each cupcake.
for the chocolate cupcakes
  1. Preheat the oven to 350 degrees F. Line two cupcake pans with cupcake liners so you have enough for 24 cupcakes.
  2. In a large mixing bowl or in the bowl of a stand mixer, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
  3. In a medium mixing bowl, whisk together the eggs, buttermilk, melted butter, vegetable oil and vanilla extract. Pour the liquid ingredients into the dry ingredients and mix together until smooth.
  4. Pour the hot coffee into the batter and stir until combined. The batter will be extremely liquidy. Divide the batter between the 24 cupcake liners, filling them slightly more than half full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes back mostly clean. Alternatively, they are done when you gently press your finger on the center of a cupcake and it lightly springs back. I find mine to be done at exactly 19 minutes.
  5. Let cool in the pan for a couple minutes then remove to a wire cooling rack to cool completely before frosting.
for the cream cheese frosting
  1. In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, beat together the cream cheese and butter until fluffy, scraping down the sides as needed. Slowly beat in the powdered sugar and vanilla extract until combined. Add the food dye and mix, continue to add until the desired color is achieved.
  2. Pipe onto the cooled cupcakes and stick a pair of witch legs into each cupcake. Frosted cupcakes require refrigeration since cream cheese frosting has to be refrigerated. You may want to wait to put the toppers in until you are ready to serve them in case they get soggy or the coloring on the straw runs.
Notes
To make your own buttermilk: pour 1 tablespoon of lemon juice or vinegar in a liquid measuring cup. Pour milk, any fat percentage, into the measuring cup until you have 1 cup. Let sit for 5 minutes before using.
If you don’t want to use coffee you can use hot water, but the flavor of the chocolate won’t be as pronounced. You can use decaffeinated coffee if you prefer.
The cupcakes, unfrosted, freeze very well if you want to make them ahead of time.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Cookie Butter Cheesecake Stuffed Pumpkin Bread

Cookie Butter Cheesecake Stuffed Pumpkin Bread  |  Lemon & Mocha

Yes, this is real life. We’ve taken a layer of cheesecake and stuffed it inside pumpkin bread. Not just plain cheesecake, but cookie butter cheesecake. This, my friends, is the one baked good you need to make this fall. And then again in the winter. And maybe even this spring and summer because you won’t have gotten enough of it yet.

Cookie Butter Cheesecake Stuffed Pumpkin Bread  |  Lemon & Mocha

The pumpkin bread on its own is the best pumpkin bread I’ve ever had. It’s moist, well spiced and packed with pumpkin flavor. A lot of pumpkin bread recipes end up being bland and too light on pumpkin flavor so I love that I found my perfect go-to recipe. It also has just the right amount of sweetness for me since I definitely have a sweet tooth.

Cookie Butter Cheesecake Stuffed Pumpkin Bread  |  Lemon & Mocha

If that wasn’t good enough on its own, there’s that cookie butter cheesecake swirled throughout the bread! I like the typical pumpkin and cream cheese pairing, but to me the plain cream cheese tends to overpower the pumpkin sometimes since its slight sourness is in such contrast with the warmly spiced pumpkin. I thought the brown sugar and cinnamon spices of the cookie butter would complement the pumpkin really well. And they do!

Cookie Butter Cheesecake Stuffed Pumpkin Bread  |  Lemon & Mocha

The cookie butter might even make it taste a little too good. I usually share all the treats that I make, but this was one I had a tough time parting with. I gave away two slices and the rest got cut up, wrapped and put into the freezer. Although I’m not sure why I bothered freezing it since it will most likely be gone by the time I even post this recipe. [Update: it’s most definitely all gone].

Cookie Butter Cheesecake Stuffed Pumpkin Bread  |  Lemon & Mocha

If you’ve never bought cookie butter, you can find it in a lot of stores now. I buy the Lotus Biscoff brand, which you can find on Amazon here, and Trader Joe’s has their own brand that’s pretty good as well. Already obsessed with cookie butter? Make my Lemon Cookie Butter Cheesecake Parfaits pronto! Maybe even swapping the lemon curd for some pumpkin puree? Okay, I think I just found a recipe to post for next fall!

Cookie Butter Cheesecake Stuffed Pumpkin Bread  |  Lemon & Mocha

Cookie Butter Cheesecake Stuffed Pumpkin Bread
 
Yield: 1 loaf
Ingredients
for the cookie butter cheesecake swirl
  • 8 ounces cream cheese, room temperature
  • ⅓ cup granulated sugar
  • ⅓ cup cookie butter
  • ¼ cup plain yogurt (any fat percentage, Greek or regular)
  • 1 large egg
for the pumpkin bread
  • 1⅓ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree
  • ⅓ cup vegetable oil
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Powdered sugar, for dusting
Directions
for the cookie butter cheesecake swirl
  1. Beat the cream cheese and granulated sugar in a large bowl with a hand mixer or the bowl of a stand mixer until smooth and fluffy. Add the cookie butter, yogurt and egg to the bowl and beat until combined. Set aside.
for the pumpkin bread
  1. Make sure your oven rack is positioned in the bottom third of your oven then preheat the oven to 325 degrees F. Grease and flour a 9 x 5” loaf pan.
  2. In a medium bowl, sift together the flour, baking soda and salt. Set aside.
  3. In a large bowl, add the sugar and pumpkin puree. Whisk to combine then whisk in the oil, pumpkin pie spice, vanilla and egg. Add in the flour mixture and whisk until just combined.
  4. Scoop out and reserve 1 cup of the pumpkin batter. Pour the remaining batter into the prepared baking pan and spread it evenly. Use a spoon to scoop the cookie butter cheesecake mixture onto the pumpkin batter in the pan. Take the reserved 1 cup of pumpkin batter and pour it in a line down the center of the pan. Using a knife, swirl the batter and cheesecake layer by inserting the tip of the knife into the batter and dragging/swirling it about 5 times.
  5. Bake for 1 hour and 15 minutes, or until the top of the loaf is cracked and a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan on a wire cooling rack for 30 minutes then carefully invert onto a plate or another cooling rack before flipping upright. Let cool completely. This will take at least another 1½ hours. Dust with powdered sugar before serving, if desired.
Notes
You can substitute sour cream for the yogurt.

Recipe slightly adapted from Food Network.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Crispy Baked Apple Pie Bites with a Chai Vanilla Dipping Sauce

Crispy Baked Apple Pie Bites with a Chai Vanilla Dipping Sauce  |  Lemon & Mocha

It’s peak apple picking season! Oftentimes it doesn’t feel like fall here until September is almost over so I’ve always associated apple picking with October. However, a few years ago Matt and I went apple picking with Matt’s parents at an orchard by them in Connecticut during the second week of October only to find that there were almost no apples left! Apparently while we were waiting for it to start feeling like fall we had missed peak season for apples. So today I’m sharing some apple goodness so you can join in while there’s still plenty of apples to be picked, stuffed into cinnamon sugar egg roll wrappers and eaten.

Crispy Baked Apple Pie Bites with a Chai Vanilla Dipping Sauce  |  Lemon & Mocha

I wanted to make an easy apple dessert that would be quick to whip up so I started thinking about apple dumplings. There’s a lot of recipes on Pinterest that combine apples with crescent dough and while that sounds delicious I was looking to make something slightly less indulgent. Then I remembered my Southwest Turkey Baked Egg Rolls. I loved how crispy the baked egg rolls got that I had already started brainstorming other variations, but what about a sweet dessert variation?

Crispy Baked Apple Pie Bites with a Chai Vanilla Dipping Sauce  |  Lemon & Mocha

When I tried one of these Crispy Baked Apple Pie Bites out of the oven they tasted even more outrageous than I was imagining. The spiced apples cooked down just the right amount so the soft apples contrast perfectly with the crunchy cinnamon-sugar coated outside. They’re also so easy to put together! There’s no cooking required except for letting them bake in the oven and as I talked about in my Southwest Turkey Baked Egg Rolls post, folding the filling up into these egg roll wrappers is way easier than you would think.

Crispy Baked Apple Pie Bites with a Chai Vanilla Dipping Sauce  |  Lemon & Mocha

Once they are done cooking you get to indulge in the best part – dipping them in the vanilla chai dipping sauce. Simply powdered sugar, brewed chai tea and vanilla extra, this dipping sauce complements the Crispy Baked Apple Pie Bites really well. Chai tea is full of warming spices that are reminiscent of fall bringing a nice depth of flavor to a traditional vanilla glaze.

Crispy Baked Apple Pie Bites with a Chai Vanilla Dipping Sauce  |  Lemon & Mocha

Also, by using brewed tea instead of the traditional milk or cream we are keeping the entire recipe dairy free, dipping sauce included, if that sort of thing is important to you. So between the fruit, the baking instead of frying, only using cooking spray and keeping them dairy free we totally have a healthy dessert on our hands right?! Okay, maybe not “healthy”, but definitely healthier than other desserts I’ve posted here so I’m going to go with just a eat a whole bunch of them and have no regrets, friends!

Crispy Baked Apple Pie Bites with a Chai Vanilla Dipping Sauce  |  Lemon & Mocha

Looking for some more apple recipe inspiration? Check out a few of my favorite apple recipes below!

Caramelized Onion & Apple Dip

Caramelized Onion & Apple Dip

Baked Apple Chips

Baked Apple Chips

Spiced Sweet Potato & Apple Soup

Spiced Sweet Potato & Apple Soup

Peanut Butter Apple Bars

Peanut Butter Apple Bars

Crispy Baked Apple Pie Bites with a Chai Vanilla Dipping Sauce
 
Yield: 15 apple pie bites
Ingredients
for the apple pie bites
  • 3 medium granny smith apples, about 1 pound
  • ⅓ cup brown sugar
  • 1 teaspoon ground cinnamon, plus ½ teaspoon
  • ¼ teaspoon ground nutmeg
  • 15 egg roll wrappers, see note
  • 2 teaspoons sugar
  • Cooking spray
for the vanilla chai sauce
  • 1 cup powdered sugar
  • 1 tablespoon strongly brewed chai tea
  • ½ teaspoon vanilla extract
Directions
for the apple pie bites
  1. Preheat the oven to 400 degrees F. Line a baking sheet with nonstick aluminum foil or coat with cooking spray and set aside.
  2. Peel the apples then cut them into a small dice. You do not want the pieces too big or it will be difficult to roll the wrappers. In a medium mixing bowl, toss the apples with the brown sugar, 1 teaspoon of the cinnamon and the ground nutmeg.
  3. Before filling the egg roll wrappers, make sure you have a little bowl or cup of warm water and a clean work surface. Place the egg roll wrapper down so that a corner is facing you. Scoop 2½ tablespoons of the apple mixture and place it in a horizontal strip in the middle (closer to the bottom corner than the top corner). I like to adjust the mixture so it’s more of a log shape then a big mound. Now you are about to fold and make sure you fold gently and carefully so they don't break although if it breaks a little that's okay. Take the bottom corner of the wrapper and fold it up and over the mixture so it’s completely covering it then continue to roll it one more time. Fold in the left and right corners so they create a little envelope then continue to roll it until it’s 1 roll away from the top corner. Wet your finger with the water and use it to moisten the whole exposed top corner. Fold the corner down to close up and seal the roll. Place it on the baking sheet. Repeat for the remaining rolls.
  4. In a small bowl combine the remaining ½ teaspoon ground cinnamon with the 2 teaspoons of sugar. Coat all the rolls with cooking spray then sprinkle the cinnamon sugar over top. Bake the rolls for 8 minutes, then flip them over and bake for another 8 minutes. They should be crispy and golden brown. Serve warm with the dipping sauce.
for the vanilla chai sauce
  1. Sift the powdered sugar into a small mixing bowl. Add the chai tea and vanilla extract then whisk to combine. If it’s too thin, add more powdered sugar.
Notes
I use Nasoya egg rolls wrappers. I find them in the refrigerated section of my grocery store near the hummus and guacamole.

 

Chocolate Chip Mini Muffins

Chocolate Chip Mini Muffins  |  Lemon & Mocha

As if the monthly Food Network Magazine muffins weren’t enough I’m now introducing even more muffins! That’s okay though because these Chocolate Chip Mini Muffins are so worth it. You know those mini muffins you can buy prepackaged at the grocery store? The Little Bites or Little Debbie ones, etc.? These Chocolate Chip Mini Muffins taste just like that so if you are a fan then you will be loving these mini bites. If you’ve never had them, I would almost describe them as chocolate chip pancakes, but in the form of a muffin. They are light, moist, soft – and chocolatey from all the mini chocolate chips, which is obviously the best part.

Chocolate Chip Mini Muffins  |  Lemon & Mocha

There are two dangerous aspects of this recipe. The first is that they are so easy to make. The second is that they are completely pop-able. As in, you just want to keep popping more and more of them in your mouth until they’re all gone. Oops. I first made these muffins to bring to my friend’s brunch football tailgate. I wanted something that didn’t need to stay hot and that would be a universal hit.

Chocolate Chip Mini Muffins  |  Lemon & Mocha

I highly recommend these mini muffins for brunch tailgates, morning potlucks or to have on hand when you’re going to be having guests stay with you. Or for eating in the car on a road trip, eating while watching Netflix or eating while biking along the coast. Also for breakfast, snack, lunch or dessert. Did I forget anything?

Chocolate Chip Mini Muffins  |  Lemon & Mocha

If you want to turn them into double chocolate chip mini muffins check out my note in the recipe. Also, a couple tips for baking and storing the muffins. As you can see in the photos, the muffins stay pale on the top. They do not get golden brown like a lot of other muffin recipes so if you are waiting for that you will overcook them. Just follow the recipe instructions and note so you will have perfectly moist and fluffy mini muffins.

Chocolate Chip Mini Muffins  |  Lemon & Mocha

I store the mini muffins at room temperature in a sealed plastic container so they stay soft just like the ones from the grocery store. Normally with muffins you don’t want them to get soft because you want the tops to stay nice and crunchy, but this is one case where they taste so good soft all over. I hope you all love these mini muffins as much as we do!

Chocolate Chip Mini Muffins  |  Lemon & Mocha

Chocolate Chip Mini Muffins
 
Yield: 48 mini muffins
Ingredients
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1¼ cups buttermilk
  • ⅓ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup mini chocolate chips
Directions
  1. Preheat the oven to 400 degrees F. Lightly spray a 24 cup mini muffin pan with nonstick cooking spray (or 48 cup if you have it). Set aside.
  2. In a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder and salt until combined.
  3. In a medium mixing bowl, beat the egg until frothy. Add the milk, vegetable oil and vanilla extract then beat until combined. Pour into the flour mixture and stir until just combined - try not to over-mix. Fold in the mini chocolate chips.
  4. Scoop the muffin batter into the prepared muffin pan. It makes 48 mini muffins so if you only have one 24 cup mini muffin pan you will have to refill it after the first batch is done and the pan has had a chance to cool. Fill the muffin cups ¾ full. Bake for 9-11 minutes, or until a toothpick inserted in the center of the muffins comes out clean or with a crumb or two. Let cool for 1 minute in the pan before carefully transferring the muffins to a wire cooling rack.
Notes
The tops of the muffins stay pale so don’t wait for them to get golden or the muffins will be overcooked. Just check them with a toothpick at 9 minutes and see if they need more time or not from there.
If you want some chocolate chips right on the top of your mini muffins for presentation purposes, carefully pull out the muffin pan after they have been baking for about 2 minutes and quickly place a couple mini chips on the top of the muffins before returning to the oven.
If you want to make double chocolate mini muffins, you could add 2 tablespoons of sifted cocoa powder to the flour mixture. I haven’t experimented with this version enough, but you might want to add a little espresso powder to emphasize the chocolate flavor and a little more vegetable oil (maybe ½ to 1 tablespoon?) to keep them moist. I will try the chocolate version again soon and report back. Everyone that ate them liked them, I’m just extra picky when it comes to my own baking!

Recipe slightly adapted from All Recipes.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!