Mini chocolate-chocolate cupcakes with raspberry and caramel filling
Holly over at PheMomenon is hosting a Blogging For Babies event called Little Wonders. Holly is raising money for the March of Dimes March for Babies in honor of her son Cole. Read all about her story on her blog.
The requirements of the event are simply to make something small. Since you all know I love making cupcakes, I thought mini-cupcakes would be perfect. The truth is, I have supported March of Dimes for quite some time myself. My 13 year old sister was also born premature. I was 14 at the time and remember being very scared. I was so scared in fact, that when the entire family went to see her for the first time in the NICU, I refused to go.
My sister has grown into a wonderful teenager girl (is that even possible?) She’s very intellegent and likes to bake just like me. We enjoy baking together when I see her, which unfortunately, isn’t often enough. Here is the most recent picture of us taken last Christmas. Yes, she’s a tall one.
Back to the cupcakes. I used my favorite chocolate cupcake recipe with my favorite chocolate cream cheese frosting recipe (without the chili powder). I made both recipes dairy free (the caramel was not dairy free).
I usually use the cone method to fill cupcakes. I knew this wouldn’t work very well with mini-cupcakes. Instead I used a special cupcake filling tip that came with my piping bag set. It took a while to get the hang of it, but in the end it worked out fine. I filled some with leftover caramel I had and the rest with some leftover raspberry preserves. Both tasted amazing.
Definitely be sure to check out Holly’s story and support her team for the March of Babies.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Ohh I love that it’s an all-natural mint flavor. So much better than the fake stuff.
beantownbaker — July 24th, 2013 @ 12:53 pm
I agree. Hubby likes to give me a hard time by calling me a food snob for trying to avoid fake stuff in everything we eat. I figure, it’s worth the effort. And the name calling 😉
Ohhh, I love mint chocolate chip! Love that you used coconut milk in it!
Yummy 🙂 my mother would love this, mint chip has always been her favorite! Can’t wait to try this recipe!
beantownbaker — July 30th, 2013 @ 5:48 pm
I can’t believe you’re commenting on blogs while at a blogging conference. Overachiever 😛
Love it! This is amazing 🙂
for some reason your blog stopped updating in feedly 🙁 corrected and now to catch up on all the deliciousness! i just made a fresh mint ice cream as well, but i like how you used coconut milk. will be doing that next time 🙂
beantownbaker — August 1st, 2013 @ 3:17 pm
I know – I realized that too. But it’s working again now. Not sure if it was a Feedly issue or something on my end…
Really good! I may have steeped the mint too long.. A little earthy. Will try again!
beantownbaker — August 1st, 2013 @ 3:18 pm
Oh bummer! I’ve never had ice cream that I’d call “earthy”…
Would you consider doing a mint chocolate chip ice cream with goat’s milk? Or do you think the “goaty” would show through too much?
beantownbaker — August 10th, 2013 @ 9:36 am
Interesting idea. I think it would be good. This ice cream was very minty, so I think it would mask the goatiness of the milk.