Two Peas and Their Pod

Mini Chocolate Chip Maple Pancake Cupcakes

Hi guys! This is Amanda from Kevin & Amanda and I’m so thrilled to share this fun recipe with you on my dear friends Maria and Josh’s blog today. Just a few weeks after this precious couple found out they were expecting a new baby pea, Maria and I met up in a very snowy NYC  for an entire day of sweet shopping. There were cookies, cupcakes and chocolate galore! We shopped that city out. One of our most memorable stops was Baked by Melissa, a super adorable cupcake shop with teeny tiny cupcakes in tons of fun flavors. My favorite was the Chocolate Chip Maple Pancake Cupcake, and I haven’t stopped thinking about it since.

It’s a soft, sweet maple vanilla cupcake with a fluffy maple buttercream frosting. Plus some chocolate. Everything you want in a pancake! And a cupcake, for that matter. In honor of Maria and our delicious day in NYC, I’ve recreated this mini maple masterpiece, and I’m so excited to share it with you guys, her sweet friends and loyal readers.

I’ve recently become obsessed with cake flour, and I used it for these cupcakes. Just open a box of cake flour and you’ll see what I mean! It’s that intoxicating smell of a cupcake bakery wrapped up in a delicious little box. It totally knocks you in the face when you open it. Powerful stuff. By the way, in my grocery store the cake flour is with the cake mixes and not with the flour. Took me awhile to figure that one out. Is it like that in your grocery store? I also highly recommend Tahitian vanilla extract for the buttercream frosting if you can find it. I love using Tahitian vanilla for recipes that won’t be cooked. It just gives them that simple, pure vanilla flavor. If you’re into that sort of thing. Hope you enjoy these mini cupcakes!

Thanks Amanda for guest posting! I can’t wait to try these mini cupcakes. They look just like the cupcakes we had in NYC-maybe even better:) Make sure you all visit Amanda’s fabulous blog-Kevin & Amanda. She is amazing and always shares tasty recipes, photography tips, fun travel adventures, free fonts, and more! Have a great weekend!

Mini Chocolate Chip Maple Pancake Cupcakes

Yield: 2 dozen mini cupcakes

Cook Time: 7-9 minutes


1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 1/2 cups (180 grams) cake flour
1 tsp baking powder
1/4 tsp salt
1/2 cup pure maple syrup
1/2 teaspoon vanilla extract
1/3 cup milk
2 large eggs
1/2 cup mini chocolate chips

Maple Buttercream Frosting

1/2 cup (1 stick) butter, softened
3 cups powdered sugar
1/4 cup pure maple syrup
1 tbsp milk
2 teaspoons Tahitian vanilla extract


Preheat oven to 350 degrees. Cream the butter and sugar on medium speed for 3-5 minutes. Meanwhile, in a separate bowl, whisk together the flour, baking powder and salt. Set aside. Measure out 1/2 cup mini chocolate chips and stir with just enough of the flour mixture (about 1/2 tbsp) to coat the chips. To the butter and sugar, slowly add the maple syrup, vanilla, eggs, and milk, beating well after each addition until well combined. Add in the flour mixture 1/2 cup at a time and mix until just combined. Stir in the chocolate chips. Line a mini muffin tin with cupcake liners and fill the liners 3/4 full of batter. Bake at 350 for 7-9 mins, until a toothpick inserted into the center of the cupcake comes out clean.

To make the frosting: Cream the butter, sugar, maple syrup and vanilla on medium speed until smooth and creamy, about 3-5 minutes. Add the milk if needed to thin out the frosting enough to be of a good spreading consistency and beat well to combine. Frost the cupcakes and store at room temperature.

Recipe from Kevin and Amanda

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64 Responses to “Mini Chocolate Chip Maple Pancake Cupcakes”

  1. Tracey — October 23, 2011 @ 2:04 pm

    These sound amazing, what a cute little treat!

  2. Deborah — October 24, 2011 @ 1:14 am

    Yum! These sound so good!!

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  4. Tinkerbelle (@Lillyheart999) — October 27, 2011 @ 8:25 am

    these are amazing!! i made some monster cupcakes recently and I would love to know what you think.

  5. Jennie — November 2, 2011 @ 10:42 pm

    After seeing this recipe a week or so ago I made these this evening. I didn’t have liners for the mini muffin tins so I sprayed them with some non stick cooking spray, I ended up with more than 24. The absence of the liners gave the muffins a little crunch that was a perfect compliment to the icing. Despite using regular vanilla the icing came out great. This gave me a chance to take the old harvest gold sunbeam stand mixer out of the dark corner of the cabinet. They were devoured by my college age son and his roommates. Thanks for inspiring me!

  6. Claire @ Blueberry Muffins — November 7, 2011 @ 1:14 am

    Beautiful recipe and there’s something special in your frosting, and I can’t wait to give it a try. :) Thanks, Amanda and Kevin!

  7. Genevieve — November 11, 2011 @ 3:04 pm

    I just finished making these to surprise my daughters, and the dough itself may actually be better than raw cookie dough! I was spooning it into my mouth! I added a pinch of cinnamon to the icing to bring out the maple flavor, but this is a French Canadian’s dream! Merci!

    • Two Peas replied: — November 11th, 2011 @ 5:49 pm

      Glad you enjoyed the recipe!

  8. greenmama — December 30, 2011 @ 9:09 am

    These looked so good, I just had to try them as a special breakfast treat for my chocolate-chip-pancake loving children. They took a lot longer to bake than 9 minutes, and I had enough batter left over to fill a miniature loaf pan. The maple flavor (I used grade B organic real maple syrup) in the cupcake is way too strong and cloyingly sweet for me once the icing is on top, but my children loved them. If I were to make them again (probably won’t), then I would definitely cut the maple syrup in the cupcakes down to 1/4 cup or less. I will probably use the frosting recipe again though, I think it would be great on vanilla or chocolate chip cupcakes! Thanks for the recipe!

  9. catherine — January 13, 2012 @ 11:49 pm

    Not to sound stupid or something but this gave me an idea. could you use pancake batter and pour it into the molds and then bake it and top it like u would a normal cupcake would it bake properly?!? has anyone tried doing that before?

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  11. ATasteOfMadness — March 18, 2012 @ 1:27 am

    These are just too cute! Maple is one of my favorite flavors, will definitely try this!

  12. Lana — March 18, 2012 @ 11:16 pm

    Hi, thx for sharing this recipe.. I live in asia but after seeing baked by melissa’s website I’ve been dying to try those little sweets!! I’m about to try this recipe, I’ll let you later.. Btw if I want to make the tie dye cupcakes like hers, could I also use this recipe? And what should I substitute the maple syrup with? Thx a million! :)

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  16. Cupcakes Daily Blog — January 2, 2014 @ 6:26 pm

    Absolutely lovely!

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