These mini chocolate cupcakes are moist, deliciously fudgy and topped with a swirl of chocolate frosting. Learn all the secrets to making perfect miniature cupcakes.
Mini chocolate cupcakes just might be the most adorable, delicious, bites of happiness. They have a chocolate flavor that’s fudgy and chocolate-y without being too rich. A deliciously moist, soft cupcake crumb. And a dollop of swirly, creamy, chocolate buttercream.
Seriously adorable. Not to mention addictive.
To be honest – making mini chocolate cupcakes can actually be a little tricky. Not all recipes can be turned into perfect mini cupcakes. So I’m sharing with you my favorite recipe, along with all my tricks.
How to Make Mini Chocolate Cupcakes
Ok – let’s get onto the cupcake making.
- First whisk together the flour, cocoa powder, baking soda, baking powder and salt. This step helps everything mix together evenly.
- In a separate bowl whisk together the oil, sugar, eggs, and vanilla extract. Then whisk in the milk and sour cream.
- Last but not least – whisk the dry ingredients into the wet ingredients and our cupcake batter is done.
Seriously easy, seriously perfect. The cupcakes are super moist with a tender crumb thanks to the oil, 2 eggs, milk and sour cream.
It’s super important to line your mini muffin pan with baking cups/mini muffin papers as opposed to mini candy cup papers (the ones that are more like tinfoil). If you use candy cup papers – the cupcakes get really stuck to them and can overflow because they’re a little different in size.
Then make sure to only fill your cupcake liners about 1/2 – 2/3 full. If they’re filled up any higher they can overflow and sink in the middle. I like to use a small cookie scoop for this, which makes the process super easy and mess free.
The mini chocolate cupcakes will bake for about 10-13 minutes, and then it’s time to get on with the chocolate frosting.
Chocolate Frosting for the Mini Cupcakes
There’s really nothing too complicated here:
- A little salt and vanilla extract
- Cocoa powder
- Powdered sugar
- Heavy cream or milk
It’s creamy, it’s fluffy, it’s perfectly chocolate-y, and oh yeah – it tastes amazing. First beat the butter until fluffy, then beat in the salt, vanilla extract and cocoa powder. Start to whip in the powdered sugar about 1 cup at a time, alternating with 1 tablespoon of whipping cream until you get your desired sweetness level and consistency.
Then it’s time to frost and enjoy.
These mini chocolate cupcakes are the perfect treat for parties, potlucks or whenever you’re craving a bite of deliciousness. I recommend making a batch of these beauties along with my mini vanilla cupcakes, then alternating with popping one of each into your mouth 🙂
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup oil , canola or vegetable
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup milk
- 1 cup unsalted butter , softened
- 2/3 cup cocoa powder , sifted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3- 3.5 cups powdered sugar
- 3-4 tbsp heavy cream or milk
Preheat the oven to 350F degrees. Line mini muffin pans with mini muffin papers.
In a medium bowl whisk together the flour, cocoa, baking soda, baking powder, and salt.
In a separate large bowl whisk together the oil, sugar, eggs and vanilla extract.
Whisk in the sour cream and milk
Carefully whisk the dry ingredients into the wet ingredients.
Spoon the batter into the prepared mini muffin pan filling each about 1/2 to 2/3 full. Be careful not to fill more than 2/3rds.
Bake in the preheated oven for 10-13 minutes or until the tops are no longer shiny and slightly firm to the touch.
In a large bowl beat the butter until no lumps remain.
Mix in the cocoa powder, vanilla extract and salt.
Mix in the powder sugar about 3/4-1 cup at a time, alternating with 1 tablespoon of cream/milk until the desired consistency and sweetness level is reached.
Frost the cupcakes with a knife or piping tip and bag (I used a 1M tip).
*Store in an airtight container at room temperature.
**Unfrosted cupcakes can be frozen in an airtight container and thawed overnight in the fridge.