Mini Chocolate Cupcakes
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.
Servings: 40 cupcakes
Ingredients
Mini Chocolate Cupcakes
- 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
Chocolate Frosting
- 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
Instructions
Mini Chocolate Cupcakes
- 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.
Chocolate Frosting
- 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).
Notes
*Store in an airtight container at room temperature.
**Unfrosted cupcakes can be frozen in an airtight container and thawed overnight in the fridge.