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.
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 ½ to ⅔ full. Be careful not to fill more than ⅔rds.
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 ¾-1 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.