Mini Chocolate Cupcakes
These mini chocolate cupcakes are rich, moist, and topped with a decadent chocolate frosting, making them perfect for any party.
Equipment
- 1 Mini cupcake pan lined with cupcake liners
- 1 electric mixer
- 1 Mixing bowls large and medium
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
Chocolate Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a mini cupcake pan with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low speed. Add the heavy cream and vanilla extract, then increase the speed to high and beat until the frosting is light and fluffy.
Serving
- Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake. Decorate with chocolate shavings or sprinkles if desired.
Storage
- Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes can be refrigerated for up to 5 days.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Over-mixing can produce dense cupcakes, so mix just until combined.
Ingredient Substitutions: Use almond milk and dairy-free butter for a dairy-free version. Substitute half of the all-purpose flour with whole wheat flour for added fiber.
How to Serve: Garnish with fresh fruit or nuts for added flavor and texture. Pair with a hot beverage like coffee or tea.
Storage & Freshness: Store in an airtight container to maintain moisture. Frosted cupcakes should be refrigerated to preserve the frosting.
Make-Ahead Tips: Bake cupcakes a day in advance and frost them shortly before serving for best freshness.
Ingredient Substitutions: Use almond milk and dairy-free butter for a dairy-free version. Substitute half of the all-purpose flour with whole wheat flour for added fiber.
How to Serve: Garnish with fresh fruit or nuts for added flavor and texture. Pair with a hot beverage like coffee or tea.
Storage & Freshness: Store in an airtight container to maintain moisture. Frosted cupcakes should be refrigerated to preserve the frosting.
Make-Ahead Tips: Bake cupcakes a day in advance and frost them shortly before serving for best freshness.