The only thing better than chocolate cupcakes are mini chocolate cupcakes! These super cute mini chocolate cupcakes are covered in my favorite chocolate cream cheese frosting and of course, rainbow sprinkles. These mini cupcakes use just 14 simple pantry ingredients and they're super easy to make.
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I mean, how cute are these guys! These mini chocolate cupcakes are a tiny version of my chocolate cupcakes with chocolate cream cheese frosting and chocolate frosted cupcakes. They're just as easy to make and use the same ingredients, but just make 48 teeny chocolate cupcakes! How cute would these be for a birthday party or baby shower?
These simple chocolate cupcakes use my favorite chocolate cream cheese icing that you can also find on my chocolate cinnamon rolls! What can I say, I'm a chocolate lover.
But if you don't want to top these mini chocolate cupcakes with that frosting, you can easily swap out the cream cheese frosting for chocolate fudge frosting, a silky vanilla bean buttercream, whipped ganache frosting, mint frosting or Oreo buttercream.
Why I love this recipe!
- Simple Recipe - these mini cupcakes use my tried and true chocolate cupcake recipe. I have made these cupcakes so many times, and they're always so good! They're super moist because they use oil and sour cream. And all you need are a few bowls and a whisk, no need for a stand mixer.
- Easy to Customize - I've made these chocolate mini cupcakes with a chocolate cream cheese frosting, but you can top them with whatever frosting you like! You can also use seasonal sprinkles or sprinkle over crushed candy canes, nuts or mini chocolate chips.
- Perfect for Parties - this recipe makes 48 mini cupcakes, so they're perfect to make for birthday parties, baby showers, or basically any celebration!
Grab your ingredients
- Oil: you need to use a neutral oil like sunflower oil, vegetable oil or canola oil. Using oil instead of butter is going to make these cupcakes super moist and soft, and it means since we're not using room temperature butter we don't need a stand mixer.
- Sour Cream: adding sour cream to the cupcake batter is also going to make these chocolate cupcakes super soft.
- Cocoa Powder: I'm using Dutch processed cocoa powder for both the cupcakes and the frosting. You need to use Dutch processed cocoa powder and not natural cocoa powder because they interact differently with baking soda and baking powder.
- Cream Cheese: I recommend using full fat cream cheese here! My favorite brand is Philadelphia.
- Espresso Powder: adding a little bit of espresso powder is going to enhance that chocolate flavor.
Variations & Substitutions
- Sour Cream: swap out the sour cream for full-fat yogurt or Greek yogurt.
- Espresso Powder: you can swap it out for decaf espresso powder or leave it out entirely. If leaving out the espresso powder, you still need to add hot water to the cupcake batter.
How to make mini chocolate cupcakes
Step 1: Preheat your oven to 350°Fahrenheit and line a mini cupcake pan with mini liners. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Set aside.
Step 2: In another bowl or a large jug, whisk together eggs, oil, sour cream and vanilla extract. In a separate bowl, whisk the espresso powder with the hot water.
Step 3: Pour the dry ingredients into the wet ingredients and mix until just combined, then stir in the hot coffee. Whisk until smooth.
Step 4: Pour the cupcake batter into the prepared liners, filling them so they three-quarters full. Bake in the oven for 9-12 minutes. Let the cupcakes cool completely.
Step 5: In a large bowl with a hand mixer or in a stand mixer with the paddle attachment, beat the butter and confectioners' sugar together until light and fluffy. Add the vanilla extract, salt, cocoa powder and cold cream cheese.
Step 6: Beat together until well combined. If the frosting is too thick you can add heavy cream. Pipe the frosting on top of the mini chocolate cupcakes, add sprinkles and enjoy!
Ella's Baking Tips & Tricks
- Let Cupcakes Cool - make sure the cupcakes are completely cool before you add the frosting, otherwise it'll melt right off!
- Half the Recipe - if you only need 24 cupcakes, just halve all of the ingredients and follow the same directions in the recipe card.
- Using a Cookie Scoop - I like to use a small cookie scoop to fill the cupcake liners, that seems to be the easiest way to fill them!
- Don't Swap Out Dutch Processed Cocoa Powder: dutch processed cocoa powder and natural unsweetened cocoa powder react differently with leaveners (like baking soda and baking powder) so please don't swap them out in the cupcakes!
- Customize Toppings: swap out what you sprinkle on top of the frosting depending on the season! Do Halloween sprinkles, Valentine's Day sprinkles, crushed candy canes for Christmas, or add chopped nuts or flaky sea salt.
Storage
Unfrosted cupcakes can be stored in an airtight container at room temperature. Once frosted, keep in an airtight container in the fridge for 4-5 days. Let the mini cupcakes come to room temperature before enjoying!
Try these cupcake recipes next!
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Thank you!
Ella
Recipe
Mini Chocolate Cupcakes with Chocolate Cream Cheese Frosting
Equipment
- mini cupcake pan
Ingredients
Chocolate Cupcakes
- 1 cup (120 grams) all purpose flour
- 1 cup (200 grams) sugar
- ½ cup (51 grams) cocoa powder dutch processed
- ½ teaspoon (¾ teaspoon) baking powder
- ½ teaspoon (½ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) kosher salt
- 2 large (2) eggs room temperature
- ½ cup (100 ml) vegetable oil
- 1 teaspoon (1 teaspoon) vanilla extract
- ½ cup (113 grams) sour cream room temperature
- 1 teaspoon (1 teaspoon) espresso powder
- ½ cup (118 ml) hot water
Cream Cheese Frosting
- 6 tablespoons (85 grams) unsalted butter room temperature
- 2 cup (211 grams) confectioners' sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 oz (57 grams) cream cheese cold
- ¼ cup (21.5 grams) dutch processed cocoa powder
- ½ tablespoon heavy cream optional
Instructions
Make cupcakes
- Preheat your oven to 350°F/175°C and line a mini cupcake pan with liners. If you only have one pan, you'll need to bake them in two batches. This recipe makes 48 cupcakes.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside.1 cup (120 grams) all purpose flour, ½ cup (51 grams) cocoa powder, ½ teaspoon (¾ tsp) baking powder, ½ teaspoon (½ tsp) baking soda, ½ teaspoon (½ tsp) kosher salt, 1 cup (200 grams) sugar
- In a mug or small cup, mix the espresso powder and hot water until the espresso powder has dissolved. Set aside.1 teaspoon (1 tsp) espresso powder, ½ cup (118 ml) hot water
- In a large jug, whisk the eggs, oil, sour cream, and vanilla until smooth.2 large (2) eggs, ½ cup (100 ml) vegetable oil, 1 teaspoon (1 tsp) vanilla extract, ½ cup (113 grams) sour cream
- Pour the wet mixture into the flour, stirring until it is just about smooth - we don't want to over mix the batter! Then pour in the hot coffee and mix until smooth.
- Fill the cupcake liners so they're ¾ full and bake for 9-12 minutes. A toothpick inserted should come out clean.
- Allow the cupcakes to cool for 15 minutes in the tray, then take them out and place on a cooling rack.
Make Frosting
- In a stand mixer with the paddle attachment or a large bowl with a handheld mixer, beat the butter and confectioners' sugar together on low speed until combined.6 tablespoons (85 grams) unsalted butter, 2 cup (211 grams) confectioners' sugar
- Increase the speed to high and beat until light and fluffy, about 2-3 minutes
- Mix in the vanilla extract and salt.½ teaspoon vanilla extract, ¼ teaspoon kosher salt
- Add the cold cream cheese and cocoa powder. Mix until combined. If the frosting is too thick, add a tablespoon of heavy cream at a time until you have your desired consistency.2 oz (57 grams) cream cheese, ¼ cup (21.5 grams) dutch processed cocoa powder, ½ tablespoon heavy cream
- Frost your cupcakes and enjoy! I used a Wilton 1M piping tip.
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Janaea says
you are a great cooker.