Mini chocolate cupcakes offer the perfect balance of rich flavor, visual charm, and portion-friendly appeal. Whether served at a celebration or enjoyed as a casual treat, these petite desserts deliver all the decadence of a classic chocolate cupcake in a delightfully compact form.
Why Choose Mini Cupcakes?
Elegant Portion Control
Smaller in size but rich in flavor, mini chocolate cupcakes provide a satisfying chocolate experience without the heaviness of a full-sized dessert. Ideal for those looking to indulge without overindulging.
Entertaining Made Effortless
These cupcakes are a go-to choice for events, from weddings to baby showers. Their size makes them easy to serve, eat, and present, while their appearance adds a touch of sophistication to any dessert table.
Family-Friendly Appeal
Mini cupcakes are especially well-suited for children’s parties and family gatherings. Easy to hold and enjoy, they reduce mess and waste while still delivering a full cupcake experience.
Ingredients
Dry Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
Wet Ingredients
- 1/3 cup (80ml) vegetable oil or melted butter
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk (or milk)
- 1/4 cup (60ml) hot water or brewed coffee
Recommended Equipment
- 24-cup mini muffin tin
- Mini cupcake liners
- Mixing bowls (medium and large)
- Whisk, spatula, and hand or stand mixer (optional)
- Measuring cups and spoons
- Small scoop or spoon for portioning
Instructions
1. Preheat and Prepare
Preheat oven to 350°F (175°C). Line a 24-cup mini muffin pan with paper liners.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both sugars.
3. Mix Wet Ingredients
In a separate bowl, whisk together the oil (or butter), eggs, and vanilla extract. Stir in the buttermilk until smooth.
4. Bring It All Together
Add the wet ingredients to the dry ingredients and stir just until combined. Carefully mix in the hot water or coffee until the batter is smooth and slightly thin.
5. Fill and Bake
Fill each cupcake liner halfway to two-thirds full using a spoon or small scoop. Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool
Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Optional Frosting
Chocolate Buttercream (Suggested Pairing)
- 1/4 cup (57g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar
- 1/4 cup (20g) unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
Cream the butter until smooth. Gradually add powdered sugar and cocoa powder. Mix in vanilla and cream. Beat until light and fluffy, adding more cream to reach desired consistency.
Customization & Variations
- Flavor Additions: Add mini chocolate chips, chopped nuts, or a pinch of cinnamon for extra dimension.
- Frosting Options: Try cream cheese frosting, whipped ganache, or a simple vanilla buttercream.
- Decorating Ideas: Garnish with sprinkles, chocolate shavings, or piped rosettes for an elegant presentation.
- Gluten-Free Option: Substitute a 1:1 gluten-free flour blend.
- Dairy-Free Adaptation: Use plant-based milk and vegan butter substitutes.
Storage Tips
- Unfrosted Cupcakes: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
- Frosted Cupcakes: Store in the refrigerator for 3–4 days. Allow to come to room temperature before serving.
- Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting and serving.
Frequently Asked Questions
Can this recipe be used for standard-sized cupcakes?
Yes. Bake at 350°F (175°C) for 18–21 minutes, or until a toothpick inserted in the center comes out clean.
What can I use if I don’t have buttermilk?
Combine 1/2 cup of milk with 1/2 tablespoon lemon juice or vinegar. Let it sit for 5 minutes to create a homemade buttermilk substitute.
Why use hot water or coffee?
Hot liquid helps dissolve the cocoa powder, resulting in a more intense and well-rounded chocolate flavor. Coffee in particular enhances chocolate without adding a strong coffee taste.
Conclusion
Mini chocolate cupcakes are an elegant, versatile dessert that suits any occasion. With a tender crumb, rich chocolate flavor, and a wide range of decorating possibilities, they’re as delightful to present as they are to enjoy. Whether you’re baking for a crowd or treating yourself to something special, these mini cupcakes are sure to impress.