Name: Mini Chocolate Cupcakes Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 43 min
Cuisine: American
Ingredients: 6 Tbsp (94 g) All Purpose Flour; 1/4 Cup Cocoa Powder; 1/2 tsp Baking Powder; 1/4 tsp Baking Soda; 1/8 tsp Salt; 2.5 Tbsp Flavorless Oil (Avocado oil recommended); 1/2 Cup Granulated Sugar; 1 large Egg (Room temperature); 1/2 tsp Vanilla Extract; 2 Tbsp Sour Cream; 2 Tbsp Milk; 1/2 of (14 oz) Can Sweetened Condensed Milk (Eagle Brand recommended); 1 ounce Dark Baking Chocolate (chopped); Pinch of Salt; 1-2 tsp Cocoa Powder (Optional, for sturdier frosting); 1/4 tsp Vanilla Extract

Jump to Recipe· 4.3 from 81 reviews

If you are on the hunt for a delightful, bite-sized treat that packs a rich chocolate punch, this Mini Chocolate Cupcakes Recipe is a must-try! These little cupcakes are fluffy, moist, and topped with a luscious homemade chocolate frosting that’s both creamy and decadent. Perfect for parties, afternoon snacks, or any time you want a little chocolate happiness in miniature form, this recipe is straightforward yet irresistibly delicious — and once you make these charming cupcakes, you’ll be hooked.

Ingredients You’ll Need

A small clear glass bowl filled with one thick layer of smooth, rich chocolate mousse, swirled on top to create soft waves and peaks. A silver spoon is partially dipped into the mousse on the right side, showing more of the chocolate texture. The bowl is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to nailing the perfect balance of flavor and texture in this Mini Chocolate Cupcakes Recipe. Each component plays a vital role, whether it’s the cocoa powder for that deep chocolate aroma or the sour cream to keep the cupcakes wonderfully moist.

6 Tbsp All Purpose Flour: The backbone of the cupcake structure, providing a tender crumb.
1/4 Cup Cocoa Powder: Adds rich chocolate flavor and a beautiful dark color.
1/2 tsp Baking Powder: Helps the cupcakes rise and become fluffy.
1/4 tsp Baking Soda: Works alongside baking powder to give lift and lightness.
1/8 tsp Salt: Enhances all the flavors and balances the sweetness.
2.5 Tbsp Flavorless Oil (Avocado oil recommended): Keeps the cupcakes moist without overpowering the chocolate.
1/2 Cup Granulated Sugar: Sweetens perfectly and contributes to a tender crumb.
1 Large Egg (Room Temperature): Adds richness and helps bind the ingredients.
1/2 tsp Vanilla Extract: Brings out the chocolate flavor beautifully.
2 Tbsp Sour Cream: Adds moisture and a subtle tanginess that balances the sweetness.
2 Tbsp Milk: Creates the perfect batter consistency for tender cupcakes.
1/2 of 14 oz Can Sweetened Condensed Milk: The secret to a velvety smooth and intense chocolate frosting.
1 ounce Dark Baking Chocolate (Chopped): Melts into the frosting, offering a rich chocolate depth.
Pinch of Salt: Balances sweetness in the frosting.
1-2 tsp Cocoa Powder (Optional): Use this if you want your frosting a little firmer and more chocolatey.
1/4 tsp Vanilla Extract: Perfect finishing touch for the frosting flavor.

How to Make Mini Chocolate Cupcakes Recipe

Step 1: Prepare Your Oven and Liners

Start by lining a 12-cup mini cupcake pan with liners and preheat your oven to 350 degrees Fahrenheit. This step ensures your cupcakes won’t stick and will bake evenly.

Step 2: Mix Wet Ingredients

In a medium bowl, use a balloon whisk to blend the egg, vanilla extract, granulated sugar, and flavorless oil until smooth and slightly fluffy. This forms the base of your batter and ensures the sugar dissolves nicely.

Step 3: Add Dairy

Next, mix in the milk and sour cream. These ingredients add moisture and tenderness, creating cupcakes that are soft and rich without being heavy.

Step 4: Sift and Combine Dry Ingredients

Instead of using another bowl, sift the all-purpose flour, cocoa powder, baking powder, baking soda, and salt directly over the wet mixture. This handy trick minimizes cleanup and incorporates air for lighter cupcakes.

Step 5: Fold the Batter

Using a spatula, gently fold the dry ingredients into the wet mixture just until combined. Be careful not to over mix to retain that wonderful fluffiness in each mini cupcake.

Step 6: Bake the Cupcakes

Divide the batter evenly among the 12 prepared liners. Bake for about 11 to 13 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting to avoid melting the frosting.

Step 7: Make the Chocolate Frosting

For that irresistible frosting, melt the chopped dark baking chocolate into the sweetened condensed milk over medium heat, stirring constantly. Continue cooking until the mixture thickens, which takes about 3 to 5 minutes.

Step 8: Final Touches to Frosting

Remove the frosting from heat, then add a pinch of salt, vanilla extract, and cocoa powder if you desire a sturdier consistency. Allow it to cool completely so it sets perfectly on your cupcakes.

How to Serve Mini Chocolate Cupcakes Recipe

There are five small chocolate cupcakes arranged on a white plate with a white marbled texture surface. Each cupcake has one dark brown chocolate cake base in a white liner, topped with a thick, pointed swirl of smooth milk chocolate frosting. The frosting is richly textured with soft waves and folds that rise high above the cupcake base. In the background, more cupcakes and chocolate sprinkles are softly blurred, scattered around the plate and surface. The overall look is rich, dark, and creamy with a neat and elegant presentation. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These cupcakes are delightful on their own, but adding a little fresh raspberry or a sprinkle of sea salt on top can elevate them spectacularly. Even a few mini chocolate chips or edible gold dust can make your cupcakes party-ready!

Side Dishes

Serve your mini chocolate cupcakes alongside a scoop of vanilla ice cream or a dollop of fresh whipped cream. For adults, a small glass of rich red wine or a cup of robust coffee pairs beautifully to complement the chocolate’s intensity.

Creative Ways to Present

If you want to impress, arrange the cupcakes on a tiered stand with colorful liners or edible flowers. You can also dip the tops in melted chocolate or drizzle caramel over the frosting for a gourmet twist that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

Mini chocolate cupcakes store wonderfully in an airtight container at room temperature for up to two days. If you want to keep them moist longer, refrigerate but bring them back to room temperature before serving to keep that perfect texture.

Freezing

You can freeze these cupcakes either plain or frosted. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. They keep well for up to two months. Thaw at room temperature for best results.

Reheating

If your cupcakes have cooled and the frosting feels a bit firm, warm them gently in the microwave for about 10 seconds. This softens the frosting and intensifies the chocolate flavor, making them taste freshly baked again.

FAQs

Can I use regular butter instead of oil?

Yes, you can substitute butter for oil, but using oil helps keep these mini cupcakes extra moist. Butter might give a slightly different texture but will still be delicious.

Is sour cream necessary in this recipe?

Sour cream adds moisture and a subtle tang that balances sweetness. You can substitute it with Greek yogurt if needed, but omitting it entirely might make the cupcakes less tender.

How can I make the frosting less sweet?

Using dark baking chocolate helps cut down sweetness. You can also reduce the sweetened condensed milk slightly or add a pinch of salt to balance flavors.

What’s the best way to ensure cupcakes rise evenly?

Make sure your baking powder and soda are fresh. Also, avoid over mixing, and do not open the oven door during baking as it can cause them to sink.

Can I double the recipe for a bigger batch?

Absolutely! Just double all ingredients and bake in batches or use multiple pans, keeping the same baking temperature and adjusting time slightly as needed.

Final Thoughts

I hope you’re as excited as I am to try this Mini Chocolate Cupcakes Recipe in your kitchen. These cupcakes are a wonderful way to enjoy rich chocolate in a small, indulgent package that’s perfect for sharing or treating yourself. Once you bake these, they’ll quickly become a favorite to whip up for any occasion — and you’ll love how easy and rewarding they are. Happy baking!