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Mini Chocolate Cupcakes Recipe

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4.3 from 81 reviews

  • Author: Amina
  • Total Time: 43 minutes
  • Yield: 12 mini cupcakes

Description

These Mini Chocolate Cupcakes are a delightful treat featuring a moist cocoa-flavored batter baked to perfection and topped with a rich, glossy dark chocolate frosting made from melted dark chocolate and sweetened condensed milk. Perfect for parties or a sweet snack, these cupcakes combine simple ingredients with easy steps to deliver irresistible chocolate goodness in a bite-sized form.

Ingredients

Cupcake Batter

  • 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

Chocolate Frosting

  • 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

Instructions

  1. Prepare Oven and Liners: Line 12 mini cupcake liners and preheat your oven to 350°F (175°C) to ensure even baking once the batter is ready.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the egg, vanilla extract, granulated sugar, and flavorless oil using a balloon whisk until well combined and slightly frothy.
  3. Add Dairy: Pour in the milk and sour cream, then beat the mixture thoroughly to incorporate all wet ingredients smoothly.
  4. Sift Dry Ingredients: Using a sieve, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt directly over the wet ingredients. This step minimizes bowls and ensures aeration.
  5. Fold Batter: Gently fold the sifted dry ingredients into the wet mixture using a spatula. Be careful not to overmix to keep the cupcakes light and tender.
  6. Fill Liners and Bake: Evenly divide the batter among the 12 lined cupcake cups. Bake in the preheated oven for 11-13 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
  7. Make Chocolate Frosting: In a saucepan over medium heat, melt the chopped dark chocolate with the sweetened condensed milk, stirring constantly to prevent burning. Cook for about 3-5 minutes until the mixture thickens to a spreadable consistency.
  8. Final Touches: Remove the frosting from heat, let it cool slightly, then stir in a pinch of salt, vanilla extract, and cocoa powder if using for added flavor and firmness. Let the frosting cool fully before spreading on cooled cupcakes.

Notes

  • Using room temperature eggs helps achieve a smoother batter.
  • Sifting the dry ingredients helps prevent lumps and ensures even texture.
  • Do not overmix the batter as it can make cupcakes dense.
  • Test cupcakes with a toothpick to avoid under or over-baking.
  • Let cupcakes cool completely before frosting to prevent melting.
  • Add cocoa powder to frosting for a sturdier texture if preferred.
  • Avocado oil provides a neutral flavor and healthy fats, but other flavorless oils can be used.
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/mini-chocolate-cupcakes-recipe/