Mini Chocolate Cupcakes

The only thing better than chocolate cupcakes is mini chocolate cupcakes! These bite-sized cupcakes are topped with the best chocolate buttercream. Plus, you can easily make them dairy-free!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 50

Bake 25

Total Time 1 15

Servings cupcakes

Calories 76

Author Gabby Kislanko

Equipment

mini cupcake tin
Mixing Bowls

Ingredients

Mini Chocolate Cupcakes

½ cup all-purpose flour
7 Tablespoons granulated sugar
¼ cup unsweetened Dutch processed cocoa powder
pinch of salt
½ teaspoon baking soda
⅛ teaspoon baking powder
1 egg
3 Tablespoons water, hot
2 Tablespoons sunflower or canola oil (or other neutral oil)
⅛ cup milk (regular or dairy free)
½ teaspoon vanilla extract

Chocolate Buttercream Frosting

9 Tablespoons butter, softened (regular or vegan)
6 Tablespoons cocoa powder
1⅛ cup powdered sugar (icing sugar or confectioners sugar)
¼ teaspoon vanilla extract
1-2 teaspoon milk (only if needed)

US Customary - Metric

Instructions

Preheat your oven to 350°Fahrenheit and line a mini cupcake tin with 24 liners.
In a large bowl, whisk the flour, cocoa powder, sugar, salt, baking powder and baking soda together.
Add in the egg, vanilla extract, oil, milk, and hot water, then mix until the cupcake batter is smooth.
Pour the cupcake batter into the liners, filling up to ½ full and bake for 11-15 minutes. A toothpick inserted in the middle should come out clean.
Let cupcakes cool in the pan for 10 minutes, then remove and let cool on a wire cooling rack.
Once the cupcakes have cooled completely , use a hand mixer to beat the chocolate ganache until it is spreadable. Pipe or spread over the cooled cupcakes and let it firm up before serving. Enjoy!

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Cocoa Powder: I recommend using dutch processed cocoa powder, but you can use natural if that's what you have.

Measuring Flour and Cocoa Powder: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Do the same for the cocoa powder.

Storage and Freezing: Once the cupcakes are frosted, store them in an airtight container at room temperature for up to 5 days. You can place any leftover buttercream in the fridge or freezer.

Freezing: Let cool completely, then wrap each one individually in plastic wrap and place in a large freezer bag or container. Store in the freezer in a spot where they won't get squished. Use within 2-3 months. Let thaw at room temperature completely before frosting.

Nutrition