There’s no need for a big slice of cake when you have mini chocolate cupcakes — small, yet packed with all the indulgence you could crave. These bite-sized wonders take dessert to a new level, These mini cupcakes offer the perfect balance of decadence and convenience. In this guide, we’ll share a recipe that’s as easy as it is delicious, along with tips that’ll make your cupcakes stand out every time.
What Are Mini Cupcakes?
Mini cupcakes are essentially scaled-down versions of standard cupcakes, packed with all the flavor in a small, convenient size. Each mini cupcake typically measures about 1/3 of a standard cupcake, making it the ideal size for bite-sized indulgence. Mini cupcakes are loved for their portability, making them perfect for events and gatherings where finger foods are preferred. They also bake faster than larger cupcakes.
Why We Love This Mini Cupcake Recipe
There’s something magical about combining chocolate’s rich flavor with the small, adorable size of a mini cupcake. Not only are they easy to make, but they’re also incredibly satisfying to eat. This recipe stands out because it uses hot coffee to deepen the chocolate flavor, creating a cupcake that is both moist and deeply flavorful. Each bite is perfectly balanced, and a sprinkle of sea salt adds an extra touch of indulgence.
Ingredients with Quantities
To make these easy chocolate mini cupcakes, you’ll need the following ingredients:
- Granulated sugar: 1 ⅔ cups (333 g)
- All-purpose flour: 1 ½ cups (188 g)
- Dark cocoa powder: ⅔ cup (65 g)
- Cornstarch: 1 tablespoon
- Baking powder: 1 ½ teaspoons
- Baking soda: 1 ¼ teaspoon
- Salt: 1 teaspoon
- Canola or vegetable oil: ½ cup (118 ml)
- Vanilla extract: 1 teaspoon
- Large eggs: 1 whole egg + 1 egg yolk
- Whole milk: ⅔ cup (157 ml)
- Hot coffee: 1 cup (236 ml) – optional, but enhances chocolate flavor
- Caramel frosting: 1 batch, for decorating
- Flaky sea salt: For sprinkling
How to Make Mini Cupcakes
Let’s dive into the steps for creating these mini chocolate cupcakes.
- Prepare the Caramel Frosting First: If you’re using caramel frosting, make it first so it has time to cool.
- Preheat the Oven: Set your oven to 350°F (175°C). Line a mini muffin tin with paper liners to prevent sticking and make cleanup easy.
- Combine Dry Ingredients: In a large mixing bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt until well mixed.
- Add Wet Ingredients: Add the canola oil, vanilla extract, and eggs to the dry mixture. Stir until well combined, making sure there are no lumps.
- Add Milk and Coffee: Gradually stir in the milk, followed by the hot coffee. Stir well to ensure a smooth, uniform batter.
- Fill the Muffin Tin: Pour the batter into each liner, filling it about halfway to two-thirds full to allow space for rising.
- Bake: Place the tin in the oven and bake for 14-15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Decorate: Allow the cupcakes to cool for about 15 minutes before transferring them to a wire rack. Once fully cooled, frost with caramel frosting and sprinkle with flaky sea salt.
Expert Tips for Chocolate Mini Cupcakes Recipe
- Use Fresh Ingredients: Over time, baking powder and baking soda can lose their effectiveness. To ensure your cupcakes rise perfectly, make sure to use fresh ingredients.
- Room Temperature Eggs: Allowing the eggs to come to room temperature helps them incorporate more easily into the batter, resulting in a smoother texture.
- Hot Coffee for Blooming: The hot coffee enhances the cocoa powder, making the chocolate flavor more intense. If you’re sensitive to caffeine, hot water is a fine substitute.
- Frosting Consistency: If you find the caramel frosting too thick to spread, add a teaspoon of milk at a time to reach your desired consistency.
- Sea Salt Touch: A light sprinkle of sea salt enhances the chocolate and caramel flavors, adding a balanced, slightly savory note to the sweetness.
Common Mistakes to Avoid
- Overfilling the Cups: Mini cupcakes can overflow if overfilled, so be mindful to only fill the liners halfway.
- Overbaking: Since mini cupcakes bake quickly, keep an eye on them to avoid a dry texture.
- Skipping the Cooling Step: Frosting too soon can cause your caramel topping to melt, so ensure the cupcakes are fully cool.
Variations to Try
Get creative with these variations to make this recipe truly yours:
- Chocolate Chips: Add mini chocolate chips to the batter for an extra burst of chocolate in every bite.
- Nutty Crunch: Stir in chopped nuts, like pecans or hazelnuts, for added texture.
- Fruit Twist: Mix in a handful of fresh raspberries or dried cherries for a delightful, fruity note.
Serving Suggestions
Mini cupcakes are perfect for all kinds of gatherings. Serve them on a platter at birthday parties, or arrange them on a tiered stand for an elegant display at weddings and showers. You can even wrap them individually as a thoughtful gift.
How to Store Mini Cupcakes
Proper storage will keep your cupcakes fresh and delicious:
- Room Temperature: Store unfrosted cupcakes in an airtight container for up to two days.
- Refrigerator: Frosted cupcakes can be stored in the fridge for up to five days.
- Freezer: Wrap unfrosted mini cupcakes in plastic wrap and store them in a freezer bag for up to three months.
Frequently Asked Mini Cupcakes
How to fill mini cupcakes?
To fill mini cupcakes, start by baking them and allowing them to cool completely. Once cooled, you’ll need a piping bag fitted with a narrow tip, which makes it easier to insert the filling neatly without splitting the cupcake. For the filling, you can use ingredients like chocolate ganache, cream, or fruit preserves.
Here’s how to do it:
- Step 1: Insert the piping tip about halfway down into the center of the cupcake.
- Step 2: Squeeze gently until you feel a little resistance or see the filling starting to show on top, then stop. The goal is to add just enough to give a flavorful core without causing the cupcake to crack or overflow.
Mini cupcakes don’t hold as much filling as regular-sized cupcakes, so you only need a small amount to get that burst of flavor in each bite. Using a filling can make the cupcakes extra special and flavorful, especially if you match it with the flavor of the frosting or cake.
2. How much icing is needed for mini cupcakes?
The amount of frosting you’ll need depends on your frosting style and how much frosting you prefer on each cupcake. A general rule of thumb is that one batch of frosting, which typically covers a standard cake or 24 regular cupcakes, should be enough for around 72 mini cupcakes.
Here are some factors to consider:
- Frosting Style: If you’re doing a simple swirl or a thin layer, a single batch should be sufficient. But if you prefer a thicker layer or tall swirls on each mini cupcake, you might want to make a little extra frosting.
- Frosting Consistency: If the frosting is too thick, it might feel heavy on the small cupcakes. A softer consistency often works better for mini cupcakes, especially when piping.
To be safe, prepare a batch and a half if you plan to frost heavily or do intricate designs, as mini cupcakes can require a surprising amount of frosting when you’re doing detailed work.
3. How to easily frost mini cupcakes?
Frosting mini cupcakes is easiest with a piping bag and a tip. Here’s why and how:
- Piping Bag with Star Tip: A piping bag with a star tip helps create a decorative swirl, adding visual appeal to the mini cupcakes without much effort. Start from the outer edge of the cupcake and pipe in a spiral toward the center, then stop and lift to create a peak.
- Butter Knife or Small Offset Spatula: For a more rustic look, you can simply spread the frosting on with a butter knife or spatula. This method doesn’t require any special tools, and you can create a smooth or slightly textured look, depending on how you spread the frosting.
The smaller surface area of mini cupcakes means they don’t need as much frosting as full-sized ones, and using a piping bag can make it quick and clean. A star tip adds a bit of elegance, while a butter knife gives them a casual, homemade feel.
4. How long does it take to bake mini cupcakes?
Mini cupcakes typically bake faster than standard-sized cupcakes because of their smaller size. The general baking time is around 14-15 minutes at 350°F (175°C), but it’s important to keep an eye on them since mini cupcakes can overbake quickly, resulting in a dry texture.
Here are a few tips to help you achieve the best results:
- Check Early: Start checking for doneness around the 12-minute mark. Insert a toothpick into the center of a cupcake; if it comes out clean or with just a few moist crumbs, they’re done.
- Avoid Overbaking: Baking times vary slightly by oven, so it’s best to watch closely as the timer nears the 14-15 minute mark. Overbaking can dry out mini cupcakes faster than larger ones.
The shorter baking time makes mini cupcakes convenient for quick events or last-minute treats, but the small size means they’re more sensitive to timing, so a little attention during baking goes a long way.
Bake Your Perfect Mini Cupcakes Today!
Mini chocolate cupcakes are a perfect treat to make for any occasion. With this easy recipe, you’re just a few steps away from whipping up a batch of crowd-pleasers that everyone will adore. The combination of moist chocolate cake, caramel frosting, and a sprinkle of salt is irresistibly delicious. So grab your ingredients, preheat your oven, and let’s bake these perfect mini treats together!
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Here’s a list of the tools you’ll need for Mini Cupcake
Mixing Bowls
Measuring Cups and Spoons
Hand Mixer
Easy Chocolate Mini cupcakes recipe
Ingredients
For the Cupcakes:
- 1 ⅔ cups 333 g granulated sugar
- 1 ½ cups 188 g all-purpose flour
- ⅔ cup 65 g dark cocoa powder
- 1 tablespoon cornstarch
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon salt
- ½ cup 118 ml canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg + 1 egg yolk
- ⅔ cup 157 ml whole milk
- 1 cup 236 ml hot coffee (optional)
For the Frosting:
- 1 batch caramel frosting prepared beforehand
- Flaky sea salt for sprinkling
Instructions
- Prepare the Caramel Frosting First: If you’re using caramel frosting, make it first so it has time to cool.
- Preheat the Oven: Set your oven to 350°F (175°C). Line a mini muffin tin with paper liners to prevent sticking and make cleanup easy.
- Combine Dry Ingredients: In a large mixing bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt until well mixed.
- Add Wet Ingredients: Add the canola oil, vanilla extract, and eggs to the dry mixture. Stir until well combined, making sure there are no lumps.
- Add Milk and Coffee: Gradually stir in the milk, followed by the hot coffee. Stir well to ensure a smooth, uniform batter.
- Fill the Muffin Tin: Pour the batter into each liner, filling it about halfway to two-thirds full to allow space for rising.
- Bake: Place the tin in the oven and bake for 14-15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Decorate: Allow the cupcakes to cool for about 15 minutes before transferring them to a wire rack. Once fully cooled, frost with caramel frosting and sprinkle with flaky sea salt.
Notes
This recipe yields over 72 mini cupcakes. If you only have one mini muffin tin, leave the batter on the counter while the first batch bakes. After baking, let the cupcakes cool in the tin for 10-15 minutes before transferring them to a cooling rack.