Why You’ll Adore This Mini Chocolate Cupcake Recipe!

• Effortlessly Simple Recipe – This recipe utilizes my time-tested and beloved chocolate cupcake base, a formula I’ve perfected over countless batches. These cupcakes consistently turn out incredibly moist and tender, thanks to the clever combination of oil and sour cream in the batter. What’s even better is that you won’t need any fancy equipment – just a few bowls and a whisk are all you require, making this a truly accessible recipe for bakers of all skill levels. The simple steps ensure a foolproof baking experience every time.
• Infinitely Customizable – While I’ve paired these delightful chocolate mini cupcakes with a rich chocolate cream cheese frosting, their versatility knows no bounds! Feel free to top them with any frosting your heart desires, from classic vanilla to adventurous flavors. Beyond frosting, you can truly make them your own by incorporating seasonal sprinkles to match any holiday, showering them with crushed candy canes for a festive touch, adding chopped nuts for texture, or scattering mini chocolate chips for an extra cocoa boost. The possibilities for customization are endless, making them perfect for any event or craving.
• The Ultimate Party Treat – With this recipe, you’ll yield a generous batch of 48 mini cupcakes, making them absolutely ideal for any celebration! Their small size means easy portion control, making them a hit for birthday parties, elegant baby showers, graduation parties, office potlucks, or simply as a charming dessert for a large family gathering. They’re easy to transport, simple to serve, and their adorable stature makes them an instant crowd-pleaser for both kids and adults alike.

Gather Your Essential Ingredients

Creating these heavenly mini chocolate cupcakes requires a selection of fresh, quality ingredients. Here’s a closer look at some key components and why they are vital for achieving the perfect texture and flavor:

• Oil: For these cupcakes, a neutral-flavored oil such as sunflower, vegetable, or canola oil is essential. Unlike butter, which can yield a denser crumb, oil ensures these cupcakes are incredibly moist and remain soft for days. Furthermore, using oil simplifies the process as it eliminates the need for room-temperature butter and a stand mixer, making the batter quick and easy to whip up with just a whisk.
• Sour Cream: The addition of full-fat sour cream to the cupcake batter is a game-changer. It not only contributes to an exceptionally soft and tender crumb but also adds a subtle tang that balances the sweetness and deepens the chocolate flavor without being overtly sour. Ensure your sour cream is at room temperature for seamless incorporation into the batter.
• Dutch Processed Cocoa Powder: I specifically use Dutch-processed cocoa powder for both the cupcakes and the frosting. This type of cocoa powder has been treated with an alkali to reduce its acidity, resulting in a darker color and a mellower, less bitter chocolate flavor. It reacts differently with leavening agents (baking soda and baking powder) than natural cocoa powder, so it’s crucial not to substitute it in the cupcake recipe to ensure proper rise and texture.
• Full-Fat Cream Cheese: For the frosting, I highly recommend using full-fat block cream cheese, like my favorite brand Philadelphia. Full-fat cream cheese provides the necessary structure and richness for a thick, stable, and wonderfully creamy frosting that pipes beautifully and holds its shape. Avoid using whipped or low-fat varieties, as they can result in a runny frosting.
• Espresso Powder: Don’t skip this secret ingredient! Adding a small amount of espresso powder doesn’t make the cupcakes taste like coffee, but rather intensifies and deepens the natural chocolate flavor, making it richer and more complex. It’s an easy trick to elevate your chocolate baked goods.
• All-Purpose Flour, Sugar, Baking Powder, Baking Soda, Salt: These foundational dry ingredients create the structure and provide the necessary lift and balance for the cupcakes. Ensuring they are fresh and accurately measured is key to success.
• Large Eggs & Vanilla Extract: Eggs provide structure and moisture, while vanilla extract enhances the overall flavor profile, complementing the chocolate beautifully.
• Hot Water: Used with the espresso powder, hot water helps to “bloom” the cocoa powder, releasing its full flavor potential and creating a more intensely chocolatey result.

Versatile Variations & Smart Substitutions

While this mini chocolate cupcake recipe is perfect as written, feel free to get creative with these tried-and-true variations and substitutions:

• Sour Cream: If sour cream isn’t readily available, you can confidently swap it out for an equal amount of full-fat plain yogurt or Greek yogurt. Both alternatives will contribute to the same moist and tender crumb thanks to their similar fat and acid content. Just ensure they are at room temperature.
• Espresso Powder: If you’re sensitive to caffeine or simply don’t have espresso powder on hand, you can use decaf espresso powder or omit it entirely without significantly impacting the texture. However, remember that espresso powder enhances the chocolate flavor, so if you omit it, your cupcakes might have a slightly less intense chocolate profile. If you omit it, still add the specified amount of hot water to maintain the batter’s consistency.
• Chocolate Chips: For an extra dose of chocolate, fold in ½ cup of mini chocolate chips into the batter before baking. They’ll melt beautifully, adding pockets of gooey chocolate.
• Flavor Extracts: Experiment with different extracts! A few drops of peppermint extract can turn these into festive treats, or almond extract can add a sophisticated nutty note.
• Citrus Zest: For a bright, fresh contrast, finely grate some orange or tangerine zest into the cupcake batter. Chocolate and orange is a classic pairing that works wonderfully.

Step 1: Prepare Dry Ingredients. Begin by preheating your oven to 350°F (175°C). Line a mini cupcake pan with mini paper liners. If you only have one pan, plan to bake in batches as this recipe yields 48 cupcakes. In a spacious large bowl, vigorously whisk together the all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking powder, baking soda, and kosher salt. Whisking ensures all leavening agents and flavorings are evenly distributed, preventing lumps. Set this bowl aside.

Step 2: Combine Wet Ingredients & Espresso. In a separate, medium-sized bowl or a large measuring jug, whisk together the room temperature eggs, neutral vegetable oil, room temperature sour cream, and vanilla extract until the mixture is smooth and well combined. In a small, separate mug or cup, whisk the espresso powder with the hot water until the espresso powder has fully dissolved. This step “blooms” the cocoa, intensifying the chocolate flavor. Keep this hot coffee mixture ready.

Step 3: Mix Batter. Carefully pour the prepared wet ingredients mixture from the jug into the bowl containing the dry ingredients. Gently mix with a whisk or spatula until they are *just* combined. Avoid overmixing, as this can lead to tough cupcakes. The batter might still have a few small lumps, which is perfectly fine. Then, pour in the hot coffee and whisk briefly until the batter is smooth and uniformly chocolatey. The hot liquid helps activate the cocoa and baking soda for a perfect rise.

Step 4: Bake the Cupcakes. Using a small cookie scoop or two spoons, evenly distribute the cupcake batter into the prepared mini liners, filling each about three-quarters full. This ensures uniform baking and prevents overflow. Bake in the preheated oven for approximately 9-12 minutes. Mini cupcakes bake quickly, so keep a close eye on them. A toothpick inserted into the center of a cupcake should come out clean or with a few moist crumbs, indicating they are perfectly baked. Let them cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.

Step 5: Prepare Frosting Base. While the cupcakes cool, begin preparing your dreamy chocolate cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl with a hand mixer), beat the softened room temperature unsalted butter and confectioners’ sugar together on low speed until just combined. Then increase the speed to high and beat for 2-3 minutes until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.

Step 6: Finish & Frost. To the fluffy butter and sugar mixture, add the vanilla extract, kosher salt, Dutch-processed cocoa powder, and the cold, cubed full-fat cream cheese. Beat everything together on medium-low speed until it’s just well combined and smooth. Be careful not to overbeat cream cheese frosting, as it can become runny. If the frosting appears too thick, you can add heavy cream, ½ tablespoon at a time, until you reach your desired piping consistency. Once the cupcakes are completely cool, pipe the luscious frosting on top, add your favorite sprinkles, and savor every bite!

Ella’s Expert Baking Tips & Tricks for Perfect Mini Cupcakes

• Always Let Cupcakes Cool Completely – This is a golden rule! Ensure your mini cupcakes are absolutely and entirely cool before you even think about adding frosting. If the cupcakes are even slightly warm, your beautiful frosting will melt right off, creating a messy situation instead of a picture-perfect treat. Patience is key for stunning results!
• Easily Half the Recipe – If you find yourself only needing 24 mini chocolate cupcakes instead of the full 48, simply halve all of the ingredients listed in the recipe card. The baking times and directions remain exactly the same, providing you with a smaller, manageable batch without any guesswork.
• Utilize a Cookie Scoop for Consistency – For perfectly uniform mini cupcakes, I highly recommend using a small cookie scoop (about 1-1.5 tablespoon capacity) to fill the cupcake liners. This method ensures each cupcake is the same size, promoting even baking and a professional appearance. It’s truly the easiest and cleanest way to fill the liners!
• Do Not Substitute Dutch Processed Cocoa Powder: I cannot stress this enough – Dutch-processed cocoa powder and natural unsweetened cocoa powder are not interchangeable in this cupcake recipe! They react differently with leavening agents like baking soda and baking powder. Using the wrong type can lead to cupcakes that don’t rise properly or have an off-flavor. Always double-check your cocoa powder label!
• Customize Your Toppings for Any Occasion: Beyond rainbow sprinkles, feel free to get creative with your toppings! Tailor them to the season or holiday: opt for festive Halloween sprinkles, romantic Valentine’s Day sprinkles, crushed candy canes for Christmas, or a sprinkle of chopped nuts or flaky sea salt for a gourmet touch.
• Room Temperature Ingredients are Crucial (mostly!): For the cupcakes, ensure all wet ingredients like eggs, sour cream, and vanilla extract are at room temperature. This helps them emulsify better, creating a smoother batter and a more tender crumb. However, for the frosting, your cream cheese should be *cold* and firm to prevent a runny frosting.
• Accurate Measurement is Key: Baking is a science! For best results, especially with flour and cocoa powder, measure by weight using a kitchen scale. If using cups, spoon flour into the cup and level it off with a straight edge rather than scooping directly from the bag, which can compact the flour and lead to too much being added.
• Don’t Overmix the Batter: After combining wet and dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, resulting in tough, chewy cupcakes rather than light and tender ones. A few small lumps are perfectly acceptable.
• Check Your Oven Temperature: Ovens can vary! If your cupcakes aren’t baking as expected, consider getting an oven thermometer. An accurately calibrated oven ensures consistent results every time.

Storage Tips for Freshness

To keep your delicious mini chocolate cupcakes fresh and enjoyable for longer, follow these simple storage guidelines:

Unfrosted Cupcakes: If you’re baking ahead or prefer to frost later, unfrosted mini cupcakes can be stored in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen for up to 3 months (see freezing tips below).

Frosted Cupcakes: Once frosted with the chocolate cream cheese frosting, these cupcakes need to be kept in an airtight container in the refrigerator due to the cream cheese content. They will stay fresh for 4-5 days. For the best taste and texture, allow the mini cupcakes to come to room temperature for about 20-30 minutes before enjoying. This softens the frosting and enhances the cake’s moistness.

Freezing Frosted Cupcakes: Frosted mini cupcakes can also be frozen! Place them on a baking sheet and freeze until the frosting is firm (about 1 hour). Then, transfer the frozen cupcakes to an airtight freezer-safe container. They can be stored for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before serving.

If you’ve made this incredibly charming recipe, make sure to leave a ⭐️ rating and review below! I absolutely love seeing your creations, so please tag me on Instagram @alpineella so I can admire what you’ve made! You can also follow along for more baking inspiration on Pinterest,Facebook and TikTok!

Mini Chocolate Cupcakes with Chocolate Cream Cheese Frosting

Ella Gilbert

Nutrition