Name: Mini Chocolate Cupcakes with Chocolate Buttercream
Prep time: 15 min
Cook time: PT-487032H43M47S
Total time: 30 min
Cuisine: American
Ingredients: For the Cupcakes:; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk (or substitute with whole milk); 1/2 cup hot water; For the Chocolate Buttercream:; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1/4 cup unsweetened cocoa powder; 2-3 tablespoons heavy cream; 1 teaspoon vanilla extract; A pinch of salt

Why You’ll Love This Recipe

These mini chocolate cupcakes are the ultimate treat for any chocolate lover. They’re soft, fluffy, and bursting with rich chocolate flavor in every bite. The chocolate buttercream frosting adds a smooth, creamy texture and a touch of sweetness that perfectly complements the moist cupcakes. The best part? They’re small enough to enjoy without feeling guilty, yet still satisfy all your chocolate cravings.

Ingredients

For the Cupcakes:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk (or substitute with whole milk)
1/2 cup hot water

For the Chocolate Buttercream:

1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
2-3 tablespoons heavy cream
1 teaspoon vanilla extract
A pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cupcakes:

Preheat the oven: Preheat your oven to 350°F (175°C). Line a mini muffin tin with mini cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
Add hot water: Gradually add the hot water to the batter, mixing until smooth. The batter will be thin, but this is normal and helps the cupcakes stay moist.
Fill the cupcake liners: Spoon the batter into the mini cupcake liners, filling each about 2/3 full.
Bake the cupcakes: Bake for 10-12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Be sure to check early, as mini cupcakes bake quickly.
Cool the cupcakes: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the Chocolate Buttercream:

Cream the butter: In a large bowl, beat the softened butter until smooth and creamy using an electric mixer on medium speed.
Add the dry ingredients: Sift together the powdered sugar and cocoa powder, then gradually add them to the butter, mixing well until smooth.
Add cream and vanilla: Add 2 tablespoons of heavy cream, the vanilla extract, and a pinch of salt. Beat the buttercream until fluffy, adding more cream if needed to reach your desired consistency.
Frost the cupcakes: Once the cupcakes are completely cool, pipe or spread the chocolate buttercream onto each mini cupcake using a piping bag or spatula.

Servings and Timing

This recipe makes about 24 mini cupcakes. Preparation time is around 15 minutes, with baking taking about 10-12 minutes. After the cupcakes have cooled, they’re ready to be frosted and served!

Variations

Chocolate drizzle: Drizzle melted chocolate or chocolate ganache over the top of the buttercream for an extra chocolatey touch.
Add-ins: Fold chocolate chips or chopped nuts into the batter for extra texture and flavor.
Flavor variations: Try adding a little espresso powder to the batter for a mocha flavor, or a dash of cinnamon for a warm, spiced twist.

Storage/Reheating

Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to store them for a longer period, refrigerate them for up to 5 days. You can also freeze the cupcakes (without frosting) for up to 3 months. To reheat, microwave for 5-10 seconds or bring to room temperature before serving.

FAQs

1. Can I use regular-size cupcake liners instead of mini liners?

Yes, you can use regular-size cupcake liners, but the baking time will be longer—about 18-20 minutes. Make sure to check them with a toothpick before removing them from the oven.

2. Can I make the cupcakes without buttermilk?

If you don’t have buttermilk, you can substitute it with whole milk or make a quick buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.

3. Can I make these cupcakes in advance?

Yes, you can make the cupcakes ahead of time and store them in an airtight container at room temperature for up to 3 days. Frost just before serving for the best results.

4. How do I make the buttercream smoother?

If the buttercream is too thick, add more heavy cream, a tablespoon at a time, until it reaches your desired consistency. Be sure to beat it well to get a smooth, fluffy texture.

5. Can I use milk chocolate instead of semi-sweet chocolate in the buttercream?

Yes, you can use milk chocolate for a sweeter buttercream, but be aware that it will be less rich than using semi-sweet chocolate.

6. Can I make the buttercream dairy-free?

To make the buttercream dairy-free, substitute the butter with a dairy-free butter substitute, and use almond or coconut milk in place of the heavy cream.

7. Can I add a different flavor to the buttercream?

Yes, you can add flavored extracts like peppermint, orange, or hazelnut to the buttercream for a unique twist.

8. Can I freeze the cupcakes?

Yes, you can freeze the unfrosted cupcakes. After baking, let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. Frost after thawing.

9. Can I make these cupcakes gluten-free?

Yes, you can use a gluten-free flour blend to make these cupcakes gluten-free. Be sure to use a blend designed for baking for the best results.

10. How do I prevent the cupcakes from sticking to the liners?

Make sure to grease the cupcake liners lightly or use parchment paper liners to prevent sticking. If you notice the cupcakes sticking, they may need a few extra minutes in the oven.

Conclusion

These Mini Chocolate Cupcakes with Chocolate Buttercream are the ultimate bite-sized indulgence. They’re perfectly moist, packed with chocolate flavor, and topped with rich, creamy buttercream. Whether you’re making them for a special occasion or just because, these mini cupcakes are sure to impress and satisfy your sweet cravings!

Mini Chocolate Cupcakes with Chocolate Buttercream

Why You’ll Love This Recipe

Ingredients