Looking for something bite-sized, indulgent, chocolatey and yet addictive? Look no further than these Mini Chocolate Cupcakes which you can so easily pop into your mouth. They are also easy to serve and extremely child-friendly. My favourite for these, would definitely be the amazing frosting to cake ratio.

These Mini Chocolate Cupcakes come with a moist, fluffy, and soft base. Then, they come with a proportionate amount of rich chocolate frosting made from cream cheese for a light tartness.

Each bite comes with a melt-in-your-mouth goodness that is so easy to indulge in, and so easy to be addicted to. Furthermore, you can consider customising it with various toppings such as white chocolate and sprinkles depending on the occasion!

For those who are baking these but do not have a mini cupcake mould, do not fret. You can make these using a regular cupcake mould as well (the one that houses 12 cupcakes) and I have included the baking time needed for these. However, do note that you may need to make slightly more frosting for these 12 cupcakes (I would shggest multiplying x1.5).

Now that I am on the topic of frosting, I would also like to share that this is my favourite, most magical chocolate frosting. Not only is it tangy (thanks to cream cheese), it is also not overly sweet as it is balanced by a slight tartness and dark chocolate. Furthermore, this chocolate frosting is so easy to pipe, work with and lasts well. Nonetheless, I will still prefer to keep them refrigrrated until before service for food safety concerns!

Finally, and an additional note from myself, I absolutely love these Mini Chocolate Cupcakes for that unparalleled frosting to cake ratio.

Without further ado, the recipe!

Mini Chocolate Cupcakes Recipe
by Javier Tan December-03-2023

These Mini Chocolate Cupcakes have an unparalleled and unmatched frosting to cupcake ratio! Bite-sized and fun-sized, these are a joy!

Ingredients

Cupcakes:

  • 1/2 Cup or 120g of Unsalted Butter, Melted (Or Veg Oil, or Half Butter, Half Veg Oil)
  • 1/2 Cup + 3 Tablespoons or 140g of Granulated White Sugar
  • 3/4 Cup or 180g of Milk, Room Tempearture
  • 1/4 Cup or 80ml of Coffee (Or 80ml water + 2 teaspoons of dissolved coffee granules)
  • 2 Eggs, large, 55g each
  • 1 and 1/2 Teaspoon or 6g of Baking Powder
  • 1/3 Cup or 30g of Cocoa Powder, Sifted
  • 1 and 1/4 Cup or 150g of All-Purpose Flour, Sifted
  • 1 Teaspoon or 5ml of Vanilla Essence
  • Pinch of salt

Chocolate Cream Cheese Frosting:

  • 1/2 Cup + 1 Tbspn or 145g of Cream Cheese, Softened at Room Temp
  • 2 Tsp or 10g of Unsalted Butter, Softened at Room Temp
  • 1 and 1/3 Cup or 150g of Powdered Sugar, Sifted
  • 3 Tbspns or 21g of Cocoa Powder
  • 1/2 Teaspoon or 2.5ml of Vanilla Essence (Optional)

Instructions

Cupcakes:

  1. Preheat your oven to 180 degrees C and place paper liners in your cupcake / muffin tin (if needed, I coated mine with butter instead).
  2. Whisk together the cooled, melted butter and sugar together until well incorporated.
  3. Next, whisk in the two eggs.
  4. Then, whisk in the coffee, vanilla, pinch of salt, and milk until a single consistency is formed.
  5. In a separate bowl, mix together the flour, baking powder and cocoa powder separately (dry ingredidents).
  6. Sift in the flour, cocoa powder, and baking powder half at a time and fold until it is of a single consistency. Do not over mix.
  7. Distribute the batter evenly until its about 2/3 full and bake until it has fully risen, approx 13 – 16 minutes for mini sized or 18 – 22 minutes for regular sized cupcakes. The center should be bouncy to a light touch of a spoon.
  8. Next, set aside the cupcakes to cool for approx an hour or two before frosting.
  9. Serve and enjoy!

Chocolate Cream Cheese Frosting:

  1. Firstly, cream together the cream cheese, vanilla and butter.
  2. Secondly, sift and mix in the icing sugar and cocoa powder until it is whipped. If it’s too stiff, add some milk (approx 10ml) to loosen it.
  3. Finally, set aside to cool for 10 – 20 minutes before piping it!

Details

  • Prep time: 3 hours
  • Cook time: 20 mins
  • Total time: 3 hours 20 mins
  • Yield: 12 – 16 Cupcakes

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to a week)
  3. If storing the cupcake with no frosting in the freezer (up to a week), seal it in plastic wrap or an airtight container. Leave at room temperature for 40 minutes before serving!
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan