#Ad These mini chocolate cupcakes with chocolate buttercream are the perfect bite-sized treat for chocolate lovers. Made with simple ingredients baked in a mini muffin pan, they're perfect for birthday parties, baby showers, or when you're craving a little treat. With a rich chocolate flavor and fluffy texture, this is an easy recipe you'll come back to time and time again.
This post is sponsored by Argoยฎ Corn Starch. All opinions are 100% my own. Thanks for supporting the brands that help make Dollop of Dough possible!
These mini chocolate cupcakes are as adorable as they are delicious, with their perfectly rich and chocolatey flavor in every bite. Their small size makes them easy to serve and share, making them a hit at any gathering.
Despite their small size, these little cupcakes are packed with a bold chocolate flavor that feels anything but small. Their soft, moist crumb and decadent buttercream topping are sure to impress chocolate lovers everywhere.
For more mini desserts, make these mini banana bread muffins, mini blueberry muffins, and mini cinnamon muffins.
And if you need full-sized cupcake recipes, try these chocolate caramel cupcakes, white chocolate cupcakes, dark chocolate cupcakes, chocolate banana cupcakes, or chocolate fudge cupcakes.
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Why You'll Love This Recipe
- Moist chocolate cupcakes- These mini cupcakes are incredibly soft and moist, thanks to ingredients like oil, hot coffee, and Argoยฎ Corn Starch. The chocolate cake stays moist for days, and each bite melts in your mouth. They're perfect to bake in advance for parties or gatherings.
- Rich chocolate buttercream- The buttercream is creamy, decadent, and packed with rich chocolate flavor, thanks to Dutch-processed cocoa powder and just the right amount of powdered sugar.
- Customizable- You can easily customize this recipe by adding festive sprinkles, topping with fresh fruit, or swapping the buttercream for a different frosting like vanilla, cream cheese, or whipped ganache.
Ingredient Notes
Here are notes about some of the key ingredients. For quantities and full instructions, see the recipe card below.
- All purpose flour- Flour provides structure to the cupcakes. It forms the base of the batter and creates a tender crumb. For accuracy, spoon the flour into your measuring cup and level it off to avoid using too much, which can result in dense cupcakes. I recommend weighing it in grams with a kitchen scale!
- Corn Starch- I love adding corn starch to my cupcake recipes to make them extra fluffy! I used Argoยฎ Corn Starch, which is such a versatile ingredient for baking and cooking. Argoยฎ Corn Starch is ideal for thickening gravies and sauces, making baked goods fluffier, and creating light, crispy coatings on chicken and other proteins.
- Granulated sugar- Sugar adds sweetness to the cupcakes and also helps retain moisture, ensuring a soft and tender texture.
- Dutch-processed cocoa powder- Dutch-processed cocoa powder has a smooth, rich chocolate flavor and a darker color. It's less acidic than natural cocoa powder. Be sure to sift it with the flour to prevent lumps.
- Baking powder and baking soda- These leavening agents help the cupcakes rise by creating air bubbles as the batter bakes for a light and fluffy texture. Always check the expiration date because expired leaveners don't work as well.
- Salt- A pinch of salt enhances the flavor and balances the sweetness. Use fine kosher or sea salt for the best results.
- Oil- Oil adds fat and moisture to the cupcakes, making them soft and preventing them from drying out. Use a neutral oil like vegetable oil or canola oil.
- Egg- A large egg acts as a binder, holding the ingredients together and contributing to the cupcakes' structure. Make sure the egg is at room temperature so it mixes evenly with the wet ingredients.
- Buttermilk- Adds tang and richness while keeping the cupcakes incredibly moist. It also helps activate the baking soda.
- Vanilla extract- Enhances the flavor and adds a subtle warmth. Use pure vanilla extract or vanilla bean paste for the best results.
- Coffee- Coffee intensifies the chocolate flavor in the cupcakes. Don't worry, it won't make them taste like coffee! Use freshly brewed hot coffee to bloom the cocoa powder, enhancing its flavor.
- Unsalted butter- Butter is the base of the buttercream, providing a rich, creamy texture and flavor. Make sure it's softened to room temperature so it whips up easily without lumps.
- Powdered sugar- This sweetens the buttercream and draws out moisture, creating a smooth, fluffy texture.
- Heavy cream- Gives the frosting a silky feel that's easy to pipe onto the cupcakes. Add it gradually to customize the frosting's consistency.
Ingredient Substitutions
- Buttermilk substitutes- An equal amount of plain Greek yogurt, sour cream, or kefir work in place of buttermilk. You can make a homemade buttermilk substitute by mixing 1 cup milk with 1 tablespoon of vinegar or lemon juice. Let curdle for 10 minutes and it's ready to use.
- Coffee substitute- You can use decaf coffee if trying to avoid caffeine. And if you don't have coffee, hot water works (but the chocolate flavor won't be as deep).
- Heavy cream substitute- The frosting also works with half and half or whole milk. However, only heavy cream whips up as you mix it, creating the most stable frosting.
Ingredient Additions
- Chopped nuts- Fold chopped pecans, walnuts, or almonds into the batter for extra crunch.
- Add filling- After baking, cut out the center of each cupcake and fill with nut butter, milk chocolate ganache, or salted caramel sauce.
- Different frosting-ย Customize the cupcakes with your favorite frosting, like vanilla buttercream, cream cheese frosting, espresso frosting, Nutella buttercream, or chocolate fudge frosting.
Step by Step Instructions
Preheat the oven to 350ยฐF and line a mini cupcake pan with paper liners.
Step 1: Whisk the flour, corn starch, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
Step 2: In a separate large mixing bowl, whisk the egg, oil, buttermilk, and vanilla extract together until well combined and smooth.
Step 3: Pour the wet ingredients into the bowl of dry ingredients. Gently fold together with a rubber spatula.
There will be lumps, but keep folding until the mixture is mostly smooth.
Step 4: Pour half of the hot coffee into the batter and gently fold it in with your spatula. Repeat with the remaining coffee, folding until smooth. The batter should be thin.
Step 5: Carefully divide the cupcake batter between the mini cupcake liners using a spoon or small cookie scoop. Fill each liner only ยฝ-2/3 full, or they might overflow in the oven.
Step 6: Bake for 11-14 minutes or until a toothpick inserted in the center of a cupcake comes out clean with some sticky crumbs (no wet batter).
Let the mini cupcakes cool in the hot pan for 5-10 minutes, then transfer to a wire rack. Let cool completely for about 30 minutes.
Step 7:ย For the chocolate frosting, beat softened butter on medium-high speed for 2-3 minutes until smooth.
Step 8: Add the cocoa powder and salt, mixing on low until creamy. Scrape down the sides of the bowl.
Step 9: Next, add the powdered sugar one cup at a time on low speed. The mixture will be crumbly like sand. This is normal!
Step 10: Increase the speed to medium and slowly stream in heavy cream. Increase the speed to medium-high, whipping the cream until the frosting stiffens to a pipeable consistency.
If your buttercream feels too stiff, add heavy cream 1 teaspoon at a time until it's pipeable.
Step 11: Transfer the frosting to a piping bag fitted with a decorative piping tip and frost the cupcakes. Decorate with sprinkles, dark chocolate shavings, or mini chocolate chips and enjoy!
Expert Baking Tips
- Use room temperature ingredients. Make sure the egg, buttermilk, and other refrigerated ingredients are at room temperature. This helps create a smooth batter that bakes up evenly.
- Don't overmix the batter. Overmixing can lead to dense cupcakes. Stir until the flour mixture is just incorporated into the wet ingredients for a tender crumb.
- Fill liners evenly. Use a small cookie scoop to fill each cupcake liner about โ full. Overfilling can cause overflow, while underfilling may result in flat cupcakes.
- Check for doneness early. Mini cupcakes bake quickly! Start checking for doneness around 10 minutes by inserting a toothpick into the center. If it comes out clean or with a few crumbs, they're done.
Storage Instructions
Store mini chocolate cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
If storing frosted cupcakes in the fridge, place parchment paper between stacked layers to prevent the frosting from sticking. Let the cupcakes come to room temperature before serving for the best flavor and texture.
Freezing Instructions
Freeze unfrosted mini cupcakes in an airtight container or freezer bag for up to 3 months. Optionally wrap each cupcake in plastic wrap and aluminum foil before freezing to prevent freezer burn.
Thaw the cupcakes overnight in the refrigerator and then at room temperature before frosting and serving.
Frequently Asked Questions
Yes! This recipe yields about 24 standard cupcakes. Because they are bigger, they need more time to bake (about 15-18 minutes).
Dry cupcakes are often caused by overbaking or adding too much flour. Make sure to measure flour properly (ideally in grams with a kitchen scale) and check for doneness early.
This can happen if the batter is overmixed, the oven temperature is too low, or the cupcakes were underbaked. I recommend using an oven thermometer to make sure your oven is calibrated properly!
This usually happens because the cupcakes are still too warm when you try to remove them. Let them cool completely before peeling the liners off.
More Cupcake Recipes to Try
๐ Recipe
Mini Chocolate Cupcakes with Chocolate Buttercream
Equipment
- 1 mini muffin pan with paper mini cupcake liners
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 1 piping bag fitted with a large star piping tip
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Mini Cupcakes
- 170 grams all purpose flour
- 32 grams Argoยฎ Corn Starch
- 290 grams granulated sugar
- 75 grams dutch-processed cocoa powder
- 1 ยฝ teaspoon baking powder
- ยพ teaspoon baking soda
- ยฝ teaspoon salt
- 1 large egg room temperature
- 120 grams vegetable oil
- 220 grams buttermilk room temperature
- 1 teaspoon vanilla extract
- 180 grams brewed coffee hot
Chocolate Buttercream Frosting
- 114 grams unsalted butter room temperature
- 32 grams dutch-processed cocoa powder
- โ teaspoon salt
- 226 grams powdered sugar
- 80 grams heavy cream room temperature
Instructions
Mini Cupcakes
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Then line a metal mini cupcake pan with paper liners and set aside.
- Whisk the flour, Argoยฎ Corn Starch, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.170 grams all purpose flour, 32 grams Argoยฎ Corn Starch, 290 grams granulated sugar, 75 grams dutch-processed cocoa powder, 1 ยฝ teaspoon baking powder, ยพ teaspoon baking soda, ยฝ teaspoon salt
- In a separate bowl, whisk the egg, oil, buttermilk, and vanilla extract together until well combined.1 large egg, 120 grams vegetable oil, 220 grams buttermilk, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl of dry ingredients. Gently fold with a rubber spatula. There will be lumps, but keep folding until the mixture is mostly smooth.
- Pour half of the hot coffee into the batter, gently folding it in with your spatula. Repeat with the remaining coffee until smooth and thin180 grams brewed coffee
- Carefully spoon the cupcake batter in the mini cupcake liners. Fill each liner only ยฝ-2/3 full so they don't overflow in the oven.
- Bake for 11-14 minutes or until a toothpick inserted in the center of a cupcake comes out clean with moist crumbs (no wet batter).
- Let the mini cupcakes cool in the hot pan for 5-10 minutes, then transfer to a wire rack. Let cool completely for about 30 minutes. Repeat until the batter is gone.
Chocolate Buttercream
- Cream softened butter in the bowl of an electric mixer or stand mixer with the paddle attachment. Beat on medium-high speed for 2-3 minutes until smooth.114 grams unsalted butter
- Add the cocoa powder and salt, mixing on low until creamy. Scrape down the sides of the bowl.32 grams dutch-processed cocoa powder, โ teaspoon salt
- Add the powdered sugar one cup at a time on low speed. The mixture will be crumbly like sand.226 grams powdered sugar
- Increase to medium speed and stream in heavy cream. Increase the speed to medium-high, whipping the cream until the frosting reaches a pipeable consistency.80 grams heavy cream
- Transfer the frosting to a piping bag fitted with a piping tip and frost the cupcakes. Decorate with sprinkles, chocolate shavings, or mini chocolate chips and enjoy!
Megan Weimer
I am the author of this recipe! I love these cupcakes because of how fluffy they are. And the buttercream is my absolute favorite.