Mini Chocolate Cupcakes With Buttercream Frosting Recipe
From scratch, Mini Chocolate Cupcakes with an easy homemade chocolate buttercream. This recipe makes three 24-mini cupcake trays enough for everyone to have multiple!
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Equipment
Ingredients
For the Chocolate Cupcakes
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup cocoa powder unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder aluminium free
- 1 teaspoon salt
- ¾ cup unsalted butter melted, slighty cooled
- 1 cup whole milk
- 1 cup water room temperature
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
For the Chocolate Buttercream
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon salt
- ¾ cup cocoa powder dutch
- 1¼ teaspoon pure vanilla extract
- 3-4 tablespoons whole milk
- sprinkles to decorate
Instructions
For the Mini Chocolate Cupcakes
- Preheat the oven to 350°F. Line three 24-cup mini cupcake tins with mini cupcake parchement paper liners.
- In the bowl of a stand mixer, combine 2 cups flour, 2 cups sugar, 1 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder and 1 teaspoon salt. Use a fork or a whisk to combine.
- Add in ¾ cup, cooled melted butter, 1 cup whole milk, 1 cup water, 3 eggs and 2 teaspoons vanilla extract. Mix on medium speed, scraping the sides often until just combined. Do not overmix.
- Add around 1 tablespoon of the batter to the cupcake liners, filling just under ¾ of the way full.
- Bake for about 8-10 minutes or until a toothpick comes out clean, and the centers are set. (If baking in batches cover the batter with plastic wrap in between, and allow cupcake tin to cool.) Allow to cool completely before decorating.
- Using tongs, remove the cooked cupcakes from the tin and set on a wire cooling rack. Allow to cool completely before frosting 1-2 hours.
For the Chocolate Buttercream Frosting
- In the bowl of a stand mixer, combine 1 cup softened, unsalted butter, ¾ cup cocoa powder, 1 teaspon salt and 1 ½ cups powdered sugar.
- Mix on low speed until well combined. Add 1¼ teaspoon pure vanilla extract, 3 tablespoons whole milk and remaining 1½ cups of powdered sugar. Mix on low until combined.
- Scrape the sides often. If too thick add an additional 1 tablespoon of whole milk to the frosting. Bump up the speed to medium and whip the frosting for about a minute.
- Fit a piping bag with a star tip and fill with the chocolate frosting. Squeeze a dollop on top of each cupcake and decorate if desired.
Notes
Room Temperature Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If they’re frosted, they shouldn't sit out for more than a day.
Fridge Storage: Frosted cupcakes can be stored in the fridge for up to 5 days. Just pop them into an airtight container so they don't dry out. Let them sit at room temp for about 20 minutes before eating so the frosting softens up.
Freezer Storage: Unfrosted cupcakes freeze great! Place them in a single layer in a freezer-safe container or zip-top bag and freeze for up to 2 months. When you're ready to serve, let them thaw at room temp, then frost and decorate.
Note: If you don't have time or aren't in the mood to whip up homemade buttercream, just grab a tub of chocolate icing from Betty Crocker, Pillsbury, or whatever brand you like. Don't stress over frosting!
Nutrition
Serving: 1 cupcake, Calories: 104kcal, Carbohydrates: 15g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 107mg, Potassium: 46mg, Fiber: 1g, Sugar: 11g, Vitamin A: 156IU, Calcium: 14mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Cuisine American