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mini chocolate cupcakes

Irresistible Mini Chocolate Cupcakes in Just 25 Minutes


  • Author: lucy
  • Total Time: 32 minutes
  • Yield: 36 mini cupcakes 1x
  • Diet: Vegetarian

Description

Delicious bite-sized mini chocolate cupcakes topped with creamy chocolate frosting and colorful sprinkles. Perfect for parties or as a sweet treat.


Ingredients

Scale
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup buttermilk (or milk + 1/2 tsp vinegar)
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup hot coffee (or hot water)
  • 1 cup unsalted butter, softened (2 sticks)
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 24 tbsp milk or heavy cream (as needed)
  • 1 tsp vanilla extract
  • Pinch of salt
  • Rainbow sprinkles and/or mini chocolate sprinkles (optional)

Instructions

  1. Preheat oven to 350°F. Line a mini muffin pan with mini cupcake liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add egg, buttermilk, oil, and vanilla. Mix until just combined.
  4. Slowly pour in hot coffee (or hot water) and mix until smooth (batter will be thin).
  5. Fill each mini liner about 2/3 full.
  6. Bake 10–12 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely.
  7. Make frosting: Beat butter for 1–2 minutes until creamy. Add powdered sugar and cocoa powder gradually. Add vanilla, salt, and 2 tbsp milk/cream, then beat 2–3 minutes until fluffy. Add more milk/cream as needed for piping consistency.
  8. Pipe frosting onto cooled mini cupcakes and top with sprinkles.

Notes

  • Store cupcakes in an airtight container for up to 3 days.
  • For a dairy-free version, use plant-based milk and butter alternatives.
  • The hot coffee enhances the chocolate flavor but can be substituted with hot water.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cupcake
  • Calories: 150
  • Sugar: 12g
  • Sodium: 100mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg

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