These bite-sized mini chocolate cupcakes with homemade buttercream are great for celebrating or those days when you just need chocolate. And the best part? You can make them in under 30 minutes!
Craving chocolate? Check out our Chocolate Ganache Cake, Chocolate Fudge Cake, and Chocolate Frosted Brownies.
The only thing better than chocolate cupcakes is mini chocolate cupcakes (the cake-to-frosting ratio is unmatched). These little cupcakes, topped with a creamy homemade chocolate buttercream, are super moist, fluffy, and easy to share. We love making these cupcakes for parties and get-togethers—or just because!
Mix things up by topping these mini cupcakes with sprinkles, fresh fruit, or even a caramel drizzle. We’re pretty sure this will become one of your go-to dessert recipes!
Jump To
Why You’ll Love These Cupcakes
- Bite-sized and great for sharing (or not)
- Soft, fluffy, and full of chocolate flavor
- Quick and easy to make (even for rookies)
- Easy to customize with different frosting, fillings, and toppings
Recipe Ingredients
Oil: Keeps the cupcakes soft and moist. Canola or vegetable oil works best, but melted butter is an option if you want a richer flavor (just know the texture may be a little different).
All-purpose flour: The key ingredient that gives cupcakes structure. Some recipes use cake flour, but all-purpose is the best choice here. If you’re curious about the difference, check out our post, What is all-purpose flour?
Cocoa powder: Use natural unsweetened cocoa powder for this recipe. You can try dark cocoa powder for a more intense chocolate flavor.
Sour cream: Adding sour cream makes these cupcakes extra moist and rich.
Butter: We like to use salted butter for the frosting but you can swap it out for unsalted, just be sure to add ¼ teaspoon of salt for the best flavor.
Heavy cream: A little bit of heavy cream makes the frosting smooth and creamy. Milk or half-and-half can be used as a substitute.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations
Switch up the frosting. We top our mini chocolate cupcakes with chocolate buttercream, but you can use any flavor you like. Some of our favorites are whipped milk chocolate ganache and vanilla American buttercream frosting.
Try a flavor twist. Change up the cupcake batter by adding espresso powder, peppermint extract, white chocolate chips, or even a pinch of cinnamon and cayenne for a little spice.
Add extra toppings. Make your cupcakes even more fun with sprinkles, chocolate shavings, caramel drizzle, shredded coconut, chopped nuts, or fresh berries.
Add a filling. Fill the center of your mini chocolate cupcakes before frosting for a little surprise in every bite. Check out this video tutorial on how to fill cupcakes from Sally's Baking Addiction.
How To Make Mini Chocolate Cupcakes
✏️ Prep Tip: Use Room Temperature Ingredients
Let your eggs, sour cream, and butter sit out for about 15–20 minutes before you start baking. It helps everything mix smoothly and makes the cupcakes soft and fluffy. In a hurry? Here are some quick ways to soften butter!
make the cupcakes
Step 1: In a medium bowl, combine the flour, baking powder, baking soda, salt, and cocoa powder. Whisk the dry ingredients together until fully combined and set aside.
Step 2: In a large mixing bowl, combine the granulated sugar and oil until fully incorporated. Add the egg, vanilla extract, and sour cream. Mix until combined.
Step 3: Using a wooden spoon or spatula, gently stir in half of the flour mixture, followed by the buttermilk. Add in the rest of the flour mixture and mix just until the ingredients are fully combined.
Step 4: Preheat the oven to 350°F and prepare a 24-cup mini cupcake pan with mini cupcake liners. Use a small cookie scoop to fill the cupcake liners about ⅔ of the way full. Bake them for 10 minutes or until the center tests done with a toothpick. Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire cooling rack to cool completely.
✏️ Baking Tip: If you prefer not to use cupcake liners, just lightly grease the pan with cooking spray before adding the cupcake batter.
make the frosting
Step 5: In a medium mixing bowl, cream the softened butter with an electric mixer for 1-2 minutes until it’s smooth and creamy.
Step 6: Mix in the unsweetened cocoa powder and vanilla extract.
Step 7: Add in the powdered sugar one cup at a time, mixing between additions. This helps keep the frosting smooth. Add 2-3 tablespoons of heavy cream or milk (as needed) until it’s the perfect consistency.
Step 8: Once they are completely cooled, pipe a dollop of chocolate buttercream on top of each cupcake. (You can also just use a frosting knife to spread it on instead.) Note that frosting the cupcakes when they are too warm will make the frosting to melt off. Finally, add any toppings or decorations and enjoy!
Expert Tips
Measure the flour correctly. The easiest way to measure flour is the spoon and level method. Spoon the flour into the measuring cup, then level it off with the back of a knife (or other straight edge).
Make your own buttermilk. If you don’t have buttermilk, mix 1 cup of milk (minus 1 tablespoon) with 1 tablespoon of white vinegar or lemon juice. Stir it and let it sit for 5 minutes before using.
Stick with natural unsweetened cocoa powder. Use natural unsweetened cocoa powder for this recipe, not dutch-processed. If you want more info, check out this guide on dutch-process vs. natural cocoa powder from Sally’s Baking Addiction.
Don’t overfill the cupcake liners. Fill the liners about ⅔ full (a small cookie scoop works great). Too much batter can make the mini chocolate cupcakes overflow and bake unevenly.
Swap out the heavy cream for evaporated milk. For a smoother buttercream, try using evaporated milk instead of heavy cream.
Decorate like a pro. Use a star tip to pipe on the frosting for a bakery-style finish. Sprinkles, chocolate curls, or fresh fruit are a great finishing touch!
🧁 Want even more cupcake tips? These expert cupcake baking tips from Better Homes & Gardens have great advice for getting perfect cupcakes every time!
How To Store Mini Cupcakes
These mini chocolate cupcakes freeze well and stay fresh for months, making them great for prepping ahead or keeping a stash on hand.
- Unfrosted cupcakes: 2 days at room temperature, 1 week in the fridge, or 2 months in the freezer (thaw before frosting).
- Frosted cupcakes: Best fresh, but store in the fridge after a day.
- Chocolate buttercream: Stays good for a month in the fridge—just soften and rewhip before using.
Mini Chocolate Cupcake FAQ’s
Yes! This recipe makes 12 standard-sized chocolate cupcakes. Just bake them at 350°F for 18-22 minutes.
Nope! Natural unsweetened cocoa powder reacts with the baking soda to make the cupcakes rise. Dutch-process won’t react the same way, affecting the flavor and texture of your cupcakes.
To check if they're done, insert a toothpick into the center of one of the cupcakes. If it comes out clean or with a few crumbs, they’re done! If you see batter, give them another minute or two in the oven and check again.
If the frosting is too thick, add milk or cream, one tablespoon at a time, until it’s the right consistency. For frosting that is too thin, add powdered sugar a little at a time until it’s as thick as you like.
More Chocolate Recipes
If you tried this Mini Chocolate Cupcakes Recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it went in the 📝 comments below.
Recipe
Mini Chocolate Cupcakes
January 13, 2025Equipment
- Mini cupcake pan 24-cup
- Small cookie scoop recommended
Ingredients
For The Cupcakes
- ½ cup granulated sugar
- ¼ cup oil canola or vegetable
- 1 egg large
- ¼ cup sour cream room temperature
- ½ teaspoon pure vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup buttermilk room temperature
For The Frosting
- ½ cup butter softened
- ¼ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ½ teaspoon pure vanilla extract
- 1-3 tablespoon milk or heavy cream
Instructions
Make The Cupcakes
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder and set aside.
- In a large mixing bowl, combine the granulated sugar and oil. Add the egg, vanilla extract, and sour cream. Mix until combined.
- Use a wooden spoon or spatula to gently stir in half of the flour mixture, followed by the buttermilk. Add in the rest of the flour mixture and mix just until combined.
- Preheat the oven to 350°F. Prepare a 24-cup mini cupcake pan with mini cupcake liners. If you prefer not to use liners, lightly grease the pan with cooking spray.
- Use a small cookie scoop to fill the cupcake liners ⅔ of the way full. Bake them for 10 minutes or until the center tests done with a toothpick.
- Let the cupcakes cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Make The Frosting
- In a medium bowl, cream the softened butter with an electric mixer for 1-2 minutes until smooth. Mix in the cocoa powdered and vanilla extract.
- Add the powdered sugar one cup at a time, mixing between additions, to keep the frosting smooth.
- Mix in 2-3 tablespoons of heavy cream or milk (as needed) until your desired consistency is reached.
Frost + Serve
- Once completely cooled, pipe a dollop of chocolate buttercream on top of each cupcake. You could use a frosting knife to spread it on instead.
- Add any toppings or decorations if desired. Serve and enjoy!
Notes
- Use room temperature ingredients to ensure they mix together properly. Check out this post to learn how to soften butter quickly for baking.
- Spoon and level method for the most accurate flour measurement.
- Fill the cupcake liners ⅔ of the way full so they don't overflow.
- Check cupcakes with a toothpick before taking them out of the oven to make sure they are finished baking.
- For regular-sized cupcakes, bake at 350°F for 18-22 minutes.
- Homemade buttermilk: Combine 1 cup of milk (minus 1 tablespoon) with 1 tablespoon of white vinegar or lemon juice. Stir to combine and let it sit for 5 minutes before use.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Mallory says
These mini chocolate cupcakes are always a hit. Soft, chocolatey, and so easy to make! Love how versatile they are with different frostings and toppings.