Bake the best, moist mini chocolate cupcakes from scratch with this easy recipe. This homemade small batch of 24 delivers rich flavor, tender texture, and a luscious chocolate buttercream frosting—perfect for any occasion.
Baking mini chocolate cupcakes with chocolate buttercream frosting from scratch is easier than it sounds, and the results are worth every step. These cupcakes are soft, moist, and full of rich chocolate flavor—something you’ll never get from a boxed mix. Using real cocoa and simple ingredients gives them depth and freshness, without being overly sweet. Plus, you know exactly what’s going in: no preservatives, no shortcuts, just honest homemade baking.
This recipe makes 24 mini cupcakes, the perfect small batch for when you want a treat that feels indulgent without going overboard. Each one is bite-sized but still delivers that satisfying chocolate punch. Topped with smooth, creamy buttercream, they’re little desserts that always look and taste impressive.
Mini chocolate cupcakes fit into just about any occasion. They’re fun for parties, easy to share with friends, and just the right size to enjoy with a cup of coffee or as an after-dinner sweet. The recipe is simple enough for beginners, but the results have that bakery-style quality that makes you proud to say they’re homemade. Once you’ve tried this version, it’s hard to imagine going back to boxed mixes again.
What You’ll Need to Make the Best Moist Mini Chocolate Cupcakes
The only thing better than chocolate cupcakes are mini chocolate cupcakes – just right for sharing! To whip up a small batch of 24 mini cupcakes, you’ll need basic pantry ingredients. Here’s the lineup:
For the mini cupcakes:
| Dry Ingredients: | Wet Ingredients: |
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For the Chocolate Buttercream Frosting:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp heavy cream
- 1/8 tsp salt
- 1 tsp vanilla extract
Tools You’ll Need:
Step-by-Step Instructions for Mini Chocolate Cupcakes
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and position the rack in the center. Line a 24-cup mini muffin pan with cupcake liners. If your pan isn’t nonstick, lightly spray it with baking spray to ensure easy release.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the dry ingredients. Whisking helps break up cocoa clumps and aerates the mixture for a smooth batter.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the wet ingredients until fully combined.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and gently stir with a spatula or whisk until just combined. The batter should be smooth but slightly thin—avoid overmixing to keep the cupcakes tender.
Step 5: Portion the Batter
Use a small cookie scoop (or a regular spoon) to portion the batter into the cupcake liners, filling each about 2/3 full (roughly 1 tablespoon). Don’t overfill—this allows the cupcakes to rise nicely without overflowing, creating a perfect dome for frosting.
Tip: A cookie scoop with a trigger release makes this step quick, neat, and ensures all your cupcakes bake up the same size.
Step 6: Bake
Place the pan in the center of the oven and bake for 10–12 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Because they’re minis, they bake fast—start checking early to avoid overbaking.
Step 7: Cool
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely to room temperature. This prevents soggy bottoms and keeps the cupcakes light and tender.
Step 8: Make the Chocolate Buttercream Frosting
While the cupcakes cool, whip up the frosting. Beat softened butter in a large bowl with a hand or stand mixer until smooth and creamy, about 1 minute. Gradually add powdered sugar, cocoa powder, and salt, mixing on low until combined. Mix in the vanilla extract and 1 tablespoon of heavy cream, then beat on high speed for 2–3 minutes until light and fluffy. If it’s too thick, add another tablespoon of cream; if too thin, beat in a little extra powdered sugar.
Step 9: Frost the Cupcakes
Once completely cool, pipe or spread the frosting onto each cupcake. Use a piping bag with a star tip for a polished look or a knife for a more rustic finish. Top with chocolate shavings, mini chocolate chips, or colorful sprinkles for extra fun. I used rainbow sprinkles, since my son loves anything with a pop of color!
Tips & Tricks for Perfect Mini Chocolate Cupcakes
Ingredient Notes & Flavor Boosters
These simple ingredient tips—from choosing the right cocoa powder to adding a coffee boost or folding in chocolate chips—help ensure your mini chocolate cupcakes turn out extra moist, rich, and full of flavor.
Choose Quality Cocoa Powder:
For the best chocolate flavor, use a good-quality natural, unsweetened cocoa powder. Be sure to sift or whisk it well to break up any clumps. Skip Dutch-process cocoa, since it won’t react with the baking soda in this recipe.
Boost Chocolate Flavor with Coffee:
I like to use warm coffee (regular or decaf) in this recipe, as it enhances the chocolate flavor without adding any coffee taste. For a different twist, you can substitute with room-temperature buttermilk, which gives the cupcakes a tangy richness.
Oil for Moisture:
Vegetable oil or light olive oil keeps the cupcakes tender and moist. Stick with a mild oil—avoid extra virgin olive oil, which can add strong, savory notes that don’t pair well with chocolate.
Vinegar for a Tender Crumb:
A little vinegar reacts with the baking soda to create extra lift, resulting in a soft, fluffy cupcake. White vinegar works perfectly, but apple cider vinegar is a great substitute if that’s what you have on hand.
Eggs for Structure and Richness:
Eggs bind the batter together, add structure, and lend richness to the flavor. Make sure they’re at room temperature so they incorporate smoothly.
Vanilla for Depth of Flavor:
A splash of vanilla enhances the chocolate flavor and rounds out the sweetness. Use pure vanilla extract for the best results.
Add Extra Chocolate Goodness:
For an indulgent twist, fold 1/4 cup mini chocolate chips into the batter before baking. They melt slightly, adding pockets of gooey chocolate throughout each bite. I like using GHIRARDELLI chocolate chips—either the Semi-Sweet or 60% Cacao Bittersweet—for a smooth, rich chocolate flavor.
Baking Tips for Moist, Tender Cupcakes
To make sure your mini chocolate cupcakes turn out soft, rich, and irresistibly flavorful every time, keep these pro tips in mind:
Use Room-Temperature Ingredients:
Eggs at room temperature blend more evenly into the batter, giving you a smoother texture and helping the cupcakes rise properly. For frosting, softened butter whips up into a fluffy, airy consistency that spreads beautifully.
Don’t Overmix the Batter:
Stir the wet and dry ingredients together just until combined. Overmixing can develop too much gluten, which makes cupcakes dense and chewy instead of light and moist.
Measure Flour Correctly:
Always spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs in too much flour, which can lead to dry cupcakes.
Check Bake Time Early:
Mini cupcakes bake quickly, so start checking them at the 10-minute mark. A toothpick should come out clean or with just a few moist crumbs. Pulling them out at the right time keeps them perfectly soft.
Fun & Creative Variations for Mini Chocolate Cupcakes
Want to give your mini chocolate cupcakes a unique twist? Here are a few easy and delicious ways to customize this recipe for different flavors, occasions, or just to suit your mood:
- Mocha Cupcakes: Stir 1 teaspoon of instant coffee granules into the batter to add a gentle coffee kick. It enhances the chocolate flavor beautifully without overpowering it.
- Peanut Butter Frosting: Swap the chocolate buttercream for creamy peanut butter frosting. The salty-sweet combination is a timeless favorite and pairs perfectly with the rich chocolate base.
- Filled Cupcakes: Use a small piping tip or cupcake corer to remove the center of each cupcake, then fill with chocolate ganache, caramel, or raspberry jam for a fun surprise inside.
- Festive Toppings: Dress them up for the season with colorful sprinkles, crushed candy canes, mini marshmallows, or even a dusting of edible glitter. It’s an easy way to make them feel special for birthdays, holidays, or parties.
These variations let you play with flavors and presentation while still keeping the cupcakes soft, moist, and absolutely irresistible.
Storage Tips for Perfectly Fresh Mini Cupcakes
You can absolutely make these mini chocolate cupcakes a day ahead of time! Simply store them in an airtight container once cooled, and they’ll stay fresh and ready to serve the next day—perfect if you’re prepping for a party or just want to get the baking done early.
- To Refrigerate: Unfrosted cupcakes can be kept at room temperature in a sealed container for 2–3 days, or in the refrigerator for up to a week. Once frosted, they’re best stored in the refrigerator to keep the buttercream firm and fresh. If you prefer to leave frosted cupcakes out, plan to enjoy them within 24 hours.
- To Freeze: After the cupcakes have cooled completely, you can freeze them either frosted or unfrosted for up to 3 months. Place them in a freezer-safe container or wrap them individually for best results. When you’re ready to enjoy, thaw them overnight in the refrigerator or let them come to room temperature on the counter. If freezing unfrosted cupcakes, wait to add the buttercream until after they’re thawed for the freshest texture and flavor.
A Mini Finale: Sweet Moments in Every Bite
I hope you enjoy making (and sharing!) these moist, rich, and irresistibly cute mini chocolate cupcakes as much as I do. They’re proof that homemade baking doesn’t have to be complicated to feel special. With their tender crumb, decadent chocolate flavor, and creamy buttercream topping, they’re a little treat that goes a long way in brightening any day.
Once you’ve tried this recipe, I have a feeling it’ll become a go-to for birthdays, holidays, or simply when you’re craving something sweet. Happy baking—and happy indulging!
Mini Chocolate Cupcakes FAQs
Q. What makes mini chocolate cupcakes different from regular-sized ones?
A: Mini chocolate cupcakes are smaller in size, typically baked in a 24-cup mini muffin pan. Their bite-sized nature makes them perfect for parties, gatherings, or portion control, offering the same rich flavor and moist texture as their larger counterparts.
Q. Can I use Dutch-process cocoa powder in this recipe?
A: It’s recommended to use natural unsweetened cocoa powder, as it reacts with the baking soda to help the cupcakes rise. Dutch-process cocoa doesn’t react in the same way, which may affect the texture and rise of your cupcakes.
Q. Why is coffee used in the cupcake batter?
A: Coffee enhances the chocolate flavor without imparting a coffee taste. It deepens the richness of the chocolate, making the cupcakes more flavorful. You can use decaffeinated coffee if preferred.
Q. What can I substitute for buttermilk in the recipe?
A: If you don’t have buttermilk, you can substitute with a mixture of 1/2 cup milk and 1/2 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.
Q. How can I make the cupcakes dairy-free?
A: To make dairy-free mini chocolate cupcakes, substitute buttermilk with a plant-based milk (like almond or oat milk) and use a dairy-free butter alternative. Ensure all other ingredients are dairy-free.
Q. How do I prevent my cupcakes from sticking to the liners?
A: To prevent sticking, ensure your mini cupcake pan is lined with quality paper liners. Additionally, lightly spray the liners with non-stick cooking spray before filling them with batter.
Q. How long do mini chocolate cupcakes stay fresh?
A: Unfrosted mini chocolate cupcakes can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week. Once frosted, they should be refrigerated and consumed within 3 days for optimal freshness.
Q. Can I freeze mini chocolate cupcakes?
A: Yes, you can freeze unfrosted mini chocolate cupcakes for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer-safe container. Thaw at room temperature before frosting and serving.
Q. How do I fix a broken chocolate buttercream frosting?
A: If your chocolate buttercream appears curdled, ensure all ingredients are at room temperature. If the frosting is too thick, add a tablespoon of milk to achieve the desired consistency. If it’s too thin, gradually add powdered sugar until it thickens.
Q. Can I use melted chocolate instead of cocoa powder in the frosting?
A: Yes, you can substitute cocoa powder with melted chocolate. Use about 4 ounces of melted chocolate, cooled to room temperature, and fold it into your buttercream. This will give the frosting a richer chocolate flavor
