Chocolate Lover’s Mini Chocolate Cupcakes
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Attention chocolate lovers. You’re going to need to make these mini chocolate cupcakes with whipped ganache ASAP! Made with rich chocolate cake and 3-ingredient ganache frosting, they’re super easy, super chocolatey, and 100% made from scratch. And, this recipe makes 72 cupcakes so they’re amazing for parties and get-togethers!
Back when I was a very cool teen (this is sarcasm, in case you didn’t pick up on that), I had a cupcake business where I made gourmet cupcakes for literally anyone who would let me. Weddings, birthday parties, graduations, you name it, I fully capitalized on the cupcake era of 2012.
And even though I had all kinds of gourmet, lovingly-developed flavors that I came up with when I was in pastry school, the real star of the show was always the humble mini cupcake. Because honestly? Just like teacup Yorkies and Polly Pockets, people lose their shit over a mini cupcake.
More than anything, what I love about this recipe is that it makes a big batch of bite-size treats – 72 to be exact. That means no slicing cakes, no half-eaten cupcakes, no washing forks. And the cupcake recipe comes together in one bowl for less dishes and more chocolate bliss. If you have a party or get-together coming up anytime soon, I implore you to give this recipe a try! As a self-proclaimed chocolate cake snob, I can tell you that these pass the test every time.
And if you’re looking for even more mini chocolate desserts, start with these super chewy brownie bites, brown butter mini chocolate chip cookies, or my creamy mini Oreo cheesecakes!
Oil-based cake
Chocolate cake has a reputation for being a drier cake. So even though I usually choose butter over oil, I live and die by an oil-based chocolate cake. It’s a foolproof way to ensure that the cake comes out moist, light, and rich every single time. For this recipe, use a neutral oil like canola, vegetable, or avocado.
Aside from neutral oil, you will also need sugar, buttermilk, eggs, vanilla extract, all-purpose flour, cocoa powder, baking soda, and Morton’s Kosher salt. For the ganache, you will need a semi-sweet chocolate wafers (or a chopped bar) and heavy whipping cream. Use good-quality chocolate and cocoa powder because it’ll make a big difference in the flavor of this recipe!
If you don’t want to buy buttermilk, try this hack I learned in pastry school! Measure out 240 milliliters (1 cup) of whole milk and then remove 15 milliliters (1 Tablespoon). Add 15 milliliters (1 Tablespoon) of white vinegar or lemon juice. Give it a whisk and let it sit for about 10 minutes.
Cupcake directions
Make sure to sift the cocoa powder to get rid of any lumps. Otherwise, you’ll end up with pockets of cocoa powder in the cupcakes themselves.
If you don’t have a mini muffin pan, try silicon mini cupcake liners. They are sturdy enough that they will hold up the batter without falling over. Just place them on a sheet pan!
Ganache frosting
The ganache needs to be cool or it will not whip into peaks. It’s ready when it’s about the consistency of canned frosting. If it’s the consistency of pudding, it’s still too warm! To speed up the process, you can pop it in the fridge for a few minutes. But don’t let it get too cold or it will make the ganache grainy.
Storing & freezing tips
If you have leftovers, place them in an airtight container and store the cupcakes at room temperature for up to 2 days. And don’t worry about the cream in the frosting! The sugar and fat in the chocolate keeps bacteria from growing. But, if you still want to refrigerate them, that’s ok too.
These cupcakes also freeze really well. Just pop them into a freezer-safe airtight container and freeze for up to 3 months. Defrost at room temp for a few hours before eating.
How to halve & double the recipe
This recipe makes 72 bite-sized cupcakes. You’ll want to plan on making 1-2 cupcakes per person. But, I’ve halved this recipe dozens of times and it always works great. So if you only need 36 cupcakes, go for it! If you need more cupcakes, I would make multiple batches of batter instead of doubling or tripling the recipe. Baking recipes don’t always multiply well!
If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
The Best Easy Mini Chocolate Cupcakes
Ingredients
Mini Chocolate Cupcakes
- 250 grams sugar (1 1/4 cups)
- 240 milliliters buttermilk (1 cup)
- 140 milliliters neutral oil, like canola or avocado oil (2/3 cup)
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 180 grams all-purpose flour (1 1/2 cups)
- 48 grams unsweetened cocoa powder, preferably Dutch process, sifted (1/2 cup)
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon Kosher salt
Whipped Ganache Frosting
- 240 milliliters heavy whipping cream (1 cup)
- 225 grams semi-sweet chocolate wafers, or a finely chopped bar (8 ounces)
- 1 teaspoon vanilla extract
- Pinch of Kosher salt
Equipment
- Kitchen scale (or measuring cups)
- Mini cupcake pan
Instructions
Mini Chocolate Cupcakes
- Preheat the oven to 350°F (177°C). Line a 24-cup mini muffin pan with mini cupcake liners. Set aside.
- Add the sugar, buttermilk, neutral oil, eggs, and vanilla extract to a large mixing bowl. Whisk until smooth.
- Then, add the all-purpose flour, sifted cocoa powder, baking soda, and salt. Whisk just until the batter comes together and there are no more streaks of flour.
- Using a #60 scoop, fill the mini cupcake liners until they're about 3/4 of the way full. Bake for 11-12 minutes, until an inserted toothpick has just a few moist crumbs on it. Let the cupcakes sit in the pan for about 5 minutes and then transfer them to a wire rack to cool completely. Repeat the above steps with the remaining batter.
Whipped Ganache Frosting
- Pour the heavy whipping cream into a small saucepan. Bring the mixture to a gentle simmer, stirring often. Don't let it come to a boil!
- Meanwhile, add the semi-sweet baking wafers or chopped chocolate bar to a medium mixing bowl. Once the heavy cream is hot, pour it over the chocolate and let it sit for about 5 minutes. Then, stir the ganache until it's very smooth.
- Let the ganache cool until it's thick, about the consistency of canned frosting. If it's not thickening, pop it in the fridge for a few minutes but don't let it harden.
- Once the ganache is thick and cooled, use a stand mixer or hand mixer with a whip attachment to whip the ganache into stiff peaks. It should take about 1-2 minutes. Add the vanilla extract and salt and mix just until combined.
Assemble the Cupcakes
- Once the cupcakes are cool, fit a piping bag with your favorite tip. Spoon the frosting into the piping bag.
- Pipe the whipped ganache frosting on the cupcakes. Store the cupcakes in an airtight container or serve immediately. Enjoy!
Curious as to how many minutes. 🙂
Meanwhile, add the semi-sweet baking wafers or chopped chocolate bar to a medium mixing bowl. Once the heavy cream is hot, pour it over the chocolate and let it sit for about minutes. Then, stir the ganache until it’s very smooth.
Oops, thanks for catching that, Kim! The ganache should sit for about 5 minutes before you stir it. This has also been updated in the recipe card. 🙂 Thanks again!
I’m going to try this recipe in the next week or so, what semi-sweet chocolate wafers do you personally recommend?
Hi Monica! My favorite is Guittard baking wafers. 🙂