Mini Chocolate Cupcakes Recipe with Buttercream Frosting
These little cupcakes are a perfect chocolatey treat topped with sweet vanilla buttercream frosting that will satisfy your sweet tooth and are a delicious dessert for any occasion!
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It’s May! The spring flowers are blooming, the sun is shining, the weather is warm, the birds are singing, and the school and church are asking for volunteers to make treats for the 100,000 end-of-year parties and events for the kids…
Hmmm, that took a quick turn. But do you feel it too?
And, what do most end-of-the-school-year events have in common? Stress? No! Snacks! These mini chocolate cupcakes are a perfect recipe to have on hand when you need to bring a little treat to a party or event.
There’s something undeniably charming about mini desserts, isn’t there? They’re adorable, bite-sized, and yet still packed with flavor. These tiny treats are not just cute; they’re downright irresistible. Mini chocolate cupcakes with vanilla frosting are perfect for any occasion, whether it’s a birthday party, afternoon tea, Valentine’s Day, wedding shower, or just a sweet indulgence. These bite-sized treats are rich, moist, and topped with decadent buttercream frosting. Easy to make and even easier to enjoy, these mini cupcakes are sure to be a hit with everyone!
Variations
If you don’t want to use vanilla buttercream icing, chocolate buttercream is a great option. Or homemade cream cheese frosting would also be great! If you really want to go the easy route, make the cupcakes and use premade icing.
Ingredients needed for Mini Chocolate Cupcakes with Vanilla Buttercream Frosting
For the Mini Chocolate Cupcakes:
- All-purpose flour
- Cacao powder or unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Light brown sugar
- Vegetable oil
- Large eggs
- Vanilla extract
- Buttermilk
For the Vanilla Buttercream Frosting:
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract (or you could use vanilla bean powder if you want those little black flecks)
- Heavy cream or milk
How to Make My Mini Chocolate Cupcakes Recipe
- Preheat your oven to 350°F. Line a mini muffin tin with mini cupcake liners.
- In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl or a stand mixer, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Spoon the batter into the prepared mini muffin pan, filling each liner about 2/3 full.
- Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Your baking time may vary a little depending on your oven.
- Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the buttercream frosting. In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and enough heavy cream or milk to achieve your desired consistency. Beat until light and fluffy.
- Once the cupcakes are completely cooled, pipe or spread the buttercream frosting onto the cupcakes using a piping bag or offset spatula.
- Decorate the frosted cupcakes with sprinkles, chocolate shavings, or any other toppings of your choice.
- Serve and enjoy these delightful mini chocolate cupcakes with buttercream frosting! Enjoy and happy baking!
Note: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days, or in the refrigerator for up to 1 week. Allow them to come to room temperature before serving for the best taste and texture.
Printable Recipe Card
Mini Chocolate Cupcakes with Buttercream Frosting
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup cacao powder or cocoa powder would be fine too!
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Buttercream Frosting:
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract or vanilla bean powder
- 2-3 tablespoons heavy cream or milk
Instructions
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with mini cupcake liners.
- In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl or a stand mixer, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Spoon the batter into the prepared mini muffin pan, filling each liner about 2/3 full.
- Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Your baking time may vary a little depending on your oven.
- Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the buttercream frosting. In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and enough heavy cream or milk to achieve your desired consistency. Beat until light and fluffy.
- Once the cupcakes are completely cooled, pipe or spread the buttercream frosting onto the cupcakes using a piping bag or offset spatula.
- Decorate the frosted cupcakes with sprinkles, chocolate shavings, or any other toppings of your choice.
- Serve and enjoy these delightful mini chocolate cupcakes with buttercream frosting! Enjoy and happy baking!