Choco-Love Mini Cupcakes

Name: Choco-Love Mini Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 mini cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 cup buttermilk; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream

Highlighted under: Flour & Frosting Recipes

I love making Choco-Love Mini Cupcakes because they encapsulate rich chocolate goodness in every bite. The recipe is simple yet yields such delightful mini treats that I can share with family and friends. The method focuses on blending the ingredients just right to ensure a moist texture while the chocolate flavor shines through. These cupcakes are not only perfect for parties but serve as a delicious pick-me-up on any day. I can’t wait for you to try them and experience the joy they bring!

Created by

Anna

Last updated on 2026-01-18T14:34:28.325Z

When I first baked these Choco-Love Mini Cupcakes, I was blown away by how easy they are to make. The velvety batter practically comes together in a flash, and once they come out of the oven, the entire house smells heavenly. I learned that one key to their moistness is not to overmix the batter, ensuring the perfect texture.

As I topped them with simple chocolate ganache, I realized that sometimes less is more. The creamy ganache adds just the right amount of richness without overpowering the chocolate cake beneath it. I love serving these at gatherings because everyone always asks for seconds!

        Why You'll Love These Cupcakes
        Irresistible chocolate flavor in a mini size
Perfect for any occasion or celebration
Easy to make, yet impressively delicious

      

Creating the Perfect Cupcake Batter

When making Choco-Love Mini Cupcakes, achieving the right batter consistency is crucial. It's important to cream the butter and sugar together thoroughly for about 3-5 minutes. This process incorporates air, resulting in a lighter texture. Additionally, when adding the eggs, beat each in until fully integrated to ensure a uniform batter. The addition of buttermilk contributes to the moistness of the cupcakes, so make sure not to skip this ingredient; it also helps balance the acidity of the cocoa powder.

Another key technique is to fold the dry ingredients into the wet mixture gently. Overmixing can lead to dense cupcakes, while the goal is to maintain a light and airy texture. Stop mixing as soon as you see no streaks of flour—this will help keep the cupcakes tender. If you’re feeling adventurous, you can add chocolate chips or nuts to the batter for extra texture and flavor.

Ganache Techniques for a Luxurious Finish

Making the ganache is a simple yet elegant way to enhance your cupcakes. Start by using high-quality semi-sweet chocolate chips to ensure a rich flavor. When heating the cream, be careful not to bring it to a full boil; just let it simmer until you see bubbles forming around the edges. This gentle heat is essential to melt the chocolate without burning it, resulting in a silky and glossy ganache.

After combining the hot cream with the chocolate, let it sit for a minute before stirring. This resting time allows the chocolate to soften and melt completely, giving you a smooth texture. If your ganache turns out too thick, you can gently reheat it or add a splash of cream to loosen it up. For a touch of elegance, consider adding a splash of vanilla extract or flavored liqueur after stirring for added depth.

Ingredients for Choco-Love Mini Cupcakes

For the Cupcakes

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

For the Ganache

1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Gather all your ingredients for an easier baking experience!

Instructions for Choco-Love Mini Cupcakes

Prepare for Baking

Preheat your oven to 350°F (175°C). Line a mini cupcake pan with liners.

Mixing the Ingredients

In a large mixing bowl, beat the softened butter and sugar together until creamy. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

Combine Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.

Fill the Cupcake Liners

Pour the batter into the prepared mini cupcake liners, filling each about 2/3 full.

Bake

Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Ganache

While the cupcakes are baking, heat the heavy cream in a saucepan until just simmering. Pour over the chocolate chips and let sit for a few minutes before stirring until smooth.

Cool and Frost

Allow the cupcakes to cool completely before frosting them with the ganache.

Enjoy your mini cupcakes with family and friends!

Pro Tips

For an extra special touch, add a sprinkle of sea salt on top of the ganache before it sets for a delightful flavor contrast.

Make-Ahead and Storage Tips

Choco-Love Mini Cupcakes can be made a day in advance without compromising their delightful taste and texture. After baking, allow the cupcakes to cool completely before storing them in an airtight container at room temperature. If you plan to frost them with ganache, keep the cupcakes unfrosted to maintain their freshness longer. The ganache can also be made ahead of time; just store it in the refrigerator and reheat gently before using.

If you're looking to freeze these mini treats, place the unfrosted cupcakes in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe bag. They can be frozen for up to three months. When you're ready to enjoy them, simply thaw at room temperature and frost with fresh ganache before serving.

Troubleshooting Common Issues

If your cupcakes end up dry, it might be due to overbaking. Keep an eye on them towards the end of the baking time and do the toothpick test—bake until the toothpick comes out clean or with a few moist crumbs, but not wet batter. On the other hand, if they domed too much or cracked on the surface, it could mean the oven temperature was too high. Investing in an oven thermometer can help ensure your oven is at the right temperature.

In case the ganache doesn't achieve the expected smoothness, it could be due to un-melted chocolate. If you see lumps, try using a double boiler method next time, where the chocolate is melted over simmering water. This gentler approach can help prevent scorching and yield a beautifully smooth ganache. Gourmet chocolates sometimes behave differently, so be mindful of the brand you choose.

Questions About Recipes

→ Can I use gluten-free flour for these cupcakes?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.

→ How should I store the mini cupcakes?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for a week.

→ Can I make these cupcakes ahead of time?

Absolutely! You can make the cupcakes a day ahead and frost them just before serving.

→ What can I substitute for buttermilk?

You can use regular milk mixed with a tablespoon of vinegar or lemon juice, letting it sit for a few minutes to mimic buttermilk.