As a matter of fact, right now I’m waiting for a ganache drip on a Millionaire’s Shortbread Cake to cool so I can top it with more millionaire’s shortbread. These mini chocolate cupcakes are moist, ultra chocolatey and super cute! They are a great building block recipe. Just top with your favorite frosting 😉
Hey guys, long time no see! How have you been? What have you been baking? Please send me the recipes 😉
It’s time for a basic cake recipe. Yes, another Building Block for my collection! In case you didn’t know: I love building blocks. Obviously because I’m all about coming up with my own crazy cakes. Building block recipes are GREAT for that!
So here’s my recipe for mini chocolate cupcakes. Or should I say, dark chocolate mini cupcakes? Because these babies pack a punch! They have a tender, moist crumb and an intensely chocolatey flavor. And the best thing is that they’re really easy to make. You can whip them up in 10 minutes and you don’t even need a mixer!
They’re made with all the good stuff. Dutch-processed cocoa powder for that ultra chocolatey flavor, buttermilk for that moist, tender crumb, and a little coffee to just give the chocolate flavor a little (totally unnecessary) boost!
I’ve used these babies in my Valentine’s Day post, where I filled them with a tangy raspberry jam and topped them with dollops of Swiss meringue, but these little cupcakes are super versatile and go with just about any frosting you can think of.