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.
Personally I’d love to try them with peanut butter frosting and a salted caramel drizzle, or with strawberry buttercream and a ganache drip. Yum!
What kind of frosting would you top these with?
Anyway, enough about cupcakes. I’ve got to get back to work. Don’t forget to subscribe to my mailing list to get my eCookbook, and scroll down for a nice pin 😉
- 140g (or ½ cup + 3 tablespoons + ½ teaspoon) granulated sugar
- 30ml (or 23g, or 2 tablespoons) sunflower oil
- ½ large egg*
- 60ml (or ¼ cup) hot water**
- ¼ teaspoon instant coffee powder
- 65ml (or ¼ cup + 1 teaspoon) buttermilk***
- ⅛ teaspoon vanilla extract
- 50g (or ⅓ cup + 1 tablespoon) all-purpose flour
- 40g (or ⅓ cup + ½ teaspoon) Dutch-processed cocoa powder
- ⅜ teaspoon baking soda
- ⅛ teaspoon baking powder
- big pinch of salt
- Preheat oven to 175°C/350°F (standard oven setting) and line a 24-cup mini muffin pan with mini cupcake liners.
- In a medium-sized bowl, whisk together sugar, oil and egg (so ½ large egg).
- In a glass, combine hot water and coffee powder and stir until the coffee has dissolved. Add the buttermilk and the vanilla extract and stir until combined. Add the buttermilk mixture to the sugar mixture. Whisk until combined.
- Add the flour, cocoa powder, baking soda, baking powder and salt and whisk until smooth.
- Divide the batter evenly over the 24 mini muffin cups. Gently rap the pan on the counter once to remove any air bubbles, then bake in the middle of the oven for 10-12 minutes, or until a tester inserted into one of the cupcakes comes out clean.
- Remove from the oven and allow to cool to room temperature. Once cool, the cupcakes can be frosted.
- Unfrosted cupcakes keep, stored in an airtight container, for up to 5 days, or up to two months in the freezer (just throw them in a ziplock bag and freeze). Store frosted cupcakes in an airtight container in the fridge for up to 3 days.