Name: Chocolate Lover’s Mini Chocolate Cupcakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 72 mini cupcakes
Cuisine: American
Ingredients: 250 grams sugar; 240 milliliters buttermilk; 140 milliliters neutral oil; 2 eggs; 1 tsp vanilla extract; 180 grams all-purpose flour; 48 grams unsweetened cocoa powder; 1.25 teaspoons baking soda; 0.5 tsp Kosher salt; 240 milliliters heavy whipping cream; 225 grams semi-sweet chocolate wafers; 1 tsp vanilla extract; 1 pinch Kosher salt

Chocolate Lover’s Mini Chocolate Cupcakes

Chocolate Lover’s Mini Chocolate Cupcakes cover

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Chocolate Lover’s Mini Chocolate Cupcakes

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Ingredients

Warning0 allergens identified

Instructions

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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

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!

Nutrition

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Tips & Tricks (5)

Room Temperature Ingredients for Perfect Batter 🌡️
Bring eggs, buttermilk, and oil to room temperature before mixing to ensure even incorporation and a smoother, more uniform batter that bakes evenly.
Bloom Your Cocoa Powder 🍫
Mix unsweetened cocoa powder with hot water or oil before adding to the dry ingredients to enhance chocolate flavor intensity and eliminate any raw cocoa taste.
Don't Overmix the Batter ✋
Mix dry and wet ingredients just until combined to avoid developing gluten, which creates tough, dense cupcakes instead of tender, moist ones.
Temper Your Chocolate Ganache Properly 🔄
Let melted chocolate cool slightly before pouring hot heavy cream to prevent seizing; stir gently until glossy and smooth for a silky ganache frosting.
Fill Liners Evenly for Consistent Baking ⏱️
Use a small ice cream scoop or piping bag to fill mini cupcake liners to the same level, ensuring all 72 cupcakes bake at the same rate and achieve uniform doneness.