Chocolate Lover’s Mini Chocolate Cupcakes

Need cupcakes for a party? Then you're going to need to make these mini chocolate cupcakes ASAP! With rich chocolate cake and whipped ganache frosting, they're super easy, super chocolatey, and 100% made from scratch. And, this recipe makes 72 cupcakes in just 40 minutes!

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Servings: 72 mini cupcakes

Calories: 40 kcal per serving

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 ¼ teaspoons - baking soda
½ tsp - Kosher salt
240 milliliters - heavy whipping cream
225 grams - semi-sweet chocolate wafers
1 tsp - vanilla extract
1 pinch - Kosher salt

Instructions

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.
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.
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!

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