Choco-Love Mini Cupcakes

Name: Choco-Love Mini Cupcakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 mini cupcakes
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup buttermilk; 1/2 cup vegetable oil; 1 large egg; 1 tsp vanilla extract; 1/2 cup boiling water; 1 tsp espresso powder (optional); 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream

Highlighted under: Quick Dessert Recipes

I absolutely adore baking, and these Choco-Love Mini Cupcakes have become a staple in my kitchen. Every time I whip up a batch, the aroma fills my home, creating an atmosphere of warmth and joy. These delightful little cupcakes are rich in chocolate flavor and are perfect for sharing with friends and family. The best part is how simple they are to make, yet they look elegant enough for any occasion! I can't wait for you to try this recipe and fall in love with them as much as I have.

Created by

Lena

Last updated on 2026-01-18T13:38:27.833Z

When I first decided to create these mini cupcakes, I wanted them to be irresistibly chocolatey yet light and fluffy. After several trials, I found that using buttermilk made all the difference, resulting in a moist crumb that melts in your mouth. I also added a touch of espresso powder to enhance the chocolate flavor without adding any coffee taste, and it worked like a charm!

I love presenting these cupcakes at gatherings because they are just the right size for indulging without feeling guilty. Adding a swirl of chocolate ganache on top turned them into little works of art. It’s amazing how something so simple can bring so much joy and elicit such compliments!

        Why You'll Love These Mini Cupcakes
        Rich chocolate flavor paired with a hint of espresso
Perfectly moist texture that keeps you coming back for more
Easy to make and ideal for sharing at any celebration

      

Unpacking the Ingredients

The combination of all-purpose flour and granulated sugar not only provides the structure and sweetness to your cupcakes but also contributes to their moistness. If you're looking for a gluten-free option, consider substituting the all-purpose flour with a gluten-free blend. Just ensure it contains xanthan gum to help mimic the texture of traditional flour.

Cocoa powder is a star player here, delivering that rich chocolate flavor. Opt for high-quality unsweetened cocoa powder — it makes a noticeable difference in taste. Additionally, adding espresso powder enhances the chocolate notes, creating a deeper flavor profile without making the cupcakes taste like coffee. If you're not an espresso fan or don't have it on hand, feel free to omit it, but don’t skip the boiling water as it helps dissolve the cocoa and creates a smoother batter.

Baking Technique Tips

When filling the cupcake liners, take care not to overfill them. Ideally, you want to fill each about two-thirds full, as this allows room for the cupcakes to rise without spilling over. Keep an eye on the baking time; depending on your oven's calibration, it could take closer to 12 minutes to bake fully. They are done when they spring back to touch or a toothpick inserted in the center comes out clean.

After baking, patience is key! Allow the cupcakes to cool completely before adding the ganache. If you skip this step, the ganache might melt and slide off rather than create a beautiful finish. Cooling on a wire rack can help speed up this process as it allows air to circulate around them, preventing any steaming which can make them soggy.

Ingredients for Choco-Love Mini Cupcakes

Cupcake Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1/2 cup vegetable oil
1 large egg
1 tsp vanilla extract
1/2 cup boiling water
1 tsp espresso powder (optional)

Ganache Topping

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

You'll need these ingredients to get started!

How to Make Choco-Love Mini Cupcakes

Prepare the Oven and Pan

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

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.

Blend Wet Ingredients

In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until combined. Gradually add the wet ingredients to the dry mixture.

Add Water and Espresso

Carefully stir in the boiling water and espresso powder if using. The batter will be thin, which is normal.

Fill and Bake

Pour the batter into the prepared mini cupcake liners, filling each about 2/3 full. Bake for 10 minutes or until a toothpick comes out clean.

Cool and Prepare Ganache

Let the cupcakes cool completely. For the ganache, heat the cream until it just begins to simmer, then pour it over the chocolate chips. Let sit for a few minutes before stirring until smooth.

Decorate

Once the ganache is prepared, drizzle it over the cooled cupcakes for a delicious finish!

Enjoy your delightful Choco-Love Mini Cupcakes!

Pro Tips

For an extra layer of flavor, consider adding a teaspoon of almond extract to the batter. This will enhance the chocolate flavor beautifully.

Storing and Freezing

These Choco-Love Mini Cupcakes are perfect for making ahead of time. To store, simply keep them in an airtight container at room temperature for up to three days. You can also refrigerate them for up to a week if you prefer a chilled treat. However, placing them in the fridge can cause them to dry out, so be sure to wrap them well.

If you plan to freeze the cupcakes, make sure they are completely cool, then freeze them unadorned for optimal texture. Place them in a single layer in an airtight container, and they can last up to three months in the freezer. When you’re ready to enjoy, let them defrost at room temperature and top with ganache just before serving.

Serving Suggestions

These mini cupcakes are delightful on their own, but they can also be dressed up for special occasions. Consider topping them with a sprinkle of sea salt for a sweet-and-salty contrast or adding colorful sprinkles to make them festive. Whipped cream or a dollop of ice cream served alongside can elevate them into a delicious dessert experience.

If you want to experiment with flavors, you could infuse the chocolate batter with peppermint or orange zest for a seasonal twist. Alternatively, try incorporating chocolate chunks or different types of chocolate chips for varied textures. The possibilities are endless, and creating variations can keep this recipe exciting each time you bake them!

Questions About Recipes

→ Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Just add the ganache before serving.

→ What can I use instead of buttermilk?

You can substitute buttermilk by mixing 1/2 cup milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

→ Are there any dairy-free options for these cupcakes?

Absolutely! Use almond or coconut milk in place of buttermilk and swap the heavy cream for coconut cream in the ganache.

→ How should I store the leftovers?

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