Mini Cupcakes (Chocolate & Vanilla)
These mini cupcakes are bite-sized treats that are perfect for any occasion. This recipe shares mini vanilla cupcakes and mini chocolate cupcakes as well as chocolate buttercream and vanilla buttercream.
Ingredients
Mini vanilla cupcakes
- ¼ cup Butter melted, unsalted
- 1 Egg
- 1 teaspoon Vanilla extract
- ½ cup Granulated sugar
- ¼ teaspoon Kosher salt
- 1.41 oz Sour cream
- ¼ cup Buttermilk
- ¾ cup Flour
- ¾ teaspoon Baking powder
Mini chocolate cupcakes
- ½ cup Granulated sugar
- ¼ cup Vegetable oil
- ¼ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 Egg
- ¼ cup Cocoa powder
- ¾ cup Flour
- ¾ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ cup Coffee hot
Vanilla buttercream frosting
- ½ cup Butter softened, unsalted
- 2 tablespoon Heavy cream
- 2 cups Powdered sugar
- 1 Vanilla extract
Chocolate buttercream frosting
- ½ cup Butter softened, unsalted
- 1 cup Powdered sugar
- 2 tablespoon Heavy cream
- 1 teaspoon Vanilla extract
- ¼ cup Cocoa powder
- 1.75 oz Dark chocolate melted and cooled
Instructions
Mini vanilla cupcakes
- Preheat an oven to 350f (180c) and prep a mini cupcake pan with liners.
- In a large mixing bowl, add the melted butter, egg, vanilla extract, granulated sugar, kosher salt, buttermilk, and sour cream, and mix with a whisk until well combined.
- Add the flour, and baking powder, and mix until the mixture is just combined and there are no lumps of flour visible.
- Set aside while you make the chocolate cupcake batter.
Mini chocolate cupcakes
- In a large mixing bowl, add the oil, egg, granulated sugar, vanilla extract, kosher salt, and sift the cocoa powder. Mix with a whisk until well combined.
- Add the flour, baking powder, and baking soda, and mix until almost combined.
- Add the hot coffee and mix until the batter is smooth.
- Use a small ice cream scoop to fill out the cupcake ⅔ full (do not overfill) and bake in a preheated oven for about 10-12 minutes or until a toothpick comes out clean.
- While the cupcakes are cooling, make the frosting.
Vanilla buttercream frosting
- Into a big mixing bowl, add the room temperature butter, powdered sugar, vanilla extract, kosher salt, and heavy cream.
- Mix with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.
Chocolate buttercream frosting
- Into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
- Add half of the powder sugar and the cocoa powder and carefully mix until combined.
- Add the other half of the powdered sugar and mix until smooth.
- Melt dark chocolate or semisweet chocolate and let it cool completely to room temperature. Add the melted chocolate to the mixture and mix until well combined and smooth.
- Transfer the frosting to two separate pastry bags with a star piping tip and frost each cupcake with the buttercream frosting. Serve and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cupcakes and not dense and dry cupcakes.
- Make sure that your butter is at room temperature. An hour or two before making the buttercream, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it’s extremely tempting to eat and frost these cupcakes as they are pulled out of the oven, but let these cupcakes cool for at least 30 minutes so they will be firmer and won’t crumble up.
- We suggest letting these cupcakes cool for 5 minutes and then transferring them to a wire rack to cool for at least 20 more minutes. This step ensures that the frosting won't melt off the cupcakes. You never want to frost warm cupcakes or cakes.
Nutrition
Calories: 202kcalCarbohydrates: 32gProtein: 2gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 43mgSodium: 184mgPotassium: 70mgFiber: 1gSugar: 9gVitamin A: 367IUVitamin C: 0.03mgCalcium: 31mgIron: 1mg
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