Mini Chocolate Cupcakes with Chocolate Cream Cheese Frosting
Delight in these rich and moist mini chocolate cupcakes topped with creamy chocolate cream cheese frosting, perfect for any celebration or sweet craving.
Ingredients
Cake Batter
- 1 cup all purpose flour
- 1 cup sugar
- 0.5 cup cocoa powder (dutch processed)
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 2 large eggs (room temperature)
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup sour cream (room temperature)
- 1 teaspoon espresso powder
- 0.5 cup hot water
Frosting
- 6 tablespoons unsalted butter (room temperature)
- 2 cups confectioners' sugar
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon kosher salt
- 2 oz cream cheese (cold)
- 0.25 cup dutch processed cocoa powder
- 0.5 tablespoon heavy cream (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- Mix dry ingredients and combine with wet ingredients to form batter.
- Fill muffin cups 2/3 full and bake for 15 minutes.
- Let cupcakes cool completely before frosting.
- Beat butter, cream cheese, and powdered sugar until smooth; add vanilla and salt, then mix in cocoa powder and heavy cream if desired.
- Frost cooled cupcakes with chocolate cream cheese frosting and serve.
Notes
Ensure ingredients are at room temperature for best results.