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Mini-Chocolate Cupcakes

October 12, 2011

Here is just another one of Jason’s favorite things…chocolate and more chocolate! Last weekend I made mini-chocolate cupcakes with chocolate buttercream frosting; mostly because I wanted to try this recipe and because it’s Jason’s favorite combination. Let me tell you world, this is the best chocolate buttercream frosting that I have ever made! Throw it on top of classic devils food chocolate cake and you have yourself a mini bite of heaven. And because I converted a standard cupcake recipe to a mini-cupcake recipe, you will have enough of these little treats to last all week, or to share!

{photos by Freutcake}

Mini-Chocolate Cupcakes with Chocolate Buttercream Frosting
Makes: 72 mini cupcakes

Chocolate Devils Food Cake (Recipe via Martha Stewart Cupcakes)
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature


Preheat oven to 350 degrees. Line mini muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 10-12 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.To finish, use round tip fitted into a piping bag to pipe on buttercream frosting. (recipe below)

Freutcake Tip: My trick to perfect sized mini-cupcakes is using this cookie dough scoop. Two level scoops makes for one perfectly filled mini-cup…and by perfectly filled I mean 3/4 of the way full!

Chocolate Buttercream (Recipe via Savory Sweet Life)

1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
3 1/2 cups confectioners (powdered) sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract
4 tablespoons milk or heavy cream

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

3 Comments leave one →
  1. comodore permalink
    October 12, 2011 8:41 am

    Best cupcake mix and frosting ever.

  2. October 12, 2011 5:40 pm

    The frosting looks so light and delicious! I’ve been looking for a perfectly whipped look frosting. I’ll give this one a go 🙂

    • October 12, 2011 6:45 pm

      Yes this frosting is really delicious! Its not too overly chocolatey but still very rich from all the butter. My family loved it. 🙂

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