Name: Easy Mini Chocolate Cupcakes with Whipped Ganache Frosting Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 40 min
Cuisine: American
Ingredients: 250 grams sugar (1 1/4 cups); 240 milliliters buttermilk (1 cup); 140 milliliters neutral oil (2/3 cup, e.g., canola or avocado oil); 2 eggs, room temperature; 1 teaspoon vanilla extract; 180 grams all-purpose flour (1 1/2 cups); 48 grams unsweetened cocoa powder, preferably Dutch process, sifted (1/2 cup); 1 1/4 teaspoons baking soda; 1/2 teaspoon Kosher salt; 240 milliliters heavy whipping cream (1 cup); 225 grams semi-sweet chocolate wafers or finely chopped chocolate bar (8 ounces); 1 teaspoon vanilla extract; Pinch of Kosher salt

Print Recipe· 4.2 from 11 reviews

If you are craving a decadent bite-sized treat that combines rich chocolate flavor with a light, airy frosting, you are going to fall head over heels for this Easy Mini Chocolate Cupcakes with Whipped Ganache Frosting Recipe. These mini marvels balance moist, chocolaty cupcakes with a luxuriously whipped ganache frosting that melts on your tongue. Perfect for parties, afternoon snacks, or a sweet indulgence whenever the mood strikes, this recipe brings together simple ingredients to create an unforgettable dessert experience that’s as delightful to make as it is to eat.

Ingredients You’ll Need

The image shows several chocolate cupcakes arranged on a white marble cake stand with a wooden base. Each cupcake has a dark brown chocolate cake base wrapped in white paper liners and is topped with a thick swirl of rich, smooth, dark chocolate frosting with textured peaks. More cupcakes with the same layers are placed behind the stand on the white marbled surface. There is cocoa powder and a small ceramic dish with cocoa powder near the bottom right of the image. The background is a soft beige color, and the entire setup sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem straightforward, but each one plays an essential role in crafting these irresistible mini cupcakes. From the tangy buttermilk to enhance moisture and tender crumb, to the smooth oil that keeps everything luscious, every element matters.

Sugar: Adds the perfect sweetness and helps form a tender crumb in the cupcakes.
Buttermilk: Brings moisture and a subtle tang that brightens the chocolate flavor.
Neutral oil (canola or avocado): Ensures a moist texture without overpowering the chocolate notes.
Eggs: Provide structure and richness to the cupcake batter.
Vanilla extract: Enhances and rounds out the cocoa’s deep flavors.
All-purpose flour: The base that holds everything together with a light, fluffy texture.
Unsweetened cocoa powder (preferably Dutch process): Delivers that intense chocolate punch and dark color.
Baking soda: A leavening agent that helps the cupcakes rise beautifully.
Kosher salt: Balances sweetness and deepens flavor complexity.
Heavy whipping cream: The star of the ganache, providing luscious creaminess.
Semi-sweet chocolate wafers or chopped chocolate bar: For a rich, smooth ganache base.
Vanilla extract (for frosting): Adds a subtle sweetness and aromatic lift to the whipped ganache.
Pinch of Kosher salt (for frosting): Enhances the depth of the ganache’s chocolate richness.

How to Make Easy Mini Chocolate Cupcakes with Whipped Ganache Frosting Recipe

Step 1: Prepare Your Mini Cupcake Batter

Start by preheating your oven to 350°F (177°C) and lining a 24-cup mini muffin pan with cupcake liners—this ensures even baking and easy cleanup. In a large bowl, whisk together sugar, buttermilk, oil, eggs, and vanilla until smooth to combine all the wet flavors beautifully. Then gently whisk in the flour, cocoa powder, baking soda, and salt until just combined; overmixing can toughen your cupcakes, so keep it light! This batter is wonderfully simple to whip up but is packed with flavorful promise.

Step 2: Bake the Mini Cupcakes

Using a #60 scoop or a small spoon, fill each cupcake liner about three-quarters full. Bake for 11 to 12 minutes, just until a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake—your cupcakes should stay tender and moist. After baking, let them rest for 5 minutes in the pan before transferring to a wire rack to cool completely. This step ensures the cupcakes firm up perfectly and stay intact during frosting.

Step 3: Create the Whipped Ganache Frosting

The magic happens when you pour heated heavy cream over chopped semi-sweet chocolate or wafers. While the cream is gently simmering (not boiling!), prepare your chocolate in a bowl. Pour the hot cream over and let it sit for about 5 minutes, allowing the chocolate to melt slowly for a silky smooth ganache. Stir until glossy and smooth, then let it cool to the consistency of canned frosting. If it’s too thin, a quick chill in the fridge helps, but don’t let it firm up too hard. Whip this ganache with a mixer until it forms stiff peaks, then blend in vanilla and a pinch of salt for an irresistible finish.

Step 4: Assemble Your Cupcakes

Once cooled, your mini cupcakes are the perfect canvas for the luxurious whipped ganache. Load your frosting into a piping bag fitted with a favorite tip and generously pipe the creamy ganache onto each cupcake. The whipped texture offers a light and airy contrast to the moist chocolate base, elevating each bite to pure bliss. Store any leftovers in an airtight container to keep their freshness intact.

How to Serve Easy Mini Chocolate Cupcakes with Whipped Ganache Frosting Recipe

The image shows baking ingredients arranged carefully on a white marbled surface. There are two whole white eggs near the top left corner, a white speckled plate full of white granulated sugar just below them, and a small white speckled bowl filled with dark brown cocoa powder to the left. In the center right, a brown bowl holds a heap of white flour with a coarse texture. Above the brown bowl, there is a clear glass measuring cup filled with a white liquid, likely milk or cream. Next to it on the right side, a red and white carton labeled heavy whipping cream lies on the surface. Below the cocoa powder, a small white dish contains light brown liquid, probably vanilla extract. Below this dish, a small brown bowl contains white baking powder or soda, and next to that on the right side, a clear glass measuring cup holds light golden oil. Near the bottom center, a scalloped-edged dish holds round dark chocolate chips. The whole setup is clean, neat, and well lit with soft natural light, showcasing the texture and color of each ingredient clearly photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a personal touch by decorating these cupcakes with a sprinkle of sea salt flakes for a trendy sweet-and-salty vibe, or colorful sprinkles for festive occasions. Fresh raspberries or a tiny mint leaf can introduce a bright, refreshing note that contrasts beautifully with the rich chocolate ganache.

Side Dishes

Pair these cupcakes with a cup of rich espresso or a velvety glass of cold milk to enhance the chocolate experience. For a party, consider serving alongside fresh fruit platters or light whipped cream to balance indulgence with freshness.

Creative Ways to Present

Arrange these charming cupcakes on tiered stands or rustic wooden boards to wow your guests. Wrap individual cupcakes in clear cellophane tied with ribbons for thoughtful party favors. You might even use mini cupcake liners of different colors to match themed celebrations, making these mini treats not only delicious but visually delightful.

Make Ahead and Storage

Storing Leftovers

Store your Easy Mini Chocolate Cupcakes with Whipped Ganache Frosting Recipe in an airtight container at room temperature for up to two days. If your kitchen is warm, storing them in the refrigerator is better to preserve the frosting’s texture, just be sure to bring them back to room temperature before serving for the best flavor.

Freezing

You can freeze the unfrosted mini cupcakes for up to three months by wrapping them tightly in plastic wrap and placing them in a freezer bag. For the ganache frosting, it’s best to freeze it whipped separately in an airtight container, then thaw and briefly re-whip before use. Assembled cupcakes can be frozen as a last resort but be aware the frosting texture might change slightly upon thawing.

Reheating

If your cupcakes have been refrigerated or frozen, bring them back to room temperature before serving. To warm just the cupcake base without the frosting, a few seconds in the microwave can revive softness. Avoid heating the frosted cupcakes to keep the ganache stable and beautifully whipped.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can be used, buttermilk adds a lovely tang and reacts with baking soda to give the cupcakes extra lift and tenderness. If you don’t have buttermilk, you can create a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5-10 minutes.

What type of chocolate is best for the ganache?

Semi-sweet chocolate wafers or a finely chopped good-quality semi-sweet bar works best for a balanced sweetness and smooth texture. Avoid milk chocolate as it may make the ganache too soft and overly sweet.

How do I know when the ganache is ready to whip?

The ganache should be cooled to the texture of canned frosting—thick but still spreadable. If it’s too warm, it won’t whip up properly; if it’s too cold or hard, let it soften slightly before whipping.

Can I double this recipe for a larger batch?

Absolutely! Just make sure you have a large enough mixing bowl and bake in batches if you don’t have multiple mini muffin pans. The whipped ganache frosting can also be prepared in larger quantities using the same ratios.

Are these cupcakes suitable for freezing after frosting?

Freezing fully frosted cupcakes is possible but not ideal as the whipped ganache can change texture after thawing. For the best results, freeze unfrosted cupcakes and whip fresh ganache right before serving.

Final Thoughts

These Easy Mini Chocolate Cupcakes with Whipped Ganache Frosting Recipe are a delightful treasure for any chocolate lover. Their perfectly moist crumb paired with the airy, rich frosting makes them hard to resist. Whether you’re baking for a crowd or a special cozy treat, these cupcakes offer a little bit of homemade magic that never fails to impress. Grab your ingredients, and I promise once you try this recipe, these mini cupcakes will become your new favorite go-to dessert!

Easy Mini Chocolate Cupcakes with Whipped Ganache Frosting Recipe

Ingredients You’ll Need