Description
Delight in these easy mini chocolate cupcakes topped with a luscious whipped ganache frosting. Perfectly moist and rich, these bite-sized treats combine the deep flavor of Dutch-process cocoa with a smooth, airy chocolate cream for an irresistible dessert.
Ingredients
Cupcakes
- 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
Whipped Ganache Frosting
- 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line a 24-cup mini muffin pan with mini cupcake liners to ensure the cupcakes bake evenly and do not stick.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the sugar, buttermilk, neutral oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Gradually add the all-purpose flour, sifted cocoa powder, baking soda, and salt to the wet ingredients. Whisk just until the batter comes together and no streaks of flour remain to avoid overmixing.
- Fill Cupcake Liners: Using a #60 scoop, fill each cupcake liner about 3/4 full with batter for uniform mini cupcakes.
- Bake Cupcakes: Bake for 11-12 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Repeat the filling and baking with remaining batter.
- Prepare Ganache: Pour the heavy whipping cream into a small saucepan and heat it gently to a simmer, stirring often. Avoid boiling.
- Combine Chocolate and Cream: Place the semi-sweet chocolate wafers or chopped chocolate into a medium mixing bowl. Pour the hot cream over the chocolate and let it sit for about 5 minutes to melt completely, then stir until the ganache is smooth.
- Cool Ganache: Let the ganache cool to a thick consistency similar to canned frosting, chilling briefly in the refrigerator if needed, but do not let it harden.
- Whip Ganache: Using a stand mixer or hand mixer fitted with a whip attachment, whip the ganache until it forms stiff peaks, about 1-2 minutes. Add the vanilla extract and a pinch of salt, mixing to incorporate.
- Pipe Frosting: Once the cupcakes are fully cooled, fill a piping bag fitted with your preferred tip with the whipped ganache frosting and pipe it decoratively onto each cupcake.
- Serve or Store: Store the frosted cupcakes in an airtight container or serve immediately for the best texture and flavor. Enjoy your delightful mini chocolate treats!
Notes
- Make sure the eggs are at room temperature to help the batter blend smoothly.
- Sifting the cocoa powder prevents lumps and ensures an even chocolate flavor.
- The batter should be mixed just until combined to avoid dense cupcakes.
- If your ganache does not thicken after cooling, chilling it briefly will help achieve the proper consistency for whipping.
- Use a piping bag for a professional look, or spread the frosting with a knife if piping is unavailable.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
