This Mini Chocolate Cupcakes Recipe with Sweet Frosting is rich, moist, and topped with the creamiest caramel frosting. A must-bake for chocolate lovers!
I have a confession. I have zero self-control around chocolate. Like, if you put a tray of brownies or a plate of cookies in front of me, I will eat three before my brain catches up with my hands.
So, I started making mini chocolate cupcakes instead. They trick me into thinking I’m practicing restraint. (Spoiler: I just eat twice as many.)
The first time I made these, it was for a friend’s birthday. I wanted something rich, chocolatey, but easy to share, and full-sized cupcakes felt like too much of a commitment. Mini cupcakes, though? They’re like the appetizer of desserts—small enough that you can grab one (or five) and not feel like you just overindulged.
But the real star here? That sweet caramel frosting. It’s been in my family for over 30 years, and for good reason. It’s buttery, silky, and perfectly sweet, and honestly, I’d eat it straight from the spoon if no one was watching.
So if you’re looking for a foolproof, crowd-pleasing dessert that’ll make you feel like a baking genius without breaking a sweat, you’ve found it.
Why You’ll Love This Mini Chocolate Cupcakes Recipe with Sweet Frosting Recipe?
- Mini-sized = No commitment! (But also, more excuses to eat them all.)
- Chocolate pudding in the batter = next-level moistness.
- The frosting is absolute magic. Buttery, sweet, and dangerously addictive.
- Bakes in just 10 minutes. That’s less time than it takes to watch an episode of your favorite show.
- Perfect for sharing. (Or, you know, keeping all to yourself. No judgment.)
Ingredient Notes:
These cupcakes are small but mighty, and every ingredient plays a role in making them ridiculously good.
For the Cupcakes:
- Flour – The foundation. Keeps the cupcakes soft but structured.
- Brown Sugar + White Sugar – Brown sugar adds depth, white sugar keeps things light. Best of both worlds.
- Unsweetened Cocoa Powder – The key to that deep, rich chocolate flavor.
- Baking Powder + Baking Soda – Gives the cupcakes that perfect rise.
- Milk – Adds moisture and keeps things tender.
- Egg – Binds everything together.
- Olive Oil – Makes them extra soft. You can swap for vegetable oil if that’s what you have.
- Vanilla Extract – Enhances the chocolatey goodness.
- Chocolate Pudding – The secret ingredient! It makes these so fudgy.
- Chocolate Chips (Optional) – Stir some in for an extra burst of chocolate.
For the Caramel Frosting:
- Butter + Brown Sugar – The foundation of all things caramel-flavored.
- Milk – Helps create a silky texture.
- Powdered Sugar – Thickens the frosting and makes it fluffy.
- Vanilla Extract – Just a splash rounds out the sweetness.
Pro Tip:
Want to go fancy? Sprinkle some flaky sea salt on top for an easy salted caramel vibe.
How To Make Mini Chocolate Cupcakes Recipe with Sweet Frosting?
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C) and line 16 mini muffin cups with paper liners.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, brown sugar, white sugar, cocoa powder, baking soda, baking powder, and salt. This helps prevent clumps and ensures everything is evenly mixed.
Step 3: Mix the Wet Ingredients
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In a separate bowl, whisk together the milk, egg, oil, and vanilla extract. No fancy techniques here—just mix until smooth.
Step 4: Combine & Add the Secret Ingredient
Pour the wet ingredients into the dry ingredients and stir until just combined. Then, fold in the chocolate pudding. The batter will be slightly runny—don’t panic! That’s what makes them so moist.
If you’re adding chocolate chips, now’s the time to stir them in.
Step 5: Fill & Bake
Spoon the batter into the prepared muffin cups, filling each about ⅔ full. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool for a few minutes in the pan, then transfer to a wire rack to cool completely before frosting.
Step 6: Make the Caramel Frosting
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and 3 tablespoons of milk, then bring to a boil. Let it bubble for 1 minute, then remove from heat.
- Mix in ½ cup of powdered sugar until smooth. Let it cool slightly.
- Beat in the vanilla extract and remaining powdered sugar, adding more milk 1 teaspoon at a time if needed.
Step 7: Frost & Decorate
Once the cupcakes are completely cool, spread or pipe the frosting over the tops. If you want to take them to the next level, drizzle with melted chocolate or sprinkle with sea salt.
Storage Options:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container for up to a week. Let them come to room temp before eating.
- Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost when ready to serve.
Variations and Substitutions:
- Switch up the frosting! Try chocolate buttercream, peanut butter frosting, or cream cheese frosting.
- Go dairy-free. Use almond milk and dairy-free pudding.
- Add some crunch. Sprinkle chopped nuts or toffee bits on top.
What to Serve with Mini Chocolate Cupcakes Recipe with Sweet Frosting?
- A strong cup of coffee – Because chocolate + coffee = happiness.
- A scoop of vanilla ice cream – A classic combo.
- Fresh berries – Strawberries or raspberries add a tart contrast.
Frequently Asked Questions:
Can I make these full-sized cupcakes?
Yep! Just bake them at 350°F for about 18-20 minutes instead of 10.
Can I use store-bought caramel frosting?
You could, but homemade is way better—and takes only a few minutes!
How do I make these extra fancy?
Pipe the frosting instead of spreading it, drizzle with melted chocolate, or add sea salt.
These mini chocolate cupcakes with caramel frosting prove that good things come in small packages. They’re rich, fudgy, and totally irresistible—perfect for parties, gifts, or just because you need a chocolate fix.
So tell me—are you making these for a special occasion or just because? Either way, I’d love to hear how they turn out! Drop a comment and let’s talk cupcakes.
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Keep the Flavor Coming – Try These:
Mini Chocolate Cupcakes Recipe with Sweet Frosting
Ingredients
For the Cupcakes:
- ½ cup all-purpose flour
- ¼ cup light brown sugar packed
- ¼ cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup whole milk
- 1 large egg
- 4 teaspoons extra-virgin olive oil
- ½ teaspoon vanilla extract
- ⅓ cup prepared chocolate pudding such as Jell-O®
- ¼ cup semisweet chocolate chips optional
For the Caramel Frosting:
- 2 tablespoons unsalted butter
- ½ cup light brown sugar packed
- 3 tablespoons milk or more as needed
- 1 cup powdered sugar sifted
- ½ teaspoon vanilla extract
Instructions
Preheat the Oven and Prepare the Muffin Tin
- Preheat the oven to 350°F (175°C).
- Line 16 mini muffin cups with paper liners or lightly grease them to prevent sticking.
Combine the Dry Ingredients
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- Break up any clumps using a whisk to ensure an even mixture.
Mix the Wet Ingredients
- In a separate bowl, whisk together the milk, egg, olive oil, and vanilla extract until fully combined.
- Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid overmixing, as this can result in dense cupcakes.
Incorporate the Chocolate Pudding and Chocolate Chips
- Using a rubber spatula, fold in the chocolate pudding, ensuring it is evenly distributed throughout the batter.
- If using, stir in the chocolate chips for an additional burst of chocolate flavor.
Fill the Muffin Cups and Bake
- Divide the batter evenly among the prepared mini muffin cups, filling each approximately ⅔ full.
- Bake for 10 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Caramel Frosting
- In a small saucepan, melt the butter over medium heat.
- Stir in the brown sugar and 3 tablespoons of milk, bringing the mixture to a boil. Allow it to boil vigorously for 1 minute, then remove from heat.
- Mix in ½ cup of powdered sugar, stirring until smooth.
- Let the mixture cool slightly before beating in the vanilla extract and remaining powdered sugar.
- If the frosting appears too thick, gradually add additional milk (1 teaspoon at a time) until the desired consistency is reached.
Frost the Cupcakes
- Once the cupcakes have completely cooled, spread or pipe the caramel frosting over the tops.
- Optionally, sprinkle a pinch of flaky sea salt over the frosting for a salted caramel variation.
Notes
- Use a gluten-free all-purpose flour blend in place of regular flour. Ensure the blend contains xanthan gum or add ½ teaspoon separately for proper texture.
- Verify that the chocolate pudding is gluten-free, as some brands may contain additives with gluten.
- Confirm that the baking powder and vanilla extract are gluten-free, as some brands may include fillers that contain gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
