Mini Chocolate Cupcakes Recipe with Sweet Frosting
This Mini Chocolate Cupcakes Recipe with Sweet Frosting features rich, moist chocolate cupcakes enhanced with chocolate pudding, topped with a creamy caramel frosting. Perfect for parties, gatherings, or a delightful homemade treat.
16 Servings
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
To create a gluten-free version of this Mini Chocolate Cupcakes Recipe with Sweet Frosting, follow these adjustments:
- 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.