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Mini Chocolate Cupcakes With Cream Cheese-Whipped Cream Frosting


  • Author: Trish | www.SpoonfulOfButter.com
  • Yield: 24 mini cupcakes or 12 regular size cupcakes

Description

My best mini chocolate cupcake recipe with cream cheese frosting. It’s made from scratch, simple and easy to make, stays moist for days! It’s great for parties as they are bite size and you can easily customize it according to your occasion - wedding, Christmas, Easter, etc. #chocolate #cupcakes


Ingredients

Chocolate Cupcakes

  • 21 grams (1/4 cup + 1/2 tablespoon unsweetened alkalized cocoa powder (sifted before measuring)
  • 59 grams (1/4 cup / 59ml) boiling water
  • 13 grams (1 tablespoon/ 15ml) canola oil
  • 50 grams (1 large) egg, at room temperature
  • 22 grams (1 1/2 tablespoons / 23 ml) water
  • 3/4 teaspoon pure vanilla extract
  • 83 grams (2/3 cup) bleached all-purpose flour
  • 100 grams (1/2 cup) superfine white sugar or granulated white sugar
  • 1 teaspoon baking powder
  • 1/16 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 57 grams (4 tablespoons/ 1/2 stick) unsalted butter, at room temperature

For the Cream Cheese-Whipped Cream Frosting

  • 80 grams (1/3 cup) cold heavy whipping cream
  • 200 grams (7 ounces) cold, full fat cream cheese, roughly chopped into about 1-inch cubes (I use Philadelphia )
  • 2 teaspoons pure vanilla extract
  • 65 grams (1/2 cup + 1 tablespoon) confectioner's sugar/ icing sugar/ powdered sugar

Instructions

Make the chocolate cupcakes.

  1. PREPARATION. About 1 hour ahead, boil about 2 cups of water and measure 1/4 cup / 59 grams / 59 ml of it into a heatproof bowl. Immediately mix in the cocoa and whisk together until smooth. Add the oil then cover the container with plastic wrap. Let it cool to room temperature. 
  2. Heat the oven to 350F (175C). Set the oven rack in the middle of the oven.
  3. MAKE THE BATTER. In a bowl, mix together the egg, water, and vanilla until lightly combined. In another large bowl, mix the flour, sugar, baking powder, baking soda, and salt on low speed (using a hand mixer) for about 30 seconds. Add the butter and cocoa mixture and mix on low speed until the flour mixture is moistened. Change the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl, as necessary. Reduce the speed to medium-low and add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl again, as necessary.
  4. FILL AND BAKE. Spoon the batter into the cupcake liners, about 3/4 full. Smooth the tops. 
    For mini cupcakes, bake for 10-11 minutes. For regular size cupcakes, bake for 20-25 minutes, or until a toothpick or wire cake tester inserted into the centers comes out clean. They are cooked when the cupcakes spring back when pressed lightly in the centers.
  5. COOL THE CUPCAKES. Place the cupcake pan over a wire rack and let it cool for 10 minutes. Then remove the cupcakes from the pan to the wire rack until completely cool. While waiting for them to cool, proceed on making the frosting. (see Note 2)
  6. STORAGE. These cupcakes stay soft and moist for 2 days at room temperature; 5 days in the fridge, 2 months frozen. (see Note 1 )

Make the Cream Cheese-Whipped Cream Frosting

  1. Using a hand mixer, whip the heavy cream to soft peaks. Beat in the cream cheese on high speed until combined and fully smooth.
  2. Add the vanilla and sift half of the confectioner's sugar. Beat on high speed again until fully smooth. Add the remaining confectioner's sugar and beat until smooth.
  3. If using multiple gel food coloring, divide the frosting into separate bowls. Add a few drops of food color and mix with a rubber spatula until the color is evenly distributed. Do the same for each of the remaining colors.
  4. TO ASSEMBLE THE CUPCAKES, place the frosting in a piping bag fitted with a piping tip.  Further decorate the chocolate cupcakes as you like using sprinkles, toppings, etc.

Notes

(Note 1) Cupcakes that have already been frosted with this cream cheese-whipped cream icing should always be refrigerated.

(Note 2) The Cream Cheese-Whipped Cream Frosting can be made up to 2 days ahead. Always keep it in the fridge.

(Note 3) If you’re using chocolate eggs for decoration, it is ideal to put them just before serving the cupcakes. I noticed that after about an hour or so, the color from the eggs has started to run and drip down to the frosting. Or maybe, select another topping if you would like to finish your cupcakes ahead of time.