These mini chocolate cupcakes are the perfect bite-sized desserts! The moist and rich chocolate batter is made in one bowl and then topped with the creamiest Oreo buttercream. This mini dessert is the best for parties and entertaining!
I love these mini chocolate cupcakes for so many occasions! They are always my go-to when thinking of small, bite-sized for a party or holidays.
If you know me by now you know I love all things Oreo or cookies and cream flavored like macarons, cookies, brownies, really any dessert! This is why I decided to incorporate some crushed Oreos into the frosting on top.
The chocolate cake itself is wonderfully moist, rich in dark chocolate flavor, and has a soft tender crumb.
Easily made in one bowl, you'll be eating these fun little bites in no time at all!
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why you'll love these mini chocolate cupcakes
- Easy one bowl batter
- Rich dark chocolate flavor
- Hints of fresh coffee
- Smooth and silky Oreo buttercream
- Perfect bite-sized desserts for any occasion!
ingredients notes
- Canola oil: substitute the canola oil with any other flavorless oil like avocado, vegetable, or grapeseed.
- Greek yogurt: This recipe calls for full-fat plain greek yogurt. You can substitute it with sour cream instead!
- Coffee: You can use any kind of coffee, I personally prefer espresso as it has the strongest flavor.
- Oreos: I have a recipe below for making your own Oreo crumb if you need some in a pinch!
Full ingredient measurements and instructions can be found in the recipe card below!
helpful equipment & tools
- Mini cupcake or muffin pan: This is the same pan I use for this recipe.
- Mini liners: I love using plain white paper liners, but I have also used tulip liners as well!
- Large round tip: This is a 1A round piping tip from Wilton that I love for frosting these. You could use any tip you want though!
instructions
Step 1: In a large bowl whisk together the oil, sugar, and brown sugar.
Step 2: Add the greek yogurt, egg, and vanilla to the bowl and whisk to combine.
Step 3: Sift in the cocoa powder, flour, salt, baking powder, and baking soda. Whisk until almost combined.
Step 5: Then add the coffee or espresso whisk until just combined.
TIP: Using hot coffee will result in a very moist and tender crumb!
Step 5: Scoop about 2 tablespoons of the batter into a lined mini muffin or cupcake pan, about ⅔ full. Bake for 13-14 minutes or until the tops spring back when touched.
Step 6: Mix the soft butter and powdered sugar on low until combined, then increase speed to medium-high and mix for 2-3 minutes until very light, white, and fluffy. Add in the milk and mix on low, then add the crushed Oreos and combine. Use a large round tip to pipe a dollop of it on each top. Garnish with a wedge of Oreo if desired!
TIP: Do not overfill the liners or they will spill over when baking!
expert baking tips
- Always spoon measure your flour when baking: This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Brew the coffee right before using: Super hot coffee will result in a super moist crumb.
- Don't over mix the batter: Over mixing will result in a dense and tough crumb.
- Use a mini cookie scoop: Use a small cookie scoop to fill the liners easily and for consistent sizes.
- Don't overbake them: Overbaking will result in dry and crumbly crumb.
- Dark vs. light baking pans: Baking pans conduct heat differently depending on what color the pan is. If your pan is dark/black you should decrease the heat to 325 F/163 C.
storage & freezing
- Room temperature: Once frosted, store them in a sealed container at room temperature for 1-2 days.
- Refrigerator: Store the frosted or unfrosted cupcakes in a sealed container in the fridge for 3-4 days.
- Freezer: Freeze the frosted or unfrosted cupcakes in a sealed container in the freezer for 2-3 weeks.
- Make-ahead: Make the batter and store it in the fridge for up to 1 week!
variations
- Buttercream: Try cream cheese, peanut butter, vanilla, or chocolate ganache!
recipe notes
- Yield: This recipe yields about 28-30 minis.
- Sizes: You can bake the batter into regular-sized cupcakes or even into a cake!
faq's
Yes! I have made this recipe with Bob's Red Mill 1:1 Gluten-Free Flour with amazing results!
Yes! Fill the liner ⅔'s full and bake at 300F/149C with a dark pan for about 22 minutes.
Absolutely! I have made a small 6" cake with this batter and it turned out perfectly. I recommend baking it for at least 30-40 minutes depending on how much batter is in the cake pan.
I have not tried baking them without a pan but I think sturdy foil liners on a baking tray could work.
more chocolate recipes you'll love!
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Mini Chocolate Cupcakes
Equipment
- mini cupcake pan
- mini cupcake liners
- paddle attachment
- piping bag
- large round tip
Ingredients
- ⅓ cup canola oil 60 grams
- ⅓ cup granulated sugar 75 grams
- ⅓ cup dark brown sugar 50 grams
- ⅓ cup full-fat plain greek yogurt 80 grams
- 1 tablespoon vanilla extract 11 grams
- 1 large egg 55 grams
- ¼ cup dutch process cocoa powder 23 grams
- ⅔ cup all-purpose flour 80 grams
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup hot coffee 37 grams
Homemade Oreo Crumb
- ½ cup all purpose flour 60 grams
- 1 teaspoon corn starch
- 2 tablespoon sugar
- ¼ cup dutch process cocoa powder 23 grams
- 3 tablespoon unsalted butter, melted 42 grams
Cookies and Cream Buttercream
- ½ cup unsalted butter, soft 113 grams
- 1 cup powdered sugar 100 grams
- 1 tablespoon milk, any kind
- ½ cup crushed Oreo crumbs (homemade or store bought) 50 grams
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda salt, and cocoa powder and set aside.¼ cup dutch process cocoa powder, ⅔ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, whisk together the canola oil, sugar, and brown sugar.⅓ cup canola oil, ⅓ cup granulated sugar, ⅓ cup dark brown sugar
- Whisk in the yogurt, vanilla, and egg.⅓ cup full-fat plain greek yogurt, 1 tablespoon vanilla extract, 1 large egg
- Sift in the dry ingredients. Whisk until just combined.
- Brew your hot coffee and add it to the bowl of batter. Whisk until just combined.¼ cup hot coffee
- Scoop the batter into a lined mini cupcake pan until about ⅔ full.
- Bake at 300F/149C for 13-14 minutes or until the tops spring back when touched. Allow the tray to cool completely before removing and frosting.
Homemade Oreo Crumb
- In a small bowl, combine the flour, corn starch, sugar, cocoa powder, and melted butter and mix well to combine. Spread the crumb out onto a parchment lined baking tray and bake for 20 minutes at 300 F/149 C. Let the baked crumb cool completely before using.½ cup all purpose flour, 1 teaspoon corn starch, 2 tablespoon sugar, 3 tablespoon unsalted butter, melted, ¼ cup dutch process cocoa powder
Making the Buttercream
- In a mixing bowl add the room temperature butter. Using the paddle attachment, whip the butter on low for 1-2 minutes or until the butter is smooth and lump free.½ cup unsalted butter, soft
- Add the powdered sugar and mix on low until combined, then increase the speed to medium and mix until light, white, and fluffy. Add the milk and mix 1 minute longer until combined.1 cup powdered sugar, 1 tablespoon milk, any kind
- Stop the mixer and add the homemade or store bought Oreo crumb. Mix on low until the cookie crumb is just combined.½ cup crushed Oreo crumbs (homemade or store bought)
Decorating
- Fill a piping bag fitted with a large round tip with the Oreo buttercream. Frost each top moving in a swirl motion until the top of the cupcake is covered in frosting.
- Sprinkle the tops of each with more Oreo crumb and enjoy!
Notes
expert baking tips
- Always spoon measure your flour when baking: This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Brew the coffee right before using: Super hot coffee will result in a super moist crumb.
- Don't over mix the batter: Over mixing will result in a dense and tough crumb.
- Use a mini cookie scoop: Use a small cookie scoop to fill the liners easily and for consistent sizes.
- Don't overbake them: Overbaking them will result in a dry and crumbly cake.
- Dark vs. light baking pans: Baking pans conduct heat differently depending on what color the pan is. If your pan is dark/black you should decrease the heat to 325 F/163 C.
storage & freezing
- Room temperature: Once frosted, store them in a sealed container at room temperature for 1-2 days.
- Refrigerator: Store the frosted or unfrosted cupcakes in a sealed container in the fridge for 3-4 days.
- Freezer: Freeze the frosted or unfrosted cupcakes in a sealed container in the freezer for 2-3 weeks.
- Make-ahead: Make the batter and store it in the fridge for up to 1 week!
recipe notes
- Yield: This recipe yields about 28-30 minis.
- Sizes: You can bake the batter into regular-sized cupcakes or even into a cake!
- Gluten-free: Substitute the all-purpose flour for Bob's Red Mill 1:1 Gluten-Free Flour!
- Make-ahead: Store the batter in the fridge for up to 1 week!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
shirley says
i had never made homemade oreo dough before so this did not disappoint! tasted just like cookies and cream and the chocolate cake was super soft and moist!