These mini chocolate cupcakes have quietly become one of my most baked treats, and not because they are flashy or complicated. They win people over in a soft, understated way, with tender chocolate sponge and a glossy ganache swirl that feels far more indulgent than the effort involved.

I love how small they are. Not in a novelty sense, but in a practical, joyful way. One or two is enough to satisfy a craving, and they never feel heavy or over the top, even after a big meal.

This mini chocolate cupcake recipe is also forgiving, which matters on busy days. The ingredients are everyday staples, the method is calm and predictable, and the result is something that looks special without demanding perfection.

I often make these for school parties, family gatherings, or casual celebrations where people want something sweet but not overwhelming. They disappear fast, and I rarely have leftovers to deal with.

The sponge is soft and light with a deep cocoa flavour, and the ganache frosting adds richness without tipping into sickly territory. That balance is what keeps me coming back to this recipe again and again.

Ingredients Needed for the Recipe

• White caster sugar – adds sweetness and helps create a light, tender sponge.
• Baking margarine – provides moisture and softness throughout the cupcakes.
• Free range eggs – bind the batter and give structure to the sponge.
• Self-raising white flour – helps the cupcakes rise evenly and stay fluffy.
• Cocoa powder – brings that deep chocolate flavour into the sponge.
• Whole milk – loosens the batter to the right consistency and adds softness.
• Milk chocolate – forms the creamy, sweet base of the ganache frosting.
• Dark chocolate – adds depth and prevents the frosting from being overly sweet.
• Double cream – turns melted chocolate into a smooth, pipeable ganache.

Nothing here is unusual or hard to find, which is part of why this recipe feels so approachable. It is the kind of ingredient list you can glance at and realise you already have most of it waiting for you.

Before You Start Baking

Mini cupcakes move quickly, both in prep and baking time, so it helps to have everything ready before you start. Once the batter is mixed, you want it in the oven without delay.

If you have a mini muffin tray, that will make life easier, but it is not essential. I have made these plenty of times using double or even triple-lined mini cases on a flat tray.

Preheating the oven properly matters more than you might expect with small bakes. A fully heated oven helps the cupcakes rise evenly instead of spreading.

How to make Mini Chocolate Cupcake Recipe?

Step 1 – Prepare the Oven and Tray

Start by preheating your oven to 200C or 390F, or 180C or 355F if using a fan oven. This ensures the cupcakes bake evenly from the moment they go in.

Line a 24-hole mini muffin tray with mini cupcake cases. If you do not have a tray, double-line the cases and arrange them closely on a baking tray.

Step 2 – Cream the Margarine and Sugar

Add the baking margarine and caster sugar to a large mixing bowl. Beat them together until the mixture looks pale, fluffy, and well combined.

This step sets the foundation for a light sponge, so take a little time here. The mixture should feel soft and airy, not dense or greasy.

Step 3 – Add the Eggs

Crack in the eggs and beat again until fully incorporated. The batter should look smooth and slightly glossy at this stage.

If it looks a little curdled, do not panic. Once the flour is added, everything comes back together beautifully.

Step 4 – Fold in the Dry Ingredients

Add the self-raising flour and cocoa powder to the bowl. Gently fold them in using a spatula or large spoon.

A light hand here keeps the sponge soft. Stop folding as soon as you no longer see streaks of flour.

Step 5 – Add the Milk

Pour in the milk and fold it through until the batter loosens slightly. You are aiming for a smooth, spoonable consistency.

The batter should drop easily from a spoon without running. This makes it easy to portion into the cases.

Step 6 – Fill the Cupcake Cases

Spoon the batter into the prepared cases, filling each one to about 5mm or a quarter inch below the rim. This leaves room for rising.

Mini cupcakes bake quickly, so even filling helps them cook at the same rate.

Step 7 – Bake and Cool

Bake the cupcakes for 10 to 12 minutes, until they are just springy on top. A gentle press with a fingertip should bounce back.

Remove from the oven and transfer to a wire rack to cool completely before frosting.

Step 8 – Melt the Chocolate for the Frosting

Place the milk chocolate and dark chocolate into a heatproof bowl. Melt in the microwave in short bursts, stirring between each one.

Stop heating as soon as the chocolate is melted and smooth. Overheating can cause it to seize.

Step 9 – Whisk in the Cream

While whisking the melted chocolate, slowly pour in the double cream. The mixture will thicken and turn glossy.

Keep whisking until it looks smooth and luxurious, with no streaks of cream remaining.

Step 10 – Cool and Pipe the Frosting

Leave the ganache to cool for about 30 minutes, or until it is thick enough to hold its shape when piped.

Transfer to a piping bag fitted with a closed star nozzle and pipe swirls onto each cooled cupcake. Let them set briefly before serving.

Serving Ideas

These mini chocolate cupcakes are lovely served as they are, but I often dress them up slightly depending on the occasion. A simple sprinkle or garnish can change the whole feel.

For children’s parties, I sometimes add colourful sprinkles while the ganache is still soft. They stick easily and add a cheerful finish.

If serving to adults, a light dusting of cocoa powder or chocolate curls keeps things simple and elegant without extra sweetness.

Tips

• Use room temperature ingredients for a smoother batter.
• Do not overfill the cases, as mini cupcakes rise quickly.
• Let the cupcakes cool fully before frosting to avoid melting the ganache.
• Whisk the ganache gently to keep it glossy and smooth.
• If the frosting sets too firm, let it sit at room temperature briefly.

Variations to Try

This mini chocolate cupcake recipe is a great base for small tweaks. Once you are comfortable with it, little changes can make it feel brand new.

You can add a pinch of instant coffee to the cocoa powder for a deeper chocolate flavour. It does not taste like coffee, but it adds warmth.

A drop of vanilla extract in the batter or frosting also works well. It softens the chocolate flavour and adds a familiar sweetness.

If you prefer a slightly lighter topping, let the ganache set less before piping. It creates a softer, almost mousse-like finish.

Storage and Make-Ahead Notes

These mini chocolate cupcakes keep well at room temperature for a day, especially once the ganache has set. I usually store them in an airtight container.

If you need to make them ahead, the unfrosted cupcakes freeze beautifully. Just thaw fully before adding the ganache.

The frosting can also be made in advance and gently re-whisked once softened. It saves time on busy baking days.

This recipe has earned a permanent place in my kitchen because it works every time. It is simple, comforting, and always well received, which is really all I ask from a cupcake.