Home » Mini chocolate cupcake

Mini chocolate cupcake

by Ada Parisi
5 min read
Piccoli cupcake al cioccolato fondente, cremosi e soffici

You like to accompany your morning coffee or after dinner with a cupcake? If you like try it with one of these dark chocolate mini cupcakes, Indeed, extrafusing, glazed with a chocolate butter frosting. You will feel like being in paradise for gourmands. The size is really mini, great as a chocolate, and then the sin is there but is very small, though the taste is in maxi version. Chocolate tastes intense, both in the dough which is extremely soft, both in very rich frosting.

Although muffins generally prepare very quickly and without difficulty, I suggest you watch on my YouTube channel VIDEO RECEIVED OF THE MIRTILLI MUFFINS, so you understand how and how much to work l’dough of dark chocolate mini cupcakes.

Since they are very easy to prepare, I suggest you try it if you have dear friends for lunch or dinner, Why offer coffee after a meal with one of these treats on the saucer will make them feel definitely very fortunate. And much loved. Se amate i cupcake o i muffin, small but delicious treats, have a look at all my MUFFIN and CUPCAKE. Obviously, I also advise you not to miss all my CHOCOLATE CAKE RECIPES. Have a good day!

Piccoli cupcake al cioccolato fondente, cremosi e soffici


Portions: 12 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


DOSI for about 30 mini cupcakes or 12 of normal size

125 grams soft butter
150 grams of brown sugar
2 eggs
a pinch of salt
100 grams of flour
70 grams of 80% dark chocolate
12 grams of baking powder for cakes

PER IL frosting:

100 grams soft butter
100 grams of powdered sugar
100 grams of dark chocolate 80%
chopped hazelnuts or white chocolate for garnish


To prepare dark chocolate mini cupcakes, Preheat the oven to 180 degrees static. Melt the chocolate in a double boiler and let it cool down. Put all the ingredients in a bowl, Add the melted chocolate and beat with an electric mixer until the mixture is homogeneous and dense foamy. Spread a teaspoon of dough in each mini muffin pirottino and bake for 12 minutes or until, to the touch, the sweets are resist. Remove from oven and cool on a wire rack.

For the frosting, Mount with whips sugar and butter until the mixture is foamy and white, very soft. Then melt the chocolate in a double boiler, Let it dissolve and add to butter mixture and sugar, stir and rest in the fridge for 15 minutes. Work the mixture with a spatula to make it creamy, then put it in a piping bag and decorate with a dollop of butter cream mini cupcakes. Garnish with the chopped hazelnuts or with white chocolate chips and serve. Bon appétit!

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi


You've already seen these recipes?


Emanuela Martinelli February 24, 2015 - 17:47

My woman!!! How long I haven't been to visit you? Kinda but I always follow your every exit the store and you are always my first choice! Don't mess up a shot. A abbaccio Ada.

Sicilians creative in the kitchen February 25, 2015 - 12:15

Emanuela dear Hi! Don't worry, you know that I also do not have a regular color commentator though I will follow you forever. And I love you so much. A hug, ADA

Hedwig February 24, 2015 - 17:18

Fabulous, I love dark beyond 90% but sugar…send me someone so I have an excuse to eat them :-))

Sicilians creative in the kitchen February 25, 2015 - 12:16

Decrease sugar Hedwig, because in my opinion the more dark and more are good! I embrace you!


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.