These Dark Chocolate Mini Cupcakes with Salted Caramel Frosting are a bite-sized indulgence that delivers big on flavor. Rich, velvety chocolate pairs perfectly with the creamy, buttery caramel frosting, creating a harmonious balance of sweet and salty. Each mini cupcake is moist and tender, with a delicate crumb that melts in your mouth.
The sprinkle of sea salt on top adds a satisfying crunch and enhances every bite. Ready in just under 40 minutes, they’re perfect for satisfying your sweet tooth without spending hours in the kitchen. Whether for a party or a personal treat, these cupcakes are sure to impress.
With only 32 calories per serving, you can enjoy these decadent treats guilt-free. The combination of dark chocolate and salted caramel offers a luxurious experience that feels indulgent yet light. The frosting is silky smooth, while the cupcakes themselves are fluffy and rich, making every bite a delightful contrast of textures.
These mini cupcakes are not only delicious but also easy to share, making them ideal for gatherings or as a thoughtful homemade gift. Quick to prepare and impossible to resist, they’re a dessert that will leave everyone asking for more.
Ingredients for Dark Chocolate Mini Cupcakes with Salted Caramel Frosting
- 1 ⅔ cups (333 g) granulated sugar
- 1 ½ cups (188 g) all-purpose flour
- ⅔ cup (65 g) dark cocoa powder
- 1 Tablespoon cornstarch
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (118 ml) canola or vegetable oil (or any neutral oil)
- 1 teaspoon vanilla extract
- 1 large egg + 1 egg yolk
- ⅔ cup (157 ml) whole milk (can substitute with buttermilk for added richness)
- 1 cup (236 ml) hot coffee (enhances chocolate flavor; decaf works too)
- 1 batch caramel frosting (make ahead for cooling time)
- Flaky sea salt for sprinkling (optional, but recommended for balance)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a 24-count mini muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt until well combined.
- Add canola oil, egg, egg yolk, and vanilla extract. Stir until the mixture is smooth and fully incorporated.
- Gradually stir in the milk until combined, then add the hot coffee. Scrape the sides and bottom of the bowl and stir again to ensure a uniform batter.
- Divide the batter evenly into the prepared mini muffin tin, filling each liner about ½ to ⅔ full.
- Bake for 14-15 minutes, or until the cupcake tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cupcakes in the tin for 15 minutes, then carefully transfer them to a cooling rack to cool completely.
- Once cooled, frost the cupcakes with the prepared caramel frosting. Use a piping tip like Wilton 2D for a decorative swirl.
- Sprinkle lightly with flaky sea salt for a sweet-and-salty finish. Serve and enjoy!
Perfect Pairings: Serving Suggestions
These Dark Chocolate Mini Cupcakes with Salted Caramel Frosting are a delightful treat on their own, but they pair beautifully with a cup of espresso or a glass of cold milk for a classic combination. For a more indulgent experience, serve them alongside a scoop of vanilla bean ice cream or a drizzle of extra caramel sauce.
Keep It Fresh: Storage Tips
Store your cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate for up to 5 days, but let them come to room temperature before serving for the best texture. For longer storage, freeze unfrosted cupcakes in a freezer-safe bag for up to 3 months—thaw and frost when ready to enjoy!
Mix It Up: Recipe Variations
Want to switch things up? Try using milk chocolate or white chocolate chips in the batter for added richness. For a nutty twist, sprinkle chopped pecans or toasted almonds on top of the frosting. If you’re not a coffee fan, substitute the hot coffee with hot water or chocolate milk for a milder flavor.
Time-Saving Hacks
To save time, prepare the caramel frosting a day ahead and store it in the fridge—just let it soften slightly before piping. You can also bake the cupcakes in advance and freeze them, then frost and decorate when you’re ready to serve. Using a cookie scoop to portion the batter into the liners ensures even baking and speeds up the process.
Essential Equipment Tips
For perfectly frosted cupcakes, a piping bag with a Wilton 2D tip creates those beautiful swirls. If you don’t have a mini muffin tin, you can use a regular muffin tin—just increase the baking time to 18-20 minutes. A small offset spatula is also handy for smoothing frosting if you’re not piping.
Dark Chocolate Mini Cupcakes with Salted Caramel Frosting
Ingredients
- 1 ⅔ cups granulated sugar
- 1 ½ cups all-purpose flour
- ⅔ cup dark cocoa powder
- 1 Tablespoon cornstarch
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg + 1 egg yolk
- ⅔ cup whole milk
- 1 cup hot coffee see note
- 1 batch caramel frosting
- Flaky sea salt for sprinkling
Instructions
- Note: If you are making the accompanying caramel frosting that I’ve linked to in the “Ingredients” section, I recommend making the caramel before beginning the cupcakes to give it ample time to cool.
- Preheat oven to 350F (175C) and line a 24-count mini muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Add canola oil, egg, egg yolk, and vanilla extract and stir until well-combined.
- Stir in milk until thoroughly-combined, then stir in hot coffee. Scrape the sides and bottom of the bowl and then stir again to ensure you have a uniform, well-combined batter.
- Divide better into mini muffin tin, filling liners ½-⅔ of the way full.
- Bake on 350F (175C) for 14-15 minutes or cupcake tops spring back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool for 15 minutes then carefully remove to a cooling rack (I gently pry them up with a butter knife) to cool completely before covering with caramel frosting.
- Decorate with caramel frosting then sprinkle with flaky sea salt. I used the Wilton 2D tip for icing the cupcakes in the photos.