Mini Chocolate Cupcakes with Whipped Cream and Cream Cheese Frosting

mini cupcakes

These cupcakes were love at first bite. Love Love Love. Chocolate cupcakes with a light and fluffy frosting. Mmm mmm

We celebrated my nephews very first birthday on Saturday, and I had to make him mini chocolate cupcakes. They were so cute!Perfect for little munchkins, and little mouths.

It took me a while to find a good cupcake and frosting recipe. I don’t like dry cupcakes or buttery frosting. And I don’t like the store bought ones. Way to sweet and chemically loaded. No thanks. I also had a bad experience last time I made cupcakes, the frosting just wouldn’t stay on the cupcakes, so I was a bit worried when I was making these. But…they were so so easy to make and put together. And the frosting had no problem staying put on the cupcake.

I adapted the cupcake recipe from and the frosting recipe from allrecipes.

They were the best cupcakes I’ve ever had. Plus, everyone raved about ‘em. I’ll be making these again and again.


For the frosting:

Combine the cream cheese, sugar, vanilla, and salt together in a large bowl until smooth and creamy. Set aside. 

Pour the heavy cream into a cold mixing bowl. I just set my mixer and beater in the freezer while I was mixing the first cream ingredients. Beat on high speed for about 3 min, until stiff peaks cupcakesGently fold the whipped cream into the cream cheese mixture until everything is incorporated. Cover and set in the fridge while you’re working on the cupcakes.  

For the cupcakes:

Preheat oven to 350°F, with rack in the center of the cupcakesFill in the cupcake pan with cupcake cupcakesMix together 1 cup of hot water and 1/2 tbsp of instant coffee granules.





Whisk the flour, sugar, cocoa powder, baking soda, and salt in a bowl.     

Tip: Sift the cocoa cupcakes

Combine the coffee, oil, vinegar, and vanilla in another mixing bowl.

Add the wet ingredients to the dry ingredients and whisk until just combined, you don’t want to over mix. It’s alright if you have a few lumps in the batter.

Pour about 1 tbsp of the batter into each cupcake liner, or until it’s 1/2-2/3 full. Bake 13-16 cupcakesCool on wire rack for 10 minutesmini cupcakesHere’s what I used to decorate.

Add the frosting to a piping bag, and frost away!mini cupcakesMm yummy!mini cupcakes  

Bon Appétit!


Mini Chocolate Cupcakes with Whipped Cream and Cream Cheese Frosting

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 50 cupcakes

Serving Size: 2 pieces

Mini Chocolate Cupcakes with Whipped Cream and Cream Cheese Frosting

Best chocolate cupcakes and frosting recipe ever.


  • 8 oz cream cheese, softened
  • 1 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 1/2 cups heavy whipping cream
  • Cupcakes:
  • 1 1/2 cups flour
  • 1 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup hot water
  • 1/2 tbsp instant coffee granules
  • 1/2 cup oil
  • 1 tbsp vinegar
  • 1 tsp vanilla extract


  1. Combine the softened cream cheese, powdered sugar, salt and vanilla extract. Beat until smooth and creamy.
  2. Beat whipping cream in a cold mixing bowl and whisk until stiff peaks form, about 3 minutes.
  3. Fold the whipped cream with cream cheese mixture, until everything is incorporated, set aside.
  4. Cupcakes:
  5. Preheat oven to 350° F. Place rack in center oven.
  6. Insert cupcake liners into cupcake pan.
  7. Combine the hot water and instant coffee granules.
  8. Whisk together flour, sugar, cocoa powder, baking soda, and salt
  9. Combine coffee, oil, vinegar, and vanilla extract
  10. Add the wet ingredients to the dry ingredients just until combined, it's ok to have a few lumps.
  11. Place about 1 tbsp of batter into each cupcake liner, or until about half to 2/3 full.
  12. Bake 13-16 minutes
  13. Cool on wire rack for 10 minutes, and frost with the whipped cream and cream cheese frosting.

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Comments: 22

  1. Shoy June 10, 2013 at 5:49 am Reply

    I don’t see the cream to whip in the frosting list of ingredients…
    please advise

    • Yelena June 10, 2013 at 1:02 pm Reply

      Yikes! I missed one of the most important ingredients! Thanks for letting me know! It should be fixed now.

  2. Charlotte July 20, 2013 at 4:11 am Reply

    Hey there, I am using your frosting recipe for a cake and it is delish!!!! But as the party is tomorrow it would pay to put the cake in the fridge due to the cream…correct???

    • Yelena July 20, 2013 at 10:46 am Reply

      Yes, since it has dairy ingredients, keeping it in the fridge is a good idea. I’d probably not leave it out for more then 4 hours in this summer weather because the peaks tend to lose their stiffness, although it might be different in a cake. Glad you enjoyed it!

  3. […] Recipe available from Yelena Sweets. […]

  4. rubberseed October 16, 2013 at 1:29 am Reply

    Thanks for this great recipie! I tried it out and it was very easy to make! My family loved this recipie so much that we made another batch the following day =). The frosting was extremely delicious and tasty. The cupcake was slightly bittersweet with the coffee and cocoa powder, and it went very well with the frosting! Thank you!

    • Yelena October 16, 2013 at 10:21 am Reply

      Your welcome, and thanks for the feedback, I love hearing back from my readers! Im glad you enjoyed them. :)

  5. Ilovesweets November 22, 2013 at 11:06 pm Reply

    I just made these and they turned out deliciously good! Ofcourse I had left over frosting and ofcourse I had to eat it just like that with a spoon:)))) my son enjoyed it as well (the frosting) aaaand my husband loved them cupcakes! Thank u so much for this recipe!

    • Yelena November 22, 2013 at 11:11 pm Reply

      Your welcome! I’m glad to know I’m not the only one that eats it with a spoon. ;)

  6. Meredith Petrnousek November 23, 2013 at 10:35 am Reply

    My first 24 are out and the second batch is in the oven. The batter is amazingly delicious and I can’t wait for the finished product. GREAT recipe!

    • Yelena November 23, 2013 at 9:07 pm Reply

      Thank you, Mmm your making me want to make some right now :)

  7. SS November 27, 2013 at 5:11 pm Reply

    Yelena.. thanks for sharing your recipe. Great pics btw! If you don’t mind, I have a few newbie questions..

    1) If I want to add color to the frosting, how / when should I do it? Any suggestion for which food color variety works?

    2) I will be making this by hand – no beater. You think that will be too much? Am prepared to beat for 15-20 minutes. :)

    Thanks anyway! Cheers!

    • Yelena November 28, 2013 at 12:25 am Reply

      Thank you SS.

      1) Add the food coloring when combining the whipped cream and cream cheese mixture. Add a few drops, mix then add more if you need to.
      2) You can definitely whip the cream by hand. Make sure your bowl, whisk, and cream is super cold. I’m not sure how long it will take you though, it could be a while, and you might end up with a sore arm :/.

      Let me know how it turned out! :)

  8. SS November 29, 2013 at 11:04 am Reply

    Thanks Yelena..! They turned out spectacular! My frosting wasn’t as stiff because I didn’t beat long enough for a sore arm. ;) but it piles up moderately on the cupcake, stays on and tastes incredible!! :) Thanks a ton for the recipes! :)

    • Yelena November 29, 2013 at 6:53 pm Reply

      Your welcome, glad to know the cream worked out, I probably wouldn’t have enough patience whipping by hand :)

  9. Semra February 14, 2014 at 9:28 am Reply

    They look delicious but what about baking powder? I don’t see it in the ingredients.

    • Yelena February 15, 2014 at 9:37 am Reply

      Thank you, this recipe does not call for baking powder.

  10. Mamta June 13, 2014 at 9:25 am Reply

    Hi Yelena,

    I made these but included tiny bits of chopped white chocolate in the batter and grated white chocolate on the top. Turned out perfect! Thank you so much! I’v ebeen struggling to find a truly great chocolate cake recipe that contains no eggs!

    Is it possible to use the same batter to bake regular sized cupcakes and pan cakes? If it is, what would the baking times be?

    Thank you so much!

    • Yelena June 18, 2014 at 9:37 pm Reply

      Mmm that sounds yum! I’m glad you enjoyed them. You can definitely make regular sized cupcakes with this recipe. I would bake them at 350F for 18-20 minutes.

  11. Kristin August 18, 2014 at 1:30 pm Reply

    Do these have a strong coffee flavor? :)

    • Yelena September 14, 2014 at 5:36 pm Reply

      No, actually you can barley taste the coffee :)

  12. Ummiya November 28, 2014 at 6:09 am Reply

    Trying your recipe for my brother’s surprise birthday party….by the pictures it looks totally yum! :)

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