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These bite-size chocolate Easter cupcakes with cream cheese frosting are adorable, festive and super tasty.

Chocolate Easter Cupcakes with Cream Cheese Frosting

These bite-size chocolate Easter cupcakes with cream cheese frosting are adorable, festive and super tasty.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings 36 mini cupcakes, or 12 regular size
Calories 135kcal
Author Ann Otis


Chocolate cupcakes

  • 2 oz (57 grams) semi-sweet or bittersweet chocolate, finely chopped
  • 1/3 cup (29 grams) dutch-processed cocoa powder
  • 3/4 cup hot coffee
  • 3/4 cup (117 grams) bread flour
  • 3/4 cup (150 grams) granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 large eggs at room temperature
  • 2 teaspoons white vinegar
  • 1 teaspoon pure vanilla extract

Cream Cheese Frosting

  • 1/2 cup (114 grams) unsalted butter, at room temperature
  • 1 8 oz package cream cheese
  • 4 cups confectioner's sugar
  • 2 teaspoons vanilla extract
  • 36 chocolate mini eggs for decoration


Chocolate Cupcakes

  • Preheat the oven to 350 degrees F, and fill a mini cupcake pan with 24 liners.
  • Combine the chopped chocolate and cocoa powder in a large bowl. Pour in the hot coffee and let sit for a couple of minutes to melt the chocolate. Whisk until smooth. Cool completely in the refrigerator (about 20 minutes).
  • While the chocolate mixture is cooling, combine the flour, sugar, salt, and baking soda in a medium bowl.
  • Remove the chocolate mixture from the fridge and whisk in the oil, eggs, vinegar and vanilla. Whisk in the flour mixture.
  • Fill the cupcake liners about 3/4 full. Place in the preheated oven and bake for 15-19 minutes.
  • Cool the cupcakes in the pan for 10 minutes and remove to a wire rack to cool completely. Repeat with the remaining batter. Frost with cream cheese frosting and top with a chocolate mini egg, if desired.

Cream Cheese Frosting

  • Beat the butter and cream cheese together until smooth, about 3 minutes.
  • Add the confectioner's sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and beat, scraping down the sides of the bowl, for another 3 minutes or so.


Chocolate cupcakes adapted from Cooks Illustrated


Calories: 135kcal | Carbohydrates: 20g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 29mg | Sugar: 17g | Vitamin A: 90IU | Calcium: 5mg | Iron: 0.3mg