Choco Mini Cake is a fun, cozy dessert that packs big chocolate flavor into small, individual cakes. Each mini cake is tender, moist, and rich with cocoa and melted chocolate, topped with a simple glaze or dusting of powdered sugar. They’re easy to grab, share, and serve—no slicing required.

This recipe uses everyday ingredients like cocoa powder, melted chocolate, butter, and yogurt or sour cream to create soft, bakery-style mini cakes with a tight, plush crumb. Baked in a muffin tin or mini cake molds, they’re perfect for portioned treats that still feel indulgent.

Ideal for birthdays, parties, lunchboxes, or just a sweet afternoon snack, these Choco Mini Cakes are the kind of dessert that disappears quickly and has everyone asking for “just one more.”

Why You’ll Love This Recipe

Rich Chocolate Flavor – Cocoa and melted chocolate make every bite deeply chocolatey.
Soft & Moist – Oil + butter + yogurt keep the crumb tender, never dry.
Perfectly Portioned – Mini cakes are easy to share, pack, and serve.
Simple & Versatile – Top with glaze, ganache, or just powdered sugar.

Ingredients

For the Choco Mini Cakes:

1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup granulated sugar
¼ cup light brown sugar, packed
¼ cup unsalted butter, melted and slightly cooled
¼ cup neutral oil (vegetable, canola, or sunflower)
2 large eggs, room temperature
½ cup plain yogurt or sour cream, room temperature
¼ cup milk (any kind)
½ cup semi-sweet chocolate chips, melted and slightly cooled
1 tsp vanilla extract

For the Simple Chocolate Glaze (Optional):

½ cup powdered sugar
2 tbsp unsweetened cocoa powder
1–3 tbsp milk or cream (as needed)
½ tsp vanilla extract (optional)

Optional Toppings:

Extra chocolate chips
Chocolate sprinkles
Fresh berries
Powdered sugar dusting instead of glaze

Instructions

Prep the Pan and Oven
Line a 12-cup muffin pan with cupcake liners, or lightly grease mini cake molds.
Preheat your oven to 350°F (175°C).

Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Make the Wet Mixture
In a large mixing bowl, whisk together granulated sugar, brown sugar, melted butter, and oil until smooth.
Add the eggs one at a time, whisking well after each.
Stir in yogurt (or sour cream), milk, vanilla, and melted chocolate until fully combined and glossy.

Combine Wet and Dry
Add the dry ingredients to the wet ingredients in two additions, gently folding with a spatula until just combined.
Do not overmix—stop as soon as no streaks of flour remain. The batter will be thick and smooth.

Fill the Molds
Divide the batter evenly among the prepared muffin cups or mini cake molds, filling each about ¾ full.
If you’d like, sprinkle a few chocolate chips on top of each mini cake.

Bake
Bake at 350°F (175°C) for 14–18 minutes, or until a toothpick inserted in the center of a cake comes out with a few moist crumbs (no wet batter).
Remove the pan from the oven and let the mini cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Chocolate Glaze (Optional)
In a small bowl, whisk together powdered sugar and cocoa powder.
Add 1 tablespoon of milk and vanilla (if using), whisking until smooth.
Add more milk a teaspoon at a time until the glaze is pourable but not too thin.

Glaze and Serve
Once the mini cakes are completely cool, spoon or drizzle the chocolate glaze over the tops.
Decorate with sprinkles, extra chocolate chips, or leave them simply glazed.
Let the glaze set for a few minutes, then serve.

Nutritional Information

(Approximate per mini cake, 1 of 12, with glaze)

Calories: ~220
Protein: 4g
Fat: 11g
Carbohydrates: 28g
Sugar: 19g
Fiber: 2g

Tips for Success

Use Room-Temperature Ingredients – This helps everything mix smoothly and gives a better texture.
Don’t Overbake – Mini cakes cook quickly; check early to keep them moist.
Let Them Cool Before Glazing – If the cakes are warm, the glaze will slide off and soak in too much.
Customize the Topping – Swap the glaze for ganache, buttercream, or a simple dusting of powdered sugar if you prefer.

Why This Recipe Works

Combining both cocoa powder and melted chocolate gives the mini cakes a deep, layered chocolate flavor. Butter adds richness, oil keeps them moist, and yogurt or sour cream helps create a soft, tender crumb that stays fresh for days.

Baking the batter in mini form means faster bake time and perfectly portioned treats that look cute and feel special. With a simple chocolate glaze on top, these Choco Mini Cakes deliver big dessert satisfaction in a small, easy-to-serve package.