Mini Chocolate Bites

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Do you like the combination of whipped cream and chocolate cake? If so, you’ll love these mini chocolate bites. They are mini chocolate cupcakes topped with a very light and fluffy whipped cream chocolate mousse.

mini chocolate bites

The topping is actually a spinoff from this white chocolate mousse. I used the same technique here but with milk instead of white chocolate.

The mousse is very simple to make, you just melt chocolate in heavy cream, chill the mix for a few hours, then whip it as if it were regular whipped cream.

You can eat it the topping all by itself as a mousse of course, but I liked the contrast with the cake so I piped it onto the cupcakes. It’s a delightful, no-utensils-required bite size dessert.

Recipe Tip:

Be sure to treat the topping exactly like you would treat whipped cream, in other words, keep it refrigerated if you’re not serving it immediately and pipe it on only right before serving, it cannot sit around for very long. Other than that this recipe is absolutely fuss free. :)


Related Post:

Love chocolate cake desserts? I can recommend this Chocolate Bourbon Bundt Cake:

chocolate bourbon bundt cake

mini chocolate bites
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Mini Chocolate Bites

An easy recipe for delicious mini chocolate bites – mini chocolate cupcakes topped with a milk chocolate whipped cream mousse.
Prep Time10 mins
Cook Time15 mins
Chill Time4 hrs
Total Time4 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: mini chocolate bites
Servings: 20 Mini Cupcakes
Calories: 190kcal


For the frosting:

  • 2 ounces milk chocolate, finely chopped*
  • 1/2 cup heavy cream

For the mini cupcakes:

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup boiling water
  • 2.5 tablespoons cocoa powder
  • 1/4 teaspoon instant espresso powder
  • 4 tablespoons unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1 egg


For the frosting:

  • Add chocolate and cream to a saucepan and slowly heat and stir until the chocolate is dissolved. Be careful not to let the cream get too hot, it should not simmer, it should just be hot enough to dissolve the chocolate.
  • Transfer the mix to a bowl and chill in the fridge for at least 4 hours.
  • Beat the mix with an electric mixer until firm.

For the mini cupcakes:

  • Heat the oven to 350 degrees F.
  • Line a mini muffin pan with liners.
  • Whisk flour, baking soda, baking powder and salt together in a bowl. Set aside.
  • In another bowl whisk boiling water, cocoa powder and espresso powder together until dissolved. Set aside.
  • Beat butter and sugar until well combined.
  • Add vanilla and egg to the butter mix and continue to beat until well combined and slightly creamy.
  • Add the flour mix to the butter/sugar and beat until well combined.
  • Add the chocolate mix and continue to beat until well combined.
  • Distribute the batter among muffin tins, filling each 2/3 full.
  • Bake until an inserted toothpick comes out clean (10 – 15 minutes).
  • Let the cupcakes cool, then pipe the frosting onto them.


*Don't use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.


Calories: 190kcal

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  1. traci | vanilla and bean says:

    Oh yeah, I’ll take the contrasting textures and flavors in this, Nicole! Love the ease of the icing… whipped ganache and the hint of espresso in the cake. What could be better? Your styling is just beautiful. So simple, elegant and inviting. I was curious too, then saw your comment f/5.6. I want to reach through the screen and pluck one off that table.

  2. Shinee says:

    Perfect little chocolate bites! Love these cupcakes, Nicole. I just made a chocolate cake yesterday for hub’s birthday, but I know I’ll be trying this one soon!

    • Nicole B. says:

      Well, I have to say a whole chocolate cake is more satisfying than these bites. Well, except if you eat A LOT of them. :)

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