Easy Chocolate Cake Bites are simple, bite-sized chocolate cupcakes that are so easy to make! Super cute & beyond tasty, these mini chocolate cupcakes are always a hit.
I made this easy moist chocolate cupcake recipe using a simple adaption on my vanilla cake bites recipe and I think these are absolutely perfect. Who doesn’t love chocolate? With every moist and tender chocolate bite, these little cake treats are perfect for parties, customizing, or snacking. Each batch makes about 80 mini chocolate cake bites, so there’s plenty to share or store for later!
Chocolate Cake Bites
They’re a simple recipe for small bites of cake that pack a lot of flavor. Using a boxed cake mix as a starter we cut down on time and effort needed. Adding in boxed pudding mixes, sour cream, and milk we end up with a very rich and tender cake that practically melts in your mouth. The glaze and sprinkles on top make them irresistible.
For the mini cupcakes, you will need:
-Boxed Cake Mix: We need one 15.25 ounce box of your favorite chocolate cake mix (just the dry mix) to be the base of this tasty cupcake recipe.
-Chocolate Instant Pudding: With a 3.4 ounce box of instant chocolate pudding tossed into the batter, we can add a lot of flavor and moisture.
-Egg Whites: We need 5 large egg whites to help leaven the cake bites so that they’re nice and fluffy.
-Sour Cream: We will need 1 1/4 cup of sour cream (or plain Greek yogurt) for the cake batter. This will help to add moisture and richness in every bite.
-Milk: With 1/2 cup of milk we can thin down the batter without taking away from the flavor.
-Butter: 2 tablespoons of melted butter will add richness and a nice shine to the glaze.
-Milk: We need about 2-3 tablespoons of milk, more or less depending on how thin you want the glaze to be.
-Corn Syrup: With 1 tablespoon of corn syrup we can make the glaze thick and sweet.
-Chocolate Chips: To get that chocolate flavor we will be using 1/4 cup of melted chocolate chips (you can use semi-sweet or milk chocolate).
-Powdered Sugar: 1 cup of powdered sugar will give us the sweetness and creamy texture we want in our chocolate cupcake glaze.
-Sprinkles: This is optional but you can add any sprinkles to the top of these mini cake bites if desired.
Preheat your oven to 325° F and coat a mini muffin tins with cooking spray. I recommend using bakers joy (or a variation of it) as it works best (the one with flour in the mix).
In a large bowl, beat the cupcake ingredients together with an electric mixer for several minutes until smooth. You want the mixture to look whipped and creamy.
Fill each mini muffin cup about 2/3rds of the way full. I like to use a heaping small cookie scoop as it seems to work perfectly.
Bake each pan of mini muffins for 12-14 minutes or until a toothpick can be inserted and come out clean.
Let the pan cool for a few minutes before turning the muffins over onto a wire rack to finish cooling completely.
Turn the cakes right side up and let them cool for another 5 minutes. Then you can prepare the glaze.
Whisk in the melted chocolate chips and powdered sugar until the mixture is smooth.
The glaze will set up so return it to the microwave if needed to soften and then whisk again.
Dip each cake bite into the glaze and then set on a piece of wax paper.
Immediately add sprinkles to the top, if using.
If your glaze hardens during this process before all of the cake bites can be coated, simply microwave for 15 seconds and then whisk again.
Repeat until all cake bites are glazed. The glaze should take a few minutes to cool and firm up on the cupcakes and then they’re ready to serve. Enjoy!
Easy Chocolate Cake Bites
- 15.25 oz box chocolate cake mix
- 3.4 oz small box chocolate Instant pudding mix
- 5 large egg whites
- 1 1/4 cups sour cream or yogurt
- 1/2 cup milk
- 2 TBSP melted butter
- 2-3 TBSP milk
- 1 TBSP corn syrup
- 1/4 cup melted chocolate chips
- 1 cup powdered sugar
- sprinkles for topping
- Preheat the oven to 325° F. Coat mini muffin tins with cooking spray- note that the non-stick spray made specifically for baking works best! This recipe makes 75-85 mini cupcakes so I ended up baking 3 1/2 batches in my mini cupcake pan that holds 24 cupcakes.
- Beat the ingredients for the cupcakes in a large bowl with an electric mixer for several minutes until smooth and somewhat whipped looking.
- Fill each muffin hole about 3/4 way full. I used a heaping small cookie scoop and it worked perfectly! Bake each pan for about 12-14 minutes or until a toothpick inserted in the center comes out clean.
- Cool the pan for a few minutes, then overturn cake bites onto a wire rack. Turn cakes right side up and let cool another 5 minutes. Then you're ready to glaze them!
To make the Chocolate Glaze:
- Combine butter, milk and corn syrup in a small bowl. Microwave for 30 seconds, or until butter is melted and mixture is smooth.
- Whisk in melted chocolate chips and powdered sugar until smooth. (I melted my chocolate in the microwave for 30 seconds, then 10 second intervals until completely smooth. Remember to not overcook chocolate or it will seize!) Glaze will set up, so return it to the microwave if needed to soften and whisk smooth again.
- Dip each cake bite into the glaze and set it on the wax paper. Immediately add sprinkles to the top.
- If the glaze hardens a bit, stick the bowl in the microwave for 15 seconds. Repeat until all cake bites are glazed. They take just a few minutes to cool and firm up and they're ready to serve!
COOKIE SCOOP SIZES
I like to use a cookie scoop because it truly does make the process of portioning out the cake batter that much easier and even. That said, it’s good to note that there are 3 standard-sized cookie scoop sizes to be aware of.
Small cookie scoops- roughly the same amount as one heaping tablespoon.
Medium cookie scoops- measures 2 1/2 tablespoons of batter.
Large cookie scoop- this is about 4 tablespoons worth of batter.
You can make all of the cake bites the same size or you can do some that are one bite vs two bites in size. The difference is the small cookie scoop or the medium cookie scoop. A heaping scoop will give you something in the middle and personally enjoy the option of having smaller bites so I like to use both small and medium sized cake bites when making this recipe.
Yes, these cake bites can be frozen, but I recommend freezing them before they’ve been dipped in the glaze. This keeps the glaze from weeping as it thaws later. Store your cupcakes in an airtight container or in freezer bags for up to 3 months. When you’re ready to serve, simply let them thaw on the counter until room temperature (or no longer frozen) and add glaze before eating.
ENJOY EASY CAKE RECIPES? TRY THESE:
- Blueberry Pound Cake recipe
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- Death-by Chocolate Cake
- Easy Lemon Cake
- Coca Cola Chocolate Cake Recipe
- Glazed Mini Strawberry Cupcakes
- Lemon Buttermilk Pound Cake
- Rootbeer Float Cupcakes
- Orange Creamsicle Cake Bites
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