The Ultimate Mini Pound Cake Recipe for Your Next Gathering

Oftentimes, the simplest things can bring us the most pleasure. As a culinary enthusiast and lover of sweet treats, nothing comes to mind that embodies this sentiment better than a moist and delicious mini pound cake or cupcake. But what’s better than a vanilla pound cake, you ask? Why, one baked with chocolate chips, of course!

In this recipe, we will be sharing our secrets for creating the perfect mini pound cake or cupcake that is sure to satisfy any sweet tooth while leaving you with a craving for more. It’s a classic treat that has stood the test of time, and now infused with little pieces of dark chocolate, it’s even more irresistible.

Whether you’re hosting a tea party or simply indulging in a late-night snack, our chocolate chip mini pound cake/cupcakes recipe will be the perfect go-to treat that is sure to impress every time. So, gather your ingredients and let’s get baking!

Why You’ll Love This Recipe

Mini Pound Cake / Cupcakes With Chocolate Bits
Mini Pound Cake / Cupcakes With Chocolate Bits

Oh loyal foodies, gather round as I tell you about a recipe so divine that it will have you singing with joy! Behold, the Mini Pound Cake Cupcakes with Chocolate Bits recipe, a dessert so delectable that it has captured the hearts of many. Here are a few reasons why you’ll love this recipe as much as I do:

Firstly, the use of pound cake as its base adds a luxurious texture and rich flavor to each bite. The cake flour and unsalted butter create a soft and velvety crumb that simply melts in your mouth.

Secondly, the chocolate chips in this recipe create a perfect balance between sweet and indulgent, satisfying your sweet tooth cravings without overwhelming your palate. The addition of chocolate bits to an already delicious pound cake elevates the dessert into a heavenly treat.

Furthermore, these mini pound cake cupcakes are perfect for those moments when you want to indulge in something sweet but don’t want to overdo it. They are great for small gatherings, parties or even just a treat after dinner.

Lastly, this recipe can be customized with different substitutions such as peanut butter, cream cheese, or lemon zest for added flavor experiences. It is versatile and adaptable to any occasion.

So whether you’re new to baking or just looking for another scrumptious dessert recipe to add to your arsenal, trust me when I say that the Mini Pound Cake Cupcakes with Chocolate Bits will become your new favorite treat!

Ingredient List

 These mini pound cake cupcakes are the perfect treat for any occasion!
These mini pound cake cupcakes are the perfect treat for any occasion!

Here are the ingredients you will need for this fabulous mini pound cake/cupcake recipe:

  • 1 and 1/2 cups of cake flour
  • 1 teaspoon of baking powder
  • A pinch of salt
  • ½ cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon of vanilla extract
  • ¾ cup of sour cream
  • ¾ cup of chocolate chips

For the glaze, you will need:

  • 1/3 cup powdered sugar
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract

Note: You can also use mini chocolate chips instead of regular sized ones to make mini chocolate chip pound cakes. If you want to make a richer version, use dark chocolate chips instead of regular ones.

The Recipe How-To

 Satisfy your sweet tooth with these delightful chocolate chip infused cakes.
Satisfy your sweet tooth with these delightful chocolate chip infused cakes.

Now, the fun part! Let me guide you through the step-by-step process of making these delectable mini pound cake cupcakes with chocolate bits.


Before we start, let’s double-check whether we have all the ingredients ready:

  • Unsalted butter: 1 cup, softened
  • Sugar: 1 cup
  • Eggs: 3, room temperature
  • Vanilla extract: 1 teaspoon
  • Cake flour: 2 cups
  • Baking powder: 1 teaspoon
  • Salt: 1/4 teaspoon
  • Sour cream: 1/2 cup, room temperature
  • Mini chocolate chips: 3/4 cup

Don’t forget to preheat your oven to 350°F before we move on!

Mixing the Ingredients

Now that we’ve gathered all our ingredients, let’s get mixing!

  1. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  2. Crack the eggs into the bowl one at a time, mixing well after each addition.
  3. Stir in the vanilla extract.

Combining Dry Ingredients

Next up, let’s prepare our dry ingredients.

  1. In a separate bowl, sift together the cake flour, baking powder, and salt.
  2. Gradually add the dry mixture into the wet mixture and mix until just combined.

Adding Sour Cream & Chocolate Chips

Our batter is looking good so far! Now it’s time to add some tanginess and sweetness.

  1. Add in the sour cream and stir gently until just combined.
  2. Fold in the mini chocolate chips until incorporated.

Baking Time!

Everything is mixed nicely now. We just need to pop them in the oven!

  1. Grease a mini muffin tin with some nonstick cooking spray.
  2. Fill each cup with the batter, about 3/4 of the way full.
  3. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the middle comes out clean.
  4. Once done, remove them from the oven and let them cool for at least 5-10 minutes.

Decorating Our Mini Pound Cake Cupcakes

These cupcakes look cute and delicious on their own but adding some frosting might make them even better.

  1. Mix together 1 cup powdered sugar, 1 tablespoon unsalted butter, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.
  2. Drizzle or pipe the frosting onto each mini pound cake cupcake.
  3. Sprinkle some mini chocolate chips on top, for extra sweetness.

Voila! Our incredible mini pound cake cupcakes with chocolate bits are now ready to be devoured!

Substitutions and Variations

 Is there anything better than a freshly baked mini pound cake cupcake? We think not.
Is there anything better than a freshly baked mini pound cake cupcake? We think not.

Good friends, as a wise cook, I understand the importance of substitutions and variations in cooking. It can make the difference between an ordinary dish and an extraordinary one. Therefore, allow me to share with you some substitutions and variations for this Mini Pound Cake / Cupcakes with Chocolate Bits Recipe.

Firstly, if you do not have cake flour on hand, you may substitute it for all-purpose flour. However, keep in mind that cake flour has a lower protein content which means your pound cake texture may be less tender.

Secondly, for those of you who prefer a different type of chocolate, you may use semisweet chocolate chips instead of dark chocolate chips to sweeten your cupcakes. Also, for the fans of peanut butter, adding a tablespoon of it to the recipe mix will surely make your cupcakes delightful.

Thirdly, if you cannot find sour cream at your local grocer’s, you can substitute it with cream cheese. This substitution not only will bring some tanginess to your cupcakes but also add a different flavor profile. Your taste buds will thank you!

For those who are fans of lemon flavor combinations- which I must say is a remarkable choice- then consider replacing the chocolate bits with the same amount of lemon zest or using a mini lemon pound cake instead of the chocolate covered cake.

Lastly, this recipe can be easily adapted into mini bundt cakes or loaf cakes. The baker’s freedom is endless; therefore do not be afraid to experiment!

Remember my dear friends that these substitutions merely add variety and are not necessities to make a delicious treat. Have fun cooking!

Serving and Pairing

 Get ready to indulge in some seriously deliciousness.
Get ready to indulge in some seriously deliciousness.

Pray, fellow foodies, let me speak of the art of serving and pairing this delightful mini pound cake recipe. These little morsels of sweetness can be enjoyed on their own, or alongside a rich chocolate pudding for an even more decadent experience.

Mayhap you would like to serve them as part of an afternoon tea, topped with a dollop of whipped cream and paired with a cup of loose-leaf Earl Grey tea. The flavorsome vanilla notes in the cake shall pair well with the fragrant bergamot in the tea, while the cream will add a luxurious touch.

If thou art hosting guests for dessert, try serving these mini pound cakes with dark chocolate sauce. The bittersweetness of the chocolate shall balance the sweetness of the cake perfectly, making for a heavenly combination. Additionally, topping them with chopped nuts or fresh berries would add texture and freshness.

For those with adventurous palates, we recommend serving these cakes alongside a glass of ruby port wine. The luscious fruit flavors in the port shall bring out the chocolate bits in the cake, making for a truly enchanting gustatory experience.

In conclusion, these mini pound cake cupcakes are versatile and can be served in many ways to suit your preference. Whether you fancy them on their own or alongside other sweet treats – be it fruits or chocolates – they shall undoubtedly delight your taste buds!

Make-Ahead, Storing and Reheating

 Who doesn't love a classic pound cake with a twist? These chocolate bit mini cupcakes are sure to impress.
Who doesn’t love a classic pound cake with a twist? These chocolate bit mini cupcakes are sure to impress.

Good friends, there is nothing quite like taking your sweet time while baking and savoring each moment of the process. However, I know that our lives are hectic and sometimes time does not allow us to dive in deep into the kitchen. Fear not! This mini pound cake / cupcakes with chocolate bits recipe can be made ahead of time and stored for whenever you might need a quick bite or a dessert to impress your guests.

First and foremost, it is important to let our creations cool down completely before attempting to store them in either an airtight container or a freezer-safe bag. If you plan on reheating the mini pound cakes / cupcakes, it is best to wrap them individually in cling film to preserve their moisture.

If you decide to refrigerate this treasure, please keep in mind that it will stay fresh for about 4 days if stored properly. When it’s time for a snack, simply take the mini pound cakes / cupcakes out of the fridge, unwrap them and let them reach room temperature before devouring them.

Now, this next tip is highly crucial – if you want to freeze these mini delights, make sure they are tightly wrapped and sealed so they don’t take on any additional moisture or flavors from other foods in the freezer. They should last up to three months when frozen but I assure you, they will not last that long as they are too scrumptious!

To reheat these mini pound cakes / cupcakes baked goods, let them thaw naturally at room temperature for a couple of hours before placing them in a preheated oven at 350°F (175°C) for around five minutes or until warm throughout. You could also try microwaving for 10-15 seconds on high heat, but be sure they don’t dry out or become rubbery.

In summary, my dear cooks of all skill levels, you can enjoy these tasty mini pound cakes / cupcakes with chocolate bits anytime by storing them correctly. Whether you decide to keep them in the fridge, the freezer, or to reheat, I guarantee you that even days later you will be indulging in a moist and flavorsome treat!

Tips for Perfect Results

 Baking has never been easier with this quick and easy recipe.
Baking has never been easier with this quick and easy recipe.

To ensure that you get the perfect mini pound cake/cupcakes with chocolate bits, follow these tips:

First and foremost, make sure that all of your ingredients are at room temperature before starting. This allows everything to mix together smoothly and evenly.

It is important to sift the cake flour, baking powder and salt in a medium-size bowl. This helps to remove any lumps, providing a light and airy texture to the cake.

When mixing the dry ingredients with the wet ingredients, combine them slowly so as not to overmix the batter. Overmixing can cause the cake to turn dense and heavy.

The addition of sour cream in this recipe helps to keep the cake moist. Be sure not to skip this ingredient.

When folding in the chocolate chips or chocolate bits into the batter, do it gently so that they don’t crush or break apart. Be sure to reserve some chocolate chips for topping later.

Make sure not to overfill your cupcake molds or bundt pan. Leave about ¾ full as the cake will expand while baking.

To keep your mini pound cake/cupcakes from sticking to the mold or pan, grease it lightly with either butter or cooking spray. A trick I like to use is dusting it with a little amount of cocoa powder instead of flour.

When baking in a cold oven according to this recipe, make sure that your oven is preheated and stabilized at 325°F before placing your cakes inside. Otherwise, the bake time may be off.

When it comes down to time, if you are unsure if your mini pound cake/cupcakes are ready after baking for 20 minutes, insert a toothpick into its center. If it comes out clean, it’s ready to be taken out from the oven.

Follow these tips and you will have perfect mini pound cakes/cupcakes with chocolate bits every time!

Bottom Line


And there you have it, my dear readers. A delectable mini pound cake / cupcakes with chocolate bits recipe that is sure to satisfy your sweet tooth and warm your heart. With its soft crumb, bursts of chocolatey goodness and delicate vanilla flavor, this cake is perfect for any occasion or craving. Not to mention, it’s incredibly easy and versatile to make.

But don’t just take my word for it. Try this recipe out for yourself and see how it compares to other desserts you’ve tried. And with the option for substitutions and variations, you can personalize the recipe to your liking and make it your own.

Plus, with the tips for perfect results and make-ahead options provided in this article, you can enjoy this cake at any time without worrying about a time crunch or mistakes in preparation.

So get baking! Share your creations with loved ones and impress them with your newfound culinary skills. Who knows? This mini pound cake/cupcakes with chocolate bits recipe could be the start of a new baking hobby or even a small business venture.

In conclusion, if you’re in need of a sweet treat that’s easy to make but sure to impress, look no further than this Mini Pound Cake / Cupcakes With Chocolate Bits Recipe.

Mini Pound Cake / Cupcakes With Chocolate Bits

Mini Pound Cake / Cupcakes With Chocolate Bits Recipe

The mini version of a typical German kuchen. A quick and simple recipe that tastes even better the next day when flavors had time to blend. - Instead of baking 3 or 4 cupcakes for the two of us, I bought a miniature bundt cake form, holding 2 cups of batter. I like to chop good quality chocolate with a knife making uneven-sized chips better than ready made chips for the difference in flavor and texture. Nice with a cup of tea or coffee.
Course Dessert
Cuisine American
Keyword < 60 Mins, Dessert, European, German, Kid-Friendly
Prep Time 20 minutes
Cook Time 40 minutes
Servings 3 cupcakes
Calories 321.3kcal


For cake

  • 3/4 cup cake flour, plus
  • 2 tablespoons cake flour
  • 1/2 teaspoon baking powder
  • 1 ounce unsweetened chocolate square (1 square)
  • 4 tablespoons unsalted butter
  • 1/4 cup sugar
  • 1 pinch salt
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 1/2 tablespoons milk

For dusting

  • 2 teaspoons powdered sugar


  • NOTE: If you want to bake the cake as cupcakes, bake at 375F for 20-25 minutes.
  • Preheat oven to 350°F Grease form.
  • Mix cake flour and baking powder in a small bowl. If not using chocolate chips, chop chocolate with a large knife into 1/8 inch pieces (average).
  • Cream butter and sugar and salt until well blended. Add egg and vanilla and beat until batter is light in color and increased in volume.
  • Add flour and milk and mix until well blended, but don't overbeat. Mix in chocolate chips. Fill form with batter, level top and bake in the middle of the oven for 30-35 minutes, until a wooden skewer inserted in the middle comes out clean.
  • Remove cake from oven and let cool for 5 minutes in the form before taking it out. Cool completely and serve at once, or better, wrap tightly in foil and serve the next day. Flavors will have blended then.
  • With a sieve dust powdered sugar on top of cake before serving. Freezes well.


Serving: 84g | Calories: 321.3kcal | Carbohydrates: 39.7g | Protein: 5.2g | Fat: 16.9g | Saturated Fat: 10.2g | Cholesterol: 77.8mg | Sodium: 108.7mg | Fiber: 1.7g | Sugar: 13.9g

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