Mini Chocolate Cupcakes
Soft, moist, and perfectly bite-sized, these mini chocolate cupcakes are rich in flavor and easy to make. Ideal for parties, school events, or a quick chocolate fix.
Equipment
- Mini muffin pan (24-cup)
- Mini cupcake liners
- Mixing bowls
- Whisk
- Cooling rack
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup milk dairy or non-dairy
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot water or hot milk
Optional Toppings
- chocolate buttercream or ganache
- sprinkles
Instructions
- Preheat oven to 350°F (175°C). Line a 24-cup mini muffin pan with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix sugar, egg, milk, oil, and vanilla until smooth.
- Slowly add the dry mixture into the wet ingredients, stirring gently.
- Pour in hot water and whisk until the batter is smooth (it will be thin).
- Fill cupcake liners two-thirds full.
- Bake for 10–12 minutes, until a toothpick comes out clean.
- Cool on a wire rack before frosting or decorating.
Notes
Use a small cookie scoop to portion the batter evenly. For richer flavor, use Dutch-processed cocoa. Store cupcakes in an airtight container for up to 3 days at room temperature or freeze for up to 2 months.