Mini Chocolate Cupcakes
These Mini Chocolate Cupcakes are soft, fluffy, and rich with chocolaty goodness, perfect for any occasion. They are easy to make and perfect for bakers of all skill levels, offering a comforting chocolate flavor that is hard to resist.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- Chocolate frosting for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a mini cupcake pan with paper liners or grease them lightly.
- In a large bowl, combine the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and sugar. Whisk until well combined.
- In another bowl, beat the eggs. Stir in the milk, vegetable oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients. Mix until just combined, being careful not to overmix.
- Stir in the boiling water slowly to thin out the batter.
- Divide the batter evenly into the prepared mini cupcake pan, filling each liner about two-thirds full.
- Bake for 10-12 minutes until springy to the touch and a toothpick inserted comes out clean.
- Let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Frost your Mini Chocolate Cupcakes generously with chocolate frosting.
Notes
Measure ingredients accurately. Use room temperature eggs and milk for better mixing. Cupcakes can be frozen unfrosted for later enjoyment.