Mini Chocolate Cupcakes

There’s something irresistible about mini desserts—and mini chocolate cupcakes are a perfect example. They pack all the rich, moist, chocolatey goodness of a full-sized cupcake into an adorable, poppable size. Ideal for parties, afternoon treats, or baking with kids, these tiny delights are a hit with both kids and adults.

The best part? Mini cupcakes bake faster, cool quickly, and give you the perfect excuse to have more than one. Whether you top them with swirls of buttercream, sprinkles, or keep them simple with a dusting of powdered sugar, these bite-sized beauties are sure to please.

So, roll up your sleeves and let’s bake a batch of mini happiness!

Mini Chocolate Cupcakes Recipe

Ingredients:

For the cupcakes:

• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2/3 cup granulated sugar
• 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp vinegar)
• 1/3 cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 1/3 cup hot water or brewed coffee (enhances the chocolate flavor)

For the frosting (optional but recommended):

• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• 1–2 tbsp milk
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

Step 1: Preheat & Prep

• Preheat oven to 350°F (175°C).
• Line a mini muffin pan with mini cupcake liners or grease lightly.

Step 2: Make the Batter

1. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
2. In a separate bowl, whisk sugar, buttermilk, oil, egg, and vanilla until smooth.
3. Gradually mix the dry ingredients into the wet mixture.
4. Stir in the hot water or coffee until the batter is smooth (it’ll be thin—that’s okay!).

Step 3: Fill & Bake

• Fill each mini cupcake liner about 2/3 full.
• Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
• Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.

Step 4: Make the Frosting (Optional)

1. Beat the butter until light and fluffy.
2. Add powdered sugar, cocoa powder, salt, and vanilla.
3. Gradually add milk until desired consistency is reached.
4. Pipe or spread over cooled cupcakes.

Serving Ideas:

• Add colorful sprinkles, mini chocolate chips, or a drizzle of melted chocolate on top.
• For parties, display them on a tiered stand or platter with mini flags or toppers.

💡 Tips:

• Don’t overfill the liners—mini cupcakes rise fast!
• These freeze beautifully—store unfrosted cupcakes in an airtight container for up to 2 months.
• Want a flavor twist? Add a teaspoon of espresso powder to the batter for mocha mini cupcakes!