These mini chocolate cupcakes are seriously delicious and moist and baked from scratch! The ingredients you will need for these fudgy and moist mini chocolate cupcakes are commonly found in your pantry. Make these mini chocolate cupcakes because they are so easy to whip up and are perfect for Christmas, Valentine’s day, and birthday parties!
I really love chocolate and the great thing about this recipe is, you only need one bowl to mix all the ingredients! How awesome is that?! My friend Amber from SweetAmbs shared this recipe with me which she said was inspired by Martha Stewart. Hope you guys enjoy this yummy chocolate cupcake!
Tips and Tricks for Making This Mini Chocolate Cupcakes Recipe:
- You can place mini chocolate chips or nuts in the batter before baking it. Doing so makes these mini chocolate cupcakes extra special!
- If you love chocolate frosting on your cupcakes and don’t want to make it yourself, you can use store-bought chocolate frostings which taste so good!
- Don’t forget to sift all the dry ingredients before mixing. It is best to make sure you get no lumps in your baked cupcakes.
How to Make this Mini Chocolate Cupcakes Recipe:
Gather the ingredients for this Mini Chocolate Cupcakes and once the ingredients are all ready, let’s begin!
- all-purpose flour
- unsweetened cocoa powder
- sugar
- baking soda
- salt
- eggs + 1 yolk
- milk
- vegetable oil
- vanilla extract
- warm water
Preheat oven to 350 degrees F and line mini cupcake pan.
In a large bowl, sift, flour, cocoa powder, sugar, baking soda, and salt:
Mix well until combined:
In the same bowl, make a well in the middle, add egg, milk, vegetable, oil, vanilla extract, and water:
Mix well using a ladle or a handheld mixer, whichever you love to use in mixing batters:
The final cupcake batter should look like this – shiny and slightly sticky. Make sure to get rid of lumps by mixing it well:
Pour batter into the pan and bake for 18-20 minutes. Let cool before putting them in individual packs:
I used transparent clear cellophane bags in packing these cupcakes:
I placed three mini chocolate cupcakes in each pack:
For the tags, I simply folded a printed art paper and stapled it to the cellophane bags to close it:
Frequently Asked Questions for the Mini Chocolate Cupcakes Recipe:
Q: What should I add to cupcakes to make them moist?
A: Cupcakes become moist if they have the right amount of milk, butter, and eggs, but be very careful in the measurements. Adding too much of any ingredient like butter can make your cupcakes too dense.
Q: How do you know when cupcakes are done?
A: After the set baking time of the cupcake, insert a toothpick in the center of the cupcake. When it comes out clean, then your cupcakes are perfectly baked.
Q: How do I make this cupcake recipe vegan?
A: Replace the milk with any vegan milk like soy milk or almond milk. For the eggs, you can use egg replacers.
Q: Can you make cupcakes without cupcake liners?
A: Yes! Use an oven-safe nonstick muffin pan in baking your cupcakes.
Q: How do I store cupcakes after baking?
A: You can pack them in plastic or in airtight containers and chill them.
Here are more cupcake recipes you can try! Happy Baking!
- 3 Ingredient Chocolate Cupcakes
- White Chocolate Strawberry Cupcakes
- Nutella Cupcakes
- Vanilla Cupcakes
Mini Chocolate Cupcakes
Ingredients
- 2 ½ cups all purpose flour
- 1 ¼ cup unsweetened cocoa powder
- 2 ½ cups sugar
- 1 ¼ teaspoons baking soda
- 1 ¼ teaspoons salt
- 2 eggs + 1 yolk
- 1 ¼ cup milk
- ½ cup vegetable oil
- 1 ¼ teaspoons vanilla extract
- 1 ¼ cup warm water
Instructions
- Preheat oven to 350 degrees F and line mini cupcake pan
- In a large bowl, sift, flour, cocoa powder, sugar, baking soda, and salt.
- In the same bowl, make a well in the middle, add egg, milk, vegetable, oil, vanilla extract, water, and mix.
- Pour batter into the pan and bake for 18-20 minutes.
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
Hi! You left the baking soda in this recipe. There was a baking soda included in your video. 🙂
Hi Larissa,
Thank you for the heads up. 🙂 Appreciate it!
Also, which is preferable milk for this recipe, whole milk or buttermilk? Thanks 🙂
regular milk is good, however if you want a really moist and fluffy cupcake buttermilk makes it even better.
One question! Can I replace extra virgin olive oil with vegetable oil? Would that make any difference? 🙂
Hi Cherie, extra virgin olive oil has such a strong taste. I would recommend using coconut oil, it’s healthier yet mild in taste. 🙂
How many cupcakes could make with this recipe
Hi Tira, I was able to make about 40 mini cupcakes. 🙂
What a disappointing recipe. My batter came out very soupy, so I watched the video. The ingredients in the written directions do not match what’s in the video. The cupcakes were overcooked on top by the time they were cooked through. What a waste of time and ingredients.
I had the exact same problem. Recipe doesn’t match video at all and I ended up wasting a ton of ingredients.
Hi lainey i want to try your recipe so it is use baking powder (written in instruction) or baking soda (written in ingredients) ?
Thank u
Hi Ellisa,
The ingredient is baking soda, I apologize! Please let me know how it goes!
I’m very sorry if i am too bother, i just watched the video and it mention 21/2 baking soda and 1 1/4 baking powder so should i just follow the video or written recipe
Not bothering me at all, Ellisa. Follow the written instructions. 🙂
Hi Lainey, can I use any other ingredients to replace vegetable oil?
And I want to know what’s the differnces between baking powder and baking soda?
Thank you! 🙂
Hi Teresa, great question. I actually get this question a lot. Check out this article: http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
Hi Lainey, can I use any other ingredients to replace vegetable oil?
Hi Teresa, for this recipe, you would need to use some kind of oil.
How long can I keep those cupcakes
Hi Jolin! You can keep this in the fridge for a few days to a week. Just store them in an airtight container. Enjoy the recipe!
MAY I KNOW 1CUP IS HOW MANY g?
Hi Eudora! 1 cup is equivalent to 128 grams 🙂 Hope that helps!
Mine turned out WAYYYY to liquidy after I added the water. I added the exact amount of everything listed but its just not thick enough?
Hmmmm… Interesting! That isn’t supposed to happen. What did you use to mix the ingredients ?
Mine did the same – I tried using a wooden spoon at first, then switched to my stand mixer, but the batter stayed runny. I went ahead and baked it as it, and it made 40 mini cupcakes and 24 regular sized ones. They tasted great, but not fudgy liked I had hoped.
Can i use this recipe in a cupcake maker?
yes (: xx make sure you follow your directions in relation to your cupcake maker. xx
Can i use powder milk? Rather than milk?
Hi Done! I haven’t tried that though. The liquid milk also helps to make the batter “wet” so I think it should be the regular liquid milk 🙂 Hope that helps!
Hi lainey if i want to make 120 pieces of mini cupcakes what changes do i need to do in the measurements of the ingredients? Thanks 🙂
Hi Kylieee you can have this recipe converter and calculator! This would be of great help for you! Here’s the link
https://doublemyrecipe.com/
Hi Lainley.. Can I just use steamer instead the oven? Because I don’t have an oven..
yes you can use a steamer. Here’s a guide link on how to do it! http://www.livestrong.com/article/450500-how-to-steam-cook-a-cake/
Happy baking! :)xx I hope this answered your question! :)xx
Hi Lainey: how can I use microwave for this recipe.actually I don’t have oven
Hi there! you can use the microwave oven with the same temperature in the description box. :)xx ????????
Wow! I need this recipe!
Go grab it Bonnie! Try other recipes also, they are great, too!
it came out very runny 🙁
kindly help the wet ingredient are way more than the dry one
whats the measuring
cup you use
My batter turned out liquidy, what would help that?
My batter turned out liquidy, what would help that?
I had made these for Mother’s Day. Got 12 mini for my stepmom along with 18 regular ones and 32 for my mom….plus the ones my baby sister, brother, dad, and I ate along the way. In total it made 50 minis and 18 regular ones.
Hi Shelby! Thank you for making this recipe. I hope you and your family love this. Please share photos if you bake this again and tag me on FB or IG. Enjoy baking! 🙂
I made this and mine wasn’t thick. It was runny. What did I do wrong???
The batter was very thin but I added more flour
Watery runny mess. The video tells you to put in baking soda. I read the recipe, did not watch the video, so wasted time and ingredients right before a party. Going to stick to recipes I know.
The batter wasnot as thick as the baker shows. Baker should check the ingredients listed v/s what she actualy put in it.