These Mini Chocolate Cupcakes are perfectly moist, fluffy, and full of rich chocolate flavor! Top with your favorite buttercream – these cupcakes are the perfect treat for chocoholics.
Love cupcakes? Try my Lemon Cupcakes, Boston Cream Cupcakes, Ferrero Rocher Cupcakes, or the fan favorite Carrot Cake Cupcakes!
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 & Procedures:
- Properly measure your flour by spooning it into the measuring cup, then level.
- Do not overmix the batter! It can result in a dense and chewy cupcake.
- It’s best to have all the ingredients at room temperature because it will be easier to mix.
- Use a cookie scooper to measure and easily scoop the batter into the mini cupcake pans.
- Storage: If stored unfrosted in an airtight container, they can last for 1 day at room temperature, up to a week in the fridge, up to 3 months in the freezer.
How to Make Mini Chocolate Cupcakes from Scratch:
Here is an overview of all the ingredients you will need:
- all-purpose flour
- unsweetened cocoa powder (my favorite to use)
- granulated 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 with cupcake liners.
In a large bowl, sift flour, cocoa powder, sugar, baking soda, baking powder and salt:
Mix well until combined:
In the same bowl, make a well in the middle, add eggs, egg yolk, milk, vegetable oil, vanilla extract, water, and mix until just combined. Mix well using a wooden spoon or a handheld mixer, whichever you love to use in mixing batters:
The final cupcake batter should look like this – shiny and slightly sticky:
Pour batter into the cupcake pan, about ¾ full and bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs or none. Allow the cupcakes to cool for 5 minutes in the cupcake pan before moving them to a cooling rack to finish cooling.
Completely cool before frosting the cupcakes:
If you’re not planning on frosting the cupcakes, you can easily pack them in cellophane bags and give them as gifts:
Frequently Asked Questions:
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.
Insert a toothpick in the center of the cupcake. When it comes out clean, then your cupcakes are perfectly baked.
Replace the milk with any vegan milk like soy milk or almond milk. For the eggs, you can use egg replacers
Here are more cupcake recipes you can try! Happy Baking!
Easy and Delicious Mini Chocolate Cupcakes
Ingredients
- 2 ½ cups all purpose flour
- 2 ½ cups granulated sugar
- 1 ¼ cup unsweetened cocoa powder
- 2 ½ teaspoons baking soda
- 1 ¼ teaspoons baking powder
- 1 ¼ teaspoons salt
- 2 eggs
- 1 egg yolk
- 1 ¼ cup milk
- 1 ¼ cup warm water
- ½ cup vegetable oil
- 1 ¼ teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F and line mini cupcake pan with cupcake liners.
- In a large bowl, sift flour, cocoa powder, sugar, baking soda, baking powder, salt and mix until well combined.
- In the same bowl, make a well in the middle, add eggs, egg yolk, milk, vegetable oil, vanilla extract, water, and mix until just combined.
- Pour batter into the cupcake pan, about ¾ full and bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs or none.
- Allow the cupcakes to cool for 5 minutes in the cupcake pan before moving them to a cooling rack to finish cooling.
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!
Hi I tried this recipe and the first batch was overcooked on the lowest time, the second batch I cut the baking time in half and they are better. I also got 96 mini and 6 large cupcakes from this recipe.
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.
Oh no, I’m so sorry, Tori! I updated the recipe card already. When using this recipe, make sure not to over fill the cupcake liners. Just fill it about halfway. Thank you for visiting my blog!
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.
Looks like a switcheroo…(my bowl is too small…)
If you don’t put the water in, you get the fudge texture like the video. Such a shame…either share the recipe correctly or just don’t bother.
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
Hi Aya, please see the measuring cup that I used in the video. I updated the ingredients and instructions, please recheck the recipe card above. Hope it helps. Thank you for visiting my blog!
My batter turned out liquidy, what would help that?
My batter turned out liquidy, what would help that?
Hi Mais, I’m very sorry for the late response. I updated the list of ingredients and instructions in the recipe card, please recheck it and try to follow carefully. Hope it helps. Please let me know how it goes when you try this recipe again. Thank you for visiting my blog! I appreciate it!
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???
Hi Esme, I apologize for the late reply. When you make this recipe, please make sure not to over fill the cupcake liners. Just fill in about half way. Also, I updated the recipe card above. Please recheck the ingredients and instructions. Thank you for trying out this recipe! I appreciate it!
The batter was very thin but I added more flour
Hi there! Thank you for trying out this recipe. I appreciate it!
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.
Oh no, I’m so sorry for that, Holly! I edited the list of ingredients already. Thank you for watching the video!
The batter wasnot as thick as the baker shows. Baker should check the ingredients listed v/s what she actualy put in it.
Hi Amy, I do agree with you and I apologize that I wasn’t able to recheck it. I updated the recipe card already to correct it. Thanks for the heads up!
Followed the recipe exactly, but the batter is still runny. It bakes and rises ok, and tastes very “chocolaty”, but when you try to peel the cupcake liner off, much of the cake sticks and it becomes a mess. I filled halfway as the author suggested, and the cakes rose perfectly. But again, they disintegrate when peeling off the liner. Thanks for posting, but this recipe doesn’t work as written.