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    Home » Cake » Cupcakes » Delicious and Easy Mini Chocolate Cupcakes

    Delicious and Easy Mini Chocolate Cupcakes

    by Lainey · Posted: Sep 24, 2013 · This post may contain affiliate links ·

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    packed mini chocolate cupcakes in clear cellophane

    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!

    mini chocolate cupcakes on a white rectangular plate

    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:

    sifting the dry ingredients for the mini chocolate cupcakes recipe

    Mix well until combined:

    carefully sifting the dry ingredients for the mini chocolate cupcake recipe

    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:

    mixing the wet and dry ingredients of the mini chocolate cupcake recipe

    The final cupcake batter should look like this – shiny and slightly sticky:

    mixed batter of the mini chocolate cupcake recipe

    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:

    mini chocolate cupcakes on a white rectangular plate

    If you’re not planning on frosting the cupcakes, you can easily pack them in cellophane bags and give them as gifts:

    final packaging of the mini chocolate cupcakes

    Frequently Asked Questions:

    What should I add to cupcakes to make them moist?

    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.

    How do you know when cupcakes are done?

    Insert a toothpick in the center of the cupcake. When it comes out clean, then your cupcakes are perfectly baked.

    How do I make this cupcake recipe vegan?

    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!

    • 3 Ingredient Chocolate Cupcakes
    • White Chocolate Strawberry Cupcakes
    • Nutella Cupcakes
    • Vanilla Cupcakes

    Or for chocolate lovers, try my Double Chocolate Bread.

    a line of mini chocolate cupcakes on a white rectangular plate
    Print Recipe Leave a Comment
    5 from 3 votes

    Easy and Delicious Mini Chocolate Cupcakes

    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.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: American, Filipino
    Servings: 40 mini cupcakes
    Calories: 116kcal
    Author: Lainey

    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.

    Nutrition

    Serving: 1g | Calories: 116kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 162mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 31IU | Calcium: 23mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!

    Watch my Step by Step Video:

    « Cookie Butter Ice Cream
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    Cupcakes, Desserts, Filipino Desserts

    Reader Interactions

    Comments

    1. Larissa says

      May 02, 2014 at 10:56 am

      Hi! You left the baking soda in this recipe. There was a baking soda included in your video. 🙂

      Reply
      • Lainey says

        May 20, 2014 at 5:38 pm

        Hi Larissa,

        Thank you for the heads up. 🙂 Appreciate it!

        Reply
        • Liane Beam says

          July 17, 2021 at 6:11 am

          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.

          Reply
    2. Larissa says

      May 02, 2014 at 12:48 pm

      Also, which is preferable milk for this recipe, whole milk or buttermilk? Thanks 🙂

      Reply
      • Lainey says

        May 20, 2014 at 5:39 pm

        regular milk is good, however if you want a really moist and fluffy cupcake buttermilk makes it even better.

        Reply
    3. cherie says

      August 11, 2014 at 1:15 pm

      One question! Can I replace extra virgin olive oil with vegetable oil? Would that make any difference? 🙂

      Reply
      • Lainey says

        September 04, 2014 at 6:22 pm

        Hi Cherie, extra virgin olive oil has such a strong taste. I would recommend using coconut oil, it’s healthier yet mild in taste. 🙂

        Reply
    4. tira says

      August 17, 2014 at 8:17 am

      How many cupcakes could make with this recipe

      Reply
      • Lainey says

        September 04, 2014 at 6:18 pm

        Hi Tira, I was able to make about 40 mini cupcakes. 🙂

        Reply
        • Tori says

          July 18, 2020 at 12:13 pm

          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.

          Reply
          • Anonymous says

            August 18, 2020 at 9:30 am

            I had the exact same problem. Recipe doesn’t match video at all and I ended up wasting a ton of ingredients.

            Reply
          • Lainey says

            April 27, 2021 at 7:32 am

            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!

            Reply
    5. ellisa says

      February 03, 2015 at 12:24 am

      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

      Reply
      • Lainey says

        February 03, 2015 at 1:47 am

        Hi Ellisa,
        The ingredient is baking soda, I apologize! Please let me know how it goes!

        Reply
        • ellisa says

          February 03, 2015 at 2:50 am

          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

          Reply
          • Lainey says

            February 03, 2015 at 7:13 pm

            Not bothering me at all, Ellisa. Follow the written instructions. 🙂

            Reply
    6. Teresa says

      March 10, 2015 at 3:20 am

      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! 🙂

      Reply
      • Lainey says

        March 10, 2015 at 12:30 pm

        Hi Teresa, great question. I actually get this question a lot. Check out this article: http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

        Reply
    7. Teresa says

      March 10, 2015 at 3:21 am

      Hi Lainey, can I use any other ingredients to replace vegetable oil?

      Reply
      • Lainey says

        March 10, 2015 at 12:28 pm

        Hi Teresa, for this recipe, you would need to use some kind of oil.

        Reply
    8. Jolin says

      July 16, 2015 at 10:25 pm

      How long can I keep those cupcakes

      Reply
      • Lainey says

        September 23, 2019 at 8:04 am

        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!

        Reply
    9. EUDORA says

      July 20, 2015 at 1:55 am

      MAY I KNOW 1CUP IS HOW MANY g?

      Reply
      • Lainey says

        September 23, 2019 at 8:09 am

        Hi Eudora! 1 cup is equivalent to 128 grams 🙂 Hope that helps!

        Reply
    10. Maggie says

      January 26, 2016 at 9:40 am

      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?

      Reply
      • Lainey says

        January 29, 2016 at 3:34 pm

        Hmmmm… Interesting! That isn’t supposed to happen. What did you use to mix the ingredients ?

        Reply
        • Jessie says

          December 31, 2019 at 9:34 am

          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.

          Reply
          • MJ says

            July 07, 2022 at 5:32 pm

            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.

            Reply
    11. Anonymous says

      February 25, 2016 at 4:00 pm

      Can i use this recipe in a cupcake maker?

      Reply
      • Lainey says

        March 03, 2016 at 11:45 am

        yes (: xx make sure you follow your directions in relation to your cupcake maker. xx

        Reply
    12. Done says

      May 27, 2016 at 8:21 pm

      Can i use powder milk? Rather than milk?

      Reply
      • Lainey says

        September 23, 2019 at 8:07 am

        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!

        Reply
    13. Kylieee says

      October 13, 2016 at 10:32 am

      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 🙂

      Reply
      • Lainey says

        October 19, 2016 at 3:07 am

        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/

        Reply
    14. Afifah says

      October 22, 2016 at 9:08 am

      Hi Lainley.. Can I just use steamer instead the oven? Because I don’t have an oven..

      Reply
      • Lainey says

        October 24, 2016 at 4:28 am

        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

        Reply
    15. Anonymous says

      December 18, 2016 at 10:51 pm

      Hi Lainey: how can I use microwave for this recipe.actually I don’t have oven

      Reply
      • Lainey says

        December 23, 2016 at 4:10 am

        Hi there! you can use the microwave oven with the same temperature in the description box. :)xx ????????

        Reply
    16. Bonnie says

      November 13, 2018 at 6:28 am

      Wow! I need this recipe!

      Reply
      • Lainey says

        September 23, 2019 at 8:06 am

        Go grab it Bonnie! Try other recipes also, they are great, too!

        Reply
    17. aya says

      February 21, 2020 at 1:27 am

      it came out very runny 🙁

      Reply
    18. aya says

      February 25, 2020 at 7:06 am

      kindly help the wet ingredient are way more than the dry one
      whats the measuring
      cup you use

      Reply
      • Lainey says

        April 27, 2021 at 8:08 am

        5 stars
        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!

        Reply
    19. Anonymous says

      March 13, 2020 at 1:17 pm

      My batter turned out liquidy, what would help that?

      Reply
    20. Mais says

      March 13, 2020 at 1:19 pm

      My batter turned out liquidy, what would help that?

      Reply
      • Lainey says

        April 27, 2021 at 7:53 am

        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!

        Reply
    21. Shelby says

      May 09, 2020 at 9:32 am

      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.

      Reply
      • Lainey says

        August 28, 2020 at 2:08 am

        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! 🙂

        Reply
    22. Esme Lopez says

      July 22, 2020 at 10:03 am

      I made this and mine wasn’t thick. It was runny. What did I do wrong???

      Reply
      • Lainey says

        April 27, 2021 at 7:48 am

        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!

        Reply
    23. Anonymous says

      September 12, 2020 at 1:18 pm

      The batter was very thin but I added more flour

      Reply
      • Lainey says

        April 27, 2021 at 7:42 am

        Hi there! Thank you for trying out this recipe. I appreciate it!

        Reply
    24. Holly says

      October 26, 2020 at 1:14 pm

      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.

      Reply
      • Lainey says

        April 27, 2021 at 7:40 am

        Oh no, I’m so sorry for that, Holly! I edited the list of ingredients already. Thank you for watching the video!

        Reply
    25. Amy S says

      November 20, 2020 at 1:31 pm

      The batter wasnot as thick as the baker shows. Baker should check the ingredients listed v/s what she actualy put in it.

      Reply
      • Lainey says

        April 24, 2021 at 9:43 am

        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!

        Reply
    26. Anonymous says

      March 30, 2022 at 9:18 pm

      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.

      Reply

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