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.
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
- eggs + 1 yolk
- 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!
Or for chocolate lovers, try my Double Chocolate Bread.
Easy and Delicious Mini Chocolate Cupcakes
- 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
- 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.