These Mini Chocolate Cupcakes are perfectly moist, fluffy, and full of rich chocolate flavor! Top with your favorite buttercream, too. Make yourself the perfect treat for chocoholics!
Try my Lemon Cupcakes, Ferrero Rocher Cupcakes, or the fan-favorite Carrot Cake Cupcakes!
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Why You'll Love This Recipe
This mini chocolate cupcake recipe is easy to make and good for a start from scratch. The batter mixes quickly with no complicated steps. First-time bakers and beginners will enjoy this bite-sized treat!
Yes, it's not vegan or dairy-free. But simple swipes can fix that. For example, unsweetened cocoa powder adds deep chocolate flavor to your cupcake batter.
It's fine to prefer regular-sized cupcakes. But their small size makes them perfect for sharing and portion control. Also, no heavy equipment needed - just a whisk, a large mixing bowl, cooling racks and mini cupcake liners. It's very ideal for kids, parties, or dessert tables.
Ingredients
Listed below are all the ingredients you will need:
- all-purpose flour
- unsweetened cocoa powder (my favorite to use)
- granulated sugar
- baking soda
- baking powder
- salt
- eggs + 1 yolk
- milk
- vegetable oil
- vanilla extract
- warm water
See the recipe card for quantities.
Instructions
Prepare the Oven and Pan
1. Preheat the oven to 350°F (175°C).
2. Line a mini cupcake pan with cupcake liners.
Mix the Dry Ingredients
3. In a large bowl, sift together all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. Mix until well combined.
Mix the Batter
4. In the same bowl, make a well in the center.
5. Add eggs, egg yolk, milk, vegetable oil, vanilla extract, and warm water.
6. Mix until just combined, being careful not to overmix.
Bake the Cupcakes
7. Fill each cupcake liner about ¾ full with batter.
8. Bake for 18–20 minutes, or until a toothpick inserted comes out with a few moist crumbs or clean.
Cool and Serve
9. Allow the cupcakes to cool in the pan for 5 minutes.
10. Transfer to a wire rack to cool completely.
11. Frost with your favorite buttercream and serve.
Substitutions & Variations
- Ingredient Swap
Swap eggs with flax eggs if needed.
Replace vegetable oil with melted coconut oil. - Variation
Use dairy-free milk for a dairy-free version. - Mistake to Avoid
Don't overbake your cupcakes. They can dry out too quickly, so watch your baking time. - Storage Tips
- Without frosting, the cupcakes will be fine in the freezer for up to 2 months.
- Use a separate bowl for the wet ingredients and dry ingredients. Store in the refrigerator. Good for 2–3 days.
FAQs
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
Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C).
- Line a mini cupcake pan with cupcake liners.
Mix the Dry Ingredients
- In a large bowl, sift together all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. Mix until well combined.
Mix the Batter
- In the same bowl, make a well in the center.
- Add eggs, egg yolk, milk, vegetable oil, vanilla extract, and warm water.
- Mix until just combined, being careful not to overmix.
Bake the Cupcakes
- Fill each cupcake liner about ¾ full with batter.
- Bake for 18–20 minutes, or until a toothpick inserted comes out with a few moist crumbs or clean.
Cool and Serve
- Allow the cupcakes to cool in the pan for 5 minutes.
- Transfer to a wire rack to cool completely.
- Frost with your favorite buttercream and serve.
Notes
- Do not overbake to keep the cupcakes moist.
- These cupcakes pair well with chocolate, vanilla, or cream cheese frosting.
- Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Watch The Recipe Video!
You Might Also Like:
- 3 Ingredient Chocolate Cupcakes
- White Chocolate Strawberry Cupcakes
- Nutella Cupcakes
- Vanilla Cupcakes
Recipes for Every Moment
Need an easy dessert for your party? These mini chocolate cupcakes are quick to bake, easy to serve, and disappear fast.
Storytelling Time!
I really love chocolate, and the great thing about this recipe is that 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!
Larissa says
Hi! You left the baking soda in this recipe. There was a baking soda included in your video. 🙂
Lainey says
Hi Larissa,
Thank you for the heads up. 🙂 Appreciate it!
Liane Beam says
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.
Larissa says
Also, which is preferable milk for this recipe, whole milk or buttermilk? Thanks 🙂
Lainey says
regular milk is good, however if you want a really moist and fluffy cupcake buttermilk makes it even better.
cherie says
One question! Can I replace extra virgin olive oil with vegetable oil? Would that make any difference? 🙂
Lainey says
Hi Cherie, extra virgin olive oil has such a strong taste. I would recommend using coconut oil, it's healthier yet mild in taste. 🙂
tira says
How many cupcakes could make with this recipe
Lainey says
Hi Tira, I was able to make about 40 mini cupcakes. 🙂
Tori says
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.
Anonymous says
I had the exact same problem. Recipe doesn’t match video at all and I ended up wasting a ton of ingredients.
Lainey says
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!
ellisa says
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
Lainey says
Hi Ellisa,
The ingredient is baking soda, I apologize! Please let me know how it goes!
ellisa says
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
Lainey says
Not bothering me at all, Ellisa. Follow the written instructions. 🙂
Teresa says
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! 🙂
Lainey says
Hi Teresa, great question. I actually get this question a lot. Check out this article: http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
Teresa says
Hi Lainey, can I use any other ingredients to replace vegetable oil?
Lainey says
Hi Teresa, for this recipe, you would need to use some kind of oil.
Jolin says
How long can I keep those cupcakes
Lainey says
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!
EUDORA says
MAY I KNOW 1CUP IS HOW MANY g?
Lainey says
Hi Eudora! 1 cup is equivalent to 128 grams 🙂 Hope that helps!
Maggie says
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?
Lainey says
Hmmmm... Interesting! That isn't supposed to happen. What did you use to mix the ingredients ?
Jessie says
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.
MJ says
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.
Anonymous says
Can i use this recipe in a cupcake maker?
Lainey says
yes (: xx make sure you follow your directions in relation to your cupcake maker. xx
Done says
Can i use powder milk? Rather than milk?
Lainey says
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!
Kylieee says
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 🙂
Lainey says
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/
Afifah says
Hi Lainley.. Can I just use steamer instead the oven? Because I don't have an oven..
Lainey says
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
Anonymous says
Hi Lainey: how can I use microwave for this recipe.actually I don't have oven
Lainey says
Hi there! you can use the microwave oven with the same temperature in the description box. :)xx ????????
Bonnie says
Wow! I need this recipe!
Lainey says
Go grab it Bonnie! Try other recipes also, they are great, too!
aya says
it came out very runny 🙁
aya says
kindly help the wet ingredient are way more than the dry one
whats the measuring
cup you use
Lainey says
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!
Anonymous says
My batter turned out liquidy, what would help that?
Mais says
My batter turned out liquidy, what would help that?
Lainey says
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!
Shelby says
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.
Lainey says
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! 🙂
Esme Lopez says
I made this and mine wasn't thick. It was runny. What did I do wrong???
Lainey says
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!
Anonymous says
The batter was very thin but I added more flour
Lainey says
Hi there! Thank you for trying out this recipe. I appreciate it!
Holly says
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.
Lainey says
Oh no, I'm so sorry for that, Holly! I edited the list of ingredients already. Thank you for watching the video!
Amy S says
The batter wasnot as thick as the baker shows. Baker should check the ingredients listed v/s what she actualy put in it.
Lainey says
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!
Anonymous says
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.
Margie says
I just made this recipe, and the cupcakes turned out great! I used the half recipe option and ended up with 24 mini cupcakes and 7 regular sized cupcakes. I baked the first dozen mini's at 350 degrees for 18 minutes which was okay but cut the time down by almost 5 minutes for the second dozen which came out more moist but still fully cooked. Next time, I'm going to try this recipe with buttermilk instead of regular milk for an even moister texture. Thank you for this recipe and easy to follow instructions!
Margie says
I baked the cupcakes this morning and commented earlier. I've also made gluten free chocolate cupcakes in the past. A common comment I see is that the batter is runny and doesn't look like the video. I didn't follow the video. But, from past experience baking with chocolate, I've learned that you actually want to have a "runny" chocolate cake batter because the cocoa powder can create a drier cake with a thicker, traditional looking batter. Also, the warm water added to the batter is needed for a moist chocolate cake. I'm happy with the results following the instructions in this recipe. I would just cut the baking time by about 5 minutes.
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Swheetherbert18 says
Delicious cupcakes! They're simple and easy, too. I wanna try them!