Delicious Mini Chocolate Cupcakes for Any Occasion
These mini chocolate cupcakes are bursting with rich chocolate flavor, perfect for any gathering. Their moist texture and delectable frosting make them a crowd-pleaser.
Servings: 12 cupcakes
Calories: 150kcal
Equipment
- Mixing Bowl
- Mini Muffin Tin
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1 cup All-purpose flour Provides structure for the cupcakes.
- 1/3 cup Unsweetened cocoa powder Infuses rich chocolate flavor.
- 3/4 cup Granulated sugar Enhances flavor and moisture.
- 1 teaspoon Baking powder Helps the cupcakes rise.
- 1/2 teaspoon Baking soda Additional leavening agent.
- 1/4 teaspoon Salt Balances sweetness.
Wet Ingredients
- 1 large Egg Binds ingredients together.
- 1/2 cup Milk Hydrates dry ingredients.
- 1/4 cup Vegetable oil Keeps cupcakes moist.
- 1 teaspoon Vanilla flavoring Enhances overall taste.
Frosting
- 1 batch Frosting of your choice Customize as desired.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a mini muffin tin by lining it with mini cupcake liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the wet ingredients: egg, milk, and vegetable oil. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and fold together until just combined.
- Fill each mini cupcake liner about two-thirds full with the batter.
- Bake for 12-15 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack.
- Prepare your frosting while the cupcakes cool.
- Once cool, frost each cupcake and add any desired decorations.
- Serve at room temperature.
Notes
These cupcakes can be stored in an airtight container for up to three days.