Mini Chocolate Cupcakes are incredibly delicious, 2-bite treats. They are rich and decadent with the perfect amount of sweetness. Mini desserts are an especially great dessert choice for parties and entertaining.
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Mini desserts are my absolute favorite. I especially love to make them for parties and entertaining, but they are also awesome for portion control. Allowing myself or my kids to have a mini cupcake (or maybe 2) is just as satisfying as a larger treat.
For parties and entertaining, Mini Chocolate Cupcakes are a fun treat to set out for dessert. You can top them with any flavor frosting you like (I usually use Homemade Chocolate Buttercream Frosting) and they can even be easily decorated to fit any occasion.
Give your guests more options by mixing and matching a variety of mini cupcakes. A combination of Mini Vanilla Cupcakes, Mini Coconut Cupcakes and/or Mini Lemon Cupcakes lets everyone easily pick and choose their favorites. You can also usually make any full size cupcake recipe into mini cupcakes by reducing the bake time.
Why This Recipe Works
Cupcakes are a quick and easy recipe to make. It’s a fun recipe to have the kids help with too.
Homemade chocolate cupcakes taste so much better than store bought cake mixes. Plus, there are no questionable ingredients and preservatives. You know exactly what’s going into your recipe.
They are small, but pack a rich, delicious, chocolaty punch. Their size makes them great for entertaining and portion control.
How To Make Mini Chocolate Cupcakes
Ingredients
- Use pure vanilla extract for the best flavor.
- Be sure to scoop the flour into the measuring cup with a spoon, then scrap off the excess with the back of a butter knife. If you scoop the flour out with the measuring cup, it becomes too packed and may result in drier cupcakes from the excess flour.
Prep!
Preheat your oven to 350°F. Line a mini cupcake pan with mini cupcake liners.
Create!
Make this recipe is very simple.
- Mix the batter.
- Fill the cupcake liners only halfway full.
- Bake. I usually prepare my frosting while the cupcakes are baking.
Present!
Allow your cupcakes to cool completely before frosting and decorating.
Tips and Techniques
- Use pure vanilla extract for the best flavor.
- Spoon the flour into the measuring cup to avoid packing it. If you pack the flour too much, the cupcakes will turn out dry.
- Store cupcakes without icing tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to seven days.
FAQ’s
How Long Does It Take For Mini Cupcakes To Bake?
I have found that baking mini cupcakes at 350°F for 12-15 minutes to be the sweet spot. However, all recipes vary so it’s best to check them frequently when modifying a recipe.
Can You Make Mini Cupcakes Without A Mini Cupcake Pan?
Yes, but it’s a bit trickier. You will need to use sturdy, foil mini cupcake liners or multiple paper liners stacked together. Then, place the liners on a baking sheet, fill as directed and bake.
Can You Freeze Cupcakes?
Yes. Store unfrosted cupcakes individually wrapped in plastic wrap or in freezer bags for up to 3 months. If the cupcakes are frosted, place them on a baking sheet in the freezer. Once frozen, wrap in plastic wrap or place in air-tight containers. Thaw in the refrigerator or at room temperature.
More Mini Dessert Recipes
Here are a few more mini dessert recipes that you might like:
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Mini Chocolate Cupcakes
Ingredients
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1 batch Homemade Chocolate Buttercream Frosting (or any frosting you prefer)
Instructions
- Preheat oven to 350°F. Line a mini cupcake pan with paper liners. You may need to work in batches.
- Stir together the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl.
- Whisk together the sugar, vegetable oil, eggs, and vanilla in a second large bowl until well blended.
- Mix in half of the dry ingredients with half of the wet ingredients and half of the buttermilk. Repeat with the remaining dry ingredients, wet ingredients and buttermilk until everything is incorporated and well blended.
- Fill each cupcake liner halfway with batter.
- Bake for 12-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool before frosting.
Notes
Tips and Techniques
- Use pure vanilla extract for the best flavor.
- Spoon the flour into the measuring cup to avoid packing it. If you pack the flour too much, the cupcakes will turn out dry.
- Store cupcakes without icing tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to seven days.
