Mini Chocolate Cupcakes
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.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Servings: 36 mini cupcakes
Calories: 55kcal
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.
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.
** Nutritional information is an estimate and may vary. It does not include the frosting.
Serving: 1mini cupcake | Calories: 55kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 37mg | Potassium: 39mg | Fiber: 1g | Sugar: 6g | Vitamin A: 16IU | Calcium: 10mg | Iron: 1mg