Why You’ll Love This Recipe

Mini Chocolate Cupcakes are bite-sized treats that deliver rich chocolate flavor in a soft, moist crumb—perfect for parties, dessert platters, or anytime you want just a little indulgence. Easy to make and fun to decorate, these cupcakes are ideal for both kids and adults. Their small size makes them perfect for sharing or snacking without the guilt.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flourunsweetened cocoa powderbaking soda saltgranulated sugareggsvegetable oilvanilla extractbuttermilkhot water or hot coffee (to intensify the chocolate flavor)

For the frosting (optional):
unsalted butterconfectioners’ sugarunsweetened cocoa powdermilk or creamvanilla extract

directions

Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.

In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In another bowl, mix sugar, eggs, oil, vanilla, and buttermilk until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the hot water or coffee until the batter is smooth and slightly thin.

Fill each liner about 2/3 full with batter.

Bake for 10–12 minutes, or until a toothpick inserted comes out clean.

Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Frost with your favorite chocolate or vanilla frosting if desired.

Servings and timing

This recipe yields approximately 36 mini cupcakes.
Preparation time: 15 minutes
Baking time: 10–12 minutes
Cooling and frosting time: 20 minutes
Total time: 45 minutes

Variations

Add mini chocolate chips for double chocolate flavor.

Top with sprinkles, fruit, or candy for a festive touch.

Use cream cheese frosting for a tangy contrast.

Add a hint of espresso powder to deepen the chocolate flavor.

storage/reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days.
Frosted cupcakes can be stored in the fridge for up to 4 days.
Freeze unfrosted cupcakes for up to 2 months; thaw before frosting and serving.

FAQs

Can I use Dutch-process cocoa?

Yes, but pair it with baking powder instead of baking soda for correct leavening.

Can I use milk instead of buttermilk?

Yes, but add a teaspoon of lemon juice or vinegar to create a similar acidity.

Why add hot water or coffee?

It blooms the cocoa for a richer, deeper chocolate flavor.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend suitable for baking.

How do I keep them moist?

Avoid overbaking and use buttermilk or yogurt for extra moisture.

Can I make them ahead?

Yes, bake in advance and store or freeze until ready to frost and serve.

Do I have to use liners?

Liners are easiest, but you can also grease the pan well if not using them.

What size scoop should I use?

A small cookie scoop helps portion evenly into mini liners.

Can I make regular-sized cupcakes?

Yes, bake for 18–22 minutes instead of 10–12.

Are they too rich for kids?

No, they’re sweet and soft, perfect for little hands and taste buds.

Conclusion

Mini Chocolate Cupcakes are the perfect mix of fun, flavor, and portion control. Whether you’re baking for a celebration or just craving something sweet, these chocolatey bites are sure to satisfy. Easy to bake and decorate, they’re a go-to treat that everyone will love.