Description
Mini chocolate cupcakes are bite-sized treats that are rich, moist, and perfect for parties, dessert tables, or anytime chocolate cravings hit.
Ingredients
Units
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- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup buttermilk
- 1/4 cup hot water or hot coffee (for richer flavor)
Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a small bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Add the dry ingredients to the wet mixture in batches, alternating with the buttermilk, and mix until just combined.
- Stir in hot water or coffee until the batter is smooth (it will be thin).
- Fill each mini muffin cup about 2/3 full with batter.
- Bake for 10–12 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting if desired.
Notes
- Top with chocolate ganache, buttercream, or powdered sugar for extra flair.
- Use mini chocolate chips in the batter for added texture.
- Perfect for kids’ parties or snack boxes.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 80
- Sugar: 7g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg