How to make Mini Chocolate Cupcakes Recipe from Scratch

Have fun baking up a batch of this mini chocolate cupcakes recipe, perfect for birthdays, parties, a mini dessert, or just for when you need a treat. Chocolate lovers enjoy!

If you’re on the hunt for a fun, easy, and delicious dessert that everyone will love, this mini chocolate cupcakes recipe is perfect! These bite-sized treats are soft, rich, and topped with fluffy cocoa frosting, making them a go-to dessert for any occasion.

Plus, they’re quick to make, with a baking time of just 8–10 minutes, and the recipe yields a whopping 72 mini cupcakes, which is perfect for parties, gatherings, or even just indulging throughout the week.

Why You’ll Love This Mini Chocolate Cupcakes Recipe

Who doesn’t love chocolate cupcakes, especially in mini form? The first reason you’ll love this mini chocolate cupcakes recipe is its simplicity. With straightforward ingredients like flour, sugar, cocoa powder, and milk, it’s easy to whip up a batch, even for beginner bakers.

These cupcakes pack the full chocolate flavor you crave in a smaller, adorable size that makes them even more fun to eat. The recipe calls for basic pantry ingredients, so you don’t need to make a trip to the store for specialty items.

Another reason to love this recipe is its versatility. Not only are the cupcakes easy to make, but they are also incredibly customizable. From different frosting options to adding fun toppings like sprinkles, chocolate chips, or crushed candy, you can tailor these cupcakes to suit any event or personal preference.

Whether you’re baking for a children’s birthday party or just treating yourself, these mini chocolate cupcakes are sure to please everyone.

Ingredients for Mini Chocolate Cupcakes

To make these delicious mini chocolate cupcakes, you will need the following simple ingredients:

For the cupcakes:

• 2 cups flour
• 2 cups sugar
• ¾ cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ cup oil
• 1 cup milk
• 1 cup water
• 2 eggs
• 2 teaspoons vanilla extract

For the chocolate buttercream frosting:

• 1 cup unsalted butter, softened
• 1 teaspoon salt
• 3 cups powdered sugar
• ½ cup cocoa powder
• 1 teaspoon vanilla extract
• 3–4 tablespoons milk
• Sprinkles (optional), to decorate

How to Make Mini Chocolate Cupcakes

Step 1: Preheat and Prepare

Heat oven to 350°F (175°C) and line a mini muffin pan or cupcake pan with mini cupcake liners. This recipe makes 72 mini cupcakes, so you may need to prepare multiple pans or bake in batches.

Step 2: Make the Cupcake Batter

In the bowl of a stand mixer or in a large bowl, whisk together 2 cups of flour, 2 cups of sugar, ¾ cup of cocoa powder, 2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt. This will ensure the dry ingredients in the flour mixture are evenly combined.

Next, add ½ cup of oil, 1 cup of milk, 1 cup of water, 2 eggs, and 2 teaspoons of vanilla extract. Mix the wet ingredients in on medium speed (if using a bowl, use an electric mixer), scraping the sides of the bowl occasionally with a rubber spatula to ensure everything is well incorporated.

Step 3: Fill the Liners

Once the batter is ready, spoon about a tablespoon of batter into each cupcake liner in the mini cupcake pan, filling it halfway. This will help the cupcakes rise perfectly without overflowing.

Step 4: Bake the Cupcakes

Place the filled cupcake pan in the preheated oven and bake for 8–10 minutes. To test if they’re done, insert a toothpick into the center of one cupcake; if it comes out clean, the cupcakes are ready. Let the cupcakes cool completely before frosting. After cooling for a few minutes in the pan, you can transfer them to a wire rack.

Step 5: Make the Frosting

While the cupcakes are cooling on the cooling rack, prepare the chocolate frosting. In a stand mixer or in a large mixing bowl with a hand mixer, beat 1 cup of softened unsalted butter with ½ cup of cocoa powder and 1 teaspoon of salt. Gradually add in 3 cups of powdered sugar, mixing on low to prevent the sugar from flying everywhere. Add 1 teaspoon of vanilla extract and 3–4 tablespoons of milk, then mix on low until the frosting is smooth and creamy.

Once everything is combined, turn the mixer to medium speed and whip the frosting for about a minute to achieve a light, fluffy texture.

Step 6: Frost the Cupcakes

​
Transfer the frosting to a piping bag fitted with a large star tip. Pipe a generous swirl of frosting onto each cupcake and decorate with sprinkles if desired. Your mini chocolate cupcakes are now ready to enjoy!

Places to Take or Use This Recipe

These little cupcakes are perfect for various occasions and are the easiest way to make dessert for a crowd:

• Birthday parties: Since this recipe yields 72 mini cupcakes, it’s ideal for serving at kids’ birthday parties, where guests can enjoy a sweet treat of moist chocolate cupcakes in smaller portions. And grab this Free Printable Birthday Don’t Eat Pete Game to Play! You could use cupcakes as Pete!
• Bake sales: Mini cupcakes are a popular choice for bake sales since their cute size and appealing decoration make them irresistible to buyers.
• Office parties: Whether it’s for a holiday celebration or a coworker’s birthday, these bite-sized cupcakes are sure to be a hit with colleagues.
• School events: Send a batch of mini chocolate cupcakes to school events, like fundraisers or classroom parties, where they’ll be appreciated by both kids and teachers.
• Birthday Gift: Give the gift of cute mini cupcakes and a free printable tag! Get my set of free birthday tags, cards and flags here.

Recipe Variations

One of the best things about this mini chocolate cupcakes recipe is its versatility. Here are a few ideas for variations:

• Chocolate chip cupcakes: Stir 1 cup of mini chocolate chips into the batter for extra chocolatey goodness.
• Mocha cupcakes: Replace the water in the recipe with freshly brewed coffee for a subtle mocha flavor that pairs well with the chocolate.
• Mint chocolate cupcakes: Add ½ teaspoon of peppermint extract to the batter and top the cupcakes with a few crushed candy canes or mint sprinkles.
• Filled cupcakes: After baking, core the center of each cupcake and fill it with chocolate ganache, caramel, or raspberry jam for a surprise filling.

Storing or Making Ahead

These easy chocolate cupcakes store well and can be made ahead of time:

• Refrigerator: Store the frosted cupcakes in an airtight container in the fridge for up to 3 days. Before serving, allow them to come to room temperature to bring out the full flavor of the chocolate and frosting.
• Freezer: If you need to make the cupcakes ahead of time, bake the cupcakes, allow them to cool, and freeze them unfrosted in an airtight container for up to 3 months. When you’re ready to use them, thaw the cupcakes overnight in the fridge, then frost and decorate as desired.

Common Questions About Mini Chocolate Cupcake Recipe

Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add 1 teaspoon for the right texture.

Can I make this recipe dairy-free?
Absolutely! You can replace the milk with almond milk or any other dairy-free alternative. For the frosting, use dairy-free butter and plant-based milk.

How do I prevent my mini cupcakes from sticking to the liners?
To ensure your cupcakes come out cleanly, use high-quality cupcake liners, and make sure not to overbake the cupcakes. A light coating of non-stick spray on the liners can also help.

Conclusion

These mini chocolate cupcakes are not only delicious but also fun to make and perfect for any event. Whether you’re hosting a party, participating in a bake sale, or just indulging at home, this easy recipe will quickly become a favorite. With rich chocolate flavor and fluffy cocoa frosting, they are guaranteed to impress!

Ready to get baking? Try out this mini chocolate cupcakes recipe today and let us know how it turns out! Happy Baking!

More delicious baked goods to try:

• Whoopie Pies
• Oatmeal Fudge Bars
• Chocolate Crinkle Cookies with Cool Whip and a Cake Mix
• Peach Crisp
• Viral Cinnamon Rolls with Half and Half
• Lemon Raspberry Cupcakes

Please pin this post for later and follow along on Pinterest: