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Home » Blog » Recipes

Chocolate Mini Cupcakes (from scratch)

Published: Nov 3, 2022 · Updated: Nov 3, 2022 by Kara · This post may contain affiliate links · This blog generates income via ads

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These are the best mini chocolate cupcakes that are made from scratch, are super moist and just perfect for snacks and parties.

Mini cupcakes are just so cute and these are the perfect hand-held treat for the chocolate fan.

Close up view of mini cupcakes with frosting.
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Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!

Jump to:
  • Ingredient Notes:
  • How to make these mini cupcakes:
  • Tips & FAQs:
  • Supplies Used:
  • Video:
  • Recipe:
  • Other posts you might like:

These little cupcakes are going to be a family and kid favorite. You can also take them to parties, potlucks and other get-togethers.

The fun part is that you can eat a couple of these and you don’t feel like you’ve eaten a huge piece of cake (which is probably just wishful thinking though).

I think you’ll really love how easy these cupcakes are to make. You’ll need to have a mini cupcake pan and mini cupcake wrappers, but that’s really the only other equipment you’ll need other than the main things you probably have on hand.

I’ve also linked to some pans and liners in the supply section below.

Pin image with close up of one mini cupcake.

Ingredient Notes:

Now let’s talk a little about just some of the ingredients that are in these mini cupcakes. (The printable list of all ingredients are in the recipe card below.)

All-purpose flour: This recipe just calls for regular all-purpose flour, so there’s no worrying about getting any special type of cake flour.

Unsweetened natural cocoa powder: This type of cocoa powder is not the same as Dutch-processed cocoa powder. Dutch-processed cocoa powder is not acidic and therefore won’t work the same as regular cocoa powder since this recipe also calls for baking soda.

Baking powder and baking soda: This recipe calls for both of these. They’re not the same though, so it’s not good to sub these out for each other. These ingredients are necessary to help the cupcakes rise.

Granulated sugar and brown sugar: I like to use both types of sugar when making chocolate cakes. It’s possible to use all granulated sugar, but I feel like the brown sugar gives it a slightly deeper flavor. It just makes it yummy.

Vegetable oil, vanilla, milk, eggs and water: These are the liquids that will be added and they’re all important. They’ll give the cake its moisture and the eggs will help it to rise.

Just make sure to follow the recipe card instructions below and wait until the end of mixing to add in the hot water.

Frosting: You can use any frosting you like and I’ve provided links to several of my frostings in the recipe card below.

Top view of chocolate mini cupcakes lined up on a cooling rack.
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How to make these mini cupcakes:

Let’s talk a little about how to make these mini chocolate cupcakes (The printable instructions are in the recipe card below.)

Step 1:

Preheat the oven to 350 degrees F. and add mini cupcake liners to two 24-count mini cupcake pans then spray them lightly with non-stick spray.

Now, if you only have one mini cupcake or mini muffin pan, just bake one batch at a time.

Mini cupcake liners in a mini cupcake pan.

Step 2:

In a large mixing bowl, add all of the dry ingredients and mix well with a whisk, then set aside.

Dry ingredients in a white mixing bowl with a whisk.

Step 3:

Next add all the liquid ingredients, except for the hot water, to a mixing bowl and whisk well.

Liquid ingredients in a glass bowl with a whisk.

Step 4:

Now just make a well in the center of the dry ingredients and add the liquid ingredients. Use an electric mixer and mix on medium just until the ingredients are well combined. Scrape down the sides of the bowl and mix again for only about 5-10 seconds more.

Next, add the hot water and mix until well combined. If you need to scrap the sides of the bowl again, do it, but when you mix afterward, just make sure to not mix for a long time. Only mix for another 10-15 seconds or so. Overmixing will make tough and dense cupcakes.

Chocolate cupcake batter in a white mixing bowl.

Step 5:

Fill the mini cupcake liners a little over halfway up (about ⅔ of the way full) and bake at 350 degrees F for approximately 10-12 minutes.

Cake batter in mini cupcake tins.

Step 6:

Now, if you only have one pan, just cover the remaining batter with plastic wrap and place the bowl in the refrigerator until the first batch bakes.

Once the first batch is baked, then just bake the second batch. There will only be enough batter to partially fill the second pan.

Mixing bowl covered in plastic wrap.

Step 7:

Once baked, set the mini cupcakes on a wire rack to cool for about 5 minutes, then take the cupcakes out of the pan and let them cool completely directly on the cooling racks before adding frosting.

Baked and cooled mini chocolate cupcakes on a rack.

Step 8:

Once they’re completely cooled, pipe or spoon frosting onto the mini cupcakes. Make sure to see links in the recipe card for frosting recipes.

Close up top view of chocolate frosting on chocolate cupcakes on a rack.

Tips & FAQs:

Tip for measuring flour:

Make sure when you measure out the flour that you spoon the flour into the measuring cup and level it off, but don’t scoop the flour with the measuring cup.

Using the measuring cup to scoop the flour into it will end up packing the flour down and adding too much flour to the batter causing the cake to be dry and/or dense.

Do I have to use natural unsweetened cocoa powder? Why can’t I use Dutch processed?

Dutch-processed cocoa isn’t acidic like natural cocoa powder and using it would cause the other ingredients to not work as well and they’d need to be adjusted specifically the baking soda and baking powder. So the cupcakes may not rise properly.

If you only have access to Dutch cocoa powder, you may need to do some experimenting by lowering or eliminating the baking soda and going up on the baking powder. I have not experimented with that myself, so I cannot give exact measurements for that.

For more information on the differences in cocoa powder and why they don’t substitute out for each other, see this post: Which Cocoa Powder Do I Use?

Can I substitute the baking soda for baking powder or vice versa?

No, you don’t want to do that. Those are different and cannot be substituted for each other. If you’d like more information on the difference, check out this blog post: Baking Powder vs Baking Soda

What type of brown sugar did you use?

I used light brown, but you could also use dark brown sugar if you like.

Why do I have to use hot water?

The hot water helps the cocoa powder melt a little and allows it to mix in a little better with the other ingredients.

Batter mixing tip:

Be very careful not to mix the batter too long. Scratch cakes and cupcakes should not be mixed for minutes at a time, or they will become dense. Only mix until the ingredients are well incorporated.

How can I tell when these cupcakes are done baking?

These cupcakes are fully baked when a toothpick inserted into the center comes out with a few moist crumbs on it or clean, but no raw batter.

Can these cupcakes be frozen?

Technically they can, but because they’re so small, they may have a tendency to dry out if frozen.

If you want to try freezing them anyway, just let the baked cupcakes cool completely, then wrap them in plastic wrap and foil or add them to a freezer bag and place them in the freezer for up to a month.

To thaw, take the cupcakes out of the plastic wrap or the freezer bag and place them into an airtight container on the counter at room temperature and let them thaw completely. Once defrosted, add the frosting.

How do I store these cupcakes and how long do they last?

These cupcakes will keep for a few days, covered at room temperature. Keep them in an airtight container, so they don’t dry out. If you add perishable frosting, these will need to be kept in the refrigerator well covered so they don’t dry out.

Can this recipe be used to make cupcakes or a layer cake?

This recipe can be used to make regular-sized cupcakes however it will not make a normal 2 dozen cupcakes. If you’d like a recipe written specifically to make chocolate cupcakes, see this one here: Best Chocolate Cupcakes.

This recipe will not make a two-layer cake as there won’t be enough batter. If you’d like a recipe written specifically to make a chocolate layer cake that is very similar to this recipe, see this one here: Chocolate Butter Cake

What’s the best serve/eat these cupcakes?

These cupcakes can be eaten chilled or at room temperature. My personal opinion is that cake and cupcakes are best eaten at room temperature.

What can be added to these mini cupcakes?

Feel free to add nuts or mini chocolate chips to these cupcakes. You could even top or fill them with caramel sauce.

One chocolate cupcake with frosting and cupcakes in the background.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. 

Supplies Used:

  • Mini cupcake pan
  • Mini cupcake liners
  • Hand mixer or stand mixer
  • Whisk
  • Silicone spatulas
  • Mixing bowls
  • Oven mitts
  • Cooling Racks

Video:

Recipe:

Close up view of mini cupcakes with frosting.

Chocolate Mini Cupcakes (from scratch)

These are the best mini chocolate cupcakes that are made from scratch, are super moist and just perfect for snacks and parties.
4.67 from 6 votes
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Course: Dessert
Cuisine: American
Keyword: chocolate mini cupcakes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 40 cupcakes
Calories: 38kcal
Author: Kara @I Scream for Buttercream

Ingredients

  • 1 cup all-purpose flour
  • ¼ cup + 2 tablespoons unsweetened natural cocoa powder (not Dutch processed cocoa – see notes)
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup packed brown sugar (I used light brown sugar)
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 large eggs
  • ¼ cup hot water
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Instructions

  • Preheat the oven to 350 degrees F. Add mini cupcake liners to two 24-count mini cupcake (or mini muffin) pans and spray them lightly with non-stick spray. (If you don't have two mini cupcake pans, just bake one batch at a time.) There will only be enough batter to partially fill the second pan.
  • In a large mixing bowl, add the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt and sugar). Mix well with a whisk.
  • Add all the liquid ingredients, except for the hot water, to a mixing bowl and whisk well.
  • Make a well in the center of the dry ingredients and add the liquid ingredients. Mix with an electric mixer on medium just until the ingredients are combined. Scrape down the sides of the bowl and mix again for about 5-10 seconds more.
  • Add the hot water and mix until well combined. Be careful not to over mix. Once it’s combined, stop mixing. You don’t want to mix for several minutes, that’s too long.
  • Scrape down the sides of the bowl and mix again for about 5-10 seconds.
  • Fill mini cupcake liners a little over half way up (about ⅔ of the way full). Bake at 350 degrees F for approximately 10-12 minutes. (If using only one pan, cover the remaining batter with plastic wrap and place in the refrigerator until the first batch bakes. Remember there will only be enough batter to partially fill the second pan.)
  • Set the mini cupcakes on a wire rack to cool for about 5 minutes, then take the cupcakes out of the pan and let them cool completely before adding frosting. (See notes for frosting options with links to those recipes.)

Notes

*Dutch-processed cocoa is different from regular unsweetened cocoa powder. See the FAQs in this post to explain why a recipe calls for one and not the other.
You can top these cupcakes with chocolate buttercream. (You may want to cut the frosting recipes in half as you won’t need as much for mini cupcakes.) Here are a few recipes you can try:
Double Chocolate Buttercream
Chocolate Fudge Frosting (Just scroll down past the yellow cake recipe to get the fudge frosting.)
Whipped Chocolate Buttercream Frosting
These cupcakes will keep for a few days, covered at room temperature. Keep them in an airtight container, so they don’t dry out. If you add perishable frosting, these will need to be kept in the refrigerator well covered so they don’t dry out.
Nutritional values are an estimate. Nutritional information is for the cupcakes only and does not include any frosting.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you might have about substitutions and other issues.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 41mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 17IU | Calcium: 12mg | Iron: 0.3mg
Some recipes have difficulty levels.Check out what they mean here: Difficulty Levels Explained
Baking at higher elevation?Adjustments will need to be made for that. This website does not specialize in higher elevation baking. Please take time to do your research on what adjustments should be made.
Want to support this blog?Feel free to leave a tip here: Tip Jar!
DisclaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers

How to Share

I’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!

Other posts you might like:

  • Chocolate Coffee Cupcakes
  • Whipped Chocolate Buttercream Frosting
  • Mini Chocolate 6-inch Cake
  • Chocolate Buttermilk Cake
  • Black and White Cake
  • German Chocolate Layer Cake
Pin image collage of mini cupcakes that are chocolate with frosting and text overlay.
« Best Funfetti (Confetti) Layer Cake from Scratch
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Filed Under: Cupcakes, Recipes Tagged With: chocolate, mini cakes

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Comments

  1. Rose Fordonski

    November 04, 2022 at 7:27 am

    I, too, make mini cupcakes all the time. I buy plastic mini cupcake containers and give them away. My daughters take to work too. I just love to do it and yes, I eat plenty myself too. I’m not as enterprising as you although I was when I was younger. I have a fab recipe for salad oil chocolate cake and interesting decorating frosting recipe I’ve used for years. I was highlighted in monthly newsletter of Maid of Scandinavia (if you’ve ever heard of them, don’t know if they’re still in business) and they tested and printed my recipes. The cake is so simple. Turns out whether you beat a little or a lot. It used to (still does) amaze people who bought my decorated cakes because of its dark, moist appeal. Not something they expected in a beautiful cake – good taste too! The frosting has almond flavor and compliments the dark chocolate with almost a hint of cherry.
    Would you be interested in those recipes? Im only offering because of my love of them and would like to share. No credit needed. I have two daughters, neither likes to bake much and the recipe may die with me. Im going to try to copy photo of minis I made for granddaughter’s 13th birthday. They matched her cake and were shared with her friends and dance team.
    Unfortunately cut and paste doesn’t work and I don’t know how to use scan feature. I will email recipes and photos to you if you request.

    Reply
    • Kara

      November 05, 2022 at 5:56 pm

      Rose, wow that cake recipe sounds amazing. Something that turns out moist and rich even when you accidently beat it too long is really something…I need to know the secret! 🙂 I’d love it if you’d like to share it with me. Feel free to send me an email at kara@iscreamforbuttercream.com. And thanks so much for being willing to share! My email will accept images if you want to attach them there. Talk later!

      Reply

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Hi, I'm so glad you're here! Cake shows up at our most important and happiest moments in life, like birthdays, weddings, baby showers and holidays. It's also for those everyday moments...it makes them even better. Put simply, cake just makes us happy! I love trying out new cake flavor combinations and decorating ideas. Have a look around and I bet you can find a cake recipe or tutorial for any of life's big moments and those everyday moments too. Click here if you want to learn more about me!

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