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Frosting & Fettuccine

Home » Recipe Search » Cupcakes

Mar 19, 2022(last updated January 12, 2023)

Quick-Baked Mini Chocolate Cupcakes

BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

Soft, moist, and perfectly bite-size, these mini chocolate cupcakes come together in 22 minutes! Because of their diminutive size, these mini cupcakes bake quickly—they need just 12 minutes in the oven. This tried-and-true homemade recipe for mini cupcakes yields 24 cupcakes!

Pro tip: To decorate mini cupcakes easily use a piping bag with a star tip to pipe the frosting. It’s much harder to frost mini cupcakes with just a spatula because they are so tiny!

A dozen mini chocolate cupcakes frosted with vanilla frosting and sprinkles on a gray surface

What’s better than cupcakes? Bite size cupcakes! In pastry school we made a lot of cakes and fancy desserts, but cupcakes, especially mini sized, have always held a special place in my heart (and stomach).

These mini chocolate cupcakes are fluffy and moist, with a rich chocolate flavor. They can be made without buttermilk, so they’re perfect for people who don’t have any on hand or don’t like the taste of it.

A fun mini cupcake recipe is always good to have in your back pocket. They are almost like perfect dessert appetizers and are great for a crowd because they are so bite sized! You can also make a vanilla version with my homemade mini vanilla cupcakes, or you can use any of my recipes or cupcake ideas and turn them into minis. See instructions on how to below!

This mini cupcake recipe is a scaled down version of my chocolate filled cupcakes but without the filling. You can frost them with classic vanilla frosting, but don’t stop there! Try them with coffee buttercream frosting, caramel buttercream frosting, or even a fruity raspberry buttercream frosting.

WHY YOU SHOULD MAKE THIS RECIPE

  • The chocolate cupcake batter is moist and super light.
  • Mini cupcakes are great for parties or to feed a crowd.
  • The ingredients are simple and you may already have them on hand.
  • Customize these cupcakes using your favorite homemade frosting or toppings.

Equipment needed

To make this recipe you need mini muffin liners and a mini muffin pan.

INGREDIENTS NEEDED

ingredients needed for mini chocolate cupcakes
  • Granulated Sugar – Adds a necessary sweet flavor to the base of the cupcakes.
  • All-Purpose Flour – Makes up the base of these cupcakes giving them structure and texture.
  • Unsweetened Cocoa Powder – Adds a rich chocolatey flavor to the mini cupcakes.
  • Espresso Powder – Helps enhance and deepen the natural flavor of the chocolate.
  • Baking Soda & Baking Powder – Helps the cupcakes rise to become fluffy while still staying moist and dense.
  • Kosher Salt – Helps balance the sweet and bitter flavor of the sugar and cocoa powder.
  • Egg – Helps bind all of the ingredients together to set the cupcake while baking.
  • Plain Yogurt – An unflavored yogurt or sour cream is the secret ingredient to making these cupcakes moist.
  • Water & Vegetable Oil – Helps thin out the cupcake batter to make it the perfect consistency for baking.
  • Vanilla Extract – Infuses the cupcakes with a light and warm vanilla flavor.

HOW TO MAKE MINI CHOCOLATE CUPCAKES

  1. Prepare for baking: Preheat the oven to 350° F. Line a mini muffin tray with mini muffin liners. Set aside.
  2. Mix the dry ingredients: To a medium-sized mixing bowl, add the sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Use a whisk to fully combine the ingredients.
  3. Add the wet ingredients: To the same bowl, add the yogurt, water, vegetable oil, and vanilla. Whisk the mixture until a smooth chocolate cupcake batter forms. Make sure you pay attention to any dry mixture that may get trapped on the bottom.
  4. Bake the cupcakes: Fill each mini muffin liner with ⅔ cup batter. Bake for 12 minutes or until the center is set. Let the cupcakes cool completely before frosting with your favorite buttercream frosting recipe.
Chocolate batter in a stainless steel bowl
Chocolate cupcake batter
A mini cupcake tin lined with mini cupcake liners
Lined mini muffin pan
Mini cupcake batter in a mini cupcake tin
Cupcake batter filled in mini muffin pan

Baking time for Mini Cupcakes

The baking time for mini cupcakes is shorter than a regular sized because they are so small. When I bake mini cupcakes, no matter what the recipe is for, the baking time is 11-12 minutes. Regular sized cupcakes bake from 18-20 minute, to adjust the time for mini cupcakes it would be no longer than 12 minutes on 350° F.

How to turn regular sized cupcakes into mini cupcakes

You can easily turn any regular sized cupcake recipe into mini cupcakes. First think of how many you will need. A regular sized cupcake recipe can yield about 50+ mini cupcakes. If you don’t need that many, I would halve the cupcake recipe. This will yield about 24 like this recipe does.

Then make the recipe as usual. Line a mini muffin tin with mini muffin liners and bake for 12 minutes total on 350°F.

How to decorate

To decorate mini cupcakes easily use a piping bag with a star tip to pipe the frosting. It’s much harder to frost mini cupcakes with just a spatula because they are so tiny. Top with sprinkles!

A mini chocolate chip cupcake frosted with vanilla and sprinkles on a gray surface

TIPS FOR RECIPE SUCCESS

  • Measure your flour properly. Use a scale for the most precise measurements or spoon flour into your measuring cup, then level it off with a knife.
  • When mixing the batter, make sure you don’t overwork the batter. Overworking the batter will result in a tough cupcake.
  • Don’t over bake the mini cupcakes or they will easily become dry.
  • If you don’t have yogurt on hand, sour cream can be substituted, just make sure you’re using full-fat dairy for the best texture.
  • The eggs, butter, and yogurt should be at room temperature before beginning to bake. Room temperature ingredients mix together more easily and produce a more consistent cupcake.
  • Only fill the muffin liners 2/3 full to prevent them from overflowing while baking.
  • If you don’t have espresso powder, you can omit it from the recipe.

STORAGE AND FREEZING

Storing: To store mini cupcakes, place them in an airtight container or bag and keep them at room temperature for up to three days. They can also be stored in the fridge for up to one week.

Freezing: For longer-term storage, mini cupcakes can be frozen for up to two months. Before freezing, wrap the cupcakes tightly in plastic wrap then place them in a freezer-safe bag. Thaw the cupcakes overnight in the fridge before frosting and enjoying.

Making these gluten free

To make these gluten free use gluten free flour and make a flax egg with 1 tablespoon flaxseed and 3 tablespoons water.

Can I make these regular sized?

Yes, just make my easy chocolate cupcakes with vanilla frosting instead, it’s the same!

MINI CUPCAKE FROSTING IDEAS

  • Mascarpone Frosting
  • Zesty Lemon Buttercream Frosting
  • Fluffy Espresso Buttercream Frosting
  • Raspberry Buttercream Frosting
  • Strawberry Buttercream Frosting
A dozen mini chocolate cupcakes frosted with vanilla frosting and sprinkles on a gray surface

Quick-Baked Mini Chocolate Cupcakes

Soft, moist, and perfectly bite-size, these mini chocolate cupcakes come together in 22 minutes! Because of their diminutive size, these mini cupcakes bake quickly—they need just 12 minutes in the oven. This tried-and-true homemade recipe for mini cupcakes yields 24 cupcakes!
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Course: Cupcakes
Cuisine: American
Diet: Kosher
Keyword: bite size cupcakes, mini cupcakes, mini desserts, small chocolate cupcakes
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 cupcakes
Calories: 43kcal
Author: Sam Adler

Equipment

  • 1 Mini Muffin Pan
  • Mini Muffin Liners

Ingredients

  • ½ cup sugar (100g)
  • ½ cup all purpose flour (60g)
  • 4 tbsp unsweetened cocoa powder (21g)
  • ½ tsp espresso powder (optional) (1g)
  • ¼ tsp baking soda (1.5 g)
  • ¼ tsp baking powder (1g)
  • ¼ tsp kosher salt (1.5g)
  • 1 egg (50g)
  • ¼ cup plain yogurt or sour cream (57g)
  • 3 tbsp water (39g)
  • 1 tbsp vegetable oil (12g)
  • ½ tsp vanilla extract (2.5g)

Instructions

  • Preheat the oven to 350° F. Line a mini muffin tray with mini muffin liners. Set aside.
  • In a medium sized bowl add the ½ cup sugar, ½ cup flour, 4 tbsp cocoa powder, ½ tsp espresso powder (if using) ¼ tsp baking soda, ¼ tsp baking powder, and ¼ tsp kosher salt. Whisk to combine.
  • Add the 1 egg, ¼ cup yogurt, 3 tbsp water, 1 tbsp vegetable oil, and ½ tsp vanilla extract and whisk until a smooth batter forms. Make sure you whisk well, some dry ingredients can get trapped on the bottom of the bowl.
    Chocolate batter in a stainless steel bowl
  • Fill each muffin liner with ⅔ cup batter and bake for 12 minutes.
    Mini cupcake batter in a mini cupcake tin
  • Cool completely, then frost with buttercream frosting.
    A mini chocolate chip cupcake frosted with vanilla and sprinkles on a gray surface

Notes

Use any of these frostings to top the cupcakes!

  • Vanilla frosting
  • Coffee Frosting
  • Mint Frosting
  • Caramel Buttercream Frosting
  • Raspberry Buttercream Frosting
  • Strawberry Buttercream Frosting

Nutrition

Nutrition Facts
Quick-Baked Mini Chocolate Cupcakes
Amount Per Serving (1 cupcake)
Calories 43 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 10mg3%
Sodium 59mg3%
Potassium 31mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 17IU0%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cupcakes Tagged With: Chocolate

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

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🍾🥂HAPPY NEW YEAR 🍾🥂
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1. “Like a rainbow with all of the colors” sprinkle cookies 
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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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Also here’s to wishing me getting those tix!
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