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!
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.
Fill each muffin liner 2/3 of the way and bake for 12 minutes.
Cool completely, then frost with buttercream frosting.