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!
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)
Equipment
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.
Fill each muffin liner 2/3 of the way and bake for 12 minutes.
Cool completely, then frost with buttercream frosting.
Notes
Use any of these frostings to top the cupcakes!
Serving: 1cupcake, Calories: 43kcal, Carbohydrates: 9g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 59mg, Potassium: 31mg, Fiber: 1g, Sugar: 6g, Vitamin A: 17IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg
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