Mini Chocolate Cupcakes

These Mini Chocolate Cupcakes from scratch are too cute – they’re fun to serve and even more fun to eat! I love topping them with homemade buttercream frosting, making them totally irresistible.

👥 48 Servings⏱️ Prep & Cook: 1h 9m⏳ Prep: 15 min🔥 Cook: 24 min👤 Natasha Kravchuk📖 natashaskitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●bowl
●mixing bowl
●whisk
●pan

📝 Preparation Steps

Preheat and Prepare - Preheat your oven to 350°F and position the rack in the center of the oven. Line a 24-count mini muffin tin with mini cupcake liners.

Dry Ingredients - In a large mixing bowl, whisk the dry ingredients together thoroughly, being sure to break up any cocoa clumps.

Wet Ingredients - Whisk the wet ingredients together in a second mixing bowl.

Combine - Pour the wet ingredients into the bowl of dry ingredients and whisk just until combined (there should be no flour streaks). The batter will be slightly loose and lumpy, but be sure to not overmix.

Portion and Bake - Use a small cookie scoop or a spoon to fill each cup ⅔ full, or about 1 Tbsp (avoid overfilling) with cupcake batter. Bake the mini cupcakes for ⏱️ 10-12 minutes or until a toothpick inserted in the center comes out clean.

Cool and Frost - Let the cupcakes cool in the pan for ⏱️ 5 minutes, then transfer them to a rack to cool completely to room temperature before frosting. Repeat with the remaining batter to make a total of 48 mini cupcakes.

Nutrition Facts

calories

47 kcal

fat Content

2 g

serving Size

1 mini cupcake

fiber Content

0.3 g

sugar Content

4 g

sodium Content

49 mg

protein Content

1 g

cholesterol Content

3 mg

carbohydrate Content

8 g

saturated Fat Content

0.3 g

unsaturated Fat Content

1.2 g

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