This is how to bake 24 mini chocolate cupcakes recipe homemade. Kids love this easy dessert, just pop in your mouth. Once you get the hang of these you can try our mini banana muffins and more!
Mini chocolate chip muffins are a fun breakfast or dessert to make with your kids. We have lots of cute cupcake recipes on our site but this one doubles as a snack too. Leave them plain or add frosting for added YUM.
How Long to Bake Mini Chocolate Cupcakes
We shared recently how long to bake mini muffins, that was just the beginning to all of our experimenting. These can cross the line between dessert and breakfast but you can use your favorite flavors to make these pop in your mouth copycat little bites muffins. Bake time is literally the same at about 10 minutes give or take. It is the same as how long to bake mini cupcakes.
Use the same recipe for “regular” sizes at 18 minutes or make jumbo Costco chocolate muffins that look like the store bought versions you love so much. The flavor doesn’t change just because they’re different sizes but sometimes fun means they are tastier somehow. 😉
Mini Chocolate Cupcakes with Cake Mix
Of course you could use boxed or this is how to make cake mix on your own. You can add chocolate chips and call it a day with the ingredients necessary on the back of the box.
There isn’t a huge difference between baking these and our mini pumpkin muffins, other than the ingredients are different. Once you have the batter all prepared you will either line the holes with paper liners or spray with non stick spray. The timing and temperature will remain the same.
Homemade Mini Chocolate Cupcakes Ingredients
All purpose flour is the base of your dry ingredients. Always make sure you measure flour properly with a measuring cup and spoon (no scooping) or they will be dense.
You want some regular or dark cocoa powder to make them chocolate. If you didn’t want this flavor then you would leave this out or follow this homemade vanilla cupcake batter recipe.
Baking powder and baking soda are leavening agents to allow them to rise and become nice and fluffy. Check dates. If it has been a while since you baked you may need a new one, expired won’t work properly.
Butter softened, or plant based product works too though I will say those don’t come salted so you will need to add a pinch of that into the mix in that case.
White granulated sugar is what makes these sweeter. I haven’t tried Splenda sugar free blend but imagine it would work just as well.
As far as eggs are concerned the richest with the most flavor are organic free range, that is just true as can be. Spend the money and buy the good ones for this. Allow to come to room temperature first and whisk before adding so they create a super fluffy and moist end product.
Vanilla extract is a great add in even if you are making them chocolate flavor the duo of the two will create a bakery-like flavor.
And last but not least you want some milk (2% or whole is best). Fat means moist so if possible don’t use fat free varieties.
Substitutions
If you need to make dairy free chocolate cupcakes that is easy to do also. I have to do this for my husband and just use almond milk instead, and a vegan plant based olive oil butter product. Literally tastes the same, we’ve done it.
How do you know when mini cupcakes are done?
I remove when I touch in the center and it bounces back and/ or until an inserted toothpick comes out MOSTLY clean with a few moist crumbs attached. If it is totally dry they have baked too long and won’t be as moist. The finger test is more accurate if you ask me. Allow to cool completely before putting a dollop of chocolate buttercream on top.
FAQ
No, to keep them moist you want to remove them right away and transfer on to a cooling rack on the counter so they don’t continue to bake in the hot pan an dry out.
You want to spray inside with non stick spray and don’t fill more than 2/3 of the way full for best results. Close the lid and cook the cupcakes for 5-8 minutes. The exact cooking time may vary depending on the type of batter
How do you frost mini cupcakes
The easiest way we have frosted cupcakes for years is the cheapest. Just use a pint size freezer bag and spoon y’all. Seriously, it works amazing. I don’t make homemade, I buy a tub of frosting too. Don’t anyone have time for all of that other stuff. What you do is just;
Spoon frosting into the baggie. Zip shut sucking all the air out. Use hands to maneuver contents to one corner. With scissors snip off the corner, small snip will be tiny swirls (large snip will create a thick swirl) Gently squeeze it out of the hole and swirl it around on top of each one like a swirly ice cream cone
Mini Chocolate Cupcakes Recipe
Equipment
- 1 mini muffin pan
- 2 bowls
- muffin liners
Ingredients
- 1 1/3 cup all purpose flour
- 3/4 cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tbsp butter, softened
- 1.5 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 1 cup milk, 2% or whole
Instructions
- In a large bowl, mix sugar and softened butter together. Add eggs and mix again. In another bowl mix together flour, cocoa powder, baking powder, baking soda and salt. Mix well.
- Combine the two, it will be crumbly at this point. Add vanilla and milk to the batter. Mix until the batter is light and fluffy.
- Prepare mini cupcake tins with cupcake liners. Spoon approximately 1 ½ tsp of batter into each liner. Bake inside a preheated oven at 350 degrees F. for approximately 11-12 minutes (or until an inserted toothpick comes out clean).
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
