These Mini Chocolate Cupcakes are rich, moist, and incredibly easy to make. With just 5 minutes of prep time, you can whip up a batch of these decadent treats that are perfect for satisfying your chocolate cravings or sharing with friends and family. Top them with your favorite frosting for an extra special touch!
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup boiling water
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) .
- Line a mini muffin tin with paper liners or lightly grease the cups to prevent sticking.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour , cocoa powder , sugar , baking soda , and salt until well combined.
Step 3: Add the Wet Ingredients
- Add the milk , vegetable oil , egg , and vanilla extract to the dry ingredients.
- Whisk until smooth and fully incorporated. The batter will be thick at this stage.
Step 4: Incorporate the Boiling Water
- Gradually stir in the boiling water . The batter will become thin—this is normal and helps create a moist texture. Mix until smooth.
Step 5: Fill the Muffin Tin
- Using a small cookie scoop or spoon, fill each mini muffin cup about ⅔ full with batter. This ensures the cupcakes rise evenly without overflowing.
Step 6: Bake
- Bake in the preheated oven for 10–12 minutes , or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Decorate and Serve
- Once cooled, frost the cupcakes with your favorite frosting (chocolate buttercream, cream cheese frosting, or whipped cream all work beautifully).
- For an extra touch, sprinkle with chocolate shavings, sprinkles, or cocoa powder.
Tips for Success
- Mini vs. Regular Cupcakes: If you’d like to make regular-sized cupcakes, fill standard muffin cups ⅔ full and bake for 18–20 minutes .
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days . Frosted cupcakes should be refrigerated.
- Flavor Boost: Add a pinch of espresso powder to enhance the chocolate flavor.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Why You’ll Love This Recipe
These Mini Chocolate Cupcakes are quick, easy, and packed with rich chocolate flavor. The addition of boiling water creates a light and moist crumb, while the simple ingredient list makes them accessible for bakers of all skill levels. Whether you’re whipping them up for a last-minute treat or planning a party dessert, these cupcakes are sure to impress.
Indulge in these bite-sized chocolate delights—they’re as delightful to make as they are to eat!
