Chocolate Mini Cupcakes
Prep
15 mins
Cook
30 mins
Servings
12
Difficulty
Easy
These chocolate mini cupcakes are my go to when I want something sweet without spending hours in the kitchen. From start to finish, you're looking at just forty five minutes, and the whole process is incredibly straightforward. The cocoa powder in these little treats is packed with antioxidants, so you can feel a bit better about indulging. What I love most is how budget friendly they are to make, using simple pantry staples you probably already have on hand. They're perfect for sharing, portion controlled, and honestly, they disappear fast.
Ella x
Ingredients
- 237 mlall-purpose flour
- 710 mlcocoa powder
- 1 teaspoonbaking powder
- 1 teaspoonbaking soda
- 1 teaspoonsalt
- 710 mlgranulated sugar
- 237 mlmilk
- 237 mlvegetable oil
- 1 teaspoonvanilla extract
- 2eggs
- 710 mlchocolate chips
Detail level
Instructions
- 1
Preheat oven to 350°F (175°C) and line a mini cupcake tin with paper liners.
- 2
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- 3
Add sugar, milk, oil, vanilla, and eggs to the flour mixture. Mix well until smooth.
Tip: Don't overmix.
- 4
Fold in chocolate chips.
Tip: Reserve some for topping if desired.
- 5
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- 6
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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