Mini Chocolate Cupcakes

Mini Chocolate Cupcakes are bite-sized bursts of chocolate heaven! These adorable treats are perfect for satisfying your sweet tooth. Rich and moist chocolate cake is topped with a simple dollop of icing, making them ideal for parties, bake sales or a delightful after-school snack.

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 20

Cooling Time: 10

Total Time: 45

Servings: cupcakes

Calories: 123kcal

Author: Michelle

Ingredients

For the Cupcakes:

1/2 cup sugar
2/3 cup flour
1/4 cup unsalted butter room temperature
1 egg
1 teaspoon vanilla
1 teaspoon baking powder
1/4 cup milk
1 1/4 ounces unsweetened chocolate melted

For the Icing:

1/3 cup unsalted butter room temperature
1/8 cup milk
1/3 cup cocoa
2 cups powdered sugar
1/2 teaspoon vanilla

Instructions

For the Cupcakes:

In a medium bowl, beat together the sugar and butter until fluffy. Beat in the egg then stir in the chocolate. Once incorporated, add the vanilla and beat again.
1/2 cup sugar, 1/4 cup unsalted butter, 1 egg, 1 teaspoon vanilla
Add the baking powder and mix, then add the flour and stir until just mixed. Stir in the milk until the batter is smooth, but do not over-tir. And then add the melted chocolate.
2/3 cup flour, 1 teaspoon baking powder, 1/4 cup milk, 1 1/4 ounces unsweetened chocolate
Use mini muffin tins, and spray with a nonstick spray. Spoon in a dollop of batter into each muffin space, filling about three-quarters full. Tap the muffin tin on the counter to get out any air bubbles.
Place into a preheated 350 oven, and bake for 10 minutes. Let cool for ten minutes, then gently twist each cupcake and turn the pan upside down to release.

For the Icing:

Carefully mix together the milk and butter. Add the cocoa and stir until combined.
1/3 cup unsalted butter, 1/8 cup milk, 1/3 cup cocoa, 1/2 teaspoon vanilla, 2 cups powdered sugar
Add the vanilla and mix again. Add powdered sugar a half cup at a time until the frosting is at the consistency that you prefer.
Turn the cupcakes upside down and twist in the frosting to coat gently, then use a butter knife to add more frosting and spread it around.
Serve and enjoy!

Equipment

Mini Muffin Tin

Wire Cooling Racks

Food Storage Containers

Notes

These mini cupcakes are perfect for portion control and a delightful treat! To ensure they stay moist and delicious, store them in an airtight container.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.