Name: Mini Chocolate Cupcakes
Prep time: 15 min
Cook time: 24 min
Total time: 1 h 9 min
Yield: 48
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour (measured correctly); 1 cup granulated sugar; ⅓ cup natural unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 cup warm coffee (or decaf coffee, or room temperature buttermilk); 1 Tbsp white distilled vinegar; ⅓ cup light olive oil or vegetable oil; 1 large egg (room temperature); 2 tsp vanilla extract

Instructions

6 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.

10 min

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.

5 min

Progress

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