There is something quietly joyful about baking mini cupcakes. They feel casual, friendly, and a little nostalgic, like the kind of treat you grab without overthinking it. These chocolate mini cupcakes from scratch are exactly that kind of bake. Simple, comforting, and honestly hard to stop at just one.
I come back to this recipe whenever I want chocolate without committing to a giant slice of cake. They are soft, deeply chocolatey, and stay moist for days if stored properly. Plus, they are small enough that grabbing a second one feels completely reasonable.
These cupcakes have become a regular around here for birthday tables, school events, and random afternoons when chocolate just sounds right. Kids love them, adults hover near them, and the plate somehow empties every time. That feels like a good sign.
What I really appreciate is that they are made entirely from scratch but never feel fussy. No complicated techniques, no specialty ingredients hiding in the back of the pantry. Just straightforward baking that delivers exactly what it promises.
Before we get into the details, I will say this once. Read through the steps before you start. These cupcakes move quickly, and knowing what comes next makes the whole process smoother and more relaxed.
Ingredients Needed for the Recipe
- All-purpose flour – Gives structure and holds everything together without making the cupcakes heavy.
- Unsweetened natural cocoa powder – Provides that deep chocolate flavor and works with the leavening for a good rise.
- Baking powder – Helps the cupcakes lift and stay light.
- Baking soda – Reacts with the cocoa powder to create tenderness and height.
- Salt – Balances the sweetness and sharpens the chocolate flavor.
- Granulated sugar – Adds sweetness and helps create a soft crumb.
- Brown sugar – Adds moisture and a slightly deeper, warmer flavor.
- Vegetable oil – Keeps the cupcakes moist even after they cool.
- Vanilla extract – Rounds out the chocolate and adds warmth.
- Milk – Adds moisture and helps create a smooth batter.
- Eggs – Bind everything together and help the cupcakes rise.
- Hot water – Bloom the cocoa powder and deepen the chocolate taste.
Every ingredient here plays a role, even the ones that feel small. Skipping or swapping without thought can change the texture more than you might expect. This recipe works best when followed closely.
How to make Chocolate Mini Cupcakes (from scratch)?
Step 1 – Prep the oven and pans
Start by preheating the oven to 350 degrees F. Line two mini cupcake pans with liners and lightly spray them with non-stick spray. If you only have one pan, that is completely fine. You will just bake in batches.
Having everything ready before mixing helps avoid rushing later. Mini cupcakes bake quickly, and once the batter is mixed, you want to move straight to filling the pans.
Step 2 – Mix the dry ingredients
In a large mixing bowl, add the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar. Whisk everything together until it looks evenly combined and lump-free.
This step sets the foundation for the batter. Taking a moment here ensures the cupcakes rise evenly and bake consistently.
Step 3 – Combine the liquid ingredients
In a separate bowl, whisk together the vegetable oil, vanilla extract, milk, and eggs. Do not add the hot water yet. That comes later for a reason.
The mixture should look smooth and unified, with no streaks of egg left behind. This helps everything blend smoothly once combined with the dry ingredients.
Step 4 – Bring the batter together
Create a small well in the center of the dry ingredients and pour in the liquid mixture. Use an electric mixer on medium speed and mix just until combined. Scrape down the sides and mix again briefly.
Once combined, add the hot water and mix only until incorporated. Stop as soon as it comes together. Overmixing here can turn soft cupcakes into dense ones, and nobody wants that.
Step 5 – Fill and bake
Fill each mini cupcake liner about two-thirds full. This gives them room to rise without spilling over. Bake at 350 degrees F for 10 to 12 minutes.
If using one pan, cover the remaining batter and refrigerate it while the first batch bakes. The second pan will not be completely full, and that is expected.
Step 6 – Cool completely
Let the cupcakes cool in the pan for about five minutes. Then carefully remove them and place them directly on a wire rack to cool completely.
Cooling fully before frosting is important. Warm cupcakes can melt frosting and turn a neat finish into a mess.
Step 7 – Frost and finish
Once cooled, frost the cupcakes using a piping bag or a spoon. Use your favorite frosting, keep it simple, or go all out. Mini cupcakes are flexible like that.
After frosting, they are ready to serve or store. Try not to sample too many during this step. I say that knowing full well it happens anyway.
Serving Ideas for Mini Cupcakes
Mini cupcakes shine at gatherings because they are easy to grab and easy to eat. No forks, no plates, just a little paper liner and a bite of chocolate. They fit right into dessert tables without taking over.
For parties, I like to frost them in two or three different ways. Chocolate buttercream, vanilla frosting, and maybe one fun option like caramel drizzle. It makes the display feel thoughtful without extra baking.
They also work beautifully for casual afternoons. A couple of cupcakes with coffee or tea feels indulgent but not overwhelming. Sometimes that balance is exactly what you want.
Tips
- Spoon flour into the measuring cup and level it off to avoid adding too much.
- Use natural cocoa powder, not Dutch processed, for proper rise.
- Do not substitute baking soda and baking powder for each other.
- Add the hot water at the end to help the cocoa blend smoothly.
- Mix only until combined to keep the cupcakes tender.
- A toothpick should come out with moist crumbs, not wet batter.
- Let cupcakes cool fully before frosting to avoid melting.
Storage and Make-Ahead Notes
These mini cupcakes keep well for a few days at room temperature when stored in an airtight container. The oil in the batter helps them stay soft longer than you might expect.
If you use a perishable frosting, store them in the refrigerator, still well covered. Bring them back to room temperature before serving for the best texture and flavor.
Freezing is possible, though mini cupcakes can dry out faster than larger ones. If freezing, wrap unfrosted cupcakes tightly and freeze for up to one month. Thaw completely before frosting.
Small Variations That Work Well
This recipe is flexible enough for small additions. Mini chocolate chips can be folded into the batter for extra texture. Nuts also work well if you want a little crunch.
You can also fill the cupcakes with caramel or chocolate sauce once baked. A small spoon or piping tip works well for this. It turns them into a surprise bite without much extra effort.
Even with variations, the base recipe holds up beautifully. That is part of why I return to it so often. It adapts without losing its charm.
These chocolate mini cupcakes from scratch are simple, reliable, and genuinely enjoyable to make. They are not flashy, but they do their job extremely well. And sometimes, that is exactly what you need in a dessert.
Whether you bake them for a crowd or just for yourself, they have a way of disappearing fast. That, to me, is the best compliment a recipe can get.
Chocolate Mini Cupcakes Recipe
Description
These are the best mini chocolate cupcakes made from scratch—super moist, perfectly chocolatey, and ideal for snacks, parties, and anytime treats. Their bite-sized charm makes them irresistible for kids and adults alike, and they're surprisingly easy to whip up with pantry staples.
Ingredients
Cupcakes
Instructions
Baking Instructions
-
Prep
Preheat oven to 350°F (177°C). Line two 24-cup mini muffin pans with mini cupcake liners and lightly spray with non-stick spray. (If using only one pan, refrigerate remaining batter between batches.) -
Mix dry ingredients
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar until well combined. -
Mix wet ingredients
In a separate bowl, whisk together vegetable oil, vanilla extract, milk, and eggs until smooth. -
Combine
Make a well in the center of the dry ingredients and pour in the wet mixture. Mix on medium speed with an electric mixer just until combined. Scrape bowl sides and mix 5–10 seconds more.Do not overmix—this causes dense cupcakes. -
Add hot water
Add hot water and mix until just incorporated. Scrape bowl and mix another 5–10 seconds until smooth.Hot water enhances chocolate flavor and moisture. -
Fill and bake
Fill liners about ⅔ full. Bake 10–12 minutes until a toothpick inserted comes out with a few moist crumbs.Second pan will be partially filled. Cool 5 minutes in pan before transferring to wire rack. -
Cool and frost
Cool completely on wire racks (about 20 minutes) before frosting. Pipe or spread your favorite frosting once fully cooled.Try chocolate buttercream, vanilla buttercream, or whipped cream frosting.
Nutrition Facts
Servings 48
Serving Size 1 mini cupcake (unfrosted)
- Amount Per Serving
- Calories 47kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.3g2%
- Cholesterol 9mg3%
- Sodium 55mg3%
- Potassium 45mg2%
- Total Carbohydrate 7.5g3%
- Dietary Fiber 0.5g2%
- Sugars 4.8g
- Protein 0.9g2%
- Calcium 15 mg
- Iron 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Flour tip: Always spoon flour into measuring cup and level off—never scoop directly to avoid dense cupcakes.
- Cocoa warning: Must use natural unsweetened cocoa powder (acidic). Dutch-processed won't react properly with baking soda.
- Don't overmix: Mix only until ingredients are incorporated. Overmixing = tough, dense cupcakes.
- Storage: Unfrosted cupcakes keep 3 days in airtight container at room temperature. Frosted cupcakes with dairy-based frosting should be refrigerated.
- Freezing: Cool completely, wrap individually in plastic + foil, freeze up to 1 month. Thaw at room temperature before frosting.
Frequently Asked Questions
Can I use Dutch-processed cocoa powder?
No—this recipe requires natural unsweetened cocoa powder because it's acidic and reacts with the baking soda to help the cupcakes rise. Dutch-processed cocoa is alkalized (non-acidic) and will prevent proper rising unless you adjust leaveners, which requires recipe reformulation.
Can I substitute baking powder for baking soda or vice versa?
No—they are chemically different leaveners and not interchangeable in this recipe. Baking soda needs acid (from cocoa) to activate, while baking powder contains its own acid. Using the wrong one will affect rise and texture.
Why add hot water?
Hot water "blooms" the cocoa powder, intensifying chocolate flavor and creating a smoother batter. It also contributes to the cupcakes' signature moist texture without thinning the batter too much.
Can I make regular-sized cupcakes with this recipe?
Yes, but it won't yield a standard 24-count batch. For regular cupcakes specifically formulated for perfect results, try our Best Chocolate Cupcakes recipe.
How do I know when mini cupcakes are done?
Insert a toothpick into the center—done when it comes out with a few moist crumbs attached (not wet batter). Edges should pull slightly from liners and tops spring back when lightly touched.