Home Eats Mini Chocolate Cupcakes

Mini Chocolate Cupcakes

by Jasmine Wu & Ann Zhang

Chocolate cupcakes are my go to food when craving something chocolatey and decadent. Not only are they light and fluffy, but they are also packed with amazing flavor. Most times I make them in a pinch because cupcakes generally take a shorter time to cook compared to cakes. In this case I’m making mini cupcakes that can be baked in 10 to 15 minutes. 

Estimated time: 15 minute prep, 10-15 minute bake

Ingredients

  • 1 teaspoon of vanilla extract
  • ½ a cup of vegetable oil
  • ¾ cup of sugar
  • 1 large eggs
  • 1 cup of all purpose flour
  • ½ cup of cocoa powder (unsweetened)
  • ½ teaspoon of baking powder
  • 1 cup of milk
  • A pinch of salt
Optional:
  • Whatever you like on top of a chocolate cupcake (like icing, powdered sugar, and fresh berries)

Step-by-step:

  1. Preheat your oven to 350o
  2. Whisk together the flour, sugar, baking powder, salt, and cacao powder
  3. Add in your vegetable oil, hot water, egg and vanilla, and whisk until well combined and smooth
  4. Either line your baking tray with baking cups or grease well
  5. Divide the batter evenly within the mini cupcake tins. Aim for filling the cupcake tin ¾ of the way full. I honestly overfilled mine.
  6. Bake at 350oF for 10-15 minutes or until a toothpick comes out of the center clean. Let the cupcakes cool for 10-15 minutes.
  7. Add on your optional toppings. For me, raspberries and chocolate are the ultimate combination. So I added a dollop of raspberry jam on top of my cupcake and added a raspberry on top. As for aesthetics, I gave my cupcake a generous sprinkle of powdered sugar. All done! Now just enjoy.

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