Description
These Mini Chocolate Cupcakes are a perfect bite-sized treat, boasting rich cocoa flavor enhanced with a hint of coffee for depth. Moist and tender with a delicate crumb, they are easy to prepare and bake quickly, making them an ideal dessert for parties or anytime chocolate cravings strike.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (measured correctly)
- 1 cup granulated sugar
- â…“ cup natural unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup warm coffee (or decaf coffee, or room temperature buttermilk)
- 1 Tbsp white distilled vinegar
- â…“ cup light olive oil or vegetable oil
- 1 large egg (room temperature)
- 2 tsp vanilla extract
Instructions
- 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 to prepare for baking.
- Dry Ingredients – In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Make sure to break up any clumps of cocoa powder for a smooth mixture.
- Wet Ingredients – In a separate bowl, whisk the warm coffee, white distilled vinegar, light olive or vegetable oil, room temperature egg, and vanilla extract until well combined.
- Combine – Pour the wet ingredient mixture into the bowl of dry ingredients. Gently whisk just until combined, ensuring there are no streaks of flour. Do not overmix; the batter should be slightly loose and may have some lumps.
- Portion and Bake – Using a small cookie scoop or spoon, fill each mini cupcake liner about â…” full, roughly 1 tablespoon per cupcake, to avoid overfilling. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Frost – Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack. Let them cool completely to room temperature before applying frosting. Repeat the process with the remaining batter to yield a total of 48 mini cupcakes.
Notes
- Using warm coffee enhances the chocolate flavor but can be substituted with decaf coffee or buttermilk at room temperature.
- Do not overmix the batter to keep the cupcakes tender.
- Ensure cupcakes are only â…” full to prevent overflow during baking.
- Allow cupcakes to cool completely before frosting to prevent melting or sogginess.
- For a non-coffee flavor, buttermilk is an effective substitute with the vinegar providing acidity to react with baking soda.
