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Mini cupcakes 2

Easy Chocolate Mini cupcakes recipe

Mini chocolate cupcakes are the perfect bite-sized treat, combining rich chocolate flavor with a creamy caramel frosting and a hint of sea salt. These cupcakes are quick and easy to make, indulgent dessert in a small, portable package. The use of hot coffee enhances the chocolate flavor, while the light sea salt on top adds a delightful contrast to the sweetness.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine American

Ingredients
  

For the Cupcakes:

  • 1 ⅔ cups 333 g granulated sugar
  • 1 ½ cups 188 g all-purpose flour
  • ⅔ cup 65 g dark cocoa powder
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons baking powder
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup 118 ml canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg + 1 egg yolk
  • ⅔ cup 157 ml whole milk
  • 1 cup 236 ml hot coffee (optional)

For the Frosting:

  • 1 batch caramel frosting prepared beforehand
  • Flaky sea salt for sprinkling

Instructions
 

  • Prepare the Caramel Frosting First: If you’re using caramel frosting, make it first so it has time to cool.
  • Preheat the Oven: Set your oven to 350°F (175°C). Line a mini muffin tin with paper liners to prevent sticking and make cleanup easy.
  • Combine Dry Ingredients: In a large mixing bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt until well mixed.
  • Add Wet Ingredients: Add the canola oil, vanilla extract, and eggs to the dry mixture. Stir until well combined, making sure there are no lumps.
  • Add Milk and Coffee: Gradually stir in the milk, followed by the hot coffee. Stir well to ensure a smooth, uniform batter.
  • Fill the Muffin Tin: Pour the batter into each liner, filling it about halfway to two-thirds full to allow space for rising.
  • Bake: Place the tin in the oven and bake for 14-15 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool and Decorate: Allow the cupcakes to cool for about 15 minutes before transferring them to a wire rack. Once fully cooled, frost with caramel frosting and sprinkle with flaky sea salt.

Notes

Muffin Tin: 
This recipe yields over 72 mini cupcakes. If you only have one mini muffin tin, leave the batter on the counter while the first batch bakes. After baking, let the cupcakes cool in the tin for 10-15 minutes before transferring them to a cooling rack.