This Mini Cupcakes Recipe is perfect for when you just want a little something sweet.
Cupcakes have been around for centuries, but they really had their big moment in the early 2000s thanks to all those baking competition shows that put them in the spotlight. I used to love watching Cupcake Wars—the intensity, the creativity, and the frosting flying everywhere. Those shows made me want to drop everything and bake a dozen (or two dozen) cupcakes of my own. Even now, long after those TV baking trends have quieted down, cupcakes haven’t lost their charm. They’re timeless and endlessly adaptable. You don’t need a TV crew or a professional kitchen to bake up a batch that looks beautiful and tastes even better.
These mini cupcakes are light, moist, and delightfully chocolatey, with a soft crumb that melts in your mouth. I actually prefer making minis because they’re easier to frost, and I don’t always feel like eating a whole cupcake. They’re great for kids, too. Another thing I love about cupcakes? You can experiment with toppings, which is most of the fun. They’re small, simple, and fun to make, and they just make you smile every time you take a bite.
Finding your frosting technique
When I’m short on time, I use a regular butter knife and smooth my choice of frosting over the tops of the cupcakes. However, sometimes I want something a little fancier. Then, I’ll use a piping bag and piping tip to add elegant whirls of buttercream to each cupcake top (if you don’t have a piping bag, you can use a plastic zip-top bag by cutting the corner tip off). For the piping tip, I recommend a large or jumbo size. The tips come in different shapes that create unique designs. A star tip is the most common, and often how you will see cupcakes decorated in a store or bakery. French tips and rounds are other popular options. Feel free to experiment; that’s half the fun!
How do I store leftovers?
Unfrosted cupcakes can be kept in the fridge for 1 week, but they can last in the freezer for up to 3 months. Frosted cupcakes can be stored in an airtight container in the fridge for 2-3 days. I recommend allowing them to sit at room temperature for about 30 minutes before serving if they’ve been in the fridge for a while.
Serving suggestions
Mini cupcakes are the perfect treat for a birthday party, graduation party, baby shower, and more. I love dousing cupcakes with sprinkles that match the occasion, like green sprinkles for St. Patrick’s Day. The great thing about cupcakes is that you can customize the frosting any way you want. Want something traditional? Try this Buttercream Frosting. Are you vegan? Try this super simple Vegan Cream Cheese Frosting. Even your non-vegan friends will love it! Personally, I love a peanut butter and chocolate combination, so I often opt for chocolate cupcakes with Peanut Butter Frosting, too.
Mini Cupcakes Recipe
Ingredients
- 1 cup all-purpose flour
- 1/4 cup + 2 tablespoons unsweetened natural cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 large eggs
- 1/4 cup hot water
Instructions
- Preheat your oven to 350°F and prep your mini cupcake pans with liners.
- Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugars in a large bowl until well mixed.
- In a separate bowl, whisk the oil, vanilla extract, milk, and eggs until they’re fully combined.
- Pour the wet ingredients into the dry ingredients and mix with an electric mixer on medium speed just until blended.
- Carefully add the hot water and mix until the batter is smooth and uniform.
- Fill each cupcake liner slightly more than halfway with batter and bake for 10-12 minutes.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
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