Mini Chocolate Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 24
These mini chocolate cupcakes are have a moist, tender crumb and are intensely chocolatey! Makes 24 mini cupcakes.
  • 140g (or ½ cup + 3 tablespoons + ½ teaspoon) granulated sugar
  • 30ml (or 23g, or 2 tablespoons) sunflower oil
  • ½ large egg*
  • 60ml (or ¼ cup) hot water**
  • ¼ teaspoon instant coffee powder
  • 65ml (or ¼ cup + 1 teaspoon) buttermilk***
  • ⅛ teaspoon vanilla extract
  • 50g (or ⅓ cup + 1 tablespoon) all-purpose flour
  • 40g (or ⅓ cup + ½ teaspoon) Dutch-processed cocoa powder
  • ⅜ teaspoon baking soda
  • ⅛ teaspoon baking powder
  • big pinch of salt
  1. Preheat oven to 175°C/350°F (standard oven setting) and line a 24-cup mini muffin pan with mini cupcake liners.
  2. In a medium-sized bowl, whisk together sugar, oil and egg (so ½ large egg).
  3. In a glass, combine hot water and coffee powder and stir until the coffee has dissolved. Add the buttermilk and the vanilla extract and stir until combined. Add the buttermilk mixture to the sugar mixture. Whisk until combined.
  4. Add the flour, cocoa powder, baking soda, baking powder and salt and whisk until smooth.
  5. Divide the batter evenly over the 24 mini muffin cups. Gently rap the pan on the counter once to remove any air bubbles, then bake in the middle of the oven for 10-12 minutes, or until a tester inserted into one of the cupcakes comes out clean.
  6. Remove from the oven and allow to cool to room temperature. Once cool, the cupcakes can be frosted.
  7. Unfrosted cupcakes keep, stored in an airtight container, for up to 5 days, or up to two months in the freezer (just throw them in a ziplock bag and freeze). Store frosted cupcakes in an airtight container in the fridge for up to 3 days.
Recipe by The Tough Cookie at