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A batch of moist Mini Chocolate Cupcakes on a wire cooling rack
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Mini Chocolate Cupcakes

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 48 servings
Calories: 65kcal

Ingredients

  • 1.5 cups all -purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sal t
  • 1 cup wate r
  • 1/3 cup vegetable oil
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 350°F (175°C) and line two 24-cup mini muffin tins with paper liners.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
  • Make a well in the center of the dry ingredients and pour in the water, oil, vinegar, and vanilla extract.
  • Whisk the mixture starting from the center and moving outward until the batter is smooth and free of large lumps.
  • Distribute the batter into the prepared mini muffin liners, filling each approximately two-thirds full.
  • Bake for 12 to 15 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  • Remove the tins from the oven and allow the cupcakes to cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack to cool completely before frosting or serving.