Mini Chocolate Cupcakes
Soft-baked and brownie like Mini Chocolate Cupcakes made sans eggs and slathered with chocolate fudge frosting! Pat me on the back please!
You know, I’m starting to judge myself for sharing too my chocolate recipes with you.
Ha-Ha! Gotcha! Like I would ever apologize for my shameless obsession with the best ingredient in the whole world!
I’ll admit, my relationship with chocolate can be considered borderline weird, but don’t we all have that one little thing we love so much and can’t imagine how our lives would be without that thing?
For me, that thing is Chocolate. My best friend.
If I sit down to make a list of all the recipes I’ve made that have one or the other form of Chocolate in them, we’d be here for the rest of our lives. Why don’t I just redirect you to my archives.
These Mini Cupcakes are so far my favorite because a) they are so laughably easy to make, and b) They a TINY. I love tiny portions of anything as they make me feel good about eating “less”.
You can choose to decorate them if you want but they taste amazing without the frosting as well. Since Halloween is just around the corner, I decided to “try” my hand at making spooky cupcakes. As you can see – I failed miserably in my attempt! But they disappeared in no time! 😉
Mini Chocolate Cupcakes Recipe | Eggless Bakes | Party time treats
You’ll need –
Line mini cupcake pan with liners. Preheat oven to 160 C / 325 F
Add powdered sugar to thick yogurt / curd and beat well
Add to the yogurt, baking powder, baking soda & a pinch of salt and mix well
Let it rest for 5 minutes. You’ll see air bubbles starting to form
Add oil and vanilla extract to the yogurt & mix well
Sift in flour and cocoa powder together
Mix gently until flour mixture is incorporated into the wet mixture.
Spoon the batter into each cup upto 3/4th of the mold.
Bake at 160 C for 20 minutes or until a toothpick inserted into the cupcakes comes out clean.
Let it cool completely. Frost the way you like.
Mini Chocolate Cupcakes
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
Ingredients
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 3/4 cup powdered sugar (adjust according to taste)
- 3/4 cup thick yogurt
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3 Tablespoons vegetable oil
- 1 tsp vanilla extract
- a pinch of salt
Frosting – optional
- Chocolate frosting (homemade or store – bought)
- Chocolate Sprinkles
- White Chocolate Chips or M&M Candies
Equipment used
- Mini Cupcake molds (or regular cupcake molds)
Instructions
- Line mini cupcake pan with liners. Preheat oven to 160 C / 325 F
- Add powdered sugar to thick yogurt / curd and beat well
- Add baking powder, baking soda & a pinch of salt to the yogurt, and mix well. Let it rest for 5 minutes. You’ll see air bubbles starting to form
- Add oil and vanilla extract to the yogurt & mix well
- Sift in flour and cocoa powder together. Mix gently until flour mixture is incorporated into the wet mixture.
- Spoon the batter into each cup upto 3/4th of the mold.
- Bake at 160 C for 20 minutes or until a toothpick inserted into the cupcakes comes out clean.
- Let it cool completely. Frost the way you like.
Note
- Instead of Mini cupcake molds, you can use regular size cupcake molds or even a regular baking pan
recipe turned to be perfect…loving my cupcakes…but taste wise it was sweetless like eventhough with the topings…
The sweet was perfect for me. In the future, I suggest you taste the batter before you bake and adjust for sweetness! Hope that helps!
Thanks for all the awesome recipes. I have tried a few and they have turned out delicious. Today I tried the cupcakes, they were good but a little dry from inside. I was wondering how to make it more moist. Suggestions?
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Thanks for the feedback 🙂
As they are “mini” versions, try baking them for lesser time. Although recipe says 20 minutes, keep an eye out from 15th minute onwards as every oven tends to vary. 🙂
Made these on Sunday. Perfect treats for the weekend. I live your step by step recipes!
★★★★★
I made these and followed recipe exactly but they came out more like little breads and not very sweet. What could have gone wrong? My batter was extremely dry.
You probably baked it too long. Mini cakes take comparatively less time and you have to monitor them as every oven tends to vary.
If your batter is too dry, you can always thin it out with milk… and as for the sweetness, you have to adjust to suit your taste, which is what I mention in the recipe too! 🙂 I went a little less on sweet as I was gonna frost them too.
Hey I made them and they were delicious!
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They look tempting! But then I always had a weakness for chocolate! Join me to celebrate 7 years of Annarasa we Festive eats and a giveaway at my blog. Your recipe fits right in. http://www.annarasaessenceoffood.com
very moist cupcake…tiny and awesome
Cute cakes! ??Your pictures are really great.
Looks so cute…