I love mini cupcakes. They are the perfect size for kids and when I eat them it seems like it’s fine to eat 3 or so because they are so small. This is my go to recipe for mini chocolate cupcakes. It’s easy and reliable and they always turn out great. I love melt and mix recipes because they can be made without any planning…no need to have the butter soft. I have also made jaffa cupcakes using this recipe. You can find details at the bottom of the recipe to put a choc-orange spin on the recipe.
Mini Chocolate Cupcakes
1 1/3C (165g) self raising flour
1/4C (30g) cocoa powder
1C (200g) caster sugar
2 eggs, lightly beaten
2/3C (170ml) milk
1/2C (125g) butter, melted
Preheat oven to 180°C (350°F).
Sift the flour and cocoa together in a large bowl, then mix in the sugar. Add egg, milk and melted butter and beat with an electric beater for 2 mins. Divide mixture among 30 mini cupcake cases. Bake for 12 – 15 mins or until cooked through. Test with a skewer.
Transfer to a wire rack to cool.
I’ve topped these with a quick raspberry icing made from the juice from some frozen raspberries and icing sugar.
For jaffa flavoured cupcakes, add 2 tbsp finely grated orange zest to the mixture.