I first discovered this recipe when I used it to make a chocolate cake with peanut butter frosting and have been addicted ever since. It's my go-to recipe for anything that requires chocolate cake, including these mini cupcakes.
If you aren't looking to make 10 dozen mini cupcakes, you can always bake as regular sized cupcakes (this recipe will make about 3 dozen), just bake for 15-20 minutes instead.
Mini Chocolate Cupcakes
Adapted from Sugar Cooking and Smitten Kitchen
Makes about 10 dozen mini cupcakes
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream (I used a scant cup)
1 1/2 cups water, room temperature
2 tablespoons distilled white vinegar
1 1/2 teaspoon vanilla extract
2 eggs, room temperature
Preheat oven to 350°F. Line mini cupcake tins with paper liners.
Sift together flour, sugar, cocoa powder, baking soda, and salt into a large bowl. After sifting, use a whisk to completely combine the dry ingredients. Add the oil and sour cream and whisk well to combine until they are incorporated. Gradually beat in the water, the batter will start to get very wet at this point. Add the vinegar and vanilla and continue whisking. Make sure you are getting everything well incorporated and there aren't any lumps. Finally, whisk in eggs until combined.
Divide the batter evenly among the paper liners, filling each about 2/3 full and bake for 7-10 minutes or until a toothpick inserted in the center comes out clean.
Cool for about a minute in the pan before moving to a wire rack to cool completely. I recommend chilling these cupcakes before serving because they are incredibly moist and tend to stick to the wrapper until they have set a little bit.
When completely cool, top with your favorite frosting (I used this cinnamon cream cheese frosting above).
Mini Chocolate Cupcakes
