These chocolate mini muffins fill that craving for mini muffin bites. Remember those little bags of muffin bites? Except, now you get to control the size of the bag!
As you know, this blog is primarily my way of feeding your craves! From everything from tamales to pizza, I’m here to teach you how to make your craveable favorites.
Remember those bags of mini muffins? Those were my favorites as a kid and I still want them. This Chocolate Mini Muffins recipe is perfect for those cravings!
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To start, make sure that you put out your eggs and butter early. You want room temperature for both. Set those out ahead of time, for best results.
- All Purpose Flour
- Hershey’s Cocoa Powder
- Buttermilk Powder
- Baking Powder
- Instant Coffee
- Mini Chocolate Chips
What is a Substitute for Cocoa Powder?
We always have the regular Hershey’s Cocoa Powder in the pantry because well.. brownies. Brownies are an essential part of life around here.
But, what do you do when you don’t have any cocoa powder? You can use unsweetened chocolate.
For every three tablespoons of powder needed, melt one ounce of unsweetened chocolate. At the same time, reduce the butter by one tablespoon.
Since this recipe calls for one cup of powder, you would need about 5 ½ ounces of unsweetened chocolate and you would need to reduce the butter by about 5 ½ tablespoons.
What is a Substitute for Buttermilk?
We almost never have buttermilk in the refrigerator. It’s just not something we need. Sometimes, though, buttermilk is good to have, especially for pancakes, waffles and donuts.
Because we never buy buttermilk, we keep buttermilk powder in the pantry. It makes things so easy. I can whip up a cup of buttermilk whenever I like, quickly and easily.
The standard substitute for a buttermilk substitute is to use a little bit of lemon juice or white vinegar in regular white milk.
Add one tablespoon or either lemon juice or white vinegar to a one cup measuring cup. Pour milk up to the line. Stir and let sit for about 5 minutes or so. You will never need to skip a recipe because of the buttermilk ever again.
Substitute for Baking Spray
For sweet treats like this, I like to use Baking Spray with Flour. It’s different than regular cooking spray because it has flour mixed in. This is just a shortcut, though.
The typical method is to put some shortening on a paper towel and swipe the inside of each muffin spot. Sprinkle on some flour and shake it around until all the shortening is covered with flour.
You could also brush on some vegetable oil then shake the flour inside.
The goal is to make things non-stick. I’ll be upfront with you and say that regular spray didn’t work for me here. The muffins stuck to the pan. They didn’t stick at all with the flour version.
Avoid it all with mini cupcake liners! It’s completely up to you. I just wanted the same experience I had with the muffin bites which meant no liners for me.
There’s no reason to stop with simply making Chocolate Mini Muffins, right? How about one or more of these too:
- Instant Pot Flan Recipe
- Cinnamon Pecan Mini Muffins
- Coconut Tres Leches Cake
- Banana Bread Recipe No Eggs
Chocolate Mini MuffinsTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- Mini muffin tins
- 4 tablespoons Buttermilk Powder, (see notes)
- 1 cup Water
- 2 cups All Purpose Flour
- 1 cup Cocoa Powder
- 2 teaspoons Instant Coffee
- ½ teaspoon Baking Powder
- 1 teaspoon Salt
- 1 ½ cups Unsalted Butter, softened
- 3 cups Sugar
- 5 large Eggs
- 2 teaspoons Vanilla Extract
- Baking Spray With Flour
- ½ cup Mini Chocolate Chips
- Preheat oven to 350℉.
- Whisk buttermilk powder and water together, crushing as much of the dry bits as possible. Set aside.
- In a medium bowl, mix together flour, cocoa powder, instant coffee, baking powder and salt. Set aside.
- In large mixing bowl, cream softened butter and sugar together.
- Add in eggs, one at a time, beating well after each addition.
- Add vanilla extract and mix well.
- Add dry ingredients and buttermilk, alternating about ⅓ at a time.
- Spray muffin tin with Baking Spray Made With Flour. (see note)
- Fill each space in muffin tin to about ¾ to the top. Place 5 or 6 mini chocolate chips on top of each.
- Bake for 10-15 minutes until muffin bounces back with light touch or toothpick comes out clean.
- Remove from tin after about 5 minutes then allow to cool completely on a metal rack.
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Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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