Small Batch Chocolate Cupcakes
This small batch chocolate cupcakes recipe makes 6 perfect chocolate cupcakes! I’ve frosted these small batch cupcakes with chocolate frosting, but you can easily swap that out for vanilla buttercream or your favorite frosting. These are perfect for when you want a little sweet treat but don’t need over a dozen cupcakes!
Equipment
- Mixing Bowls
Ingredients
Chocolate Cupcakes
- ½ cup all-purpose flour
- 7 Tablespoons granulated sugar
- ¼ cup unsweetened Dutch processed cocoa powder
- pinch of salt
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- 1 egg
- ¼ cup water, hot
- 3 Tablespoon sunflower or canola oil (or other neutral oil)
- 2 Tablespoons milk (regular or dairy free)
- ½ teaspoon vanilla extract
Chocolate Buttercream Frosting
- ¾ cup butter, softened (regular or dairy free)
- ½ cup unsweetened Dutch processed cocoa powder
- 1¼-1½ cup powdered icing sugar
- ½ teaspoon vanilla extract
- 1 Tablespoon milk, if needed (regular or dairy free)
Instructions
Chocolate Cupcakes
- Preheat your oven to 350°Fahrenheit and line a cupcake tin with 6 liners.
- In a large bowl, whisk the flour, cocoa powder, sugar, salt, baking powder and baking soda together.
- Add in the egg, vanilla extract, oil, milk, and hot water, then mix until the cupcake batter is smooth.
- Pour the cupcake batter into the liners, filling up to 2/3 full and bake for 11-15 minutes. A toothpick inserted in the middle should come out clean.
- Let cupcakes cool in the pan for 10 minutes, then remove and let cool on a wire cooling rack.
- While the cupcakes cool, make the buttercream.
Chocolate Buttercream
- In the bowl of a stand mixer or in a large bowl with a handheld mixer, beat the butter until smooth and creamy. Add in the cocoa powder and beat until smooth.
- Add the vanilla extract and beat once more. Then add the icing sugar ¼ cup at a time until you have the consistency you want. If you’re finding the frosting too thick, you can add in 1 tablespoon of milk at a time until it is spreadable. Frost the cooled cupcakes and enjoy!
Video
These small batch cupcakes are perfect for when you want a little sweet treat at home but don’t need over a dozen cupcakes!
Notes
Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
Cocoa Powder: I recommend using dutch processed cocoa powder.
Measuring Flour and Cocoa Powder: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Do the same for the cocoa powder.
Storage and Freezing: Once the cupcakes are frosted, store them in an airtight container at room temperature for up to 5 days. You can place any leftover buttercream in the fridge or freezer.
Freezing: Let cool completely, then wrap each one individually in plastic wrap and place in a large freezer bag or container. Store in the freezer in a spot where they won't get squished. Use within 2-3 months. Let thaw at room temperature completely before frosting.
Nutrition
Calories: 370kcal | Carbohydrates: 32g | Protein: 4g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 298mg | Potassium: 201mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1127IU | Calcium: 31mg | Iron: 2mg