Introduction

These small batch chocolate cupcakes are perfect for when you want a sweet treat without making too many. They are moist, rich, and topped with a smooth chocolate buttercream frosting that everyone will love.

A close-up view of five chocolate cupcakes inside a metal baking tray, each topped with a thick layer of creamy, dark chocolate frosting swirled with soft, glossy texture. The cupcakes are dense and rich in appearance, with the frosting showing peaks and smooth curves that catch the light. The metal tray has a rustic look and is placed on a white marbled textured surface that adds a clean background contrast to the deep brown colors of the cupcakes and frosting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar (lightly packed)
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 large egg
1/4 cup milk
2 tbsp vegetable oil
1/2 tsp vanilla extract
2 tbsp hot water
1/2 tsp espresso powder
1/2 cup unsalted butter (room temperature)
1 cup powdered sugar (sifted)
1/4 cup unsweetened cocoa powder
1/8 tsp salt
1 tsp vanilla extract
2 tbsp heavy whipping cream

Instructions

Step 1: Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Line the middle rows of a cupcake tin with cupcake liners and set aside.
Step 2: In a small mixing bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
Step 3: In a separate medium bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water mixed with espresso powder until smooth.
Step 4: Add the dry ingredients to the wet ingredients and whisk gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 5: Evenly divide the batter into the cupcake liners, filling each about two-thirds full.
Step 6: Bake for 18-20 minutes at 350ºF, or until a toothpick inserted into the center comes out clean. The cupcakes should have a slight dome and reach the edges of the liners.
Step 7: Let the cupcakes cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 8: For the frosting, beat the unsalted butter on medium-high speed with a mixer until smooth and creamy, about 1-2 minutes.
Step 9: Add the sifted powdered sugar, cocoa powder, salt, and vanilla extract to the butter. Mix on low speed until combined.
Step 10: Gradually add the heavy whipping cream while mixing on low speed until the frosting reaches your desired consistency. Scrape down the bowl sides as needed.
Step 11: If the frosting is too thick, add an additional 1/2 to 1 tablespoon of heavy cream. For thicker frosting, use only 1 tablespoon of cream.
Step 12: Spread or pipe the frosting onto the cooled cupcakes and serve.

Tips & Variations

If you don’t have espresso powder, you can omit it or substitute with a small amount of instant coffee granules to deepen the chocolate flavor.
For a dairy-free version, try using a plant-based milk and vegan butter alternatives in the batter and frosting.
Adding a pinch of cinnamon or chili powder to the dry ingredients can add an interesting twist to the chocolate flavor.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving for the best texture. Frosting may firm up when chilled; let it soften slightly before enjoying.

How to Serve

The image shows five chocolate cupcakes arranged on a white marbled surface. Each cupcake has one thick, creamy layer of dark brown chocolate frosting spread roughly on top, with a shiny, smooth texture. In the background, there is a white bowl filled with more chocolate frosting and a white spatula resting inside it, covered in frosting. The cupcakes sit in dark brown paper liners. The focus is sharp on the front cupcakes, showing the rich texture of the frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without espresso powder?

Yes, you can skip the espresso powder if you don’t have it. It enhances the chocolate flavor but is not essential. You can also substitute with a small amount of instant coffee granules for a similar effect.

How can I prevent the cupcakes from drying out?

Be careful not to overbake the cupcakes and remove them from the oven as soon as a toothpick comes out clean. Cooling them properly and storing in an airtight container will help retain moisture.