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Small Batch Chocolate Cupcakes Recipe

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4.6 from 408 reviews

Delicious small batch chocolate cupcakes perfect for a quick dessert or a treat for two. These moist, rich cupcakes are made with cocoa and espresso powder to enhance the chocolate flavor, topped with a creamy chocolate buttercream frosting.

Ingredients

Scale

Cupcake Batter

  • 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

Chocolate Buttercream Frosting

  • 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

  1. Preparation: Adjust your oven rack to the second level (just above center) and preheat oven to 350ºF. Line cupcake pan with liners and set aside.
  2. Mix Dry Ingredients: In a small bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In a medium bowl, whisk egg, milk, vegetable oil, vanilla extract, and hot water combined with espresso powder until smooth.
  4. Combine Batter: Gradually add dry ingredients to wet ingredients and whisk just until combined. Do not overmix to keep cupcakes tender.
  5. Fill Liners: Evenly distribute batter into the cupcake liners, filling each about two-thirds full.
  6. Bake: Bake for 18–20 minutes at 350ºF, or until a toothpick inserted in the center comes out clean and cupcakes have a slight dome.
  7. Cool: Let cupcakes cool in the pan for 5–10 minutes. Transfer to a wire rack to cool completely before frosting.
  8. Make Frosting – Beat Butter: Using a mixer with paddle attachment, beat unsalted butter on medium-high speed until smooth and creamy, about 1–2 minutes.
  9. Add Dry Ingredients: Add sifted powdered sugar, cocoa powder, salt, and vanilla extract to the butter. Mix on low speed until just combined.
  10. Blend in Cream: Slowly add heavy whipping cream while mixing on low speed until frosting is smooth and fluffy. Scrape down bowl sides as needed.
  11. Adjust Frosting Consistency: For thicker frosting, use 1 tablespoon heavy cream. For thinner, add an extra ½ to 1 tablespoon. Frost cupcakes as desired.

Notes

  • Use room temperature ingredients for best results.
  • Do not overmix batter to avoid dense cupcakes.
  • Espresso powder enhances the chocolate flavor but is optional.
  • Adjust frosting thickness by varying heavy cream amount.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: chocolate cupcakes, small batch cupcakes, chocolate frosting, easy cupcakes, homemade cupcakes

Find it online: https://tastewithamy.com/small-batch-chocolate-cupcakes-recipe/