This is the perfect recipe for a small batch of 6 soft and fluffy chocolate cupcakes. The cupcakes are quick and easy (made in one bowl) and topped with vanilla buttercream frosting.
We love small batch recipes! These cupcakes join our Small Batch Brownies and Small Batch Chocolate Chip Cookies. Prefer a vanilla cupcake? Try our Small Batch Vanilla Cupcakes.
These cupcakes are
Quick and easy: The batter comes together in one bowl, in minutes!
Soft and fluffy: These cupcakes have a beautiful dome and a fluffy texture.
Flavorful: The chocolate flavor is enhanced with a bit of coffee (more on this below) and rounded out with smooth vanilla frosting.
Perfect for small celebrations: Celebrating with just a few people? This recipe is a great option that won’t leave you with a bunch of leftovers.
Recipe overview
*Full recipe below in recipe card*
Make the cupcakes:
- Combine dry ingredients.
- Add egg, oil, milk, and vanilla.
- Add hot coffee.
Divide the batter between six lined muffin cups.
Bake for 15-18 minutes, until the cupcakes have puffed up and a toothpick inserted into the cupcakes comes out clean.
Make the vanilla buttercream frosting:
Combine butter, powdered sugar, vanilla, and milk.
Assemble:
Pipe or spread the frosting onto each cupcake. Topped with sprinkles or chocolate shavings.
Special ingredient: hot coffee
Maybe you’ve seen espresso powder or instant coffee added to cookies or brownies to enhance the flavor? We’re using the same technique here. Adding coffee (instead of water) helps intensify the chocolate flavor in these cupcakes. And using hot coffee helps to draw out even more rich flavor from the cocoa powder.
Recipe
Small Batch Chocolate Cupcakes
Ingredients
Cupcakes:
- ½ cup granulated sugar
- ½ cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg
- 3 tablespoons milk
- 3 tablespoons vegetable or canola oil
- 1 teaspoon pure vanilla extract
- ¼ cup hot coffee, see note
Vanilla frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted if lumpy
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk, half and half, or cream, plus more, if needed
Instructions
Cupcakes:
- Preheat oven to 350°F. Grease 6 muffin cups or place 6 liners in a muffin pan. Set aside.
- With a stand mixer or hand mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add egg, milk, oil, and vanilla extract and beat until well combined, scraping the sides and bottom of the bowl as necessary. Add hot coffee and beat until just combined. Batter will be thin.
- Divide evenly between 6 prepared muffin cups. Bake for 15-18 minutes, until the tops spring back when you touch them, and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack to cool completely.
Frosting:
- Beat butter and powdered sugar for several minutes, until smooth. Add vanilla extract and milk, and beat for several more minutes, until light and fluffy. If the frosting seems a little too thick, beat in a splash of milk. If it seems too thin, add another tablespoon of powdered sugar.
- Frost the cooled cupcakes using a decorating tip or a butter knife. Garnish with sprinkles or chocolate shavings, if desired.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Tina says
Hi! I am very excited to make these! What kind of coffee do you use? I’ve never added coffee to a cake mix before and want to make sure I am adding the right ingredients.
Allison says
Hi! It’s just regular brewed black coffee. Make sure it is hot, that helps activate the cocoa powder. Enjoy!
JoAnn says
Making today- love coffee to enhance flavor and always do it but today going to add some instant espresso to the milk in my frosting for a mocha addition to my chocolate cupcake- love small batch baking. Thanks!
Allison says
Great idea! Enjoy!
Patty S says
Could this recipe be used for a deep 6” cake pan (making a single layer cake)? Any idea for the time?
Allison says
Hi, Patty. Probably, although I’d guess that you’ll have a bit more batter than you need. Use your judgement when adding it to the pan. Start checking the cake around 20 minutes, then bake until a toothpick inserted into the cake comes out clean.
Marie says
So very simple, and absolutely delicious!! I used melted butter instead of oil, because we were out. They are SO light and fluffy. Easily our favorite chocolate cupcake recipe! I have been looking for a good one for YEARS. Thank you!
Allison says
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Mel says
We had some left over cream cheese frosting from Christmas baking so I decided to make this small batch of chocolate cupcakes today. I followed the recipe exactly. I used a hand mixer and I baked them on 350 but NOT on convection for anyone who might be interested in knowing that detail. The cake part is the best cake I’ve EVER made! So moist and super flavorful! As I stated, I didn’t make the frosting explained in this recipe but the cupcakes themselves are amazing! I will definitely be making this again.
Allison says
I’m glad you enjoyed them. Thanks for stopping by! 🙂
Abi says
Simple and delicious! I found that 2 cups of sugar for the frosting was enough for my taste, came out perfect! Having a small-batch recipe to pull out on a rainy Saturday is great, and allows me to experiment/practice with lower stakes, ha. Thanks for this recipe!
Allison says
You’re welcome! Thanks for stopping by! 🙂
Stephanie says
Best chocolate cake recipe I’ve tried and I’ve tried a lot of them. Great chocolate flavor, not too sweet, and has a fantastic texture.
Allison says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂