A small batch of 6 chocolate cupcakes, made in one bowl, and topped with vanilla buttercream frosting.
My husband and I just celebrated our 10 year anniversary. TEN years! That makes me feel old – like a real grown-up. When the heck did that happen?! I will say though, I’m so happy to be at the stage of life that we’re in. Even though we are going non-stop with the demands of our two young children, I know that these are the days I’m going to look back at fondly in years to come.
On our anniversary, we spent the day as a family. We made plans to go out for dinner, and I wanted to have a little something sweet to finish the day with. Since it was just the four of us (one of which doesn’t yet eat solid food), I didn’t want to make anything too big or labor intensive. It seemed like the perfect opportunity to make these small batch chocolate cupcakes.
Small Batch Cupcakes
This is a super simple cupcake recipe made in only one bowl. The cupcakes are moist and light with a mild chocolate flavor. I topped them with a vanilla buttercream frosting because I love the combo of chocolate and vanilla together. And since I was making these for a special occasion, I took the extra step of making chocolate hearts to top the cupcakes with. Feel free to skip the chocolate hearts, or make another design of your choosing.
To make chocolate shapes: Melt chocolate chips (I used 1/2 cup) in a microwave or double boiler. Let cool for 5 minutes, then transfer into a plastic bag. Snip off a small corner of the plastic bag and squeeze the melted chocolate into desired patterns on a parchment-lined baking sheet. Transfer the baking sheet to the refrigerator for the chocolate to firm up.
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SMALL BATCH RECIPES:
Small Batch Peanut Butter Cup Fudge
Small Batch Chocolate Chip Cookies
Small Batch Chocolate Cupcakes
Ingredients
Cupcake:
- 1/2 cup granulated sugar
- 1/2 cup all purpose flour
- heaping 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch salt
- 1 egg
- 3 tablespoons milk
- 2 tablespoons vegetable or canola oil
- 1/2 teaspoon pure vanilla extract
- 1/4 cup hot coffee see note
Vanilla frosting:
- 4 tablespoons unsalted butter softened
- 1 1/4 cups powdered sugar sifted
- 1/4 teaspoon pure vanilla extract
- 2 teaspoons milk, half and half, or cream
Instructions
For the 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 for 2 minutes. Add hot coffee or hot water, and beat until just combined. Batter will be thin.
- Divide evenly between 6 prepared muffin cups. Bake for approximately 15 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.
For the 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, if desired.
Notes
Nutrition
Chocolate hearts inspired by Uproot from Oregon
Robert S Fitzgerald says
Thanks for the great recipe. Felt like something sweet and wanted to make it quick. Found your recipe and it was perfect. I was lucky to have a buttercream frosting and a bailey’s frosting in the freezer! How easy and delicious! Thank you.
Celebrating Sweets says
Perfect! I’m glad you enjoyed them. Thanks for taking the time to comment.
Fatima says
Hi! These are absolutely delicious! 😋 I was wondering if you could post recipe for a normal batch of these (or the vanilla version)?
Thank you 🙂
Celebrating Sweets says
Thanks! The small batch vanilla cupcake recipe is here: https://celebratingsweets.com/small-batch-vanilla-cupcakes/
Jessica says
I didn’t bother with the frosting, but these lovely little cupcakes came out perfectly. I cooked them for 20 minutes, as I think my oven runs a bit cold. No other changes. YUM!
Celebrating Sweets says
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂 -Allison
Dawn Thompson says
Allison, thank you for this excellent small batch recipe. Could I use it to make a little 6″ birthday cake for my husband? I don’t want to try unless you think this would bake up OK. Thanks again!
Celebrating Sweets says
Hi, Dawn. I can’t say for sure, but I would assume so. Fill the cake pan about 2/3 full, and start checking it around 20 minutes, then every few minutes until a toothpick inserted into the center comes out clean. Enjoy!
Julie Scriver says
Great, quick recipe! Just thought I’d make a little dessert for my grandkids.
Celebrating Sweets says
I’m glad you enjoyed them. Thanks for taking the time to comment. 🙂
Gabi says
Hey, could this be done without eggs?
Celebrating Sweets says
I have never tried it. Sorry!
Heather Thompson says
I wanted to make my husband a dessert for his birthday (which is tomorrow) to include a small cupcake in his lunch for work. And for a quick candle tomorrow night. These were able to be whipped up, frosting included, in less than an hour! They are coming out of the oven any minute. They smell amazing! I can’t wait to try one tonight. LOL
Also, for those asking, you can substitute the egg with a flax seed egg. Anything baked with less than 3 eggs can be replaced with flax eggs (with the exceptions of custards and omelettes/quiches).
Thank you SO much for the small batch recipe! With it just being me and my husband, this is just the right number of cupcakes for us! 🙂
Celebrating Sweets says
Thanks for the kind review, Heather. I’m glad you enjoyed them! Happy belated b-day to your husband. 🙂
Elizabeth says
Delicious! We added the leftover coffee we had to the icing and it was just so good! So easy to make and so quick!
Celebrating Sweets says
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Lima says
This was AMAZING! Usually when my dad comes home, I have all this ruckus going on in the kitchen, so he doesn’t like it when I make something (I’m 12). I started making these ten minutes before he came home and they were already in the oven! They came out fantastic! So rich, quick, moist, and creamy. Although when the 15 min were up, I stuck the toothpick in and it came out wet. I would advise putting it in for 17 min or something. Good work Allison!
Celebrating Sweets says
I’m so happy that you enjoyed these. I love that you’re spending time in the kitchen at age 12 – that is awesome! Happy baking! 🙂 -Allison
Ariba says
If we want to add mayo to make these moist how much should we add
Celebrating Sweets says
These are quite moist as is. If you’re choosing to add mayo, I would guess maybe swapping half of the oil for mayo? I’m not sure, I’ve never tried it. Best of luck playing around with it.