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.
MORE 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
- 1/8 teaspoon 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
Emma says
Let me just say this is soooooo amazing super quick and easy… moist to perfection and i love the little rise it has when it’s done thank so much for the super easy batch recipe
Celebrating Sweets says
Thanks! I’m glad you enjoyed them. 🙂
Teena James says
Can I use cake flour instead of all purpose flour ? Will the measurement change for the flour ?
Celebrating Sweets says
I haven’t tried it, but it should be ok. The measurements would be the same. Enjoy!
Sal says
Hi
Can i just double the ingredients to make 12 cupcakes?
Also can i use butter instead of oil?
Thanks for this super easy recipe.. 🙂
Celebrating Sweets says
I haven’t doubled it before, but I would guess that it should work just fine.
You should be able to use melted butter in place of the oil. I think that the oil makes for a really moist cupcake, so just be aware that the texture might be a bit different. Enjoy! -Allison
Sal says
Thanks and can i make the batter in advance for my kids? Like a day or a couple of days before? Or just store the leftover batter for next time?
Celebrating Sweets says
I would recommend assembling the batter and baking right away. The leavening could be affected if it sits for too long.
Sal says
Thankss!!
Lindsey says
These turned out delicious!
Celebrating Sweets says
Thanks! I’m glad you enjoyed them!
Cait says
I found these too sweet. I think the addition of salt in both the batter and the frosting would help, along with reducing the amount of sugar in both.
Jenn says
Thank you for this recipe! My 5 year old daughter is obsessed with baking, this was the perfect amount to make. And they were easy to whip together, and tasted delicious!
Celebrating Sweets says
I’m glad you enjoyed them. Thanks for taking the time to comment.
Angelina says
Absolutely fabulous! My kids and I loved them!
Celebrating Sweets says
I’m so happy to hear that! Thanks for stopping by! 🙂
BBnVA says
This is the first time I’ve been disappointed in one of these recipes. Sweets require enough salt. A “pinch” is not enough here. A more specific measure would be better in going to try them again, but will definitely increase the salt.
Celebrating Sweets says
Thanks for your feedback. I went ahead and added an exact measurement.