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 Cupcakes
A small batch of 6 chocolate cupcakes, made in one bowl, and topped with vanilla buttercream frosting.
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.
Recipe Notes
The flavor of the coffee will not come through in the cupcakes. The coffee flavor will help intensify the chocolate flavor. If you'd rather not use coffee, you can substitute hot water.
Chocolate hearts inspired by Uproot from Oregon
Nikki says
I’m so glad I found this fast,easy, and DELICIOUS small batch recipe. lately I’ve been looking into small batch recipes to try different things with ingredients, and without changing anything this recipe is THE BOMB!! I did sub the milk for heavy cream…and wow!!! The tops of the cupcakes had a slight crispy texture…wonderful. Thanks for this recipe. 👍💞💙
Celebrating Sweets says
Glad that you enjoyed them. Thanks for taking the time to leave a comment!
Hyacinth says
Hello:) is it possible to make this chocolate cupcakes using just a manual microwave? It has 6 options low, defrost, medium low, medium, medium high and high for the timer 30mins was the longest time. Thank you and have a good one.
Celebrating Sweets says
Hi, Hyacinth. I have never tried baking cupcakes in the microwave, so I can’t say. I do have a microwave brownie recipe you can try. Here it is: Best of luck!
LaTrice says
My sister and I had a taste for chocolate cupcakes, but wanted to keep the portions small. I found your blog using the Google search engine. I was surprised to know that we had all of the ingredients to make the cupcakes. We didn’t have hot coffee available, but used hot water instead, which made the chocolate cupcakes taste like you’re eating a cloud. We baked the cupcakes for twenty minutes because after baking them for fifteen minutes, the cupcakes were gooey in the center. The vanilla buttercream frosting was on point. I’m looking forward to enjoying the chocolate cupcakes for a few days, even though they don’t stand a chance at our house. Thank you so much for this amazing recipe, Allison!! 🙂
Celebrating Sweets says
Glad to hear it! Thanks for taking the time to stop by.
Hansini says
This recipe is simply amazing. I made them and they came out lovely. All of my family loved those moist, tasty cupcakes. Thank you soo much for the lovely recipe.❤️❤️❤️
Celebrating Sweets says
I’m glad that you liked them! Thanks for taking the time to stop by.
Shagun says
It’s literally the best recipe, simplest, and the quickest, I made cupcakes for the first tike, and it was a success thanks to you♥️♥️♥️♥️♥️
Celebrating Sweets says
Awesome! I’m so happy to hear that. Thanks for stopping by!
Aaliya says
Can i use dark choclate instead of cocoa poweder?
Celebrating Sweets says
Not for this recipe. Sorry.
Ann Thomson says
Found this recipe easy to follow
And even the icing looked good xx
Celebrating Sweets says
Great! Thanks for taking the time to comment.