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 Chocolate 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 ½ 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 Vanilla Cupcakes
Small Batch Peanut Butter Cup Fudge
Small Batch Chocolate Chip Cookies
Small Batch Brownies
Small Chocolate Cake Recipe
Small Batch Chocolate Cupcakes
Ingredients
Cupcake:
- ½ cup granulated sugar
- ½ cup all purpose flour
- heaping ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 egg
- 3 tablespoons milk
- 2 tablespoons vegetable or canola oil
- ½ teaspoon pure vanilla extract
- ¼ cup hot coffee, see note
Vanilla frosting:
- 4 tablespoons unsalted butter, softened
- 1 ¼ cups powdered sugar, sifted
- ¼ 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
Tried this recipe?Leave a comment and rating below!Chocolate hearts inspired by Uproot from Oregon
Brandy
These were insanely good. My husband said they were possibly the best cupcakes he’s ever had. No lie!
I used a cream cheese icing that I made the day before for something else.
Seriously…amazing.
Allison
Yay! I’m so happy to hear that. Thanks for stopping by. 🙂
Susan White
Excellent recipe! I made mini cupcakes and baked for 10 minutes.
Allison
Perfect! I’m glad you enjoyed them. 🙂
Spencer
These might just be the best cupcakes I’ve made. I doubled the batch and it turned out fine – the only tweak I made was adding a drop of mayo (for moisture!) The coffee taste is a liiiiiiittle noticeable (Might just be the way you brew the coffee. Next time I might try instant hot cocoa) but everyone in the family loves coffee anyway, haha. Love them!
Spencer
Great cupcakes!!!!
Allison
I’m glad you enjoyed them! 🙂
Angie L
I always read reviews before trying a new recipe, and many times come away disappointed and thinking people just don’t know what “good” food is. But I took a gamble on this, because of the rave reviews.
I am NOT disappointed. In fact, I’m fairly amazed that these are, indeed, some of the best cupcakes I’ve ever made. They remind me of the very moist chocolate mayonnaise cakes my mom baked when I was a kid, minus the mayonnaise. SO GOOD.
Thanks for this recipe. I wish I could post a picture – they turned out beautifully with a good helping of cream cheese frosting on top.
Allison
Thanks for the kind review, Angie! Happy baking!
Spencer
Let me just say, these are THE BEST CUPCAKES I have ever made!! I made these for the fam not too long ago.. soo moist and decadent, perfect with cream cheese frosting! I will be making these tomorrow because tomorrow’s the last day I can use flour before passover starts, then no cupcakes for me… 🙁 either way, amazing recipe! A little secret: I add a heaping tablespoon of mayo for moisture. Trust me on this, y’all. The coffee works wonders for the flavour, too!
Shweta
I was looking for a cupcake recipe to send to my son’s daycare for his second birthday next week. Nothing too sweet but still yummy. These cupcakes turned out so light and delicious. My toddler enjoyed them. Definitely a hit! Thank you! 🙂
Allison
I’m glad that worked out. Happy birthday to your little guy. 🙂