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
Tried this recipe?Leave a comment and rating below!Chocolate hearts inspired by Uproot from Oregon
Brandi
Can this recipe be doubled or does it take different measurements?
Allison
You should be able to double the recipe. Enjoy!
Erin
This recipe is fabulous!!! Soo moist and chocolatey! I added 2 tablespoon’s of cocoa to the frosting and it came out great! Thank you so much for this easy quick recipe that works great to satisfy as sweet tooth!!
Allison
I’m glad you enjoyed them. Thanks for stopping by. 🙂
Vineeta
Hi,
Want to try making the chocolate cupcake recipe using butter,. Please let me know the change and quantity of the ingredients
Allison
You can just swap the oil for an equal amount of melted butter.
Aimee
So fluffy and tender! This was the perfect recipe to make with my preschooler:)
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Jackie
What can I add to the frosting to make it chocolate?
Allison
You can add a tablespoon or two of cocoa powder.
Annie Silverberg
OMGoodness!! Where have you been all my life?? Cannot express my excitement finding your site! Made the chocolate cupcakes last night….I’m on Jenny Craig, Friday is cheat day, I cannot have 36 cookies or cupcakes in my house or I shouldn’t, like EVER!! I made 5 cupcakes and my homemade ganache without heavy cream, added pecans and yum, yum, yum! I’ll add a tad more sugar next time but the flavor was that true chocolate (coffee does it every time) homemade cupcake flavor!! Okay, only three left over, whew! Giving them away, another Friday’s coming! Thank you, thank you, thank you, you truly rock!!!
Allison
Thank you for the kind words, Annie. Happy baking! 🙂
Amy
These were absolutely delicious and easy to make. I didn’t have vanilla so I added a bit of cinnamon for flavor. They were perfect!
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
KAIRA MARIE CARLOS
hi! just a question this 6pcs cupcake recipe is for how many oz of cupcakes? thanks!
Allison
I don’t have that measurement. If I had to guess it would be somewhere between 4-6 oz of batter per cupcake.
Kristina
These look awesome! Can the cupcakes be made the night before and frosted in the morning?
Allison
Sure!
Reya
Can you use this recipe in the form of a cake?
Allison
You should be able to use it for a small cake. Maybe a 6-inch or 7-inch.
Tiff
Love that it’s small batch and only uses one egg.
Tasty too! About to make it for the 2nd time!
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂