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
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!Chocolate hearts inspired by Uproot from Oregon
Ama
Hi! Is the calorie count icing included or just the cupcake?
Allison
I just updated the nutrition information. It is for one serving with icing. Enjoy!
Kiran
These cupcakes were perfect! So decadent and moist! I did add a bit more milk (1-2 tablespoons) for extra moistness. This recipe made 9 cupcakes (yay for extras!)
Thank you!
Allison
You’re welcome. I’m glad you enjoyed them. 🙂
Wendi Romero
Can I mix cupcake batter and frosting by hand ?
Allison
You can prepare the cupcake batter by hand, just use a whisk. The frosting will be a bit more difficult though, as it’s fairly thick. You can try it. Enjoy!
Megan Jenkins
These cupcakes are perfection. I live in Denver (altitude 5280′) and I always have to adjust chocolate cupcake recipes, particularly thin-battered ones like this. I used 1 TBSP less sugar, 2 TBSP additional flour, 1/4 TSP Baking Powder, 1/8 TSP baking soda, and 5 TBSP milk (I even used almond milk and it turned out great!). All of these are following the very helpful guides on the King Arthur Flour website for high altitude baking. I also raised the temp to 360 degrees and baked for somewhere between 13 and 14 minutes. I will say this recipe gave me 8 cupcakes and that was with a generous scoop using a standard cupcake scoop. My batter was about 3/4 full in each cupcake liner and they rose and domed beautifully. The cupcake itself was moist, dense but also fluffy, rich, and delicious. Would definitely make them again, especially when in need for a small amount of cupcakes that come together SO fast (you could easily be eating one of these in half an hour). Thanks for the great recipe!
Allison
You’re welcome. Thanks for taking the time to leave a comment. 🙂
Shelley B
Good recipe. I was out of canola oil so I used two T of lightly melted butter. Used a little less baking powder since you included the soda. Mine needed to bake a total of 18 min.
After cooling them, Had a little leftover cream cheese icing so I used a light smear of that and they were perfect .
Allison
Thanks for sharing. I’m glad you enjoyed them. 🙂
pavani
the cupcakes were the best!