This is the perfect recipe for a small batch of 6 soft and fluffy chocolate cupcakes. The cupcakes are quick and easy (made in one bowl) and topped with vanilla buttercream frosting.
We love small batch recipes! These cupcakes join our Small Batch Brownies and Small Batch Chocolate Chip Cookies. Prefer a vanilla cupcake? Try our Small Batch Vanilla Cupcakes.
These cupcakes are
Quick and easy: The batter comes together in one bowl, in minutes!
Soft and fluffy: These cupcakes have a beautiful dome and a fluffy texture.
Flavorful: The chocolate flavor is enhanced with a bit of coffee (more on this below) and rounded out with smooth vanilla frosting.
Perfect for small celebrations: Celebrating with just a few people? This recipe is a great option that won’t leave you with a bunch of leftovers.
Recipe overview
*Full recipe below in recipe card*
Make the cupcakes:
- Combine dry ingredients.
- Add egg, oil, milk, and vanilla.
- Add hot coffee.
Divide the batter between six lined muffin cups.
Bake for 15-18 minutes, until the cupcakes have puffed up and a toothpick inserted into the cupcakes comes out clean.
Make the vanilla buttercream frosting:
Combine butter, powdered sugar, vanilla, and milk.
Assemble:
Pipe or spread the frosting onto each cupcake. Topped with sprinkles or chocolate shavings.
Special ingredient: hot coffee
Maybe you’ve seen espresso powder or instant coffee added to cookies or brownies to enhance the flavor? We’re using the same technique here. Adding coffee (instead of water) helps intensify the chocolate flavor in these cupcakes. And using hot coffee helps to draw out even more rich flavor from the cocoa powder.
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Recipe
Small Batch Chocolate Cupcakes
Ingredients
Cupcakes:
- ½ cup granulated sugar
- ½ cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg
- 3 tablespoons milk
- 3 tablespoons vegetable or canola oil
- 1 teaspoon pure vanilla extract
- ¼ cup hot coffee, see note
Vanilla frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted if lumpy
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk, half and half, or cream, plus more, if needed
Instructions
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 until well combined, scraping the sides and bottom of the bowl as necessary. Add hot coffee and beat until just combined. Batter will be thin.
- Divide evenly between 6 prepared muffin cups. Bake for 15-18 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.
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 or chocolate shavings, if desired.
Video
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!
Ayesha says
Thank you for this lovely recipe! I love that the measurements are completely on point- it was exactly 6 cupcakes, not a drop more or less!!! They were moist and flavorful. Made it without coffee for my toddler. Would reccommend making these. Its so rare to find a repeat recipe on the internet. Saving it!
Allison Mattina says
Thank you for the kind review. I’m glad you enjoyed them!
Rachel says
I have made these cupcakes dozens of times for a last minute sweet treat after dinner and they come out perfect every time. I would highly recommend this recipe to anyone who is looking for moist and delicious cupcake for a chocolate fix.
Allison Mattina says
Thanks for the kind review. 🙂
Maria benn says
this recipe was super easy. I made 12 mini cupcakes from this recipe. perfect for kids. my daughter had a great time with me in the kitchen making these. I love that the ingredients are simple things that are already in your pantry(unlike buttermilk-that some recipes call for)
the cupcakes were decadent and moist !
Allison Mattina says
That’s great to hear! Thanks for taking the time to share your experience. 🙂
Kathy says
I tried this recipe. The cupcakes came out flat. I filled them 2/3rd full. Did this happen because they were too full?
Allison Mattina says
Sorry to hear that. Did you use both baking powder and baking soda?
Mollie says
I rarely leave reviews, but these were so good! Easy to follow recipe and quick! The hot coffee is a great addition. I highly recommend 🙂 I made peanutbutter frosting to go with them. Super yummy!
Allison Mattina says
That sounds delicious! Glad you enjoyed them! 🙂
Carol says
Hi Allison,
I’ve made several of your cookie recipes and loved them! Could you please give the metric weights for the ingredients in this recipe? Thanks!
Kaylynne James McClellan says
They are wonderful ! I made these for my co workers. Very light and fluffy. Do you have a recipe for small batch white cupcakes ?
Thank you Kay Niceville FL
Allison Mattina says
Hi, Kay! I’m glad you enjoyed them. The vanilla recipe is here: small batch vanilla cupcakes. Thanks for stopping by!
Marcia Young says
This is a recipe that truly lives up to its description of moist and fluffy chocolate cupcakes. It comes together easily in one bowl. Next time I make these I will double the recipe because 6 cupcakes are disappearing too fast!
Allison Mattina says
I’m glad you enjeoyd them!