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.
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!
Patricia says
So good! It is fluffy and moist! My kids loved it! It makes 9 cupcakes.
Allison says
I’m glad you enjoyed them. 🙂
Allison says
I’m glad you enjoyed them!
Kassie says
At first I was a little skeptical as the batter was extremely thin and runny! But they came out springy and moist. I am now in need of a small batch strawberry cupcake recipe!
Allison says
I’m glad you enjoyed them!
Renee Miller says
These cupcakes were fantastic!! I added about 1/3 cup of mini chocolate chips and used butter, instead of the oil. Six super moist and fluffy cupcakes. I creamed peanut butter into the vanilla frosting to make sort of peanut butter cupcakes. We really enjoyed them! Thank you for this great recipe!
Allison says
You’re welcome! I’m glad you enjoyed them. 🙂
123letsgoooo says
Wonderful!! I made these soo much and they came out perfectly.❤️❤️❤️❤️
Allison says
I’m so glad!
Jacky says
I have a passion for baking but i am still learning. And this recipe was so easy and a perfect small batch. Cupcakes came out perfect… Yummy!
Allison says
Yay! I’m so glad! Thanks for stopping by. 🙂
Kimberly says
I think these are the best cupcakes I’ve ever had! Moist and fluffy and the buttercream is delicious. (I made half the icing and it was plenty.) I substituted hot chocolate for coffee. They were quick and easy to make with my toddler and I love that it’s a small batch! Thank you ❤️
Allison says
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Kristine says
I made these today! Instead of coffee, i swaped out the juice of a bunch of tangerines that were a little past due. They came out really great!
Jann says
Great idea!!!
Sometimes hubby and I would like a little treat, these small batch cupcakes fit our needs perfectly!
Otherwise I’d be taking my baking to the neighbours ( they don’t mind at all🤣)
Just the right amount….thank you
Allison says
You’re welcome! Thanks for stopping by. 🙂
Kiran Javaid says
Hello!
Just made this recipe today and my cupcakes cake out dry. I did take them out right away and put them out. Wat did I do wrong? 🤧
Allison says
Did you make any ingredient substitutions? Could they have been overbaked?
Peggy says
Love these cupcakes! They taste great. It’s so wonderful to make just the amount.I wanted. I don’t typically subscribe, but this time the recipe was so great that I had to!
Allison says
I’m so happy to hear that! Thanks for taking the time to comment. 🙂