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.
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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!
Marta says
Amazing!
Allison Mattina says
I’m glad you enjoyed them!
April says
A great recipe but I had pretty large cupcake papers and this wasn’t enough to fill them even half way so I made another batch. I had to bake them longer since there was more batter. We’re having them for a small birthday dinner tonight – anxious to taste them 🙂
Kim says
Cupcakes were so goood!
The frosting was overly sweet for me but by the time I noticed it was too late.
Added salt + unsweetened cocoa powder, seemed to help.
Alison Beikirch says
These are delicious! Can this recipe be doubled and still turn out great? I ask because some recipes do not work out if doubled. Thank you.
Allison Mattina says
Hi! Yes, you should be able to double the recipe without issues. Enjoy!
CH says
Do you use a standard-size muffin pan or a jumbo muffin pan?
Allison Mattina says
Hi! Standard size. Enjoy!
ABad says
Delicious and moist chocolate cupcake! Only modification that I did was added a 1/2tsp of espresso powder to the batter. Ended up making a chocolate buttercream for all the chocolate lovers in the family. Thank you for a fantastic recipe.
Allison Mattina says
You’re welcome! I’m glad you enjoyed them! 🙂
Sandy says
can this be a small cake like 6 inch,
Allison Mattina says
Hi! Most likely. Just add the batter until the pan is filled just over halfway. You might have a bit more than you need. Bake time will be longer than the cupcakes.
Sanya says
Amazing. Best cupcakes to ever come out of my kitchen.
Allison Mattina says
Yay! I’m so glad! Thanks for taking the time to comment. 🙂
JustJane says
Absolutely divine chocolate flavor! I usually “cheat” with a box mix but I only needed six cupcakes so this small batch recipe was perfect. Save this recipe for all the chocolate cake lovers in your family. It’s amazingly simple and so delicious!
Allison Mattina says
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Robin says
Very happy with this recipe! I had a standard muffin tin and mine made seven full cupcakes. I love plenty of frosting and this one did not disappoint. I had lots of frosting leftover. Moist deep chocolate with no bitterness. Perfect for giving a nice little birthday gift to someone in those neat little four cupcake boxes (with a couple left over for the baker and a pal to taste). Permanently pinned!
Allison Mattina says
Yay! I’m so glad. Thanks for stopping by!