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!
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. 🙂
Nilam
I want to make eggless what is the substitute for egg??
Allison
I’ve only made this recipe as written. What do you usually use for egg substitute? Maybe a flax egg would work?
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. 🙂