Small Batch Chocolate Cupcakes
Rich, moist, and easy small batch chocolate cupcakes recipe that makes just 6 cupcakes. Perfect for when you want a quick chocolate dessert without leftovers.
Equipment
- Mixing Bowl
- Whisk
- spatula
- 6-cup muffin tin
- Cupcake Liners
- Measuring Cups and Spoons
Ingredients
Cupcakes
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- salt pinch
- 1 large egg
- 1/3 cup sugar
- 1/4 cup butter or oil melted
- 1/4 cup milk or buttermilk
- 1/2 tsp vanilla extract
Chocolate Buttercream Frosting
- 1/4 cup butter softened
- 3/4 cup powdered sugar
- 2 tbsp cocoa powder
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 6-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat egg and sugar until pale and slightly thickened. Stir in butter or oil.
- Add the dry ingredients gradually, alternating with milk, until combined. Do not overmix.
- Divide batter evenly into the 6 cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter until creamy. Add powdered sugar and cocoa powder gradually, then mix in milk and vanilla. Beat until light and fluffy.
- Frost cooled cupcakes with chocolate buttercream and enjoy.
Notes
This recipe makes exactly 6 small batch chocolate cupcakes. For extra moist results, use oil instead of butter. Frosting can be made ahead and stored in the refrigerator for up to 2 days.