Small Batch Chocolate Cupcakes
Indulge in small batch chocolate cupcakes for a treat that’s both rich and chocolatey, offering the perfect balance of moist, creamy, and sweet decadence. Topped with a luscious chocolate cream cheese frosting, these best chocolate cupcakes deliver a ridiculous amount of flavor in a smaller size , making them the ideal dessert for satisfying cravings without excess. Their chocolate cupcakes delightful blend of tangy and sweet makes them irresistibly perfect for any moment.
Easy Small Batch Chocolate Cupcakes
When you’re craving chocolate cupcakes but don’t want to make a huge batch, this easy recipe from scratch is the perfect solution. Not only does it result in a small batch of the most delicious cupcakes, but the chocolate cupcakes come out perfectly moist and rich every time. This chocolate cupcakes with filling recipe has become one of my best dessert finds, making it a win every time you bake. There’s just enough to satisfy your cravings without having to share easy chocolate cupcake.
Why You Will Love These Muffins
- Quick and Easy: The batter comes together in just a few minutes using one bowl, saving time and reducing cleanup.
- Soft and Fluffy Texture: These cupcakes bake into a beautiful dome with an irresistibly light and fluffy texture.
- Flavorful and Rich: The chocolate flavor is enhanced with a touch of coffee and perfectly balanced by the smooth vanilla frosting.
- Perfect for Small Celebrations: Ideal for when you’re celebrating with a few people, this homemade Chocolate Cupcakes recipe ensures there are no unnecessary leftovers.
INGREDIENT NOTES
All-purpose flour: Provides the essential structure for the cupcakes, ensuring a stable yet tender texture.
Baking powder: Acts as a leavening agent, creating a light and cakey texture.
Salt: Enhances flavor by balancing the sweetness and accentuating the chocolate.
Cocoa powder: Infuses the cupcakes with a deep, rich chocolate flavor. Avoid using natural unsweetened cocoa as it is less flavorful. For extra intensity, black cocoa powder is a suitable option.
Whole milk: Adds moisture and helps in blooming the cocoa powder for a richer taste.
Instant espresso: Optional but recommended. It elevates the chocolate flavor without overpowering it.
Vegetable oil: Ensures a tender crumb. You can substitute it with any neutral oil like canola.
Granulated sugar: Sweetens the cupcakes, enhances flavor, and helps retain moisture.
Egg: Adds richness, binds the batter, and ensures a cohesive texture.
Sour cream: Offers moisture and tenderness, with full-fat sour cream being ideal for achieving the best texture.
Chocolate Cream Cheese Frosting
- Cream cheese serves as the ultimate base for this frosting, providing a rich and tangy flavor. Using full-fat cream cheese delivers the best texture, but low-fat cream cheese works too if you prefer a lighter option.
- Unsalted butter adds structure and smoothness. If you only have salted butter, simply omit any extra salt to maintain balance.
- A pinch of salt is crucial to balance and enhance the sweetness, ensuring the frosting has a delightful flavor without overwhelming richness.
- Powdered sugar not only sweetens the frosting but also helps to thicken it, creating a light and creamy consistency perfect for spreading or piping theeasy chocolate cupcakes.
- To make it a chocolate frosting, incorporate Dutch process cocoa powder. This addition intensifies the chocolate flavor and complements the creaminess of the frosting beautifully.
Step-by-Step Guide to Perfect Cupcakes
Preparation Steps
● Preheat the oven to 350 F. Line a muffin tin with 6 cupcake liners or spray it with cooking spray for easy removal.
● In a large bowl, sift or stir together the dry ingredients: flour, sugars, cocoa powder, baking soda, baking powder, and salt. Set the mixture aside.
Mixing the Batter
● In a mixing bowl, beat oil, egg, buttermilk, and vanilla until everything is well mixed. This should take about 1 minute.
● Gradually combine the dry ingredients with the wet ingredients, stirring as you go. Add hot water and continue to mix for another minute. Don’t worry if the batter feels a bit liquidy—this is normal.
Baking Instructions
● Pour the batter evenly into the prepared muffin cups.
● A toothpick inserted in the center should come out clean after 18 to 22 minutes of baking.
Make the Chocolate Buttercream Frosting:
● Combine butter, powdered sugar, cocoa powder, vanilla, and milk in a bowl. Mix until smooth and creamy.
Assemble:
● Pipe or spread the frosting evenly onto each cupcake. Top with sprinkles or chocolate shavings for a decorative touch.
Expert Baking Tips
To achieve the best results with your cake chocolate cupcakes, always use room temperature ingredients such as egg, buttermilk, and butter, pulling them from the fridge about an hour before baking. Adjust the ratio of powdered sugar and
milk to perfect your buttercream‘s desired consistency. For precise measurements, rely on grams instead of cups, and use a kitchen scale for accuracy. When measuring flour, lightly spoon it into the measuring cup to prevent packing—this ensures your cupcakes are light and fluffy.
Storing and Freezing
To keep your mini chocolate cupcakes at their best, store them in an airtight container at room temperature for up to 2-3 days. Avoid placing them in the fridge as it can cause the cake to dry out quicker. For longer storage, use the freezer, where they will stay fresh for 2-3 months. Before serving, let them reach room temperature for the best texture and flavor. Any leftover frosting can also be kept in a ziplock bag for future use, ensuring you’re always prepared for your next dessert craving.
Other Cake Recipes To Try
FAQs
How many cupcakes does a small batch make?
A small batch typically makes 6-8 cupcakes, perfect for a personal treat.
What makes these cupcakes so special?
These cupcakes are made from scratch, delivering a rich, moist chocolate flavor in every bite.
Do I need to use a kitchen scale for the flour measurement?
For the most accurate results, weighing the flour is recommended, but you can spoon it into a measuring cup if needed.
Can I make this recipe without frosting?
Absolutely! The cupcakes are delicious on their own, even without frosting.
How can I make these cupcakes extra chocolatey?
You can add chocolate chips or increase the amount of cocoa powder in the batter.
Can I use a hand mixer for the batter?
Yes, a hand mixer will work fine to mix the ingredients and achieve a smooth batter.
Conclusion
These easy Chocolate Cupcakes are the perfect solution for when you crave a delicious, homemade treat without the hassle of a large batch. With rich, moist cake and a creamy chocolate buttercream, they offer a satisfyingly sweet experience. Whether you’re baking for one or a small group, this easy-to-follow recipe ensures that every bite is full of flavor. Don’t forget, these cupcakes are customizable, freeze well, and are ideal for any occasion!
Small Batch Chocolate Cupcakes
Ingredients
For the Cupcakes:
- ½ cup 62.5 g all-purpose flour
- ¼ cup 55 g brown sugar
- ¼ cup 50 g granulated sugar
- 3 tablespoons cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons oil canola or coconut
- 1 large egg room temperature
- ¼ cup 60 g buttermilk (room temperature)
- 1 teaspoon vanilla extract
- ¼ cup 59.15 g hot water
For the Chocolate Buttercream:
- ½ cup 113.5 g butter (room temperature)
- ⅓ cup 28.67 g cocoa powder
- 1½ cups 180 g powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 tablespoons milk
Instructions
- Set the oven to 350 degrees Fahrenheit and line a muffin tray with six cupcake liners or coat with cooking spray.
- In a large bowl, sift or stir together the flour, sugars, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a mixing bowl, beat the oil, egg, buttermilk, and vanilla for about 1 minute until completely mixed.
- . While mixing, gradually add the dry ingredients to the wet components.
- Slowly pour in the hot water and continue mixing for another minute. The batter may appear slightly liquidy, but that is normal.
- Evenly distribute the batter among the muffin cups that have been prepared.
- A toothpick placed in the middle of the cupcakes should come out clean after 18 to 22 minutes of baking.
- Allow the cupcakes to cool completely before removing them from the pans and frosting them.
To make the chocolate buttercream:
- Cream the butter and cocoa powder in a large mixing bowl until they are completely blended.
- While mixing, gradually add the dry ingredients to the liquid components.
- Beat until the mixture is frothy and light.
- Adjust with more powdered sugar or cream to achieve the desired consistency.
- Frost the cupcakes generously and enjoy!