Small Batch Chocolate Cupcakes
Small Batch Chocolate Cupcakes are an easy, from-scratch dessert perfect for satisfying sweet cravings without leftovers. Rich, moist, and topped with creamy chocolate buttercream, they’re ideal for any small gathering or indulgent treat.
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!
Notes
For the best results, it's essential to use room temperature ingredients. I recommend pulling out the egg, buttermilk, and butter from the fridge an hour or two before baking. This ensures better mixing and texture. When making buttercream, adjust the powdered sugar and milk to achieve your desired consistency. Both cups and grams are provided for measurements, but grams are more precise, especially when measuring flour. If you don’t have a kitchen scale, no worries! Just lightly spoon the flour into your measuring cup to avoid it being packed down. Light and fluffy is the key for perfect cupcakes.