Some days, you just need a little chocolate pick-me-up without making a whole dozen cupcakes. Enter these Small-Batch Chocolate Cupcakes—rich, moist, and topped with a luscious frosting. Whether you’re craving something sweet or want a quick homemade treat, this recipe is here to satisfy your chocolate fix. No leftovers, no waste—just six perfect cupcakes made in no time!
Why You’ll Love Small-Batch Chocolate Cupcakes
Perfect for Small Occasions
Great when you don’t need a full batch—ideal for date night, a cozy night in, or a little indulgence just for yourself.
Quick & Easy
Minimal ingredients, no fancy equipment, and ready in under 30 minutes.
Rich & Moist
Made with cocoa powder, butter, and a touch of coffee for deep chocolate flavor and soft texture.
Customizable
Top with your favorite frosting, add mix-ins, or make them dairy-free with simple swaps.
No Leftovers, No Guilt
Because sometimes, six cupcakes are all you need!
Ingredients in Small-Batch Chocolate Cupcakes
These simple pantry staples come together to create a decadent dessert.
All-Purpose Flour: The base of these soft, fluffy cupcakes.
Cocoa Powder: Use Dutch-process for an intense chocolate flavor.
Baking Powder & Baking Soda: The secret to a light and airy crumb.
Sugar: Just enough sweetness to balance the rich cocoa.
Butter (or Oil): Adds moisture and richness—choose oil for an extra tender crumb.
Egg: Helps bind everything together for a perfect texture.
Milk (or Buttermilk): Enhances moisture and gives a slight tang.
Vanilla Extract: Rounds out the flavor with warmth.
Hot Coffee (or Hot Water): Intensifies the chocolate flavor without making the cupcakes taste like coffee.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s whip up these delicious cupcakes in just a few simple steps!
Preheat & Prep
Preheat your oven to 350°F (175°C) and line a muffin tin with six cupcake liners.
Mix the Dry Ingredients
In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda, and sugar.
Combine the Wet Ingredients
In another bowl, whisk together melted butter (or oil), egg, milk, and vanilla extract until smooth.
Blend Everything Together
Slowly add the dry ingredients to the wet ingredients, mixing gently. Pour in the hot coffee (or hot water) and stir until just combined—don’t overmix!
Fill & Bake
Divide the batter evenly among the six cupcake liners, filling each about two-thirds full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Cool Completely
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Frost & Enjoy!
Top with your favorite frosting—chocolate buttercream, cream cheese frosting, or even a simple dusting of powdered sugar.
Nutrition Facts
Servings: 6 cupcakes
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 10 minutes
Cook Time: 16-18 minutes
Total Time: 30 minutes
How to Serve Small-Batch Chocolate Cupcakes
These cupcakes are delicious on their own, but here are some fun ways to serve them:
With Fresh Berries: A handful of raspberries or strawberries makes a great pairing.
Topped with Ganache: For extra indulgence, drizzle melted chocolate over the top.
With Ice Cream: A scoop of vanilla or chocolate ice cream takes them to the next level.
Decorated for Occasions: Add sprinkles, edible glitter, or themed toppers for birthdays or holidays.
Additional Tips
Make It Dairy-Free
Swap butter for vegetable oil and use almond or oat milk.
Want Extra Moist Cupcakes?
Use oil instead of butter and don’t skip the hot coffee or water.
No Buttermilk? No Problem!
Make a quick substitute: Add ½ teaspoon vinegar to ¼ cup milk and let it sit for 5 minutes.
Storage Tips
Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing Instructions
Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.
FAQ Section
Q1: Can I double this recipe?
A1: Absolutely! Just double all ingredients to make 12 cupcakes.
Q2: Can I use a different flour?
A2: Yes! You can use gluten-free 1:1 baking flour for a gluten-free version.
Q3: Why is my batter so thin?
A3: The hot coffee (or water) makes it thin, but that’s normal! It helps create a moist cupcake.
Q4: Can I use hot milk instead of coffee?
A4: Yes! If you don’t want to use coffee, warm milk works too.
Q5: Can I make these without eggs?
A5: Yes! Substitute ¼ cup unsweetened applesauce or 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
Q6: What’s the best frosting for these cupcakes?
A6: Chocolate buttercream, cream cheese frosting, or even peanut butter frosting works great!
Q7: Can I bake these in a toaster oven?
A7: Yes! Just keep an eye on them as toaster ovens can bake faster.
Q8: Can I add mix-ins?
A8: Of course! Try chocolate chips, chopped nuts, or even a swirl of peanut butter.
Q9: How do I get a domed cupcake top?
A9: Make sure your oven is fully preheated and don’t overmix the batter.
Q10: Can I make mini cupcakes?
A10: Yes! Divide batter into mini cupcake liners and bake for 10-12 minutes.
Final Thoughts
These Small-Batch Chocolate Cupcakes are perfect for when you need a quick and easy chocolate fix. They’re rich, moist, and totally irresistible! Whether you enjoy them plain, frosted, or with fun toppings, they’ll satisfy any chocolate craving. Try them out and let me know how they turn out!
Print
Small-Batch Chocolate Cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Craving something sweet but don’t want to make a full batch? These Small Batch Chocolate Cupcakes are the perfect solution! Ultra-moist, rich, and chocolatey, these cupcakes are topped with a thick, creamy chocolate buttercream frosting. Ideal for satisfying chocolate cravings without leftovers!
Ingredients
Small Batch Chocolate Cupcakes:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar (lightly packed)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg
- 1/4 cup milk
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 2 tablespoons hot water
- 1/2 teaspoon espresso powder
Chocolate Buttercream Frosting:
- 1/2 cup unsalted butter (room temperature)
- 1 cup powdered sugar (sifted)
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons heavy whipping cream
Instructions
-
Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a muffin tin with 6 cupcake liners.
-
Make the Cupcake Batter:
- In a mixing bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together egg, milk, vegetable oil, and vanilla extract until smooth.
- Dissolve espresso powder in hot water and stir into the wet ingredients.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
-
Bake:
- Divide the batter evenly among the 6 cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
-
Prepare the Chocolate Buttercream Frosting:
- In a mixing bowl, beat the butter until creamy.
- Add powdered sugar, cocoa powder, and salt, beating until combined.
- Add vanilla extract and heavy whipping cream, whipping until light and fluffy.
-
Frost & Serve:
- Once cupcakes are completely cooled, pipe or spread the chocolate buttercream on top.
- Enjoy immediately or store in an airtight container.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 180
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 36
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40 mg