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
Units
Scale
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