chocolate cucpakes

Sink your teeth into these rich and chocolatey Small Batch Chocolate Cupcakes! This recipe gives you 6 incredibly moist cupcakes that are topped with a thick layer of chocolate buttercream frosting. Perfect for any chocolate lover in your life!

Small Batch Chocolate Cupcakes

All-Purpose Flour

Sugar

Light Brown Sugar (lightly packed)

Unsweetened Cocoa Powder

tsp Baking Powder

tsp Baking Soda

Salt

Large Egg

Milk

tbsp Vegetable Oil

tsp Vanilla Extract

tbsp Hot Water

tsp Espresso Powder

Unsalted Butter (room temperature)

Powdered Sugar (sifted)

tbsp Heavy Whipping Cream

Preparation

Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Line the middle rows of a cupcake tin with the cupcake liners. Set to the side.

Dry Ingredients

Using a small mixing bowl and a whisk, blend together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Set to the side.

Wet Ingredients

In a separate medium-size mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water dissolved with the espresso powder.

Blend

Add the dry ingredients to the wet ingredients and whisk together until just combined. Be careful not to over mix the cupcake batter.

Divide

Evenly divide the cupcake batter into the cupcake liners, filling each one approximately 2/3 full.

Bake

Bake the cupcakes for 18-20 minutes at 350ºF or until an inserted toothpick comes out clean. The cupcakes should have a slight dome to the top and will bake right to the edge of the liners.

Cool

Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely before frosting.

small batch chocolate cupcakes

Using a hand held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy (1-2 minutes).

Add in the sifted powdered sugar, unsweetened cocoa powder, salt, and vanilla extract and mix together on low speed.

As the frosting starts to come together, add in the heavy whipping cream continuing to mix on low speed until well blended. Scrape down the sides of the bowl as needed.

If you prefer a thicker frosting, reduce the heavy whipping cream to 1 tablespoon. If you prefer a thinner frosting, add a tablespoon of sifted powdered sugar until desired frosting consistency is acheived.

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The most viewed chocolate cucpakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Small Batch Chocolate Cupcakes

The most viewed chocolate cucpakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine