small batch cupcakes

Pumpkin Chocolate Cupcakes

flour

cocoa powder

baking soda

espresso powder

neutral-flavored oil

vanilla extract

light brown sugar

buttermilk

baking powder

salt

cinnamon

nutmeg

ginger

pumpkin puree

sugar

unsalted butter, softened

vanilla bean,

heavy cream

Preheat the oven to 350, and line 6...

Preheat the oven to 350, and line 6 cups in a muffin pan with liners.

First, make the chocolate batter: whisk together the...

First, make the chocolate batter: whisk together the flour, cocoa powder, baking soda and espresso powder. Set aside.

Whisk together the oil, vanilla, brown sugar, buttermilk,...

Whisk together the oil, vanilla, brown sugar, buttermilk, and egg yolk. Set aside.

Next, make the pumpkin spice batter: whisk together...

Next, make the pumpkin spice batter: whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.

Whisk together the egg white, pumpkin, brown sugar,...

Whisk together the egg white, pumpkin, brown sugar, oil, and granulated sugar. Set aside.

When ready to fill the pan, mix the...

When ready to fill the pan, mix the dry ingredients for the chocolate cupcakes into its wet ingredients. Then, mix the dry ingredients for the pumpkin cupcakes into its wet ingredients. You have two separate batters.

Layer the batters in the cupcake liners, swirling...

Layer the batters in the cupcake liners, swirling if you like. I did a layer of chocolate on the bottom, followed by pumpkin, chocolate, and finally pumpkin. I didn't swirl the batter together for the cupcakes you see in the photos--the baking soda in the chocolate batter will make it rise up around the slightly denser pumpkin batter. Lovely!

Bake the cupcakes for 17-20 minutes, or until...

Bake the cupcakes for 17-20 minutes, or until a toothpick inserted comes out with only moist crumbs.

Let the cupcakes cool in the pan for...

Let the cupcakes cool in the pan for 1 minute, and then move to a cooling rack to cool completely.

To make the frosting: beat the butter until...

To make the frosting: beat the butter until light and fluffy, about 1-2 minutes. Slowly add the powdered sugar, vanilla bean, vanilla extract, and salt while continuously beating.

Add the heavy cream, starting with just 1...

Add the heavy cream, starting with just 1 tablespoon of the cream, and add more if needed to make the perfect frosting consistency.

Frost the cupcakes with the vanilla bean frosting,...

Frost the cupcakes with the vanilla bean frosting, and serve.

This easy recipe makes 4 perfect and delicious chocolate cupcakes. Ideal when you don&#039;t want to bake a whole batch, and perfect to share with your love on Valentine&#039;s Day.

Small Batch Chocolate Cupcakes

unsalted butter (room temperature)

60 g caster sugar

tsp vanilla extract

g flour

tsp dulce de leche,

g chocolate

Preheat the oven to 170C (160C fan). Place the cupcake liners into the baking tin and set aside. In a bowl of an electric mixer, beat the butter and sugar until combined, about 1 minute. Add vanilla and egg and mix until combined, about 2 minutes. Sift in the flour and cocoa powder into the mixture and mix until just combined on a low speed. Divide the batter between 4 cupcake cases and bake for 15- 18 minutes until risen, and the toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool.

Meanwhile, prepare the buttercream. Place a heatproof bowl over a pan of gently simmering water, making sure that the bottom of the bowl doesn&#039;t come into contact with water. Add chopped chocolate and allow it to melt, stirring from time to time. Remove from the heat and set aside to cool slightly.

Using an electric mixer (or freestanding mixer with a paddle attachment), cream the butter until pale and fluffy, about 2-3 minutes. Add the vanilla, turn the speed to low and add the icing sugar. Once combined, increase the speed to medium high and beat until smooth and silky, about 3 minutes. Make sure to scrape the sides and the bottom of the bowl. Add melted chocolate and mix on low speed until fully combined. Transfer the buttercream into a piping bag fitted with your favourite nozzle.

If using dulce de leche for the filling, simply scoop out the small hole in the middle top of each cupcake and spoon in a little of dulce de leche. Pipe the buttercream onto each cake &amp; enjoy!

https://embed.mediavine.com/videos/p1zdsia4shaf5ujlhyg6

Easy recipe for one bowl small batch chocolate cupcakes! This recipe makes 4 perfectly delicious cupcakes topped with chocolate buttercream. Ready in less than 30 minutes, ideal when you want to satisfy these sweet cravings without the need to bake a whole batch!

Red velvet cupcakes recipe that makes just 4 cupcakes.

Red Velvet Cupcakes

canola oil

red food coloring

vanilla

white vinegar

cream cheese, softened

butter, softened

In a cupcake tin, place 4 cupcake liners...

In a cupcake tin, place 4 cupcake liners on the outside edge. Preheat the oven to 350.

In a medium bowl, beat together the canola...

In a medium bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.

In another bowl, whisk together the flour, baking...

In another bowl, whisk together the flour, baking soda, salt and cocoa powder.

Slowly add the dry ingredients to the wet...

Slowly add the dry ingredients to the wet ingredients, while mixing.

Divide the batter between the four cupcake liners...

Divide the batter between the four cupcake liners and bake for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.

Beat together all icing ingredients using an electric...

Beat together all icing ingredients using an electric mixer. Frost cupcakes when cool.

German Chocolate Cupcakes

milk

1/4teaspoon baking powder

brown sugar

evaporated milk (the small can)

unsalted butter

pecans

coconut flakes

Preheat the oven to 350°. Line 4 cups...

Preheat the oven to 350°. Line 4 cups of a muffin tin with paper liners.

Pour the milk into a small bowl. Add...

Pour the milk into a small bowl. Add the vinegar and let sit while you prepare the rest of the ingredients.

Sift together the flour, cocoa powder, baking soda,...

Sift together the flour, cocoa powder, baking soda, and baking powder in a small bowl.

In another bowl, whisk together the canola oil,...

In another bowl, whisk together the canola oil, vanilla and brown sugar. Add the dry ingredients to the oil and brown sugar mixture in two batches, alternating with the milk mixture.

Divide the batter between the 4 muffin cups...

Divide the batter between the 4 muffin cups and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack.

Next, make the frosting: in a small saucepan,...

Next, make the frosting: in a small saucepan, add the evaporated milk, sugar, egg yolk and butter. Turn the heat to medium low and cook while stirring until mixture starts to simmer around the edges of the pan. Lower the heat slightly, then continue to cook while stirring another 1 minute. Turn off heat, and stir in the pecans and coconut flakes. Pour the mixture into a bowl, let cool to room temperature, then refrigerate until ready to serve the cupcakes.

To serve, frost the cupcakes with the chilled...

To serve, frost the cupcakes with the chilled frosting.

Deliciously fluffy cupcakes with a sweet caramel flavor from the coconut sugar used in both the cake and Swiss meringue buttercream! These sweet cakes are made without any refined or cane sugar.

Coconut Sugar Cupcakes

(228 grams) unbleached all-purpose flour

tsp baking powder

tsp baking soda

tsp salt

(112 grams) plant-based butter (or regular butter), softened

(112 grams) coconut sugar

eggs

(240 grams) oat milk (or almond milk)

egg whites, room temp

(168 grams) coconut sugar

Preheat your oven to 350°F and fill a...

Preheat your oven to 350°F and fill a mini cupcake (or regular cupcake) pan with liners. (Now is also a good time to set out the eggs for your frosting).

In a medium bowl, whisk together the flour,...

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

In a large bowl, beat together the butter...

In a large bowl, beat together the butter and coconut sugar until fluffy. Beat in the eggs and vanilla extract.

Add 1/3 of the dry ingredients and beat...

Add 1/3 of the dry ingredients and beat until combined. Then add 1/2 of the milk and beat until combined. Repeat. Finally, add the last 1/3 of the dry ingredients and beat until combined.

Scoop batter into the cupcake liners, filling 3/4...

Scoop batter into the cupcake liners, filling 3/4 full. Bake at 350°F for 10-12 minutes or until a toothpick inserted into a cupcake comes out with a few crumbs.

Allow the cupcakes to cool in the pan...

Allow the cupcakes to cool in the pan for 5 minutes before gently removing to a cooling rack.

Once the cupcake pan is cool, repeat Steps...

Once the cupcake pan is cool, repeat Steps 5 and 6 to finish baking the cupcakes. TIP: you can quickly cool your pan by running cool water over the back. Dry it thoroughly and keep baking.

Allow the cupcakes to cool completely before making...

Allow the cupcakes to cool completely before making the frosting.

Prepare your butter by slicing it into small...

Prepare your butter by slicing it into small cubes. It's important that the butter you use is softened but not goopy or melty (even a little chilled is okay). I don't recommend using tub "butter" for this frosting.

In the bowl of a stand mixer, add...

In the bowl of a stand mixer, add the room temperature egg whites (see Note 2) and coconut sugar; whisk until combined.

Prepare a double boiler by adding 1" of...

Prepare a double boiler by adding 1" of water to a medium pot and bringing the water to a simmer. Place the bowl of egg whites and sugar over the simmering water, making sure the bowl doesn't touch the water. Whisk the mixture constantly until it reaches 160°F on a candy thermometer (this should only take a couple of minutes).

Remove the bowl from the pot of water...

Remove the bowl from the pot of water and dry off the bottom. Place it back on the stand mixer and whisk on medium-high until the meringue reaches stiff peaks and the bowl is no longer warm to the touch. This should take approximately 5-10 minutes.

With the stand mixer on, slowly add the...

With the stand mixer on, slowly add the cubed butter to the meringue mixture. Keep whisking until all the butter has been added. Add the vanilla extract and whisk.

If your buttercream looks chunky, or split, continue...

If your buttercream looks chunky, or split, continue whisking on a lower speed setting (4 on a Kitchenaid mixer) for a few minutes or until the frosting reaches a smooth, glossy consistency.

Add the frosting to a pipping bag fitted...

Add the frosting to a pipping bag fitted with your favorite tip and frost the cupcakes. Top with sprinkles until all cupcakes are decorated.

Store cupcakes in an airtight container at room...

Store cupcakes in an airtight container at room temperature.

Top 5 small batch cupcakes recipes from across the web

The most viewed small batch cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Chocolate Cupcakes

Small Batch Chocolate Cupcakes

Red Velvet Cupcakes

German Chocolate Cupcakes

Top 5 small batch cupcakes recipes from across the web

The most viewed small batch cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Chocolate Cupcakes

Small Batch Chocolate Cupcakes

Red Velvet Cupcakes

German Chocolate Cupcakes

The most viewed small batch cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine