Small Batch Chocolate Cupcakes

Small batch chocolate cupcakes with chocolate buttercream are every chocolate lovers dream. The perfect batch of 6 cupcakes for when you're needing a little something extra, but don't want too much!

These small batch chocolate cupcakes are exactly what you need when you're craving a little something chocolatey, but don't want to commit to having 24 cupcakes on the counter, or in your stomach. The batter comes together so quick and you'll be shocked how easy and fool-proof this recipe is!

If you're looking for other simple chocolate recipes you should also try my favorite oreo cheesecake brownies, or my biscoff brownies. And if you love some melty chocolate these chocolate dipped rice krispie treats are so easy and fun.

WHY YOU WILL LOVE THESE

SMALL BATCH- I love having the option of a small batch when I don't have many to feed. And, you can always double or triple the recipe if you want more!

LIGHT & FLUFFY- These cupcakes are so soft and tender, they almost melt in your mouth.

BASIC INGREDIENTS- You don't have to plan ahead when making these, they use all staple pantry/fridge ingredients.

INGREDIENT NOTES

• Flour- If you have a scale weighing the ingredients is best. If not, lightly spoon your flour into a measuring cup so that it isn't too packed in.
• Sugars- These cupcakes use both sugars for flavor and softness with the cupcake crumb.
• Oil- I tend to always use coconut oil, but any cooking oil is fine.
• Egg- These should be room temperature. If you don't have much time soak it in room temperature water for about 5-10 minutes before cracking.
• Buttermilk- Regular milk can be substituted if needed.

STEP BY STEP INSTRUCTIONS

Let's start with making the cupcakes.

STEP ONE: Preheat the oven to 350 F. Line a muffin tin with 6 cupcake liners, or spray with cooking spray.

STEP TWO: In a large bowl, sift or stir together flour, sugars, cocoa powder, baking soda, baking powder, and salt. Set aside.

STEP THREE: In a mixing bowl, beat oil, egg, buttermilk, and vanilla together until completely mixed. About 1 minute.

Slowly add dry ingredients into wet ingredients while mixing.

Pour in hot water and mix together another minute. It's ok if the batter seems extra liquidy.

STEP FOUR: Pour batter evenly into muffin cups. Bake for about 18-22 minutes. When toothpick placed in the center of the cupcakes comes out clean, you know it is done.

Making the frosting.

STEP ONE: In a large mixing bowl, cream together butter and cocoa powder until it comes together. Add in powdered sugar, vanilla, salt and cream. Beat until light and fluffy. You may end up needing to add more powdered sugar or cream to get your desired consistency. Frost cupcakes.

EXPERT BAKING TIPS

Cupcakes will have the best results if made with room temperature ingredients. I like to pull my egg, buttermilk, and butter out of the fridge an hour or two before I start baking.

You may need to add more or less powdered sugar and milk to get the desired consistency for the buttercream.

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

FAQ

STORING AND FREEZING

Small batch chocolate cupcakes should be stored in an airtight container, and will remain fresh for 2-3 days if kept at room temperature. Storing them in the fridge will dry out the cake quicker.

FREEZING

Cupcakes can be stored in an airtight container in the freezer for 2-3 months. Just allow them to come to room temperature before eating. You could also store any leftover frosting that you have in a ziplock bag for future use.

OTHER POPULAR CAKE RECIPES TO TRY:

Mango Cupcakes with Vanilla Mango Buttercream

Raspberry White Chocolate Loaf Cake

Lemon Blackberry Layer Cake