Chocolate Cupcakes, small batch

Sink your teeth into these rich and chocolatey Small Batch Chocolate Cupcakes! This method gives you six especially tender cupcakes that are topped with a thick layer of chocolate buttercream frosting. A strong match for any chocolate lover in your life!

Why this bake works

• It makes a small batch of 6 chocolate cupcakes.
• Rich and especially tender!
• It's CHOCOLATE!
• No leftover sweets to tempt you!
• A strong match for super small gatherings, birthdays, or a family after-dinner treat.
• It can be decorated with different toppings like mini Reese's peanut butter cups, crushed Oreos, or chocolate jimmies (or sprinkles)!
• Pairs evenly with this creamy chocolate buttercream frosting!

I have truly enjoyed adding these small batch recipes to my recipe box, and I hope you have too! I realize that not everyone wants to make 24 cupcakes or a full-size tart. That being said, you can easily double this small batch chocolate cupcakes recipe if needed!

If you enjoy these small batch chocolate cupcakes, you should also check out my Mini Strawberry Nutella Tarts, Small Batch Vanilla Cupcakes, or Single Layer Chocolate Cake recipe!

How it comes together

Here is a general overview of how to make this small batch chocolate cupcakes recipe. Detailed instructions, including how to make the chocolate buttercream frosting, can be found in the method below!

For the cupcakes, you don't need a handheld mixer or even a stand mixer. Just two mixing bowls, a whisk, and a spatula will work fine!

Step 1. Whisk together the dry ingredients. This is a unfussy step, but it's helpful before adding them to the wet ingredients. Add the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to a mixing bowl. Whisk until everything is well blended.

Step 2. Whisk the wet ingredients together. Add the egg, milk, vegetable oil, vanilla extract, and hot water dissolved with the espresso powder in a separate mixing bowl.

Step 3. Add the dry ingredients to the wet ingredients. Once added, You can start whisking just in the center of the mixing bowl. Then I pull in more of the dry ingredients as I go. If needed, scrape down the sides of the bowl with a spatula.

Step 4. Evenly fill the cupcake liners. I used a glass measuring cup to fill each one with a regular spoon to catch any drips.

Step 5. Bake the cupcakes. The recommended baking time for this small batch chocolate cupcakes recipe is 350ºF for 18-20 minutes.

Step 6. Cool completely. First, let them cool in the tin first for 5-10 minutes. Then remove the cupcakes and let them cool on a wire cooling rack. Whether you are making them the same day or for a day or two later, it's important to let them cool.

Cupcake Storage

Chocolate cupcakes without frosting can be made 2-3 days in advance and kept at room temperature in a tightly sealed container.

If the tops appear slightly sticky to the touch after storage, let them sit out uncovered for about 30 minutes before adding the frosting.

A reliable choice is to store cupcakes at room temperature, but if necessary—due to high heat or humidity—you can store them in the refrigerator. They tend to dry out more this way, so ensure they are in a well-sealed container!

Additional Chocolate Cupcake and Frosting Pairings

Love a good chocolate cupcake but want to try a different frosting? Try any of these other frosting recipes. Please note that you will need to reduce the amount of frosting with any of these if pairing it with these small-batch chocolate cupcakes.

• Vanilla Buttercream Frosting – this one is already set for a small batch!
• Strawberry Swiss Meringue Buttercream
• Peanut Butter Frosting
• Pumpkin Buttercream Frosting – a strong match for the fall!

Helpful Baking Tips

• Place your cupcake liners in the two middle sections of your cupcake tin.
• Be careful not to over-mix your cupcake batter.
• Add the cupcake batter using a cookie scoop, a large measuring glass, or a large and small spoon.
• Fill the cupcakes 2/3 full. When baked, they should dome slightly and come up right to the very top of the liner.
• You can fill them a little less and make 7-8 cupcakes total.

Questions on this bake

Can I substitute instant coffee for espresso powder?

Yes, genuinely! Use the same amount as what is listed for the espresso powder, and dissolve it in hot water before adding it to the cupcake batter.
Alternatively, you can omit the espresso powder entirely. The hot water still needs to be added to the batter though, so don't leave that out.

How far in advance can I make these cupcakes?

Chocolate cupcakes without frosting can be made 2-3 days in advance and kept at room temperature in a tightly sealed container.

Why are my chocolate cupcakes dry?

A few factors can contribute to your chocolate cupcakes being dry. 1) Not measuring your ingredients properly. 2) Overbaking your chocolate cupcakes. You can recommend checking your cupcakes at the first recommended baking time. 3) Your oven temperature is off. It's important to keep an oven thermometer in your oven to ensure it is calibrated to the correct baking temperature.

How much chocolate buttercream frosting does this method make?

This chocolate buttercream frosting recipe makes enough to give you a nice, thick layer of frosting. I used an offset spatula to frost them, but you can also use a medium-sized piping tip. If you love frosting but prefer just a thin layer of the sweet stuff, you can half this method. I would suggest just using an offset spatula if going this route.

Can I make chocolate frosting in advance?

Yes. This chocolate frosting recipe can be made a day or two in advance. Before frosting the cupcakes, let the frosting sit for 1-2 hours at room temperature. You must give it a quick turn or two in the mixer to bring it back to life.