Small Batch Chocolate Cupcakes

This small batch chocolate cupcake recipe is my secret weapon for satisfying chocolate cravings without having a dozen tempting treats calling my name from the counter. The perfect balance of moist cake and rich frosting makes these irresistible for impromptu celebrations or weekend treats.

I created this recipe during a birthday celebration for my partner when I wanted something special without leftovers tempting us all week. Now it's our go to whenever we need a chocolate fix without the guilt of a full batch sitting around.

Ingredients

• All Purpose Flour: creates the perfect structure without being too heavy
• Granulated Sugar: gives sweetness and helps create a tender crumb
• Light Brown Sugar: adds moisture and subtle caramel notes to enhance the chocolate
• Unsweetened Cocoa Powder: provides that rich chocolate flavor look for Dutch processed for best results
• Baking Powder and Baking Soda: work together to create the perfect rise
• Egg: binds everything together while adding richness
• Milk: moistens the batter and activates the leavening agents
• Vegetable Oil: keeps the cupcakes moist for days use a neutral flavored one
• Vanilla Extract: enhances the chocolate flavor use pure extract for best results
• Hot Water with Espresso Powder: intensifies the chocolate flavor without adding coffee taste
• Butter, Heavy Cream, and Powdered Sugar: create a silky frosting that pipes beautifully

Step-by-Step Instructions

Prep Your Oven and Pan:

Set your oven to 350°F with the rack just above center position. The strategic rack positioning ensures even baking without burning bottoms. Line only the middle cups of your muffin tin this helps with heat circulation.

Mix Dry Ingredients:

Thoroughly whisk the flour sugars cocoa powder baking powder baking soda and salt in a small bowl. This even distribution prevents bitter pockets of leavening agents or cocoa powder in your final cupcakes.

Prepare Wet Ingredients:

Whisk the egg milk oil vanilla and espresso dissolved in hot water until smooth. The hot water both blooms the cocoa powder and dissolves the espresso creating a deeper richer chocolate flavor base.

Combine Batters:

Pour dry ingredients into wet and whisk just until combined. Stop mixing the moment you no longer see dry flour over mixing develops gluten which results in tough cupcakes. The batter will be somewhat thin but creates perfectly moist results.

Bake to Perfection:

Fill liners two thirds full and bake 18 to 20 minutes. The cupcakes should have slightly domed tops that spring back when gently touched. Test with a toothpick for absolute certainty.

Create Silky Frosting:

Beat butter until creamy before gradually incorporating powdered sugar cocoa salt and vanilla. The slow addition prevents sugar clouds and ensures smooth incorporation. Add heavy cream for the perfect pipeable consistency.

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My absolute favorite part of this recipe is the chocolate buttercream. I discovered that sifting the powdered sugar and cocoa powder creates an incredibly silky texture that pipes beautifully with zero grittiness. Worth the extra minute of prep time.

Storage Tips

These cupcakes can be stored in an airtight container at room temperature for up to 3 days. The oil in the batter helps them retain moisture beautifully. If you need to store them longer refrigerate for up to a week but always bring to room temperature before serving for best flavor and texture. The buttercream sets firm when cold which affects the eating experience.

Make Ahead Options

You can prepare these cupcakes in advance for special occasions. The unfrosted cupcakes freeze beautifully for up to 3 months just wrap individually in plastic wrap and store in a freezer bag. Thaw at room temperature before frosting. The frosting can be made 3 days ahead and stored in the refrigerator just bring to room temperature and rewhip before using.

Flavor Variations

While these chocolate cupcakes are perfect as is you can easily customize them. Add mini chocolate chips to the batter for extra indulgence. For a mocha version increase the espresso powder to 1 teaspoon. Peppermint lovers can add ¼ teaspoon peppermint extract to the frosting. For special occasions fill the baked and cooled cupcakes with raspberry jam or chocolate ganache by cutting a small hole in the center.

Frequently Asked Questions

→ Can I make these cupcakes without espresso powder?

Yes, the espresso powder enhances the chocolate flavor but can be omitted if unavailable.

→ How do I store these cupcakes?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for 5 days.

→ Can I double the recipe?

Yes, simply double the ingredients to make a larger batch, adjusting baking time if needed.

→ Can I use a stand mixer instead of a whisk?

Yes, a stand mixer is perfect for mixing both the batter and frosting efficiently.

→ Can I substitute heavy cream in the frosting?

Yes, you can use milk or plant-based milk alternatives, but the frosting may be slightly less rich.