Sink your teeth into these rich and chocolatey Small Batch Chocolate Cupcakes! This recipe gives you six incredibly moist cupcakes that are topped with a thick layer of chocolate buttercream frosting. Perfect for any chocolate lover in your life!
Table of Contents
Why You’ll Love This Recipe
- It makes a small batch of 6 chocolate cupcakes.
- Rich and incredibly moist!
- It’s CHOCOLATE!
- No leftover sweets to tempt you!
- Perfect 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 perfectly with this creamy chocolate buttercream frosting!
I have really 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 to Make the Recipe
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 recipe 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 super simple 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, I like to 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.
I prefer 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 – perfect 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.
Recipe FAQS
Yes, absolutely! 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.
Chocolate cupcakes without frosting can be made 2-3 days in advance and kept at room temperature in a tightly sealed container.
A few factors can contribute to your chocolate cupcakes being dry. 1) Not measuring your ingredients properly. 2) Overbaking your chocolate cupcakes. I always 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.
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 recipe. I would suggest just using an offset spatula if going this route.
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.
More Small Batch Dessert Recipes
If you tried this Small Batch Chocolate Cupcake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Small Batch Chocolate Cupcakes
Ingredients
Small Batch Chocolate Cupcakes
- 1/2 cup All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar, lightly packed
- 1/4 cup Unsweetened Cocoa Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1 large Egg
- 1/4 cup Milk
- 2 tbsp Vegetable Oil
- 1/2 tsp Vanilla Extract
- 2 tbsp Hot Water
- 1/2 tsp Espresso Powder
Chocolate Buttercream Frosting
- 1/2 cup Unsalted Butter, room temperature
- 1 cup Powdered Sugar, sifted
- 1/4 cup Unsweetened Cocoa Powder
- 1/8 tsp Salt
- 1 tsp Vanilla Extract
- 2 tbsp Heavy Whipping Cream
Instructions
Small Batch Chocolate Cupcakes
- 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.
- 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.1/2 cup All-Purpose Flour, 1/4 cup Granulated Sugar, 1/4 cup Light Brown Sugar, 1/4 cup Unsweetened Cocoa Powder, 1/2 tsp Baking Powder, 1/2 tsp Baking Soda, 1/8 tsp Salt
- In a separate medium-size mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water dissolved with the espresso powder.1 large Egg, 1/4 cup Milk, 2 tbsp Vegetable Oil, 1/2 tsp Vanilla Extract, 2 tbsp Hot Water, 1/2 tsp Espresso Powder
- Add the dry ingredients to the wet ingredients and whisk together until just combined. Be careful not to over mix the cupcake batter.
- Evenly divide the cupcake batter into the cupcake liners, filling each one approximately 2/3 full.
- 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 the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely before frosting.
Chocolate Buttercream Frosting
- 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).1/2 cup Unsalted Butter
- Add in the sifted powdered sugar, unsweetened cocoa powder, salt, and vanilla extract and mix together on low speed.1 cup Powdered Sugar, 1/4 cup Unsweetened Cocoa Powder, 1/8 tsp Salt, 1 tsp Vanilla Extract
- 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.2 tbsp Heavy Whipping Cream
- If you prefer a thicker frosting, reduce the heavy whipping cream to 1 tablespoon. If you prefer a thinner frosting, add an additional 1/2-1 tablespoon of heavy whipping cream.
Video
Notes
- Place your cupcake liners in the 2 middle sections of your cupcake tin.
- Be careful not to over mix your cupcake batter.
- Use either a cookie scoop, large measuring glass, or large and small spoon to add the cupcake batter.
- 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.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
These Small batch chocolate are amazing – just the right amount to treat the family. Who needs 2 dozen cup cakes laying around for days. They are super simple to make and simply delicious. Recipe is easy to follow. Staple ingredients – nothing fancy that would require an extra trip to the store. I use silicon cup cake liners sprayed with any kind of grease – olive oil, avocado oil, or whatever I have on hand. Less waste and the cake removes easily!
Thank you so much for making them, Robin!
Can I use dark brown sugar instead of light brown sugar?
Dark brown sugar has a bit more of a molasses flavor than light brown sugar, but if that’s all you have, I don’t see why you couldn’t swap it out.
One of the best chocolate cupcake recipes I’ve come across! Funnily enough I actually double the recipe all the time which defeats the small batch purpose but I love it! Highly recommend!
I really love finding “small batch” recipes. They’re perfect for my family of 4. Not too much, not too little. Fun and easy to make. I do recommend that (with any recipe, really) you’re constantly monitoring your cupcakes. Mine were ready at the 10 minute mark. Quicker times have been my experience with any recipe I make. Usually whatever I’m cooking or baking is ready in half the time. Where we live it’s about 150’ above sea level.
That is an excellent tip Erika and one I 100% agree with, thanks! And thank you too for making the recipe!
Is it possible to use almond milk rather than whole milk for the cupcakes?
I’m sorry, I don’t know as I didn’t test them this way.
My favorite new cupcake recipe! I used almond milk and avocado oil and they were just perfect. The frosting is out of this world.
Perfect timing as I just posted these to my Instagram and Facebook pages today! Thank you so much for making them and for noting your substitutes too!
I am going to make these chocolate cupcakes for my birthday…On May 20th 🥳
Hello from Iowa 🎂🌽🍾‼️
Hello Marilyn! That’s wonderful and happy birthday!!!
Awesome recipe they taste so good! All the ingredients add up together perfectly. Great job on this recipe 10/10 will do again!
Love how easy they are to make. Can’t wait to try the lemon ones.
Thank you, Teresa! Happy to hear you loved them! I think you’ll enjoy the lemon cupcakes too!
Can you not add the espresso powder and hot water?
You can omit the espresso powder, but not the hot water. The water needs to stay in.
Just popped these into the oven, but the batter was pretty runny. My fault? Fingers crossed
Hi! No the batter will be on the thinner side. Hope they came out great! Feel free to message me or DM me on social to troubleshoot if they did not.