Sink your teeth into these rich and chocolatey Small Batch Chocolate Cupcakes! This recipe gives you 6 incredibly moist cupcakes that are topped with a thick layer of chocolate buttercream frosting. Perfect for any chocolate lover in your life!
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.
½ cup All-Purpose Flour, ¼ cup Granulated Sugar, ¼ cup Light Brown Sugar, ¼ cup Unsweetened Cocoa Powder, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ⅛ teaspoon 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, ¼ cup Milk, 2 tablespoon Vegetable Oil, ½ teaspoon Vanilla Extract, 2 tablespoon Hot Water, ½ teaspoon 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 ⅔ 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).
½ 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, ¼ cup Unsweetened Cocoa Powder, ⅛ teaspoon Salt, 1 teaspoon 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 tablespoon Heavy Whipping Cream
If you prefer a thicker frosting, reduce the heavy whipping cream to 1 tablespoon. If you prefer a thinner frosting, add a tablespoon of sifted powdered sugar until desired frosting consistency is acheived.
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Notes
Recipe times noted are for both the chocolate cupcakes and the chocolate buttercream frosting.
Additionally, there is a cooling time of 30 minutes for the cupcakes.
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 ⅔ 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.