Small Batch Chocolate Cupcakes
These small batch chocolate cupcakes are rich, moist, and packed with deep chocolate flavor. Perfect when you’re craving chocolate cupcakes but don’t want a full dozen sitting on the counter. Just six cupcakes enough to enjoy without making a whole batch of cupcakes.
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You may wonder why I love small batch cupcake recipes. I enjoy offering a variety of flavors because not everyone likes the same thing — especially when it comes to cupcakes. One kid always reaches for vanilla, while the others go straight for chocolate. Instead of baking a full batch of each and ending up with 24 cupcakes, I can make a small batch of chocolate cupcakes and a small batch of vanilla cupcakes so everyone gets what they love, without the extra leftovers. And if there's just one kid who loves red velvet, well I got a small batch of red velvet cupcakes recipe too!
Why You'll love this small batch Chocolate cupcakes:
- Perfect size: Makes just 6 cupcakes, no extra cupcakes.
- Moist & tender: Oil and buttermilk keep these Chocolate cupcakes moist.
- Full chocolate flavor: Made with Dutch process cocoa powder for a rich and chocolatey flavor.
- Celebrations; Perfect for Valentine's Day, a small birthday or any special gathering
If you love small batch desserts like these moist chocolate cupcakes, be sure to check out my other small batch recipes. From desserts for two to a small treat when a craving hits, these recipes are made to be simple, cozy, and perfectly portioned. One of my most popular recipes are my small batch chocolate chip cookies which makes the perfect 6 cookies and my small batch brownies.
Small Batch Chocolate Cupcakes Ingredients:
- Flour: All-purpose flour works perfectly for this recipe.
- Cocoa Powder: Dutch-processed cocoa will give a deeper chocolate flavor, it's not the same with natural cocoa powder.
- Sugar: Granulated white sugar does more than just sweetens the cupcakes it creates moist cupcakes.
- Oil A neutral oil like vegetable oil or canola oil keeps the cupcakes extra soft for days.
- Egg: All my recipes are tested with large eggs.
- Buttermilk: The acidity of the buttermilk breaks down the gluten in flour, which produces a more tender crumb. But also provides tang providing flavor and extra fats allowing the chocolate cupcakes to be moister without being heavy. Which means DON'T SKIP THE BUTTERMILK.
- Baking Soda & Baking Powder: This combination gives the cupcakes lift without drying them out.
- Sea Salt & Vanilla Extract: Enhances the chocolate flavor of the cupcakes.
- Hot Coffee: If you don't have a coffee maker at home and can't get a fresh hot cup of coffee you can also mix hot water with espresso powder or instant coffee.
Let's Make Small Batch Chocolate Cupcakes:
Preheat the oven to 350°F. Line a cupcake pan with 6 cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together the egg, oil, milk, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and mix until just barely combined.
Add in the hot coffee and mix until the chocolate cupcake batter comes together. Do not overmix.
Divide the batter evenly between the 6 cupcake liners. Bake for 14–16 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
Let the cupcakes cool on a wire rack completely.
Chocolate Sour Cream Buttercream:
In a microwave safe bowl melt the bittersweet chocolate and let it cool until just warm. Once warm add in the butter and whip until light and fluffy. Scrap the bottom and sides of the bowl.
Add in the powdered sugar, sour cream, salt and vanilla extract. Mix for 1 to 2 more minutes. Continue to cream until light and fluffy.
Place the chocolate buttercream in a piping bag with desired piping tip and pipe frosting onto cooled cupcakes and enjoy!
What kind of buttercreams go well with chocolate cupcakes:
- Vanilla buttercream frosting
- Peanut butter frosting
- Chocolate fudge frosting
- Chocolate cream cheese frosting
Storage:
Place leftover cupcakes in an airtight container. Frosted cupcakes and unfrosted cupcakes can be left at room temperature if frosting with vanilla buttercream.
Jen's Baking Tips for the best small batch chocolate cupcakes:
Measure ingredients properly. Too much flour can lead to dense cupcakes. Fluff the flour, scoop, and level, or weigh it for the best results or use a kitchen scale.
Use room temperature ingredients. Eggs, butter, and dairy blend better when they’re not cold, creating a smoother batter and more even bake.
Don’t overmix the batter. Mix just until combined once the dry ingredients are added. Overmixing can make cupcakes tough instead of soft and fluffy.
Fill cupcake liners evenly. Use a cookie scoop or ice cream scoop so all cupcakes bake at the same rate.
Oven Temperature: Every oven is not the same and bakes unevenly. Overbaking dries out cupcakes quickly. Start checking a few minutes early with a toothpick and adjust bake time as needed.
Let cupcakes cool completely. Always cool cupcakes on a wire rack before frosting or filling to prevent melting or sliding frosting.
Use quality ingredients. Good cocoa powder, chocolate, and extracts make a noticeable difference in flavor.
Avoid overbrowned bottoms. Adding a little uncooked rice to the bottom of the cupcake pan can help absorb excess grease and prevent dark bottoms.
Small Batch Chocolate Cupcakes
Ingredients
Chocolate Cupcakes
- ½ cup All Purpose Flour
- ½ cup Sugar
- ¼ cup Dutch Process Cocoa Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¼ teaspoon Sea Salt
- ½ teaspoon Vanilla Extract
- ⅓ cup Buttermilk room temperature
- ¼ cup Vegetable Oil
- 1 large Egg room temperature
- ⅓ cup Hot Coffee
Chocolate Sour Cream Frosting
- 3 ounces Bittersweet chocolate melted, cooled
- 4 ounces Unsalted Butter room temperature
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 tablespoon Sour Cream room temperature
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 350°F. Line a cupcake pan with 6 cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the egg, oil, milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix until just barely combined.
- Add in the hot coffee and mix until the chocolate cupcake batter comes together. Do not overmix.
- Divide the batter evenly between the 6 cupcake liners. Bake for 14–16 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
- Let the cupcakes cool on a wire rack completely.
Vanilla buttercream:
- In a microwave safe bowl melt the bittersweet chocolate and let it cool until just warm. Once warm add in the butter and whip until light and fluffy. Scrap the bottom and sides of the bowl.
- Add in the powdered sugar, sour cream, salt and vanilla extract. Mix for 1 to 2 more minutes. Continue to cream until light and fluffy.
- Place the chocolate buttercream in a piping bag with desired piping tip and pipe frosting onto cooled cupcakes and enjoy!
