Dessertscelebratingsweets4.9
Small Batch Chocolate Cupcakes
This is the perfect recipe for a small batch of 6 soft and fluffy chocolate cupcakes. The cupcakes are quick and easy (made in one bowl) and topped with vanilla buttercream frosting.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- knife
📝 Preparation Steps
1
Cupcakes:
2
Preheat oven to 350°F. Grease 6 muffin cups or place 6 liners in a muffin pan. Set aside.
3
With a stand mixer or hand mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add egg, milk, oil, and vanilla extract and beat until well combined, scraping the sides and bottom of the bowl as necessary. Add hot coffee and beat until just combined. Batter will be thin.
large egg1milk3 tablespoonsmilk, half and half, or cream (plus more, if needed)1 tablespoon
4
Divide evenly between 6 prepared muffin cups. Bake for ⏱️ 15-18 minutes, until the tops spring back when you touch them, and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack to cool completely.
5
Frosting:
6
Beat butter and powdered sugar for several minutes, until smooth. Add vanilla extract and milk, and beat for several more minutes, until light and fluffy. If the frosting seems a little too thick, beat in a splash of milk. If it seems too thin, add another tablespoon of powdered sugar.
powdered sugar (sifted if lumpy)3 cupsmilk3 tablespoonsmilk, half and half, or cream (plus more, if needed)1 tablespoon
7
Frost the cooled cupcakes using a decorating tip or a butter knife. Garnish with sprinkles or chocolate shavings, if desired.
Nutrition Facts
calories
557 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
2 g
sugar Content
76 g
sodium Content
120 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
68 mg
carbohydrate Content
87 g
saturated Fat Content
11 g
unsaturated Fat Content
12 g
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