These Small Batch Chocolate Cupcakes are a chocolate lovers dream! Delicious chocolate cupcakes topped with a dark chocolate fudge frosting. This easy, no-mixer recipe makes just six soft and moist chocolate cupcakes. They're perfect for small parties or birthday celebrations.
These Small Batch Chocolate Cupcakes are rich, moist, and deeply chocolatey, making them perfect for satisfying a chocolate craving without baking a full dozen. This easy recipe makes just 6 perfectly portioned cupcakes, ideal for small households, celebrations for two, or when you want something freshly baked without leftovers.
Topped with a rich chocolate fudge frosting, these cupcakes are ridiculously easy to make. Made with simple pantry ingredients and mixed in one bowl, they come together quickly and bake up soft, fluffy, and full of chocolate flavor.
For more small batch recipes try my small batch banana muffins , small batch vanilla cupcakes or small batch oatmeal cookies.
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Why You'll Love This Recipe
- Perfect for Small Gatherings: Yields just six cupcakes, so you won't have leftovers lingering for days.
- Quick & Easy: This easy recipe comes together in just one bowl with simple ingredients, perfect for when you need dessert in a pinch.
- Rich and Chocolatey: Made with dark cocoa powder for a deep chocolate flavor, these easy chocolate cupcakes are irresistibly moist.
- Customizable Frosting: Add sprinkles, a drizzle of caramel, or even swap chocolate frosting for cream cheese or vanilla buttercream.
For the cupcakes
For the chocolate frosting
Ingredient Notes
- All-Purpose Flour: Creates structure for the cupcakes. Be sure to measure it correctly for the best results.
- Cocoa Powder: I like to use unsweetened dark cocoa powder for a rich chocolate flavor. Dutch-process or natural unsweetened cocoa powder both work well but the color of the cupcakes maybe be slightly different.
- Granulated Sugar: Sweetens the cupcakes and keeps them moist.
- Baking Soda & Powder: Gives these cupcakes rise, keeping them light and fluffy.
- Egg: Provides structure and richness. Use a large egg at room temperature for the best results.
- Neutral Oil: Adds moisture and keeps the cupcakes tender. You can substitute with melted coconut oil or melted butter as well.
- Sour Cream: Creates a soft and tender crumb . Alternatively, you could use full fat natural or Greek yogurt or buttermilk.
- Hot Coffee:I like to use strong freshly brewed coffee. You can also use instant coffee or espresso powder mixed with hot water in case brewed coffee is not available.
- Vanilla Extract: Balances the flavors and enhances the chocolate.
- Cream Cheese: Make sure to use full-fat Philadelphia style cream cheese.
- Heavy Cream: Make sure to use whipping cream with at least 35% fat content.
- Unsalted Butter: Make sure its softened to room temperature
- Powdered Sugar: Ensure its sifted to prevent any lumps in the frosting
Substitutions & Variations
- Make them dairy-free: Use plant-based milk and oil instead of butter.
- Chocolate chips: Fold in ¼ cup mini chocolate chips for extra texture.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Mini cupcakes: Bake for 9-11 minutes instead of full-size
Step-by-Step Instructions
Here is how to make this small-batch chocolate cupcakes recipe. Preheat your oven to 350°F (175°C) and line a 6-cup muffin tin with paper liners.
For the Cupcakes:
Combine Wet Ingredients: In a large mixing bowl, whisk together granulated sugar, large egg, oil, sour cream, vanilla extract, and coffee until smooth.
Add Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fill the Liners: Divide the cupcake batter evenly among the cupcake liners, filling them about ⅔ full.Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
Beat the cream cheese and butter until smooth. Sift in the powdered sugar and cocoa powder and beat well. Add the vanilla and heavy cream mixing until fully combined.
Decorate the cupcakes using a piping bag fitted with your favorite tip, or simply swirl the frosting on with an offset spatula.
Tips & Tricks
- Use Room Temperature Ingredients: Room-temperature egg and sour cream mix more easily and create a smoother batter.
- Don't Overmix: Overmixing the batter can make cupcakes dense. Mix just until the ingredients are combined.
- Fill Evenly: Use a small ice cream scoop or tablespoon to fill the cupcake liners evenly for consistent results.
- Test for Doneness: Insert a toothpick into the center of a cupcake-if it comes out clean or with a few crumbs, they're ready.
- Chill the Frosting: If your frosting feels too soft to pipe, refrigerate it for 10-15 minutes to firm up.
FAQs
Yes! If you want to make 12 cupcakes, simply double all the ingredients.
Overbaking or too much flour can cause dryness. Measure carefully and bake just until set.
Absolutely! Try vanilla cream cheese frosting, chocolate buttercream frosting or even peanut butter frosting for a fun twist.
To make them vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) and use a plant-based milk with a splash of vinegar as your buttermilk.
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Storage & Freezing
Storage
- Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted small batch chocolate cupcakes can be stored for up to 1 day.
- Refrigeration: Store any leftover cupcakes in the refrigerator for up to 5 days. Let them come to room temperature before serving.
Freezing
- Unfrosted Cupcakes: Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before frosting.
- Frosted Cupcakes: Place cupcakes on a tray and freeze until the frosting is firm. Wrap each cupcake in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight.
More Cupcake Recipes You Will Love
Recipe
Small Batch Chocolate Cupcakes
Equipment
- 6 or 12 cup muffin tin
Ingredients
For the cupcakes:
- ½ cup (60g) all-purpose flour
- 4 tablespoon (20g) unsweetened cocoa powder
- ½ cup (100g) granulated sugar
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ cup (30ml) neutral oil or melted butter
- 1 large egg room temperature
- ¼ cup (60ml) sour cream or buttermilk
- ⅛ cup coffee
- ½ teaspoon vanilla extract
For the chocolate frosting:
- ¼ cup (56g/2oz) full fat cream cheese room temperature
- ¼ cup (56g) unsalted butter room temperature
- 1 cup powdered or confectioner's sugar sifted
- ⅓ cup cocoa powder sifted
- ¼ cup heavy cream cold
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
Instructions
For the cupcakes:
- Preheat oven to 350°F (175°C) and line a muffin pan with 6 cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the oil (or melted butter), egg, sour cream, coffee and vanilla extract.
- Whisk gently until just combined and smooth.Do not overmix.
- Divide the batter evenly between the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting:
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl using a hand mixer at high beat the cream cheese and butter until softened.
- Add the powdered sugar, cocoa powder and salt. and beat well. Add in the vanilla extract and heavy cream. Beat on high speed for 3-4 minutes until the frosting is light and fluffy.
- Decorate the cupcakes using a piping bag fitted with your favorite tip, or simply swirl the frosting on with an offset spatula.
Notes
- Do not overmix the batter, this keeps the cupcakes soft and tender.
- Use room-temperature ingredients for the smoothest batter.
- If your frosting looks a little thin, mix in powdered sugar ¼ cup at a time until it reaches the right consistency. If it's too thick, add heavy cream one tablespoon at a time to loosen it up.
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