Small Batch Chocolate Cupcakes
Rich, moist small batch chocolate cupcakes made in one bowl with simple pantry ingredients. This easy recipe makes just 6 cupcakes - perfect for small celebrations or chocolate cravings.
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.
Nutritional Information
Calories: 383kcalCarbohydrates: 51gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 66mgSodium: 420mgPotassium: 199mgFiber: 3gSugar: 38gVitamin A: 487IUVitamin C: 0.1mgCalcium: 88mgIron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe? Tag @dreamybaker on socialLeave a comment below!
