Small Batch Chocolate Cupcakes

There’s something especially satisfying about baking desserts that feel indulgent without creating excess. These Small Batch Chocolate Cupcakes offer a rich, chocolate-forward experience that fits perfectly into relaxed home baking, delivering bakery-style enjoyment in a more thoughtful, manageable portion. It’s a sweet option that feels special without being over the top.

These cupcakes are deeply chocolatey and incredibly moist, making them a natural choice for anyone who loves classic chocolate desserts. Topped with a thick layer of chocolate buttercream frosting, each cupcake feels complete and satisfying on its own, without the need for extra fuss or complicated preparation.

Why You’ll Love This Recipe

One of the biggest advantages of this recipe is its small batch size. Making just six cupcakes means there are no leftovers lingering on the counter, which makes it ideal for small celebrations, birthdays, or an after-dinner family treat. The rich flavor and soft texture make each cupcake feel intentional rather than excessive.

This recipe is also easy to customize visually. The cupcakes can be decorated with toppings like mini peanut butter cups, crushed cookies, or chocolate sprinkles, allowing them to fit different occasions without changing the base recipe. Paired with creamy chocolate buttercream frosting, they feel polished while staying approachable.

Cupcake Storage

When it comes to storage, these cupcakes are flexible and practical. Unfrosted chocolate cupcakes can be made a few days ahead and kept at room temperature in a tightly sealed container. If the tops feel slightly sticky after storage, letting them sit uncovered briefly helps restore their texture. While refrigeration is an option in warmer conditions, keeping them well sealed is key to maintaining moisture and freshness.

Small Batch Chocolate Cupcakes

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Craving something sweet but don’t want to make a full batch? These Small Batch Chocolate Cupcakes are the answer! This easy recipe yields six ultra-moist, rich, and chocolatey cupcakes, topped with a thick, creamy chocolate buttercream frosting—perfect for any chocolate lover.

Prep Time 30 minutes

Cook Time 20 minutes

Cooling Time 30 minutes

Total Time 1 hour 20 minutes

Ingredients

Small Batch Chocolate Cupcakes:

• ½ cup All-Purpose Flour
• ¼ cup Granulated Sugar
• ¼ cup Light Brown Sugar (lightly packed)
• ¼ cup Unsweetened Cocoa Powder
• ½ teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ⅛ teaspoon Salt
• 1 large Egg
• ¼ cup Milk
• 2 tablespoon Vegetable Oil
• ½ teaspoon Vanilla Extract
• 2 tablespoon Hot Water
• ½ teaspoon Espresso Powder

Chocolate Buttercream Frosting:

• ½ cup Unsalted Butter (room temperature)
• 1 cup Powdered Sugar (sifted)
• ¼ cup Unsweetened Cocoa Powder
• ⅛ teaspoon Salt
• 1 teaspoon Vanilla Extract
• 2 tablespoon Heavy Whipping Cream

Instructions

Step-By-Step Instructions

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Notes

• 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.

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