Name: Small Batch Chocolate Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Ingredients: 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; 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

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.

Best of all, no mixer is required! Just grab two bowls, a whisk, and a spatula, and you’ll have bakery-quality cupcakes in no time. Whether it’s a small celebration or a personal chocolate fix, these cupcakes are just what you need!

Small Batch Chocolate Cupcakes

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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