Chocolate cupcakes ( small batch ) are a favourite among many, including my family. It’s no surprise as chocolate is a universally adored flavour that is rich, indulgent, and perfect for satisfying any sweet tooth.
This small batch chocolate cupcakes recipe is straightforward and convenient. It has every component one would look for in a great cupcake. It is light, tender crumbs, moist, and flavourful.
If you’re looking for other simple chocolate recipes, you should also try my favourite Chocolate Orange Marble Cake or my Chocolate Fudgy Brownies. And if you are a chocolate cookie lover, try my easy Chocolate Chip Pudding Cookies and Chewy Chocolate Chip Cookies
What is a Small Batch?
A small batch recipe makes just six perfect cupcakes. They’re quick and easy to make. They are perfect for two (Valentines Day) and small gatherings.
Why would someone need a small batch cupcakes?
When there are only two people at home, such as my husband and I, small batch chocolate cupcakes are the perfect solution. We don’t require a full dozen cupcakes since we tend to lack self-control and consume them all. That’s why I appreciate small-batch baking – it prevents me from indulging in too many!
What size pan to use?
I use a standard cupcake pan and cupcake liners for small batches of cupcakes. You may also make twice as many cupcakes (12) by using mini cupcake tins. You can check the recipe card in equipment section.
Why you’ll love this recipe
- Chocolate lovers rejoice! This recipe is undeniably chocolatey and perfect for those who can’t get enough of the flavour.
- It makes a small batch of 6 chocolate cupcakes.
- Plus, it’s a breeze to make and can whip up in just one bowl in under 30 minutes—no need for fancy gadgets or equipment. While an electric hand beater can be helpful, a simple whisk will do the trick.
- Best of all, these cupcakes can be served as a single serving without any hassle and enjoyed it without frosting.
- Also this small batch chocolate cupcakes pairs perfectly with creamy white chocolate ganache frosting! Click the link for the recipe White Chocolate Ganache Recipe.
Ingredients Notes
- all purpose flour- I prefer using all-purpose flour weighed on a weighing scale.
- sugar- These cupcakes use only caster sugar, which gives them a beautiful crumb.
- butter- I use butter for this recipe. You can use oil or half-and-half on both.
- egg- Use room-temperature eggs for a good result.
- cocoa powder- I use unsweetened cocoa powder.
- baking powder- I used only baking powder and the result was perfect as I wished for.
- vanilla extract- Vanilla and chocolate are match made in heaven. It gives the extra flavour to the 6 chocolate cupcakes.
- egg- It helps to bind all the ingredients.
- milk- It helps to loosen the cupcake batter for the perfect consistency.
The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.
How to make this chocolate cupcakes?
In a mixing bowl, add room-temperature butter and whisk well until it is creamy and fluffy. To it, add caster sugar.
Beat sugar on medium-low speed until it combines well with butter.
Next, add an egg and beat it until the mixture is smooth and shiny. To it, add vanilla extract and gently mix the cupcake batter with an electric hand mixer.
Sift all the dry ingredients together (flour, cocoa powder, baking powder, and salt) into the beaten cup cake mixture.
Beat the cupcake mixture on medium-low speed for a few seconds until the dry ingredients are well combined. Add in 2 tablespoon of warm milk to loosen the batter I used an electric hand beater. You can opt for a wire whisk mixing.
To prepare chocolate cupcakes, start by lining a muffin tray with cupcake liners. Preheat the oven to 180°C while you do this. Next, fill the cupcake liners with batter using ice-cream scoop or tablespoon. However make sure not to fill them more than half way. This is because there will be a simple frosting added to the cupcakes later.
Bake it for 20 minutes or until inserted toothpick comes out clean
I made a delicious frosting for these chocolate cupcakes. Check out my blog for the White Chocolate Ganache Recipe. To decorate the cupcakes, use a piping bag fitted with a large star nozzle and pipe as you like.
Yummy, decadent small batch chocolate cupcakes are ready to devour.
What other frosting(icing) you can try
I recommend using my recipe for White Chocolate Ganache Recipe, as it has a smooth and thick consistency for piping. You can choose any frosting or buttercream that suits your taste. For example, you can try chocolate frosting or vanilla buttercream. Both of which go well with chocolate flavour. For a lighter and fancier texture, Swiss Meringue Buttercream is also a great option. Additionally, if you prefer cream cheese frosting, it pairs well with chocolate cupcakes.
Substitution for 6 chocolate cupcake recipe
If you want to switch from using butter to oil in your cupcake recipe, you can do so in the same proportion. However, keep in mind that while the cupcake will be more moist, it may lack the buttery flavour you’re used to.
When it comes to substituting sugar, brown sugar is the best option. But be sure not to reduce the quantity of sugar, as it plays an important role in maintaining moisture in the cupcakes.
If you’re considering swapping out all-purpose flour, cake flour or wheat flour are good alternatives. However, using whole wheat flour may result in a slightly denser cupcake.
Variations for 6 chocolate cupcakes
You can add any favourite nut or dried fruit to the cupcake batter.
Are you a chocolate lover? Then, throw in some chocolate chips or chunks to add more chocolate to the cupcake.
Frosting, like buttercream or whipped cream frosting, also goes well with chocolate cupcakes. You can try my chocolate ganache frosting, which is super easy to pipe on cupcakes.
Storage
To properly store chocolate cupcakes, let them cool completely before doing so. If the cupcakes are unfrosted, they can be kept in an airtight container at room temperature for three to four days.
However, once they are frosted, it is best to store any leftovers in the fridge and bring them back to room temperature before consuming.
If you plan on making these cupcakes ahead of time for a gathering, they are a great option as they remain moist and tender for an extended period. Freezing them is the best way to keep them fresh. When you plan to serve, defrost or bring them back to room temperature and decorate with frosting and enjoy.
Top Tip For Making Small Batch Chocolate Cupcakes
- When making cupcakes, it’s important to avoid over-mixing the batter. Over-mixing can cause the gluten in the flour to form elastic strands, resulting in denser and chewier cupcakes.
- To add the batter, you can use a cookie scoop, large measuring glass, or a large spoon.
- It’s recommended to fill the cupcake liners halfway with batter, as shown in the picture, to achieve a perfect flat top once baked.
FAQ
The reason may be overbaking and excess flour. So accurate measurement of the ingredients is vital for cupcakes drying out.
When your oven temperature is too high, your cupcakes will peak/dome and crack during baking. So temperature plays an effect to get a flat top.
Yes, absolutely. You can plan ahead and refrigerate. Before frosting, bring it to room temperature. Let the frosting sit for 1-2 hours at room temperature. Whisk it with a wire whisk so that it helps to become a smooth, shiny ganache, and now it is ready to pipe the cupcakes.
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/ or comment below, which means a lot to me. Happy Baking!
Recipe Card👇
Small Batch Chocolate Cupcakes
Equipment
Ingredients
- ½ cup all-purpose flour
- ¼ cup butter
- ½ cup sugar
- 1 egg
- 2 tablespoon cocoa powder
- ½ teaspoon baking powder
- ½ pinch salt
- ¼ teaspoon vanilla extract
- 2 tablespoon milk ( lukewarm )
Instructions
- In a mixing bowl, add room-temperature butter and whisk well until it is creamy and fluffy. To it, add caster sugar.
- Beat sugar on medium-low speed until it combines well with butter.
- Next, add an egg and beat it until the mixture is smooth and shiny. To it, add vanilla extract.
- Sift all the dry ingredients together (flour, cocoa powder, baking powder, and salt) into the beaten cup cake mixture.
- Beat the cupcake mixture on medium-low speed for a few seconds until the dry ingredients are well combined. Add in 2 tablespoon of warm milk to loosen the batter. I used an electric hand beater. You can opt for a wire whisk mixing.
- To prepare chocolate cupcakes, start by lining a muffin tray with cupcake liners. Preheat the oven to 180°C while you do this. Next, fill the cupcake liners with batter, making sure not to fill them more than half way. This is because there will be a simple frosting added to the cupcakes later.
- Bake it for 20 minutes or until inserted skewer comes out clean.
- Let the chocolate cupcakes cool completely. I made a delicious frosting for these chocolate cupcakes. Check out my blog for the White Chocolate Ganache Recipe. To decorate the cupcakes, use a piping bag fitted with a large star nozzle and pipe as you like.
Notes
- When making cupcakes, it’s important to avoid over-mixing the batter. Over-mixing can cause the gluten in the flour to form elastic strands, resulting in denser and chewier cupcakes.
- To add the batter, you can use a cookie scoop, large measuring glass, or a large spoon.
- It’s recommended to fill the cupcake liners halfway with batter, as shown in the picture, to achieve a perfect flat top once baked.
- Every oven is different, so check the cupcakes after 15 minutes. Do not open the oven door before 10 minutes, as the cupcake will sink.
Nutrition
Leander Fernandes
Wonderful recipe
JAYANTHY
Thank you so much!
JAYANTHY
Beautiful recipe!
JAYANTHY
Thank you! Do try and let me know your feedback!
Asokan
One of the best 🧁👍
JAYANTHY
Thank you!