Small Batch Chocolate Cupcakes

Introduction

Ever crave a rich chocolate cupcake but don’t want to be left with a dozen tempting you all week? This small-batch recipe solves that by baking just six perfectly moist and decadent cupcakes. You get that classic homemade flavor without the commitment.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 cupcakes

Ingredients

• 1/4 cup milk
• 3 tablespoons unsweetened cocoa
• 5 tablespoons flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon fine sea salt
• 6 tablespoons sugar
• 4 tablespoons unsalted butter (, cut into small pieces)
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup chocolate frosting*

Instructions

1. Preheat your oven to 350°F (175°C) and line 6 cups of a muffin pan with paper liners.
2. In a small saucepan over medium-low heat, warm the milk. Once it’s warm but not boiling, whisk in the unsweetened cocoa until smooth. Remove from heat and let cool slightly.
3. In a small bowl, whisk together the flour, baking powder, and fine sea salt. Set aside.
4. In a medium mixing bowl, combine the sugar and the pieces of unsalted butter. Beat with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes.
5. Beat the egg and vanilla extract into the butter mixture until fully incorporated.
6. With the mixer on low, add about half of the flour mixture, mixing until just combined. Pour in the cocoa-milk mixture and mix until blended. Finally, add the remaining flour mixture, mixing until the batter is smooth with no dry flour streaks.
7. Divide the batter evenly among the 6 prepared muffin cups, filling each about 2/3 full.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting with the chocolate frosting.

Variations

• Flourless Frosting Finish: For a glossy, professional look, use a small offset spatula or the back of a spoon to create a smooth swirl of frosting instead of piping it.
• Cookie Crunch: Roll the edges of the frosted cupcakes in crushed chocolate sandwich cookies or sprinkles for added texture and visual appeal.
• Stuffed Center: After baking and cooling, use a small apple corer or a paring knife to remove a plug from the center of each cupcake and fill the hole with a dollop of extra frosting before sealing with the top piece of cake.
• Two-Tone Swirl: Add half of the frosting to a piping bag. Mix a tablespoon of peanut butter or a drop of food coloring into the remaining frosting, add it to a second bag, and place both bags inside one larger piping bag fitted with a star tip for a two-toned swirl effect.

Tips for Success

• Ensure your butter is softened to room temperature so it creams properly with the sugar, creating a light cupcake crumb.
• For consistently sized cupcakes, use a cookie scoop or a 1/4 cup measure to portion the batter.
• Cool the cupcakes completely before frosting, as warm cupcakes will cause the frosting to melt and slide off.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Frosted cupcakes are best stored in the refrigerator in a sealed container for up to 3 days. For a fresh-baked taste, you can briefly microwave a room-temperature cupcake for 8-10 seconds.

FAQ

Can I make this recipe dairy-free?

Yes, you can substitute the milk with your favorite non-dairy milk (like oat or almond) and use a dairy-free butter alternative.

My cupcakes are dry. What happened?

The most common cause is over-baking. Check them at the 18-minute mark. Over-mixing the batter after adding the flour can also lead to a tougher texture.

Can I double this recipe?

Absolutely! Simply double all ingredients to make 12 cupcakes. You may need to bake them for an extra minute or two.

Can I use regular salt instead of fine sea salt?

Yes, you can, but use just a tiny pinch (slightly less than 1/8 tsp) as table salt is more potent by volume.

Do I have to warm the milk and cocoa?

This step helps “bloom” the cocoa, intensifying its chocolate flavor. It’s recommended, but you can skip it and simply whisk the cocoa into the batter if you’re short on time.

What type of chocolate frosting is best?

You can use any store-bought tub of chocolate frosting or your favorite homemade recipe. A classic chocolate buttercream or ganache works wonderfully.