Small Batch Chocolate Cupcakes

There’s something so special about indulging in a rich, chocolatey treat, especially when it comes to Small Batch Chocolate Cupcakes. I remember the first time I baked these little delights; it was a rainy afternoon, and I was craving something sweet. The aroma of baking chocolate filled my kitchen, wrapping around me like a warm hug. As the cupcakes rose in the oven, I felt a sense of excitement knowing that soon I would be treating myself to a perfect chocolate indulgence. These cupcakes are not just small in batch size but also in calories, making them a guilt-free delight for anytime you need a sweet fix. Moreover, they are quick to whip up, allowing you to enjoy freshly baked cupcakes without a hefty commitment. So, whether it’s a cozy night in or a small gathering with friends, these Small Batch Chocolate Cupcakes are a perfect choice.

Recipe Ingredients for Small Batch Chocolate Cupcakes

When it comes to baking, the quality and balance of ingredients play a significant role in achieving the perfect flavor and texture. The combination of all-purpose flour, unsweetened cocoa powder, and bittersweet chocolate creates a rich base, while sour cream and unsalted butter add moisture and richness. Each ingredient serves a purpose, working together harmoniously to create delicious, mouthwatering cupcakes.

• ½ cup (62g) All-Purpose Flour: This forms the backbone of the cupcakes, providing structure and fluffiness.
• 2 tablespoons (10g) Unsweetened Natural Cocoa Powder: Adds depth of flavor and a rich chocolate color.
• ¼ teaspoon Baking Soda: Helps the cupcakes rise, giving them a light texture.
• ¼ teaspoon Fine Sea Salt: Enhances the sweetness and balances the flavors.
• 1 oz (28g) Bittersweet Baking Chocolate: Melted into the batter for an extra chocolatey punch.
• 2 tablespoons (28g) Unsalted Butter: Provides richness and moisture to the cupcakes.
• ½ cup (100g) Granulated Sugar: Sweetens the cupcakes and aids in browning.
• 1 Large Egg: Binds the ingredients together while adding moisture.
• 1 teaspoon Vanilla Extract: Adds a warm, sweet flavor to the batter.
• ¼ cup (60g) Sour Cream: Contributes moisture and a slight tanginess.
• ¼ cup (60ml) Hot Water: Activates the cocoa and creates a smoother batter.
• ⅛ teaspoon Espresso Powder or Instant Coffee (optional): Enhances the chocolate flavor without making it taste like coffee.
• 1½ oz (42g) 70% Cacao Dark Chocolate: For an even richer flavor, folded into the batter.
• 6 tablespoons (85g) Unsalted Butter, softened: Used for the frosting, contributes to a creamy texture.
• 1 cup (120g) Powdered Sugar: Sweetens and thickens the frosting.
• ½ teaspoon Vanilla Extract: Adds flavor to the frosting.
• Pinch Salt: Balances the sweetness of the frosting.
• 1 tbsp (15ml) Milk: Adjusts the consistency of the frosting.
• Chocolate Syrup (for topping, optional): For added decadence and visual appeal.

How to Make Small Batch Chocolate Cupcakes

Making Small Batch Chocolate Cupcakes is incredibly rewarding and surprisingly simple. Follow these steps, and you’ll have a batch of scrumptious cupcakes in no time!

1. Preheat your oven to 350°F (180°C). Line a 6-cup muffin pan with cupcake liners and set aside to prepare for the deliciousness to come.
2. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step is crucial for evenly distributing the dry ingredients.
3. In a large heat-safe bowl, place the chocolate and butter together. Melt them in the microwave, heating in 30-second intervals and stirring thoroughly each time, until fully melted. You’ll know it’s ready when the mixture is smooth and shiny.
4. Remove the bowl from heat and stir in the granulated sugar. Mix until well combined.
5. Add the egg, vanilla, and sour cream into the bowl. Use a whisk to fully incorporate these ingredients, scraping down the sides of the bowl as needed to ensure everything is mixed evenly.
6. Now, add in your dry ingredients from the small bowl. Whisk until just incorporated; over-mixing can lead to tough cupcakes!
7. In a small cup, combine the hot water and espresso powder (if using). Once mixed, pour it into the batter. Whisk carefully until the batter is smooth and combined; be cautious, as the hot water may splash.
8. Spoon the batter into the prepared muffin pan, filling each liner almost to the top. You’ll want to use about 4 tablespoons (62 g) of batter per cup.
9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out relatively clean with a few moist crumbs. Once baked, let them cool completely before frosting.
10. To make the frosting, start by melting the chocolate in a heat-safe bowl, using the same microwave method as before. Let it cool slightly.
11. In the bowl of a stand mixer or a large bowl with a handheld mixer, beat the unsalted butter on medium speed until creamy, about 1 minute. Next, add the powdered sugar, vanilla, milk, and a pinch of salt. Beat on low for 30 seconds, then increase the speed to medium-high and beat for 2 full minutes until fluffy.
12. Add in the cooled melted chocolate and beat the mixture on high speed for another 1 to 2 minutes until everything is fully combined and fluffy. If the frosting is too thin, you can add more powdered sugar; if too thick, just a splash of milk will do.
13. Frost your cooled cupcakes however you like, using your favorite frosting technique. Drizzle with chocolate syrup if desired. I love using a large open star piping tip (Wilton 1M) to create beautiful swirls.
14. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Allow them to sit at room temperature for about an hour before serving to enjoy their full flavor.

Recipe Notes about Small Batch Chocolate Cupcakes

There are a few tips that can help you achieve the best results when making Small Batch Chocolate Cupcakes. Here are some notes to keep in mind as you bake:

• Storage: Keep any leftover cupcakes in an airtight container in the refrigerator to maintain their freshness.
• Freezing: These cupcakes freeze incredibly well. Just wrap each one individually and place them in an airtight container.
• Pairing: These cupcakes pair perfectly with a glass of cold milk or a scoop of vanilla ice cream.
• Variations: Feel free to experiment by adding chocolate chips or nuts to the batter for added texture.
• Frosting Options: Try different flavored frostings or toppings to match your mood or occasion.

Accompaniments for Small Batch Chocolate Cupcakes

• Birthday Parties: These cupcakes are the perfect addition to a birthday celebration, served alongside ice cream for a delightful dessert.
• Cozy Nights: Enjoy these cupcakes with a warm cup of tea or coffee on a chilly evening.
• Picnics: Perfect for packing in a picnic basket, these cupcakes are easy to transport and always a hit.
• Seasonal Gatherings: They can be enjoyed during holidays or gatherings throughout the year, adaptable to any occasion.
• Leftover Treats: If you have leftovers, let them come to room temperature before serving for the best flavor and texture.

FAQ

Conclusion

The Small Batch Chocolate Cupcakes are a delightful treat that balances richness and portion control perfectly. Whether you’re celebrating a special occasion or just indulging in a chocolate craving, these cupcakes deliver on flavor without overwhelming you with leftovers. I encourage you to try this recipe today and enjoy a little piece of chocolate heaven in every bite!

Small Batch Chocolate Cupcakes

Craving something sweet? These Small Batch Chocolate Cupcakes are the ultimate treat! Rich, moist, and chocolatey, they satisfy your sweet tooth without overwhelming you with leftovers. Perfect for any occasion, they’re easy to make and incredibly delicious!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 17 minutes mins

Total Time 47 minutes mins

Servings: 6 servings

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup All-Purpose Flour
• 2 tablespoons Unsweetened Natural Cocoa Powder
• ¼ teaspoon Baking Soda
• ¼ teaspoon Fine Sea Salt
• 1 oz Bittersweet Baking Chocolate finely chopped
• 2 tablespoons Unsalted Butter
• ½ cup Granulated Sugar
• 1 large Egg room temperature
• 1 teaspoon Vanilla Extract
• ¼ cup Sour Cream room temperature
• ¼ cup Hot Water
• ⅛ teaspoon Espresso Powder optional
• 1½ oz 70% Cacao Dark Chocolate finely chopped
• 6 tablespoons Unsalted Butter softened
• 1 cup Powdered Sugar
• ½ teaspoon Vanilla Extract
• Pinch salt Salt
• 1 tablespoon Milk
• Chocolate Syrup for topping, optional

Equipment

• Oven
• Wooden Spoon
• Whisk
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 350°F (180°C). Line a 6-cup muffin pan with cupcake liners and set aside to prepare for the deliciousness to come.
2. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step is crucial for evenly distributing the dry ingredients.
3. In a large heat-safe bowl, place the chocolate and butter together. Melt them in the microwave, heating in 30-second intervals and stirring thoroughly each time, until fully melted. You'll know it's ready when the mixture is smooth and shiny.
4. Remove the bowl from heat and stir in the granulated sugar. Mix until well combined.
5. Add the egg, vanilla, and sour cream into the bowl. Use a whisk to fully incorporate these ingredients, scraping down the sides of the bowl as needed to ensure everything is mixed evenly.
6. Now, add in your dry ingredients from the small bowl. Whisk until just incorporated; over-mixing can lead to tough cupcakes!
7. In a small cup, combine the hot water and espresso powder (if using). Once mixed, pour it into the batter. Whisk carefully until the batter is smooth and combined; be cautious, as the hot water may splash.
8. Spoon the batter into the prepared muffin pan, filling each liner almost to the top. You’ll want to use about 4 tablespoons (62 g) of batter per cup.
9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out relatively clean with a few moist crumbs. Once baked, let them cool completely before frosting.
10. To make the frosting, start by melting the chocolate in a heat-safe bowl, using the same microwave method as before. Let it cool slightly.
11. In the bowl of a stand mixer or a large bowl with a handheld mixer, beat the unsalted butter on medium speed until creamy, about 1 minute. Next, add the powdered sugar, vanilla, milk, and a pinch of salt. Beat on low for 30 seconds, then increase the speed to medium-high and beat for 2 full minutes until fluffy.
12. Add in the cooled melted chocolate and beat the mixture on high speed for another 1 to 2 minutes until everything is fully combined and fluffy. If the frosting is too thin, you can add more powdered sugar; if too thick, just a splash of milk will do.
13. Frost your cooled cupcakes however you like, using your favorite frosting technique. Drizzle with chocolate syrup if desired. I love using a large open star piping tip (Wilton 1M) to create beautiful swirls.
14. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Allow them to sit at room temperature for about an hour before serving to enjoy their full flavor and texture.

Notes

• Tip 1: Keep any leftover cupcakes in an airtight container in the refrigerator to maintain their freshness.
• Tip 2: These cupcakes freeze incredibly well. Just wrap each one individually and place them in an airtight container.
• Tip 3: These cupcakes pair perfectly with a glass of cold milk or a scoop of vanilla ice cream.
• Tip 4: Feel free to experiment by adding chocolate chips or nuts to the batter for added texture.
• Tip 5: Try different flavored frostings or toppings to match your mood or occasion.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.