Small Batch Chocolate Cupcakes
Sometimes you just need chocolate cupcakes but don’t want to make two dozen! This recipe for Small Batch Chocolate Cupcakes makes exactly 6, perfect when you need a chocolate fix without leftover cupcakes sitting on your counter all week or tempting you to eat more than you planned.
Are you looking for more easy dessert recipes? Try our Double Chocolate Chip Cookies, Brownie Cookies, or Turtle Brownies.
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These moist chocolate cupcakes have the deep chocolate flavor I love, and the touch of espresso powder really makes the cocoa pop. This easy small batch recipe gives you just the perfect amount without making a full batch you’ll be stuck eating or hiding from the kids for days.
What you’ll love about this Small Batch Chocolate Cupcakes recipe:
Recipe Ingredients:
You’ll need the following ingredients to make these Homemade Chocolate Cupcakes:
- For the Cupcakes:
- All-purpose flour
- Unsweetened cocoa powder
- Instant espresso powder
- Baking soda
- Salt
- Granulated white sugar
- 1 large egg
- Whole milk
- Vegetable oil or avocado oil
- Vanilla extract
- Hot water
- For the Chocolate Buttercream Frosting:
- Butter, softened
- Powdered sugar
- Cocoa powder
- Milk or heavy cream
- Vanilla extract
- Pinch of salt
Ingredient Notes:
- Instant Espresso Powder: Don’t skip this! It makes the chocolate taste more chocolatey without adding coffee flavor.
- Hot Water: The cupcake batter will look thin, but trust me, this is what makes them so moist.
- Whole Milk: Use full-fat for best results. Oat milk works if you need dairy-free.
- Oil: Any neutral oil works here. I’ve even used olive oil in a pinch and it turned out fine.
How to make Small Batch Chocolate Cupcakes step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Preheat oven to 350°F. Line a 6-cup muffin tin with cupcake liners.
STEP 2: In a large mixing bowl, whisk together flour, cocoa powder, espresso powder, baking soda, salt, and white sugar until combined.
STEP 3: In another bowl, whisk together egg, milk, oil, and vanilla. A hand mixer or stand mixer with the paddle attachment on low speed may be used.
STEP 4: Pour the wet ingredients into the dry ingredients and stir just until combined. Stir in the hot water. The batter will be thin, which creates moist cupcakes. Hot coffee may be used instead for extra chocolate flavor.
STEP 5: Divide the batter evenly in the prepared muffin pan, filling each cup about 2/3 full. Bake for 15-17 minutes, until a toothpick inserted in the center comes out clean. If using a dark pan, begin checking at 13 minutes.
STEP 6: Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
STEP 7: Beat softened butter at medium-high speed until fluffy. Add powdered sugar, cocoa powder, 2 tablespoons milk, vanilla, and salt. Beat until smooth, adding additional milk as needed.
STEP 8: Frost cooled cupcakes. I love to using a piping bag fitted with a Wilton 1M tip for swirls. Or just spread frosting on top with an offset spatula.
PRO TIP:
The batter will be thin after you add the hot water, which creates the moist, tender texture. Don’t add extra flour to thicken it up. It’s the secret to keeping these easy chocolate cupcakes so moist.
Storage and Reheating:
Storage: Keep frosted cupcakes in an airtight container at room temperature for up to 3 days. They can also be loosely covered with plastic wrap.
Unfrosted Cupcakes: Store in an airtight container at room temperature for up to 2 days. For best texture, do not refrigerate. Frost just before serving.
Freezing: Freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw at room temperature, then frost before serving.
Additions and Substitutions:
ADDITIONS:
- Chocolate Chips: Fold in 1/4 cup mini chocolate chips for extra chocolate.
- Sprinkles: Top with sprinkles for birthdays or celebrations.
- Raspberry: Add a spoonful of raspberry jam in the center before baking.
- Peanut Butter: Mix a tablespoon into the frosting for peanut butter frosting.
SUBSTITUTIONS:
- Milk: Buttermilk works great for tangier cupcakes, or use any dairy-free milk.
- Oil: Use melted coconut oil or melted butter instead.
- Coffee: Swap the hot water and espresso powder for 1/4 cup strong brewed coffee, or use instant coffee instead.
FAQs about these Small Batch Cupcakes:
Can I skip the espresso powder? You can, but the espresso powder makes the chocolate flavor way more intense without making them taste like coffee. If you really don’t have any, just leave it out, they’ll still be good, just less chocolatey.
Why is my batter so thin? It’s supposed to be! I know it looks weird, but that thin batter is what makes these cupcakes so moist. Don’t add extra flour to thicken it up or you’ll end up with dry cupcakes.
Can I double this recipe? Absolutely! Just double everything and you’ll have 12 cupcakes. Use a regular 12-cup muffin pan and bake for the same amount of time. It’s perfect when you need to feed the whole crew!
How do I know when they’re done? A toothpick inserted in the center should come out clean or with just a few moist crumbs. The tops will spring back when you gently press them. Don’t overbake or they’ll be dry.
Can I use a different frosting? Yes! These work with vanilla buttercream, cream cheese frosting, peanut butter frosting, or even chocolate ganache. Use whatever you like best.
What can I serve with these chocolate cupcakes with chocolate frosting?
Serve these chocolate cupcakes with a cold glass of milk, hot coffee, or add a scoop of vanilla ice cream on the side for an extra special treat!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try these Small Batch Chocolate Cupcakes! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Small-Batch Chocolate Cupcakes
Equipment
Ingredients
Ingredients:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1 large egg
- 1/4 cup whole milk
- 3 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 1/4 cup hot water
For the Frosting:
- 4 tablespoons butter softened
- 1 1/2 cups powdered sugar
- 2 tablespoons cocoa powder
- 2-3 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F. Line 6 muffin cups with paper liners.
- Whisk together flour, cocoa powder, espresso powder, baking soda, salt, and sugar in a medium bowl.1/2 cup all-purpose flour,1/4 cup unsweetened cocoa powder,1 teaspoon instant espresso powder,1/2 teaspoon baking soda,1/4 teaspoon salt,1/3 cup granulated sugar.
- In a separate bowl, whisk together egg, milk, oil, and vanilla.1 large egg,1/4 cup whole milk,3 tablespoons vegetable oil,1/2 teaspoon vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined. Stir in hot water (batter will be thin).1/4 cup hot water.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake 18-20 minutes until a toothpick inserted in center comes out clean. Cool completely.
- For frosting: Beat butter until fluffy. Add powdered sugar, cocoa powder, 2 tablespoons cream, vanilla, and salt. Beat until smooth, adding more cream if needed for desired consistency.4 tablespoons butter,1 1/2 cups powdered sugar,2 tablespoons cocoa powder,2-3 tablespoons heavy cream or milk,1/2 teaspoon vanilla extract,Pinch of salt.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.