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small batch chocolate cupcakes

Small Batch Chocolate Cupcake Recipe

Bernice Baran
Super easy, quick and delicious small batch chocolate cupcakes with chocolate frosting.
4.60 from 74 votes
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Prep Time 20 minutes
Cook Time 17 minutes
Additional Time 30 minutes
Total Time 1 hour 7 minutes
Course Cakes
Cuisine American
Servings 6 cupcakes
Calories 534 kcal

Ingredients
  

Chocolate Cupcakes

  • 2/3 cup (80g) all-purpose flour spooned and leveled
  • 1/4 cup (20g) dutch-process cocoa powder* spooned and leveled
  • 1 tsp (3g) baking powder
  • 1/4 tsp salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (59g) canola oil
  • 1 large egg room temperature
  • 1/4 cup (59mL) milk room temperature
  • 1/4 cup (56g) sour cream

Chocolate Frosting

  • 1/2 cup (113g) unsalted butter room temperature
  • 1 1/2 cup (180g) powdered sugar spooned and leveled
  • 1/4 cup (20g) cocoa powder spooned and leveled
  • 2-4 Tbsp (30-60mL) heavy whipping cream room temperature

Instructions
 

Chocolate Cupcakes

  • Preheat the oven to 350F/177C convection (325F/163C conventional) and line 6 muffin tins with cupcake liners.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt and sugar.
    2/3 cup (80g) all-purpose flour, 1/4 cup (20g) dutch-process cocoa powder*, 1 tsp (3g) baking powder, 1/4 tsp salt, 1/2 cup (100g) granulated sugar
  • Add the oil to the dry ingredients and whisk together until it's combined. Add the egg and mix until it's fully combined and then add the milk and sour cream.
    1/4 cup (59g) canola oil, 1 large egg, 1/4 cup (59mL) milk, 1/4 cup (56g) sour cream
  • Mix just until the cupcake batter is smooth and then fill each cupcake liner about 2/3-3/4 full. Bake for 16-18 minutes. When you press on the center of the cupcake it should spring back.
  • Remove from the oven and allow them to cool in the pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting.

Chocolate Frosting

  • Place the butter in the bowl of a stand mixer, fitted with a paddle attachment. Beat the butter for about five minutes, scraping the bottom and sides of the bowl halfway through.
    1/2 cup (113g) unsalted butter
  • Add the powdered sugar and cocoa powder and beat the frosting for another 5 minutes, scraping the bottom and sides of the bowl halfway through.
    1 1/2 cup (180g) powdered sugar, 1/4 cup (20g) cocoa powder
  • Add the heavy whipping cream and beat the frosting until it's well combined. Pipe onto the cooled cupcakes.
    2-4 Tbsp (30-60mL) heavy whipping cream

Nutrition

Serving: 1gCalories: 534kcalCarbohydrates: 51gProtein: 5gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 17gCholesterol: 101mgSodium: 207mgFiber: 2gSugar: 36g
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