This recipe for Small-batch Chocolate Cupcakes with Chocolate Buttercream makes just four bonkers rich and amazing chocolate cupcakes, perfect for a late-night chocolate fix or intimate birthday party.
Happy Saturday, friends! How is your weekend going so far? Have anything fun planned? I plan on celebrating the lovely spring weather by whipping up a big batch of my Jam Scones to share and then maybe just lying out in the sun with an audiobook (have any audiobook recommendations?) for a couple of hours and soaking up all that vitamin D.
But first, cupcakes.
Today’s recipe is for all you chocoholic bakers out there who are craving a chocolate cupcake but don’t really want a dozen of them sitting around your kitchen.
How does just four sound?
This small-batch cupcake recipe makes exactly four perfectly adorable chocolate cupcakes with chocolate buttercream frosting. The recipe is simple, relatively quick (for a cupcake recipe), and 100% delicious.
Like my Small-batch Buckeye Brownie Cookies, these cupcakes are made with actual melted chocolate in the batter, so they come out super moist and amazing every time, and the chocolate buttercream is so rich and fudgy that when you take your first bite, you’re going to think you’ve died and gone to chocolate heaven.
This is one of those recipes that I love having in my back pocket because it’s the ultimate chocolate dessert when I’m craving something chocolatey, but it’s also something I can easily throw together if I know that a friend is having a birthday or just a bad day (if that friend’s not a chocolate fan, try my Small-batch Vanilla Cupcakes or Small-batch Angel Food Cupcakes).
There’s nothing like a cupcake to put a smile on someone’s face.
Small-batch Chocolate Cupcakes Notes
- This recipe calls for chopped semi-sweet chocolate, but you can use high-quality chocolate chips instead of a baking bar if that’s what you have on hand.
- The coffee in these cupcakes doesn’t give them a coffee taste. It just brings out the chocolate flavor. But if you don’t have/like/drink coffee, you can replace the coffee in the recipe with the same amount of hot water.
- The same goes for the espresso powder in the frosting. Just omit it if you don’t have it.
- I used a large star tip to frost swirls on these cupcakes. If you plan on just spreading frosting over the top with a knife, cut the frosting recipe in half!
Small-batch Chocolate Cupcakes With Chocolate Buttercream
Ingredients
Special Equipment
- Fine mesh strainer for sifting
- Handheld electric mixer
Chocolate Cupcakes
- 2 tablespoons (1oz) unsalted butter
- 2 tablespoons (21g) chopped semi-sweet chocolate
- 1 1/2 teaspoons vegetable oil
- 1/4 cup (30g) all-purpose flour
- 2 tablespoons (11g) cocoa powder sifted if lumpy
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk room temperature
- 1/4 teaspoon vanilla extract
- 2 tablespoons milk any percentage
- 2 tablespoons hot coffee or water
Chocolate Buttercream
- 4 tablespoons (2oz) unsalted butter room temperature
- 1 cup (120g) powdered sugar sifted
- 1/4 cup (20g) cocoa powder sifted*
- 1 1/2 teaspoons milk plus more as needed
- 1/2 teaspoon vanilla extract
- Pinch of espresso powder optional
- Pinch of salt
- Sprinkles optional
Instructions
Chocolate Cupcakes
- Preheat your oven to 350°F and line your cupcake pan with 4 liners.
- In a small, microwave-safe bowl, combine butter, chopped chocolate, and vegetable oil. Microwave for 15 seconds and stir, repeat until mixture is completely melted and smooth. Set aside to cool.
- In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a medium bowl, whisk together granulated sugar, egg yolk, and vanilla until smooth. Whisk in slightly cooled chocolate mixture until uniform in color.
- Whisk in flour mixture until just combined. Add milk and coffee and whisk until smooth. Batter will look thin.
- For easiest pouring, transfer mixture to a liquid measuring cup and divide between prepared cupcake cups, filling about 2/3 of the way full.
- Bake for 16 to 19 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
- Allow cupcakes to cool in the pan until cool enough to handle. Transfer to a cooling rack and cool completely before frosting, 15 to 20 minutes.
Chocolate Buttercream
- In a medium bowl, combine butter, powdered sugar, cocoa powder, milk, vanilla, optional espresso powder, and pinch of salt. Use a handheld electric mixer to mix until smooth. Add more milk by the half teaspoon until frosting reaches your desired consistency.
- Transfer frosting to a piping bag and swirl on the cupcakes or spread frosting with a knife. Add sprinkles if desired.
- Enjoy!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Kelly says
Just made these for National Chocolate Cake Day! Made them in 2 ramekins, increased the baking time, subbed Bob’s 1to1 gluten free flour and extra espresso powder in the cakes and frosting. So good, perfect size, no leftovers!!
Jenesa says
I made this last night and it’s super delicious! I really appreciate your small-batch recipes as I am only using a small air fryer. This is such a blessing! God bless you!
Tracy says
Thanks, Jenesa! I’m so glad they worked out for you!
Kyle says
This recipe is incredible, the best cupcakes I have ever made, and they turned out perfect on the first try. Thank you
Kelsie says
I just made these and they are perfect! Easy to make with great flavor. Will definitely make them again!
Tracy says
So glad you enjoyed them, Kelsie!!
Amy Flinn says
Thank you so much for sharing your recipe! I needed a frosting recipe for my daughter’s 4 in. smash cake and this was the perfect amount! Not to mention it’s delicious.
Tracy says
So glad the recipe worked out for you, and happy birthday to your daughter! 🙂
Lolerz says
So good guests liked it. How to double yolk
Tracy says
Thanks! Glad they enjoyed them. To double the yolks, you can just use two yolks. You can save the extra whites in other recipes or freeze them for later.
Emily says
The cupcakes turned out pretty good..not the best cupcake I’ve ever had, but definitely tasty! The texture was slightly off, but I realized I used a whole egg instead of just an egg yolk so I’m thinking that’s what slightly threw things off! The buttercream however was amazing; probably the best frosting I’ve ever made. I did not have any espresso powder so I left it out and it still turned out perfect.
Tracy says
Thanks, Emily! A whole egg could definitely throw things off a little, but so happy to hear they were still edible 😉 and that you enjoyed the frosting!!
Mimi says
I made these tonight and they were absolutely amazing. Thank you for this awesome recipe. It is definitely a keeper. My fiance’ who isnt much of a chocolate fan absolutely loved them too.
Tracy says
That makes me so happy to hear! Thanks, Mimi!!
Marina Lucas says
My cupcakes didnt rise why was that ? I followed all the insturctions .
Tracy says
Hi, Marina, I’d check your baking powder. If it’s over six months old, it might be losing its effectiveness and won’t be able to help the cupcakes rise.
Marina Lucas says
Can i use milk and no water at all i did them this time and it came out perfect but i think it needs more flavor will the milk add more flavor to it or can i add something else?
Tracy says
So glad they came out this time, Marina! Milk will affect the texture more than the flavor, though in this amount you probably won’t notice much difference. For more flavor, if you didn’t use coffee in this batch, that will deepen the coffee flavor. You can also add a pinch of espresso powder, add a little more vanilla, or use a different cocoa powder. Different brands of cocoa powder, especially the higher end ones can have a pretty big impact on chocolate flavor. Hope that helps!
M says
What about 6 chocolate cupcakes?
Tracy says
I would just double the recipe and make 8. If you want to make 6, you’ll have to split an egg yolk.
Susan says
What type of cocoa powder did you use?
Tracy says
Hi, Susan, you’ll want to use natural unsweetened cocoa powder.
Dawn - Girl Heart Food says
How perfect are these? They look so rich and moist and that buttercream? Yes please! This is the perfect amount of cupcakes to make…no one needs a dozen cupcakes around. Plus, cupcakes are always better eaten the day they are made and I’m sure these would disappear in .5 seconds flat. Then again, I would have to double the batch cause I’d want them all to myself, lol! Oh my!! Pinned! Happy Monday to ya!
Tracy says
Hehe, thanks, Dawn!!