Small-batch Chocolate Cupcakes With Chocolate Buttercream
This recipe for Small-batch Chocolate 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.
4tablespoons(2oz) unsalted butter room temperature
1cup(120g) powdered sugarsifted
1/4cup(20g) cocoa powdersifted*
1 1/2teaspoonsmilkplus more as needed
Pinch of espresso powderoptional
Pinch of salt
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.
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.
*Don't skip sifting your cocoa powder for your frosting or you will get cocoa powder lumps!