Go Back
+ servings
Small-batch Chocolate Chocolate Cupcakes with Chocolate Buttercream: rich, delicious, and amazing! | Chocolate desserts | Small-batch Cupcakes | Small-batch Desserts |

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.
Course Dessert
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 45 minutes
Servings 4 cupcakes
Calories 408kcal
Author Tracy


Special Equipment

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


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!


*Don't skip sifting your cocoa powder for your frosting or you will get cocoa powder lumps!


Calories: 408kcal