What are some of the best recipes you’ve ever tried? Remember those giant, bakery-style chocolate cupcakes with the mile-high frosting? What are the best Small Batch chocolate cupcakes? What are some of the best recipes for a sweet treat? Without the guilt of having a dozen staring at you. I like my grandma’s chocolate cake, but in a much more manageable, cupcake-sized portion. Honestly, sometimes I think I even prefer them to regular chocolate cake now – they’re just that.
What is a small batch chocolate cupcake?
What are these little batches of Chocolate Cupcakes? What are some of the best chocolates to eat when you’re craving something chocolatey? What are some of the best ways to store leftover cupcakes in the fridge? Is this a scaled down version of your favorite chocolate cupcake recipe? Just enough for a small gathering or personal indulgence (no judgement here! What is the best part? What are some of the best flavors in a chocolate cupcake? Is overdoing it wrong What are some easy recipes to make?
Why you’ll love this recipe?
Why am I so obsessed with these small batch chocolate cupcakes? First of all, the flavor is OUT OF THIS WORLD. We’re talking deep, Dark Chocolate richness that’s perfectly balanced with just the right amount of sugar. Is it addictive? What I love most about the taste is how easy they are to make. We’re not talking about fancy ingredients here. How do I make delicious cupcakes? I always do this when I have a craving that I can’t put my finger on.
What are the best ways to make cupcakes? This recipe uses minimal ingredients, making it super cost-effective – a lifesaver when you’re on the go. What is the versatility? Can you customize these cupcakes with different frostings, toppings or even add-ins like chocolate? How do you make a mocha cupcake? What are some of the best last minute gifts for kids?
How do I make small batch chocolate cupcakes?
Quick Overview
How do I make these small batch Chocolate Cupcakes? First, you’ll whisk together your dry ingredients, then combine the wet ones. Gently fold everything together, fill your cupcake liners, and bake until a toothpick comes out. While they cool, whip up a glaze and drizzle it over the top. Is this a lifesaver on busy nights?
Ingredients
For the Main Batter:
* 1/2 cup all-purpose flour
* 1/4 cup unsweetened cocoa powder (I always use Dutch-processed for the best flavor)
* 1/2 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/4 cup granulated sugar
* 2 tablespoons packed Brown Sugar
* 1/4 cup milk (I tested this with almond milk and it actually made it even creamier!)
* 2 tablespoons vegetable oil
* 1 teaspoon vanilla extract
* 1/4 cup boiling water
For the Glaze:
* 1/2 cup powdered sugar
* 2-3 tablespoons milk
* 1/2 teaspoon vanilla extract
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a muffin tin with 6 cupcake liners. I always do this first so I’m ready to go once the batter is mixed!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. What is the best way to increase your height?
Step 3: Mix Wet Ingredients
In a separate bowl, combine Brown Sugar, milk, oil, and vanilla extract. Mix well. Whisk until well combined. Make sure your milk isn’t too cold. Room temperature is best for a smooth batter.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. What are some tips for overmixing cupcakes? Gently fold in the boiling water until the batter is smooth.
Step 5: Bake
Fill each cupcake liner about 2/3 full. Bake for 18-20 minutes, or until toothpick inserted into the center comes out clean. Keep an eye on them; oven times can vary.
Step 6: Cool & Glaze
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to clingfilm. Is it cool to While they’re cooling, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth paste. Once the cupcakes are cool, drizzle the glaze over the top. I like to let the glaze set before serving.
Step 7: Serve
What is your favorite chocolate cupcake recipe? Can be stored in an airtight container for a few days?
What do you serve it with?
What are some good Small Batch chocolate cupcakes? What are some serving suggestions for the next level?
For Breakfast:Pair them with coffee or latte. What are some of the best morning treats?
For Brunch:What are some of the best brunch spreads?
As Dessert:What’s a good dessert to serve after dinner? What is the classic pairing?
For Cozy Snacks:How do I curl up with a cup of hot cocoa and Ice Cream on chilly evenings? What is the best way to enjoy them?
My family has a tradition of serving these with homemade raspberry sauce during the holidays. The tartness of raspberries perfectly complements the richness and sweetness of the chocolate. I love experimenting with different teas. It’s a winning combination! What is the best combination of black tea and citrus?
How do you make small batch chocolate cupcakes?
I’ve made these **small batch chocolate cupcakes** more times than I can count, so I haven’t made them yet. I learned a few tricks along the way.
Cocoa Powder:What is Dutch-processed cocoa powder for?
Mixing Advice:Do not over mix the batter. Overmixing develops gluten in the flour, which can lead to tough cupcakes. Mix until just combined. Do not overmix.
Ingredient Swaps: You can easily substitute the milk with almond milk, soy milk, or even buttermilk for a slightly different flavor. I’ve even used Coffee Creamer in a pinch!
Baking Tips: Don’t overbake the cupcakes! They should be moist and tender. Start checking for doneness around 18 minutes.
Glaze Variations: Get creative with the glaze! Add a pinch of salt for a salted caramel flavor, or a few drops of peppermint extract for a festive touch.
Lessons Learned: I once tried to double the recipe and ended up with cupcakes that overflowed in the oven. Stick to the small batch – it’s perfect as is! Another time, I forgot the baking soda and they came out flat as pancakes. Don’t skip the leavening agents!
Storing and Reheating Tips
Want to make these **small batch chocolate cupcakes** ahead of time? Here’s how to store them:
Room Temperature: Store them in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh.
Refrigerator Storage: For longer storage, keep them in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
Freezer Instructions: Wrap the cupcakes individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving.
Glaze Timing Advice: If you’re planning to store the cupcakes, it’s best to add the glaze just before serving. This will prevent the glaze from getting sticky or running.
I’ve found that freezing them without the glaze works best. Then, you can whip up a fresh batch of glaze when you’re ready to enjoy them. They still taste amazing after being frozen!
Frequently Asked Questions
Final Thoughts
These **small batch chocolate cupcakes** are truly a game-changer. They’re the perfect solution for satisfying your sweet cravings without the guilt of a full-sized batch. Plus, they’re so easy to make that anyone can whip them up in no time. Whether you’re a seasoned baker or a complete beginner, this recipe is sure to become a new favorite. If you love these, you should also check out my small batch vanilla cupcakes for another delicious treat! Happy baking, and I can’t wait to hear how yours turn out! Leave a comment below and let me know if you tried the recipe and what were the results!
Small Batch Chocolate Cupcakes
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- 0.75 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Milk
- 0.25 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fill the muffin liners about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
