Small-batch Chocolate Cupcakes with Chocolate Buttercream

If you’re looking for the ultimate chocolate treat but don’t want to bake a dozen cupcakes, you’re in the right place! These Small-batch Chocolate Cupcakes with Chocolate Buttercream are rich, decadent, and perfectly portioned for a small celebration or just a delightful indulgence at home. Whipped up in no time, they’re sure to satisfy your sweet tooth with their moist texture and luscious frosting. Let’s dive into why I love this recipe and how you can make it at home!

Why I Love This Recipe

There’s something magical about a fresh batch of chocolate cupcakes. They bring joy and comfort in every bite! This recipe is simple and quick, making it perfect for those spontaneous cravings or when you want to treat yourself without the commitment of a large cake. Plus, the chocolate buttercream is so easy to whip up that it feels like a luxurious finish to an already delightful treat. These cupcakes boast a deep chocolate flavor while remaining light and fluffy—a true win-win!

What You’ll Gather

• 2 tablespoons (1 oz) unsalted butter
• 2 tablespoons (21 g) chopped semi-sweet chocolate
• 1 1/2 teaspoons vegetable oil
• 1/4 cup (30 g) all-purpose flour
• 2 tablespoons (11 g) cocoa powder (sifted if lumpy)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk (room temperature)
• 1/4 teaspoon vanilla extract
• 2 tablespoons milk (any percentage)
• 2 tablespoons hot coffee or water
• 4 tablespoons (2 oz) unsalted butter (room temperature)
• 1 cup (120 g) powdered sugar (sifted)
• 1/4 cup (20 g) 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)

Cook’s Kit

• Fine mesh strainer: Perfect for sifting cocoa powder and powdered sugar, ensuring a smooth and lump-free frosting.
• Handheld electric mixer: Makes whipping the buttercream effortless and gives it a light texture.
• Mixing bowls: You’ll need a few to keep your ingredients organized.
• Measuring cups and spoons: Accurate measurements are key to baking success.
• Oven: Preheat it to ensure even baking for your cupcakes.

Small-batch Chocolate Cupcakes with Chocolate Buttercream: From Prep to Plate

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). While that’s heating up, line a muffin tin with two cupcake liners. This small batch yields two delightful cupcakes, perfect for sharing—or not!

Step 2: Melt the Chocolate

In a microwave-safe bowl, combine the unsalted butter and chopped semi-sweet chocolate. Microwave in 20-second intervals, stirring in between, until melted and smooth. Set aside to cool slightly.

Step 3: Combine Your Wet Ingredients

In a mixing bowl, whisk together the melted chocolate mixture, vegetable oil, egg yolk, vanilla extract, milk, and hot coffee or water. Mix until well combined.

Step 4: Mix the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, salt, and granulated sugar. This will help to aerate your ingredients and prevent lumps.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!

Step 6: Bake the Cupcakes

Divide the batter evenly into the prepared cupcake liners. Bake in the preheated oven for about 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Step 7: Prepare the Chocolate Buttercream

In a mixing bowl, beat the room temperature unsalted butter with a handheld electric mixer until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined. Add the milk, vanilla extract, and a pinch of salt, mixing until the frosting is smooth and fluffy. If it’s too thick, add more milk, a teaspoon at a time, until you reach your desired consistency.

Step 8: Frost the Cupcakes

Once the cupcakes are completely cooled, use a piping bag or a knife to spread the chocolate buttercream generously on top. For a fun touch, add some sprinkles on top!

Substitutions by Category

• Dairy: Use dairy-free butter and milk alternatives for a dairy-free version.
• Chocolate: Dark chocolate can be used instead of semi-sweet for a richer flavor.
• Sweeteners: Coconut sugar or a sugar substitute can be used in place of granulated sugar.
• Flours: Whole wheat flour or gluten-free flour can be substituted for all-purpose flour.

Chef’s Rationale

The beauty of these Small-batch Chocolate Cupcakes with Chocolate Buttercream lies in their simplicity and flexibility. By using basic pantry staples, you can whip these up without a trip to the grocery store. The addition of coffee enhances the chocolate flavor, making it deeper and more complex, while the small batch ensures you won’t be left with too many sweets lying around. It’s the perfect recipe for when you want just a taste of something sweet!

Best Ways to Store

These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days. If you want to keep them longer, transfer them to the refrigerator, where they will last for up to a week. To enjoy them at their best, allow them to come to room temperature before indulging!

Ask the Chef

Can I double this recipe?

Absolutely! Just double the ingredients and bake them in batches. This recipe is easily scalable, so feel free to make as many as you like!

What if I don’t have cocoa powder?

If you’re out of cocoa powder, you can use melted chocolate instead. Just replace the cocoa powder with an equal amount of melted chocolate, adjusting the other ingredients slightly for liquid content.

Can I make these cupcakes in advance?

Yes! You can bake the cupcakes ahead of time and frost them just before serving. This helps maintain the freshness of the frosting and the cupcakes.

How can I make these cupcakes more festive?

Add colorful sprinkles, edible glitter, or even seasonal decorations on top of the frosting to make them stand out for special occasions!

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Hungry for More?

If you enjoyed these cupcakes, be sure to check out more of my delicious recipes! There’s always something new and delightful to try.

These Small-batch Chocolate Cupcakes with Chocolate Buttercream are a true indulgence that can be made quickly and easily. Perfect for satisfying your chocolate cravings or sharing with a friend, these cupcakes are sure to become a favorite in your baking repertoire. Enjoy every bite!