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Easy Small-batch Chocolate Cupcakes with Chocolate Buttercream photo
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Small-batch Chocolate Cupcakes with Chocolate Buttercream

These Small-batch Chocolate Cupcakes are rich and decadent, perfect for a sweet indulgence!
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Servings: 2 servings

Ingredients

For the Cupcakes:

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

For the Chocolate Buttercream:

  • 4 tablespoons unsalted butter (room temperature)
  • 1 cup powdered sugar (sifted)
  • 1/4 cup 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

Preparation:

  • Start by preheating your oven to 350°F (175°C). While that’s heating up, line a muffin tin with two cupcake liners.
  • 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.
  • 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.
  • In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, salt, and granulated sugar.
  • Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
  • Divide the batter evenly into the prepared cupcake liners. Bake for about 15-18 minutes, or until a toothpick comes out clean. Allow to cool.

Frosting:

  • 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 smooth and fluffy. Adjust consistency with more milk if needed.
  • Once the cupcakes are cooled, frost with the chocolate buttercream and add sprinkles if desired!

Equipment

  • Fine-mesh strainer
  • Handheld electric mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Oven

Notes

  • These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days.
  • For a dairy-free version, use dairy-free butter and milk alternatives.
  • Feel free to double the recipe if you're planning to share more!