Small Batch Chocolate Cupcakes
Homemade Small Batch Chocolate Cupcakes are moist and delicious chocolate cupcakes from scratch without a cake mix. Top them with peanut butter or chocolate frosting.
Since I have Small Batch Yellow Cupcakes and Small Batch Vanilla Cupcakes, it’s only fair to also post my Small Batch Chocolate Cupcakes.
This easy chocolate cupcake recipe is based off of my Small Chocolate Cake recipe.
Sometimes you want to celebrate someone’s birthday or milestone with soft, fluffy cupcakes and sprinkles instead of slicing a cake.
I actually bake a lot of small batch cupcakes when it’s me, my parents, and my brother because we would never finish 1 dozen cupcakes.
I’m betting you feel the same way.
The best part is they stay super chocolatey and super moist, even after a few days.
And of course the only way to make chocolate cupcakes taste even better is by pairing them with with peanut butter frosting or small batch chocolate frosting.
Now you have the best small batch chocolate cupcakes ever!
Ingredients For Small Batch Chocolate Cupcakes
To make the best small batch chocolate cupcakes from scratch, you’ll need the following ingredients:
- Semisweet chocolate: Baking chocolate is made from ground cocoa nibs containing both cocoa solids and cocoa butter. Look for semisweet chocolate that is around 55% cacao.
- All-purpose flour: Measure your flour by spooning it into your cup. Using the scoop and pack method means you’ll end up with more flour than directed.
- Cocoa powder: Adds a deep chocolate flavor you cannot accomplish with baking chocolate alone
- Baking soda: This leavening agent is what makes your cake rise.
- Espresso powder: Coffee really brings out the chocolate flavor. Using a small amount won’t have your cupcakes tasting like coffee.
- Salt: Needed for flavor if using unsalted butter
- Butter: Not only does fat add flavor, butter helps the cake rise from its steam when it melts, trapping carbon dioxide in the batter as it bakes. This creates a tender crumb texture.
- Granulated sugar: Sugar helps sweeten the cake.
- Brown sugar: Because brown sugar includes molasses, it helps make the cake a little more moist than using all granulated.
- Egg: Use 1 standard room temperature large egg. Using a cold egg means the batter won’t rise as much.
- Vanilla: Much like salt and coffee, vanilla makes chocolate taste extra chocolatey.
- Buttermilk: The acidity from the buttermilk is needed to activate the baking soda. If you don’t have any, substitute whole milk plus lemon juice or vinegar. I highly recommend whole milk and not low fat or skim because the extra fat helps keep the chocolate cake moist.
- Hot coffee: As mentioned, coffee enhances the chocolate flavor. If you don’t want to use coffee, substitute hot water.
What is espresso powder?
The key to making the best small batch chocolate cupcakes is espresso powder, which is concentrated instant coffee crystals that can be dissolved quickly in liquid, similar to instant coffee but stronger in flavor.
It doesn’t add any noticeable coffee flavor. Rather it enhances the chocolate to taste more chocolately, similar to adding salt to otherwise bland recipes.
You can often find espresso powder at an Italian grocery store or the Italian section of your grocery store. If you can’t find it, use instant coffee (although the flavor isn’t as intense).
Although the recipe will work fine without it, please note it won’t be as chocolatey as it should be.
How To Make Small Batch Chocolate Cupcakes From Scratch
Here’s how to make chocolate cupcakes for two:
- Cream butter and both sugars.
- Beat in egg, vanilla, and melted chocolate.
- Add dry ingredients alternately with the buttermilk and coffee, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
- Fill paper liners.
- Bake at 350F for 18-20 minutes or until a toothpick inserted in the center comes out with a few crumbs (but not wet batter).
Chocolate cupcakes can be made up to 2 days ahead of time. Cover and store frosted cupcakes at room temperature for up to 2 days (buttercream only) or in the refrigerator for up to 1 week (buttercream, cream cheese, and ganache).
For best results, let refrigerated cupcakes sit at room temperature 15-30 minutes before serving.
Best Frosting For Chocolate Cupcakes
In my mind, the perfect pairing is chocolate cupcakes with peanut butter buttercream or peanut butter cream cheese frosting. You really can’t go wrong that classic duo!
However, I also love double chocolate with chocolate buttercream or chocolate cream cheese frosting.
You can even decorate them as footballs for Super Bowl for two.
Balance all the chocolate with cream cheese frosting.
Love chocolate covered strawberries? Pair them with strawberry cream cheese frosting or strawberry buttercream.
Or maybe you’re a raspberry fan. Try them out with raspberry cream cheese frosting.
Love peppermint? Add peppermint extract to the batter like I did with my mint chocolate cupcakes then decorate with mint frosting.
If you’re looking for something not as sweet, check out homemade whipped cream, peanut butter whipped cream, chocolate whipped cream, strawberry whipped cream, and cream cheese whipped cream.
Still looking for another flavor? Check out my other frosting recipes for small cakes.
Can you freeze chocolate cupcakes?
Yes, you can freeze chocolate cupcakes!
If freezing frosted cupcakes, use a buttercream frosting as that type of frosting freezes best. Cream cheese frosting can become grainy after freezing, although it’ll still be edible.
To freeze cupcakes, place them on a cookie sheet and freeze for an hour. Once firm, wrap each unfrosted cupcake in plastic wrap then stick in a freeze-safe plastic bag or place frosted ones in a deep enough container that won’t squash the frosting.
Freeze for up to 3 months.
To thaw frozen cupcakes, place them on a wire rack and let them come to room temperature, about 30 minutes.
The wire rack helps keep the cupcake bottoms dry as they thaw.
Small Batch Chocolate Cupcakes FAQ
Yes. Substitute whole milk with 1 teaspoon lemon juice or vinegar. Let it sit for 5 minutes or until the milk looks curdled.
Yes. Use room temperature beer or hot water instead of coffee. Please note using water means a less chocolatey cake.
Yes. Double the ingredients and use two cupcake pans. Baking time should be roughly the same, but you may need a few extra minutes with a full oven. Always check with the toothpick method.
More Small Batch Cupcake Recipes
Love to bake cupcakes? Here are more recipes for small batch cupcakes:
Small Batch Chocolate Cupcakes
Homemade Small Batch Chocolate Cupcakes are moist and delicious chocolate cupcakes from scratch without a cake mix. Top them with peanut butter or chocolate frosting.
Ingredients
- 1 ounce semisweet chocolate, chopped
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon espresso powder
- 1/4 teaspoon table salt
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 1/4 cup packed brown sugar (soft and moist, not hard and clumpy)
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup whole-fat buttermilk or whole milk with 1 teaspoon lemon juice added, room temperature
- 2 tablespoons hot coffee or water
! Frosting Options (Pick One)
- Peanut Butter Buttercream (get recipe here)
- Chocolate Buttercream (get recipe here)
- Vanilla Buttercream (get recipe here)
- Strawberry Buttercream (get recipe here)
- Strawberry Cream Cheese Frosting (get recipe here)
- Cream Cheese Frosting (get recipe here)
Instructions
- Preheat oven to 350F. Line a cupcake pan with 8 paper liners.
- Add about an inch of water to a pan and bring to a simmer. Turn off the heat and place a heatproof bowl over top. Add the chopped chocolate and melt until smooth. Remove from the heat and cool 10 minutes.
- In a medium bowl, sift together the flour and cocoa then stir in the baking soda, espresso powder, and salt.
- In a large mixing bowl on medium-high speed (with paddle attachment if using stand mixer), beat together the butter, brown sugar, and sugar until light and creamy, about 1-2 minutes.
- Scrape down the bowl then beat in the egg, vanilla, and melted chocolate.
- Mix together the buttermilk and coffee in the measuring cup then add the flour mixture on low speed alternately with the buttermilk mixture, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
- Transfer the batter to the cupcake liners, filling them halfway full. Bake 18-20 minutes or until a toothpick inserted in the middle comes out with a few crumbs (no wet batter). Cool for about 15 minutes then transfer cupcakes to a wire rack to finish cooling.
- Once cool, decorate with frosting of choice.
If using buttercream, store at room temperature for up to 3 days or in the refrigerator for up to 1 week.
If using cream cheese frosting, store in the refrigerator for up to 1 week. Let them sit at room temperature for about 15-30 minutes before serving to get rid of the chill.
Notes
- Enjoyed this recipe? Check out my full list of Small Batch Cupcake Recipes, including vanilla, strawberry, and more.
- Don't want to make cupcakes? Check out my Small Chocolate Cake.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
First published May 8, 2020
This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.