Small Batch Chocolate Cupcakes

small batch chocolate cupcake cut in half

5 from 7 votes

Small Batch Chocolate Cupcakes

Small batch chocolate cupcakes with chocolate buttercream frosting that are so easy to make. This cupcake recipe makes a perfect 6 cupcakes for a small get together!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 469kcal

Author: Heather Perine

Ingredients

For the cupcakes:

6 tablespoons (45 g) all purpose flour
¼ cup (21 g) unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg room temperature
6 tablespoons granulated white sugar
1 teaspoon vanilla extract
¼ cup (60 mL) neutral-tasting oil (I used avocado)
¼ cup (60 ml) buttermilk

For the frosting:

10 Tablespoons (1 1/4 sticks, 141 g) unsalted butter, softened
1 1/4 cups (141 g) powdered sugar
1 Tablespoons heavy cream
1 teaspoons vanilla extract
6 Tablespoons unsweetened cocoa powder or Dutch Process
Chocolate sprinkles for decorating

Instructions

For the cupcakes

Preheat and prepare pan. Preheat the oven to 350° F (180°C). Line one cupcake pan with paper liners by alternating them in the pan. Set aside.
Combine dry ingredients. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt and set aside. 6 tablespoons (45 g) all purpose flour ¼ cup (21 g) unsweetened cocoa powder ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt
Combine wet ingredients. In a second mixing bowl, whisk together egg, sugar, vanilla extract, oil, and buttermilk. 1 large egg 6 tablespoons granulated white sugar 1 teaspoon vanilla extract ¼ cup (60 mL) neutral-tasting oil (I used avocado) ¼ cup (60 ml) buttermilk
Add the dry ingredients. Add the dry ingredients to the wet ingredient mixture, mixing just until combined. Do not overmix.
Bake. Divide the batter between the prepared paper liners, filling each about 2/3 full. Bake 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes, then transfer to a cooling rack to cool completely. Store leftover cupcakes, covered at room temperature or in the refrigerator for 3 days. You can also freeze frosted or unfrosted cupcakes up to 2-3 months. Thaw overnight in the refrigerator before enjoying.

For the frosting

In a stand mixer, fitted with a paddle attachment, cream the butter first until light and fluffy on medium-high speed, for about 1 minute. 10 Tablespoons (1 1/4 sticks, 141 g) unsalted butter, softened
With the mixer on low speed, slowly add in the in the powdered sugar, ¼ cup at a time. And then once incorporated, mix on medium-high sped for about 1 to 2 minutes until light and fluffy. 1 1/4 cups (141 g) powdered sugar
With ther mixer on low, add the vanilla extract and heavy cream. Mix on low to combine. 1 Tablespoons heavy cream 1 teaspoons vanilla extract
Add in the cocoa powder and mix on low speed at first until incorporated. 6 Tablespoons unsweetened cocoa powder
Increase the speed to medium-high speed and mix for 8 minutes until light and fluffy. Scrape down the bowl as needed. Use right away, or store in the fridge, in a covered container for up to 5 days.
With a large star tip fitted in a piping bag, pipe the frosting on to the cupcakes. Top with sprinkles if desired!

Notes

Make-Ahead/Storage: You can make the chocolate cupcakes up to 1 day in advance, unfrosted. Keep well covered in an airtight container and store at room temperature. Then frost the day of serving. If unfrosted, I would store covered at room temperature for up to 2 days. If frosted, then store in the fridge for up to 5 days.
Freezing: You can also make the cupcakes and freeze for up to 2 months. I place mine in a plastic bag, or you can also individually wrap them in plastic wrap and then store in a bag. Thaw at room temperature, uncovered, before frosting.
Buttermilk - If you don't have any, make your own homemade buttermilk from whole milk. You could also try using part sour cream mixed with milk (3 Tablespoons sour cream, and 1 Tablespoon milk) but I haven't experimented with this so can't say for sure!

Nutrition