Name: Small Batch Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 62 g All-Purpose Flour; 10 g Unsweetened Natural Cocoa Powder; 1 teaspoon Baking Soda; 1 pinch Fine Sea Salt; 28 g Bittersweet Baking Chocolate (finely chopped); 28 g Unsalted Butter; 100 g Granulated Sugar; 1 large Egg; 1 teaspoon Vanilla Extract; 60 g Sour Cream; 60 ml Hot Water; 1 teaspoon Espresso Powder or Instant Coffee (optional); 42 g 70% Cacao Dark Chocolate; 85 g Unsalted Butter (softened); 120 g Powdered Sugar; 0.5 teaspoon Vanilla Extract; 1 pinch Salt; 15 ml Milk; 1 tablespoon Chocolate Syrup (optional)

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There’s something incredibly comforting about a fresh batch of chocolate cupcakes. They’re the sweet solution to a rough day, a delightful treat after dinner, or the perfect addition to any gathering. Today, we’re diving into the world of Small Batch Chocolate Cupcakes. This recipe yields just a handful of moist, rich cupcakes, perfect for when you want to indulge without the temptation of a full dozen. Let’s get started!

Why It’s Crowd-Pleasing

These Small Batch Chocolate Cupcakes are not only easy to whip up, but they’re also incredibly versatile and satisfying. The rich chocolate flavor and tender crumb make them a hit with both kids and adults. Plus, they can be dressed up or down depending on the occasion. Whether topped with a simple swirl of frosting or drizzled with chocolate syrup, these cupcakes will surely please any crowd.

Ingredient Rundown

Here’s what you’ll need to create these delightful treats:

All-Purpose Flour (62g): This is the base for our cupcakes, providing structure and texture.
Unsweetened Natural Cocoa Powder (10g): For that deep chocolate flavor.
Baking Soda: Helps the cupcakes rise and become fluffy.
Fine Sea Salt: Balances the sweetness and enhances the chocolate flavor.
Bittersweet Baking Chocolate (1oz, 28g): Finely chopped, this adds a rich chocolate depth.
Unsalted Butter (2 tablespoons, 28g): Adds moisture and flavor.
Granulated Sugar (100g): Sweetens the cupcakes perfectly.
Large Egg: Binds the ingredients together and adds richness.
Vanilla Extract (1 teaspoon): A must for flavor enhancement.
Sour Cream (60g): Makes the cupcakes moist and tender.
Hot Water (60ml): Helps to bloom the cocoa and intensify the chocolate flavor.
Espresso Powder or Instant Coffee (optional): Boosts the chocolate flavor even more.
70% Cacao Dark Chocolate (1oz, 42g): For the frosting, adding a rich chocolatey goodness.
Unsalted Butter (6 tablespoons, 85g): Softened, for a creamy frosting.
Powdered Sugar (120g): Sweetness in the frosting.
Vanilla Extract (1/2 teaspoon): For flavor in the frosting.
Pinch of Salt: Balances the sweetness of the frosting.
Milk (1 tablespoon, 15ml): To achieve the desired frosting consistency.
Chocolate Syrup (optional): For drizzling over the top.

Gear Checklist

Before we dive into the baking process, gather the following essentials:

Muffin Tin: A standard 12-cup muffin tin will work perfectly for this recipe.
Paper Liners: To make removing the cupcakes a breeze.
Mixing Bowls: A couple of medium bowls for mixing the batter and frosting.
Whisk and Spatula: For combining your ingredients smoothly.
Measuring Cups and Spoons: Accurate measurements are key to baking success.
Microwave or Double Boiler: For melting chocolate.

The Method for Small Batch Chocolate Cupcakes

Now, let’s get into the baking! Follow these steps to create your Small Batch Chocolate Cupcakes:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.

Step 2: Melt the Chocolate

In a microwave-safe bowl or using a double boiler, melt the 1oz (28g) of bittersweet baking chocolate. Stir until smooth and set aside to cool slightly.

Step 3: Mix Dry Ingredients

In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt until well combined.

Step 4: Cream Butter and Sugar

In another bowl, beat together the 2 tablespoons of unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 5: Add Egg and Vanilla

Add the large egg and vanilla extract to the butter mixture, mixing until fully incorporated.

Step 6: Combine Wet Ingredients

Stir in the sour cream and melted chocolate into the wet ingredients. Mix until smooth.

Step 7: Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the hot water. Start and end with the dry ingredients, mixing until just combined. If using, stir in the espresso powder or instant coffee for an extra flavor boost.

Step 8: Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Step 9: Bake

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10: Make the Frosting

While the cupcakes cool, prepare the frosting. In a mixing bowl, beat together the softened 6 tablespoons of unsalted butter and 1 cup of powdered sugar until combined. Melt the 1oz (42g) of 70% cacao dark chocolate and mix it into the frosting, along with the vanilla extract, pinch of salt, and milk. Beat until creamy and smooth.

Step 11: Frost the Cupcakes

Once the cupcakes are completely cool, frost them generously with the chocolate frosting. If desired, drizzle with chocolate syrup for an extra indulgent touch.

Fresh Takes Through the Year

These Small Batch Chocolate Cupcakes can easily adapt to seasonal flavors and decorations. Here are some ideas:

Spring: Top with fresh berries and a light whipped cream.
Summer: Incorporate a hint of mint and garnish with mint leaves.
Fall: Add a sprinkle of cinnamon or nutmeg to the batter for a warm spice touch.
Winter: Consider peppermint extract in the frosting and crushed candy canes on top.

Cook’s Notes

Make sure your butter and eggs are at room temperature for the best mixing results.
Don’t overmix the batter; this can lead to dense cupcakes.
For an extra chocolate kick, fold in chocolate chips or chunks into the batter before baking.
If you want to make these cupcakes ahead of time, consider freezing them without frosting and adding the frosting just before serving.

Meal Prep & Storage Notes

These Small Batch Chocolate Cupcakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze unfrosted cupcakes for up to 3 months. When ready to enjoy, simply thaw at room temperature and frost as desired.

FAQ

Can I use chocolate chips instead of bittersweet chocolate?

Yes! Chocolate chips can be substituted for bittersweet chocolate, but keep in mind they may not melt as smoothly. You may need to adjust the melting time accordingly.

Can I make these cupcakes gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture might vary slightly, but they will still be delicious!

What if I don’t have sour cream?

You can use plain yogurt or buttermilk as a substitute for sour cream in this recipe. This will help maintain the moisture in your cupcakes.

How do I make these cupcakes dairy-free?

To make them dairy-free, substitute the butter with a dairy-free alternative and use non-dairy milk or yogurt in place of sour cream. Choose dairy-free chocolate for the frosting as well.

Save & Share

If you love these Small Batch Chocolate Cupcakes, be sure to save the recipe and share it with your friends! There’s nothing quite like sharing delicious treats with those you love. Happy baking!