Name: Small Batch Chocolate Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 60 g (½ cup) cake flour; 25 g (¼ cup) unsweetened cocoa powder; ¼ tsp baking powder; ¼ tsp baking soda; Pinch of salt; 58 g (¼ cup) unsalted butter, softened; 85 g (⅓ cup + 1 tbsp) granulated sugar; 1 large egg, room temperature; ½ tsp vanilla extract; 70 ml (¼ cup + 1 tbsp) buttermilk

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Small batch chocolate cupcakes made with rich chocolate cake and chocolate frosting for an easy homemade dessert recipe for 6 cupcakes.

small batch chocolate cupcakes with chocolate frosting on a table

These small batch chocolate cupcakes are soft, moist, and perfect when you want homemade chocolate cupcakes without making a full batch.

The chocolate cupcake batter comes together with simple ingredients and works perfectly for birthdays, date nights, or small celebrations.

Why you’ll love this recipe

Makes only 6 chocolate cupcakes
Soft and moist chocolate texture
Easy small batch dessert recipe

Key Ingredients

These small batch chocolate cupcakes are made with a rich chocolate cupcake batter and simple pantry ingredients.

Cake flour: Use cake flour for a softer cupcake texture.
Cocoa powder: Use unsweetened cocoa powder.
Baking powder and baking soda: For the rise.
Butter: Use softened unsalted butter.
Granulated sugar: Regular white sugar.
Egg, vanilla, and salt: For flavor and texture.
Buttermilk: Full-fat buttermilk preferred.

ingredients for small batch chocolate cupcakes

Tips Before You Start

Use room temperature ingredients: This helps the batter mix evenly.
Do not overmix: Mix just until the batter is combined.
Measure the flour correctly: Spoon and level the flour for best results.
Fill evenly: Divide the batter evenly between the cupcake liners.
Do not overbake: Bake just until a toothpick comes out clean.

How to Make Small Batch Chocolate Cupcakes

These small batch chocolate cupcakes are made with my homemade chocolate cupcake recipe scaled down into a small batch version.

Beat the softened butter and granulated sugar until light and creamy.

Add the egg and vanilla extract and mix until combined.

butter sugar egg and vanilla mixed for chocolate cupcake batter

Whisk together the sifted cake flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.

Incorporate the dry ingredients, alternating with the buttermilk, until the batter is smooth.

small batch chocolate cupcake batter with cocoa powder and flour

Divide the batter evenly between 6 cupcake liners.

6 chocolate cupcakes before baking in a cupcake pan

Bake at 350°F / 180°C for about 18 to 20 minutes or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool completely before frosting.

freshly baked small batch chocolate cupcakes

Frosting Ideas

Storage

Store the small batch chocolate cupcakes in an airtight container for up to 3 days.

Recipe Variations

Chocolate chips: Add chocolate chips to the batter.
Espresso: Add a little espresso powder for a deeper chocolate flavor.
Mini cupcakes: Turn the recipe into mini chocolate cupcakes.
Vanilla frosting: Top with vanilla buttercream frosting.
Chocolate filling: Add a chocolate ganache center.

Try my small batch vanilla cupcakes for an easy vanilla version.

Recipe Questions

Can I double the recipe?

Yes, you can double the recipe to make 12 cupcakes.

Can I freeze the cupcakes?

Freeze the unfrosted cupcakes for up to 2 months.

Can I use all-purpose flour?

Cake flour gives the best texture, but all-purpose flour can work.

How do I keep the cupcakes moist?

Do not overbake the cupcakes.

small batch chocolate cupcake cut in half with chocolate frosting

More chocolate cupcakes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Small Batch Chocolate Cupcakes

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Author: Fadela
Total Time: 30 minutes
Yield: 6 cupcakes

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Description

Small batch chocolate cupcakes with a soft and moist chocolate texture, perfect for making 6 homemade cupcakes with your favorite frosting.

Instructions

Preheat the oven to 350°F / 180°C and line a muffin pan with 6 cupcake liners.
In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and creamy.
Add the egg and vanilla extract and mix until combined.
Add the dry ingredients to the batter in two additions, alternating with the buttermilk, and mix on low speed just until combined.
Divide the batter evenly between the cupcake liners, filling them about ⅔ full.
Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool for a few minutes in the pan, then transfer them to a wire rack and cool completely before frosting.