Description
Small batch chocolate cupcakes with a soft and moist chocolate texture, perfect for making 6 homemade cupcakes with your favorite frosting.
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
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.
Notes
Storage: Store the small batch chocolate cupcakes in an airtight container for up to 3 days.
Tips:
- Use room temperature ingredients for a smooth batter.
- Do not overmix the cupcake batter.
- Measure the flour correctly for the best texture.
- Fill the cupcake liners evenly.
- Let the cupcakes cool completely before frosting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Cuisine: American