These chocolate cupcakes are moist, fudgy and topped with chocolate frosting. This small-batch recipe yields just 6–7 cupcakes, so it’s perfect when you don’t have many mouths to feed.
This small-batch chocolate cupcake recipe is simple and only a bit more involved than a boxed mix. The cupcakes are tender, moist and intensely chocolatey—ideal when you want a quick dessert without a lot of leftovers.
The Perfect Small-Batch Chocolate Cupcakes
This version is adapted from a favorite double-chocolate cupcake recipe, scaled down to make 6–7 cupcakes instead of a full batch. You won’t need an electric mixer for the batter—just a whisk.
Start by whisking together the dry ingredients so the baking soda and baking powder are evenly distributed and the cupcakes rise evenly. In a separate bowl whisk the wet ingredients, then combine the dry into the wet until smooth. I do this by hand with a wire whisk and it works perfectly. 
Spoon the batter into lined muffin cups so each is about half to two-thirds full. This yields six or seven cupcakes. Bake until an inserted toothpick comes out clean and the tops feel slightly firm when pressed.
For the Frosting
The chocolate frosting recipe below is scaled to generously frost about six cupcakes. If you prefer a thinner layer, halve the frosting amounts (see notes). In a hurry, store-bought frosting works fine, or try a smear of Nutella and a scoop of ice cream for an extra-easy treat.
Moist, fudgy, and perfectly portioned—these small-batch chocolate cupcakes are great for Valentine’s Day or any time you want a compact dessert.
Try these other small-batch desserts for more ideas:
- Small-batch chocolate chip cookies
- Chocolate mug cake
- Giant peanut butter cookie for one (or two if you share)
Small-Batch Chocolate Cupcakes
Equipment
- muffin tin
- muffin papers
Ingredients
Chocolate Cupcakes
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil (or canola)
- 1/2 cup white sugar (caster sugar works well)
- 1/4 teaspoon vanilla extract
- 1 large egg
- 1/3 cup buttermilk* (see notes for substitute)
Chocolate Frosting*
- 1/2 cup unsalted butter, softened
- 1 1/2–2 cups powdered sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1–2 tablespoons milk or whipping cream
Instructions
Chocolate Cupcakes
- Preheat the oven to 350°F (180°C). Line a muffin tin with paper liners. You should get 6 or 7 cupcakes; I use the middle six cavities so they bake evenly.
- In a medium bowl whisk together the flour, cocoa, baking soda, baking powder and salt.
- In a separate bowl whisk the oil, sugar, vanilla and egg together. Whisk in the buttermilk.
- Add the dry ingredients to the wet and whisk until no lumps remain.
- Spoon the batter into the prepared muffin tin, filling each liner about 1/2–2/3 full. Do not fill to the top.
- Bake 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Chocolate Frosting*
- Beat the softened butter in a medium bowl until smooth.
- Beat in 1 cup powdered sugar (sift first if lumpy).
- Add the cocoa powder (sift if needed), vanilla and salt; beat until combined.
- Mix in the remaining powdered sugar about 1/2 cup at a time, alternating with a tablespoon of milk or cream, until you reach the desired sweetness and consistency.
- Frost cooled cupcakes with a knife or pipe the frosting. A Wilton 1M tip creates a classic swirl.
Notes
- If you don’t have buttermilk, combine 1/3 cup milk (1% or 2% preferred) with 1 teaspoon distilled vinegar or lemon juice. Let sit 5 minutes before using.
- For a thinner layer of frosting, halve the frosting recipe. You’ll need: 1/4 cup unsalted butter, 3/4–1 cup powdered sugar, 2 tablespoons cocoa powder, 1/4 teaspoon vanilla, a pinch of salt, and 1/2–1 tablespoon milk or cream.
- Store cupcakes in an airtight container at room temperature up to 1 day, or in the fridge up to 3 days. Unfrosted cupcakes freeze up to 2 months; thaw in the fridge.
- Nutrition information is an estimate based on one cupcake with frosting, assuming six equal cupcakes and evenly divided frosting.
Nutrition
Carbohydrates: 60 g,
Protein: 4 g,
Fat: 27 g,
Saturated Fat: 18 g,
Trans Fat: 1 g,
Cholesterol: 73 mg,
Sodium: 271 mg,
Potassium: 176 mg,
Fiber: 3 g,
Sugar: 47 g,
Vitamin A: 544 IU,
Calcium: 46 mg,
Iron: 2 mg