Small Batch Chocolate Cupcakes

Small Batch Chocolate Cupcakes topped with creamy white chocolate buttercream. This easy, no-mixer recipe makes just six soft and moist chocolate cupcakes. They’re perfect for small parties or birthday celebrations. This recipe is part of our popular Small Batch series.

Recipe testing

It is so lovely to be back rolling out more Small Batch recipes. Born out of lockdown almost three years ago, these recipes are near and dear to my heart.

Last month, we enjoyed my new Single Serve Chocolate Chip Cookie recipe which produces just three chewy cookies. And my Small Red Velvet Cake.

And now, I’m all about cupcakes. Specifically, six perfect chocolate cupcakes.

When testing this recipe, I took inspiration from my tried and true Chocolate Cupcake recipe.

Since our Small Batch recipes are all about being quick, easy and accessible, I swapped butter for oil and scaled back the other ingredients.

These cupcakes were lovely, however, the tops were quite domed which can make it difficult to neatly frost (test 1) and I also wanted to simplify the recipe even more.

So I changed the brown sugar to just caster sugar, and used only baking powder, instead of both baking powder and soda.

The results were good – really good (test 2).

Just to be sure, the cupcakes were really moist – and stayed that way for a good day or two – I tested both versions again but with more oil and sugar (test 3).

Overall, we found that cupcake 2 stayed soft and tender the longest – and had the best chocolate flavour.

Then I remembered the hot water trick! I know from my Mint Chocolate Cake that adding hot water can help create a super tender and flavourful chocolate cake.

So I did one final test using my new recipe. I added an extra 1/4 cup of hot water to the batter and then compared it side by side.

The water made an even MORE tender cake. And it was also less crumbly. 

These moist chocolate cupcakes were now perfect – even my taste testers at home thought so! 

Ingredients

You don’t need any fancy ingredients to make this easy recipe. Here’s a list of everything you will need for the cupcakes, including any substitutions you can make.

If you want to use the same frosting I have, check out my White Chocolate Buttercream recipe post for detailed instructions.

• Plain flour: Or all purpose flour.
• Cocoa powder: You can use either natural unsweetened cocoa powder or Dutch processed cocoa. I’ve use Dutch processed cocoa in the cupcakes pictured.
• Baking powder: I tested this recipe using baking power, baking soda and a mix of both. I found using just baking powder yielded the best results.
• Caster sugar: Or granulated sugar.
• Grapeseed oil: I love using grapeseed oil in my recipes. I find it leaves little or no aftertaste. If you don’t have it on hand, vegetable oil or any other flavourless oil should work. Alternatively, you can use melted butter, but I do find oil keeps the cupcakes soft and tender for longer.
• Vanilla extract: For a little extra flavour.
• Egg: To bind.
• Buttermilk: I encourage you to use full fat buttermilk if you can. A buttermilk substitute will work (see recipe notes) but store-bought full fat buttermilk will produce the best results. Alternatively, you could use full fat natural or Greek yogurt or sour cream.
• Hot water: Believe it or not, but a little hot water makes sure your cupcakes are extra soft, moist and tender. You can also use hot coffee if you prefer or add a little espresso powder to the hot water to enhance the chocolate flavour.
• Chocolate chips: The choc chips are definitely optional, but I love a little pop of chocolate in my cupcakes. I use milk chocolate chips, but any type of chocolate chips will work.

See recipe card below for a full list of ingredients and measurements.

How to make Chocolate Cupcakes

These easy chocolate cupcakes are made using a simple mix-and-stir recipe. You don’t need a handheld or stand mixer.

You can use a standard 6-hole (or 12-hole) muffin pan lined with cupcake liners or cases to make them.

Here’s a snapshot of how to make my Small Batch Chocolate Cupcakes. The full method and instructions are included in the recipe card below.

1. In a large mixing bowl, stir together flour, cocoa powder, baking powder, sugar and salt (photo 1).
2. In a separate mixing bowl, add oil, vanilla, egg and buttermilk. Stir with a fork just to break up the egg yolk (photo 2).
3. Add wet ingredients to dry ingredients (photo 3) and start to stir. Add hot water and gently mix until a smooth chocolate cupcake batter forms. 
4. Stir through chocolate chips (photo 4). Spoon batter into prepared muffin pan (photo 5).
5. Bake cupcakes for approximately 16-18 minutes (photo 6).

How to frost cupcakes

Once completely cooled, it’s time to decorate your perfect cupcakes. I highly recommend using my White Chocolate Buttercream – it’s creamy, thick and pipes beautifully.

Of course, you can use any frosting or buttercream you like. A Chocolate Buttercream Frosting would also work well for a double chocolate vibe.

Or you could do a Vanilla Buttercream or even a Swiss Meringue Buttercream for something a little more fancy.

Even cream cheese frosting would work! 

To decorate your cupcakes, use a piping bag fitted with a large round tip. I’ve used a plastic 6mm round piping tip here (photo 7).

Make swirls and divots in the buttercream, using a teaspoon. Then add some rainbow sprinkles for colour and fun. Chocolate sprinkles would also work (photo 8).

If you don’t have a piping bag or nozzle, you can just spread the frosting onto each cupcake using a dessert spoon.

How to store cupcakes

Unfrosted cupcakes themselves will keep well at room temperature in an airtight container. Once frosted, you can store any leftover cupcakes in the fridge. Bring them back to room temperature before serving.

Make ahead: You can make these cupcakes a day in advance. They keep well and stay moist and tender. Any longer than 2 days, it’s best to freeze them. Then just defrost or bring back to room temperature before decorating and serving. 

Frequently asked questions

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Let’s Bake

Small Batch Chocolate Cupcake recipe

Yield 6 cupcakes 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Prep: 30 minutesCook: 18 minutesTotal: 48 minutes

Six perfect Chocolate Cupcakes made from scratch.

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Ingredients

Chocolate cupcakes

• 70 grams (1/2 cup) plain flour or all purpose flour
• 20 grams (1/4 cup) cocoa powder, sifted
• 1 teaspoon baking powder
• 75 grams (1/3 cup + 1 tablespoon) caster sugar or granulated sugar
• 1/8 teaspoon salt
• 60 ml (1/4 cup) grapeseed oil or flavourless oil
• 1 teaspoon vanilla extract
• 1 large egg
• 60 ml (1/4 cup) full fat buttermilk
• 60 ml (1/4 cup) hot water
• 40 grams (1/4 cup) chocolate chips, optional

White chocolate frosting

• 1/2 batch of white chocolate buttercream 
• Rainbow jimmy sprinkles, to decorate

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Instructions

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a standard 6-hole muffin pan or a 12-hole muffin pan with six cupcake liners. 
2. In a large mixing bowl, add flour, cocoa powder, baking powder, sugar and salt. Give it a mix using a spatula or whisk.
3. In a separate mixing bowl, add oil, vanilla, egg and buttermilk. Stir with a fork just to break up the egg yolk. 
4. Add wet ingredients to dry ingredients and start to stir gently. Pour in hot water and stir until a smooth chocolate batter forms. 
5. Stir through chocolate chips, if using. Spoon out batter into prepared pan, ensuring each hole is approximately three-quarters full.
6. Bake cupcakes for approximately 16-18 minutes or until they spring back lightly to the touch. Remove from pan and leave to cool completely on a wire rack. 
7. To frost, use my White Chocolate Buttercream or your frosting of choice. Fill a piping bag fitted with a large round tip (I used a 6mm round tip) with buttercream. 
8. Pipe buttercream onto each cupcake, using a teaspoon to spread it out and make small divets here and there. Scatter over sprinkles. 

Notes

Cocoa powder: You can use either natural unsweetened 100% cocoa or Dutch processed cocoa. I’ve use Dutch processed cocoa in the cupcakes pictured.

Grapeseed oil: Grapeseed oil works really well in this recipe and leaves no aftertaste. If you don’t have it on hand, vegetable oil or any other flavourless oil will work.

Buttermilk: Use full fat buttermilk if you can. A buttermilk substitute will work but store-bought full fat buttermilk will produce the best results. Alternatively, you could use full fat natural or Greek yogurt. For the buttermilk substitute, add 1 teaspoon of white vinegar or fresh lemon juice to 1/4 cup of full fat or whole milk. Leave it sit for 1-2 minutes and then use as per recipe. 

Hot water: I recommend boiling the kettle when you are ready to start baking. Pour out 1/4 cup of water and let it sit at room temperature while you prepare your ingredients. Alternatively, you can use water from the tap if it gets very hot. 

Chocolate chips: Adding chocolate chips is optional. You can use any chocolate chips you like or simply leave them out. 

Make ahead: You can make these cupcakes a day in advance. They keep well and stay moist and tender. Any longer than 2 days, it’s best to freeze them. Then just defrost or bring back to room temperature before decorating and serving. 

Storage: Unfrosted cupcakes themselves will keep well at room temperature in an airtight container. Once frosted, you can store any leftover cupcakes in the fridge. Bring them back to room temperature before serving.

Nutrition Information

Serving Size: 1 cupcake Calories: 561 Sugar: 54.7 g Sodium: 88.8 mg Fat: 32.4 g Carbohydrates: 67.4 g Protein: 4.6 g Cholesterol: 76 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CakeCuisine: American

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