Small batch baking can sometimes be a lot trickier than just cutting a normal recipe in half. I've tested this cupcake recipe numerous times to yield four perfectly rich & moist small batch chocolate cupcakes. They are the perfect decadent treat when you're needing a quick dessert for a small group.
Sometimes you don't want 24 cupcakes on your hands. If you're like me, that can get dangerous very quickly. Small batch baking is the perfect solution when you only want to bake a small amount of cupcakes. This small batch chocolate cupcake recipe bakes four perfectly decadent cupcakes in under an hour!
If you are looking for a large batch of cupcakes, try strawberry crunch cupcakes and Black Forest cupcakes!
This recipe is also great if you need a quick pick-me-up. When our dog, Spencer, went to be in doggy heaven, I made these cupcakes to share with my family. Chocolate always helps, right?
Gathered in the kitchen with cupcakes in hand, we remembered his happy moments, like how he used to hop through the snow like a rabbit, popping his head out of a mound of snow. The thick snow would stick to his face and looked just like a Santa beard!
So if you need a little pick-me-up, or "chocolate therapy" these small batch chocolate cupcakes hit the spot, especially when topped with small batch chocolate frosting.
I also recommend lavender chocolate cake or chocolate mousse cake if you're feeding a crowd with a major chocolate craving!
Ingredients
- All purpose flour - All purpose flour's moderate protein content provides enough structure to support the rise and texture of the cupcakes, without making them overly dense or crumbly.
- Granulated sugar - Sweetens the cupcakes and helps retain moisture (since sugar is hygroscopic, aka moisture-retaining) so your cupcakes will stay soft and moist.
- Unsweetened cocoa powder - You can use Dutch process cocoa powder for an even richer chocolate flavor.
- Baking powder
- Salt - I recommend to use either table salt or fine sea salt. Kosher salt grains are too large for baked goods like cupcakes.
- Milk
- Unsalted butter
- Vanilla extract .
- Semi-sweet chocolate chips - You can also use milk chocolate, white chocolate, or dark chocolate for different flavors. Or leave the chocolate chips out completely!
Recipe Video
How to Make Small Batch Chocolate Cupcakes
Step 1 - In a large mixing bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt.
Step 2 - In a separate mixing bowl, combine the milk, melted butter, and vanilla extract.
Step 3 - Add the dry ingredients to the wet ingredients and mix. Gently fold in the chocolate chips.
Step 4 - Fill four cups of a muffin tin two-thirds full with batter. Bake for 16 to 20 minutes.
Recipe Tips
- Avoid overmixing your batter, which could cause your baked cupcakes to sink in the center. Combine the wet and dry ingredients just until you no longer see pockets of dry flour. Then gently fold in the chocolate chips with a rubber spatula or large spoon.
- Fill your cupcake cups about two-thirds full with batter. If you fill them completely full, they'll overflow as they rise in the oven, and then they can sink in the center once they cool.
- Allow your cupcakes to cool completely before frosting them. If you frost warm cupcakes, the butter in the frosting will melt, creating a big mess.
- For an even richer chocolate flavor, add a half teaspoon of espresso powder to the cupcake batter with the dry ingredients. It will enhance the flavor of chocolate, without adding a coffee flavor.
Storing
- Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 4 days. They will naturally begin to dry out after a couple days.
- Fridge: Store frosted cupcakes in the fridge in an airtight container for up to 3 days.
- Freezer: Store unfrosted cupcakes in the freezer wrapped in plastic wrap then wrapped in aluminum foil for up to 3 months. Thaw at room temperature.
Secret Tips for My Baking Besties
What is the secret to fluffy cupcakes?
Avoid overmixing your cupcake batter to achieve really fluffy cupcakes. Just mix the dry and wet ingredients until no dry flour remains visible. If you overmix your batter, the air bubbles will collapse and your cupcakes won't get as fluffy in the oven.
Should I fill the empty muffin cups with water?
Contrary to what I learned early in my baking journey, you don't need to fill the empty muffin cups with water in the oven. According to Cook's Illustrated, this doesn't affect the cupcakes. And if you have a quality muffin tin, the tin won't warp by being in the oven without anything in some of the cups.
Can I make my cupcakes in advance?
Yes! You can bake cupcakes ahead of time, and leave them unfrosted wrapped in plastic cling wrap or in an airtight container at room temperature for up to 2 days. Just before you're ready to serve your small batch chocolate cupcakes, frost them.
Or you can freeze them for up to 3 months ahead of time, like I did for my homemade wedding cake + cupcakes!
Small Batch Chocolate Cupcakes
Ingredients
Small Batch Chocolate Cupcakes
- ½ cup all purpose flour
- ¼ cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1½ teaspoon baking powder
- ¼ teaspoon salt (use table salt or fine sea salt)
- ¼ cup milk (non-dairy milk also works in this recipe)
- 2 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 tablespoon semi-sweet chocolate chips
Instructions
Small Batch Chocolate Cupcakes
- Preheat the oven to 350°F. Grease four cups of a muffin tin or line them with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- In a separate mixing bowl, combine the milk, melted butter, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix just until you cannot see dry flour anymore. Fold in the chocolate chips.
- Line a muffin tin with four cupcake liners. Fill them three-quarters full with the batter.
- Bake for 16 to 20 minutes, until a toothpick comes out clean from the center of the cupcakes. Let them cool on a cooling rack for at least 15 minutes before enjoying. If you plan to frost them, allow them to cool fully then spread or pipe on small batch chocolate frosting.
Notes
- You don't need to fill the empty muffin cups with water in the oven. This doesn't affect the cupcakes and if you have a quality muffin tin, it shouldn't warp.
- Avoid overmixing your batter, which could cause your baked cupcakes to sink in the center.
- For an even richer chocolate flavor, add a half teaspoon of espresso powder to the cupcake batter with the dry ingredients. It will enhance the flavor of chocolate, without adding a coffee flavor.
- Fill your cupcake cups about two-thirds full with batter. If you fill them completely full, they'll overflow as they rise in the oven, and then they can sink in the center once they cool.
- Allow your cupcakes to cool completely before frosting them. If you frost warm cupcakes, the butter in the frosting will melt.
Nutrition
Leonard Caponegro
Decadence at its finest. I love chocolate and this recipe satisfies that craving like no other. This is the best chocolate cupcake recipe ever. It's on my keeper list.
Karran
They look so good
strawberryandcream
😀😀 thank you!!
Chantelle Theron
These look wonderful!
strawberryandcream
Thank you so so so much! 🥰
Happy Panda
I'm so sorry about Spencer! *big hug*
And those cupcakes look kickass!
strawberryandcream
Thank you!! 💕â¤ï¸ðŸ¶
Rebekkah Lenora
Sorry to hear about your dog. 💕
strawberryandcream
Thank you! I really appreciate it. â¤ï¸
Adventures Of An Anglaise
Oh wow, these sound utterly delicious! And I love the idea of baking meditation 😠Hope they did the trick!
strawberryandcream
Thank you! The definitely provided some time with family to enjoy time together and enjoy some chocolate therapy 😋â¤ï¸
Ricettiamoinsiemecucinando
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Markus + Micah
Hugs for you and your family. I am sure Spencer is enjoying doggo heaven.
strawberryandcream
Thank you!!! Losing a dog felt more sad than when I lost my pet hamsters, I think because we spent nearly 15 years with Spencer â¤ï¸ðŸ¶
singingandsauerkraut
My condolences that's awful. We have an English Springer at the family home and I couldn't imagine losing her. Cupcakes look delicious - pretzels on top is genius!
strawberryandcream
Aren't English springer spaniels just the cutest!? Their floppy ears and their soft hair 🶠Thanks for reading 🥰
singingandsauerkraut
Absolutely. All best!
popsiclesociety
I'm really sorry for Spencer ðŸ¶ðŸ’• the most difficult day from having a dog companion 💔
The cupcakes looks amazing 😋
strawberryandcream
Thank you! â¤ï¸ It was hard, but we are super grateful for the time that we did get to spend with that cute dog ðŸ¶
Alison
Aww so sorry for your loss ..losing a dog is devastating
strawberryandcream
Thank you so much, Alison 💖
Yum-number1
Whyyyy dooo you pick me up..buttercup babyyyy just to let me down...
Expect that you didn't let me down but exceeded my expectations with these cupcake!!! Looks so amazing! 🤤🤤🤤
strawberryandcream
HAHAHA 😠that's hilarious. Thanks for reading and reminding me of a great song! 🎵
Azilde
What a great recipe when you dint’t want a whole batch of cupcakes! Thanks for the tip on WHY you never over-mix the batter. Yum ?