Small Batch Chocolate Cupcakes

Name: Small Batch Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ½ cup all purpose flour; ¼ cup granulated sugar; 1 Tbsp unsweetened cocoa powder; 1½ tsp baking powder; ¼ tsp salt ((use table salt or fine sea salt)); ¼ cup milk ((non-dairy milk also works in this recipe)); 2 Tbsp unsalted butter, melted; 1 tsp vanilla extract; 3 Tbsp semi-sweet chocolate chips

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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, and sweet cupcakes. These small batch chocolate cupcakes are the perfect decadent treat when you're needing a quick dessert for a small group. Or after a long day at work, whip up these easy sweets in under an hour to satisfy your sweet tooth's cravings.

Overhead view of four Small Batch Chocolate Cupcakes.

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!

A hand reaching for easy chocolate 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, and chocolate zucchini bread for a slightly healthier treat.

Flour, sugar and cocoa powder in a glass bowl.

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 - Adds a super rich chocolatey flavor. You can also use Dutch process cocoa powder for an even richer chocolate flavor.
Baking powder - Helps to leaven the cupcake batter so it rises in the oven.
Salt - I recommend to use either table salt or fine sea salt. Kosher salt grains are too large for baked goods like cupcakes.
Milk - Both cow's milk and non-dairy milk work well in this recipe. I usually use oat milk or almond milk.
Unsalted butter - Melt the butter in a microwave-safe bowl on 20 second intervals.
Vanilla extract - Vanilla enhances the flavors of the other ingredients.
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

Chopped chocolate falling on a chocolate cupcake with chocolate frosting.

How to Make Small Batch Chocolate Cupcakes

Flour, sugar, and cocoa powder whisked in a metal bowl.

Step 1 - In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

Milk, vanilla, and melted butter whisked in a glass bowl.

Step 2 - In a separate mixing bowl, combine the milk, melted butter, and vanilla extract.

Small batch chocolate cupcake batter in a glass bowl.

Step 3 - Add the dry ingredients to the wet ingredients and gently mix just until you cannot see anymore pockets of dry flour. Then gently fold in the chocolate chips.

Four cups of a muffin tin lined with cupcake batter.

Step 4 - Fill four greased or lined cups of a muffin with about two-thirds full with batter. Bake at 350°F for 16 to 20 minutes, until a toothpick comes out clean from the center of the cupcakes.

Overhead view of a frosted cupcake topped with chopped pieces of chocolate.

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.

A piping bag frosting a cupcake with chocolate buttercream frosting.

Frequently Asked Questions

What is the secret to fluffy cupcakes?

Be careful not to overmix your cupcake batter. 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.

Can you make cupcakes in advance?

You can bake cupcakes up to two days in advance. Leave them unfrosted wrapped in plastic cling wrap or in an airtight container at room temperature. Just before you're ready to serve your small batch chocolate cupcakes, frost them.

Should I fill 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.