Small Batch Chocolate Cupcakes
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These small batch chocolate cupcakes are perfect when you just need four decadent cupcakes. And you can double or triple this recipe if you need more cupcakes!
Ingredients
Small Batch Chocolate Cupcakes
- ½ cup all purpose flour
- ¼ cup granulated sugar
- 1 Tablespoon unsweetened cocoa powder
- 1½ teaspoons baking powder
- ¼ teaspoon salt (use table salt or fine sea salt)
- ¼ cup milk
- 2 Tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 Tablespoons 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 two-thirds 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.
- Allow your cupcakes to cool completely before frosting them. If you frost warm cupcakes, the butter in the frosting will melt.
Nutrition
Serving: 1 cupcakeCalories: 236kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 18mgSodium: 313mgPotassium: 126mgFiber: 2gSugar: 18gVitamin A: 206IUCalcium: 120mgIron: 2mg
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