Small Batch Chocolate Cupcakes
These small batch chocolate cupcakes are a chocolate lovers dream. They're moist, fluffy, and topped with a rich and creamy whipped chocolate buttercream. This recipe makes 6 cupcakes, which is perfect for small households and get-togethers.
Equipment
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Ingredients
Chocolate Cupcakes
- 48 grams all purpose flour
- 90 grams granulated sugar
- 23 grams dutch processed cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg room temperature
- 40 grams oil
- 68 grams buttermilk room temperature
- ½ teaspoon vanilla extract
- 62 grams brewed coffee hot
Chocolate Buttercream
- 56 grams unsalted butter softened
- 17 grams dutch processed cocoa powder
- ⅛ teaspoon salt
- 113 grams powdered sugar
- 40 grams heavy cream
Instructions
For the Cupcakes
- Preheat the oven to 350°F/180°C. Prepare a cupcake pan with liners and set aside.
- Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a mixing bowl. Whisk until combined.48 grams all purpose flour, 90 grams granulated sugar, 23 grams dutch processed cocoa powder, ½ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
- In a separate bowl, whisk the egg, oil, buttermilk, and vanilla until smooth.1 large egg, 40 grams oil, 68 grams buttermilk, ½ teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Fold until the batter is smooth with no lumps.
- Pour half of the hot coffee into the batter and fold until smooth. Then mix in the remaining half. The batter will be thin.62 grams brewed coffee
- Fill each cupcake liner ⅔ of way full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire cooling rack and let cool completely.
For the Chocolate Buttercream
- Add soften butter to the bowl of a stand mixer with the wire whip attachment. Beat on medium high speed for 5 minutes until fluffy. Scrape down the sides of the bowl.56 grams unsalted butter
- Mix in the cocoa powder and salt on low. Once incorporated, increase the speed to medium until creamy.17 grams dutch processed cocoa powder, ⅛ teaspoon salt
- With the mixer on low, gradually mix in the powdered sugar. Once it's all added, increase the speed to medium high.113 grams powdered sugar
- With the mixer running, slowly stream in the heavy cream until the desired consistency is reached.40 grams heavy cream
- Fill a piping bag prepared with a piping tip with the frosting. Pipe a swirl on top of each cupcake and enjoy.
Video
Notes
Measure the flour correctly by weighing it in grams with a kitchen scale or by using the spoon and sweep method.
Fill the cupcake liners ⅔ of the way full to make 6 cupcakes or ½ way full to make 7-8 cupcakes.
The nutritional information provided is an estimate. Accuracy is not guaranteed.
Storage: Store frosted cupcakes in a sealed container in the refrigerator for up to 5 days.
Freezing: Freeze cupcakes on a baking sheet until they're frozen solid. Transfer them to an airtight container and freeze for up to 3 months.
Nutrition
Serving: 1cupcakeCalories: 342.6kcalCarbohydrates: 44.6gProtein: 3.7gFat: 18.8gSaturated Fat: 7.8gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 7.5gTrans Fat: 0.3gCholesterol: 56.1mgSodium: 230.9mgPotassium: 150.2mgFiber: 2.7gSugar: 34.3gVitamin A: 389.5IUVitamin C: 0.04mgCalcium: 53.8mgIron: 1.5mg
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