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This small batch chocolate cupcake recipe is just what you need to satisfy a chocolate craving. It makes two moist, rich cupcakes topped with a smooth, velvety frosting – a perfect little treat when you don’t want to bake a full batch. Quick to make and absolutely delicious, these cupcakes are a chocolate lover’s favorite for any occasion.
If you’re interested in more small batch cupcake recipes, try our Small Batch Vanilla Cupcakes for a soft, flavorful treat, or our tasty Carrot Cake Cupcakes for something with a hint of spice.
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and easy steps, this recipe comes together effortlessly.
- Perfect Portion: This recipe makes just two cupcakes, ideal for a personal treat or sharing with someone special.
- Rich Chocolate Flavor: Moist and packed with deep chocolate taste, these cupcakes are truly a chocolate lover’s delight.
- Great for Any Occasion: Whether it’s a sweet finish to dinner, a treat for a friend, or just for you, these cupcakes always hit the spot.
Ingredients
If you have any ingredients leftover from this small batch chocolate cupcakes recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: You’ll need 2 tablespoons of melted salted butter for the cupcake batter and another 2 tablespoons of softened butter for the frosting. This adds a rich, indulgent flavor to both the cake and the creamy chocolate buttercream.
- Sugar: A key ingredient for sweetness, sugar balances out the deep chocolate flavor of these cupcakes.
- Egg White: Just one egg white helps bind the ingredients and gives the cupcakes the ideal texture. Use the leftover yolk in treats like Mini German Chocolate Cake, Chocolate Banana Bread, or a Brookie!
- Vanilla Extract: A small amount of vanilla enhances the chocolate flavor and adds a subtle depth. If you’re looking for extra richness, try adding a hint of coffee.
- Self-Rising Flour: You’ll only need 3 tablespoons for this recipe. If you don’t have self-rising flour, check below for an easy way to make it yourself.
- Unsweetened Cocoa Powder: The essential ingredient for a true chocolate taste. For best results, use real cocoa powder – it gives these cupcakes their signature flavor. Use extra cocoa in Chocolate Scones and Double Chocolate Chip Cookies.
- Heavy Cream: Known as double cream in some regions, this ingredient brings a luxurious texture to both the cupcakes and frosting. You’ll need 2 tablespoons for the cupcakes and 1 tablespoon for the frosting. Leftover cream is perfect for a small Pavlova or a mini White Cake.
- Powdered Sugar: A must for the frosting, 1/2 cup of powdered sugar gives you a smooth, sweet topping for these chocolatey cupcakes.
How To Make Self-Rising Flour For Small Batch Recipes
No need to worry if you’re out of self-rising flour – it’s easy to make at home, especially for small batch baking. Here’s a quick recipe:
Ingredients for Self-Rising Flour
- 1 cup of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of salt
Instructions
- In a mixing bowl, combine the flour, baking powder, and salt.
- Stir well to ensure everything is evenly mixed.
Storage Tip
Store any leftover homemade self-rising flour in an airtight container to keep it fresh for future recipes.
How To Make Two Chocolate Cupcakes
See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat your oven. Line a cupcake pan with two cupcake liners, or prepare two small ramekins if you’re using those instead.
- In a mixing bowl, combine the melted butter, sugar, egg white, and vanilla extract. Gradually add the flour, cocoa powder, and cream, stirring until everything is well mixed.
- Pour the batter evenly into the two cupcake liners or ramekins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool completely before frosting and enjoy!
Expert Tips
- Mix Gently: For light and fluffy cupcakes, avoid over-mixing the batter. Too much mixing can lead to dense cupcakes.
- Use Good Cocoa: Choose a high-quality cocoa powder to give your cupcakes the best, richest chocolate flavor.
- Cool Completely Before Frosting: Make sure the cupcakes are fully cooled before frosting. This keeps the chocolate buttercream from melting and allows for a smooth, even layer.
Frequently Asked Questions
Yes, this recipe can be doubled if you need a few more cupcakes. Just double each ingredient and keep an eye on the baking time, as it may vary slightly.
Store unfrosted cupcakes in an airtight container at room temperature for up to three days. If frosted, keep them in the refrigerator to preserve the frosting.
Yes, wrap the unfrosted cupcakes in plastic wrap or store in an airtight container and freeze for up to 3 months.
Using the whole egg will change the texture of the cupcakes, making them a bit denser. The egg white helps keep them light.
You can substitute milk or a milk alternative, but the cupcakes will not be as light and rich. Heavy cream adds a luxurious texture, so try to use it if you can.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Over 15 Easy Dessert Recipes For One
For this small batch cupcake recipe, I use a small muffin pan or two 10-ounce ramekins. If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes we use, please visit our Store page.
If you’ve tried this small batch of chocolate cupcakes or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Chocolate Cupcakes
Equipment
Ingredients
- 2 tablespoons salted butter -melted
- 3 tablespoons sugar
- 1 large egg white
- 1 ½ teaspoons vanilla extract
- 3 tablespoons self-rising flour
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons heavy cream
FOR THE CHOCOLATE FROSTING
- ½ cup powdered sugar
- 1 tablespoon cocoa powder
- 2 tablespoons salted butter -softened
- ¼ teaspoon vanilla extract
- 1 tablespoon heavy cream
Instructions
- Heat the oven to 350 degrees F (177 degrees C). Place 2 cupcake liners in the cupcake pans or inside two oven-safe ramekins.
- Whisk together the butter, sugar, egg white, and the vanilla in a medium-sized bowl until smooth.
- Stir in self-rising flour and cocoa powder.
- Add cream and stir until smooth.
- Pour batter into cupcake liners. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes completely on a wire rack.
TO MAKE THE FROSTING
- Sift the powdered sugar and cocoa powder together in a small bowl. Add the remaining ingredients and mix with either a whisk or a hand mixer until smooth. Spread over the cooled cupcakes. If frosting is too thin add a teaspoon of extra powdered sugar and if frosting is too thick, add an additional teaspoon of cream.
Notes
- Mix Gently: For light and fluffy cupcakes, avoid over-mixing the batter. Too much mixing can lead to dense cupcakes.
- Use Good Cocoa: Choose a high-quality cocoa powder to give your cupcakes the best, richest chocolate flavor.
- Cool Completely Before Frosting: Make sure the cupcakes are fully cooled before frosting. This keeps the chocolate buttercream from melting and allows for a smooth, even layer.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These are excellent and I notice you have shown the recipe doubled. Will it work to triple the recipe since I need six cupcakes.
While the recipe has been successfully doubled, it hasn’t been tested for tripling. While I believe it should work to triple the ingredients for six cupcakes, I can’t guarantee the results as it hasn’t been specifically tested. If you decide to try tripling the recipe, please do share how it turns out.
“see recipe notes” doesn’t have any info on self-rising flour. What was the info?
In the Frequently Asked Questions section: ” How Can I Make Self-Rising Flour?
If you don’t have self-rising flour on hand, you can create your own substitute. To make about 1 cup of self-rising flour, combine 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt in a bowl. Mix well. Store leftovers in an airtight container for future use.”
Mine came out a little dry. Not sure what happened!
I’m going to make this, but I would like to make 6 cupcakes and that wouldn’t be the normal times 3.
I’ve only tested this recipe doubled, not tripled. It may work but I have not tested it.