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These small batch chocolate cupcakes are rich, moist, and packed with deep chocolate flavor. This easy recipe makes just two chocolate cupcakes, perfect when you want a homemade treat without leftovers. Topped with a smooth, creamy chocolate buttercream, they’re quick to make and incredibly satisfying. Whether you’re craving something sweet or need a simple dessert for two, this recipe is just what you need!
If you’re looking for more small batch cupcake recipes, try our Small Batch Vanilla Cupcakes for a soft, classic treat or Carrot Cake Cupcakes for a lightly spiced option.
Why You’ll Love This Recipe
- Simple and Quick: Made with basic ingredients and easy steps, these cupcakes come together in no time.
- Perfectly Portioned: This recipe makes just two chocolate cupcakes, great for a personal treat or sharing.
- Rich Chocolate Flavor: Soft, moist, and packed with deep chocolate taste in every bite.
- Great Anytime: Whether it’s dessert, a small celebration, or just because, these cupcakes are always a good idea.
Ingredients
If you have any ingredients leftover from this small batch chocolate cupcake recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use 2 tablespoons of melted salted butter for the cupcake batter and 2 tablespoons of softened butter for the frosting. This adds richness to both the cupcakes and the creamy chocolate buttercream.
- Sugar: Sweetens the cupcakes while balancing the deep chocolate flavor.
- Egg White: One egg white binds the ingredients and helps create the perfect cupcake texture. Save the yolk for recipes like Mini German Chocolate Cake, Chocolate Banana Bread, or a Brookie!
- Vanilla Extract: Enhances the chocolate flavor with a subtle depth. For extra richness, a small amount of coffee can deepen the chocolate taste.
- Self-Rising Flour: You’ll need just 3 tablespoons. If you don’t have self-rising flour, see the substitution guide below.
- Unsweetened Cocoa Powder: The key ingredient for a rich chocolate flavor. Leftover cocoa is great for Chocolate Scones and Double Chocolate Chip Cookies.
- Heavy Cream: Adds moisture to the batter and makes the frosting smooth and creamy. You’ll need 2 tablespoons for the cupcakes and 1 tablespoon for the frosting. Leftover cream is great in a small Pavlova or a mini White Cake.
- Powdered Sugar: Gives the frosting its smooth, sweet texture. Just 1/2 cup is all you need for a perfectly balanced buttercream.
How To Make Self-Rising Flour For Small Batch Baking
If you don’t have self-rising flour on hand, you can make it in minutes with just three ingredients.
Self-Rising Flour Recipe
Ingredients
- 1 cup of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of salt
Instructions
- In a bowl, whisk together the flour, baking powder, and salt until well combined.
- Use immediately or store in an airtight container for future small batch recipes.
This homemade version works perfectly in this small batch chocolate cupcake recipe and other baked goods!
Recipe Variations
- Double Chocolate Cupcakes: Stir in 1-2 tablespoons of chocolate chips for extra chocolate in every bite.
- Mocha Cupcakes: Add 1/4 teaspoon of instant espresso powder to the batter to enhance the chocolate flavor with a subtle coffee kick.
- Spiced Chocolate Cupcakes: Mix in 1/4 teaspoon of cinnamon or a pinch of cayenne for a warm, spiced twist.
How To Make Two Chocolate Cupcakes
See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350°F (175°C). Line a cupcake pan with two liners, or place liners inside two small ramekins if using those instead.
- Mix the wet ingredients: In a bowl, whisk together the melted butter, sugar, egg white, and vanilla extract.
- Add the dry ingredients: Stir in the flour, cocoa powder, and cream until the batter is smooth.
- Bake: Divide the batter evenly between the cupcake liners or ramekins. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and frost: Let the cupcakes cool completely before frosting.
Expert Tips
- Mix Gently: Over-mixing can make cupcakes dense instead of light and fluffy. Stir just until the ingredients are combined.
- Use Quality Cocoa: A good cocoa powder makes a big difference in flavor. Choose one labeled natural or Dutch-processed for the best chocolate taste.
- Measure Accurately: Use a kitchen scale or spoon and level dry ingredients for consistent results. Too much flour or cocoa can make the cupcakes dry.
Frequently Asked Questions
Yes! To make four chocolate cupcakes, double all the ingredients. Keep the baking temperature the same and check for doneness at 20 minutes by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re ready.
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Frosted cupcakes should be refrigerated if storing longer than a day.
Yes! Wrap unfrosted cupcakes tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting.
No, using the whole egg will make the cupcakes denser. The egg white helps create a lighter texture, so it’s best to stick with just the white. If you’re wondering what to do with the leftover yolk, we have many recipes on our website that use just the yolk, like Chocolate Chip Cookies and Cream Scones.
You can use milk or a milk alternative, but the texture won’t be as rich or soft. Heavy cream adds moisture and a velvety texture, so use it if possible for the best results.
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
If you’ve tried this small batch chocolate cupcake recipe 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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Watch How To Make These Cupcakes
Small Batch Chocolate Cupcakes
Equipment
Ingredients
For the Cupcakes
- 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 Frosting
- ½ cup powdered sugar
- 1 tablespoon cocoa powder
- 2 tablespoons salted butter -softened
- ¼ teaspoon vanilla extract
- 1 tablespoon heavy cream
Instructions
Make the Cupcakes
- Preheat the oven to 350°F (175°C). Line a cupcake pan with two liners, or place liners inside two small ramekins if using those instead.
- Mix the wet ingredients: In a bowl, whisk together the melted butter, sugar, egg white, and vanilla extract.
- Add dry ingredients: Stir in the self-rising flour and cocoa powder until just combined.
- Mix in the cream: Stir until the batter is smooth and well blended.
- Bake: Divide the batter evenly between the cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Transfer the cupcakes to a wire rack and let them cool completely before frosting.
Make the Frosting
- Sift dry ingredients: In a small bowl, sift the powdered sugar and cocoa powder together.
- Mix: Add the softened butter, vanilla extract, and cream. Mix with a whisk or hand mixer until smooth.Adjust consistency: If the frosting is too thin, add 1 teaspoon of powdered sugar. If too thick, add 1 teaspoon of cream.
- Frost: Spread over the cooled cupcakes.
Notes
- Mix Gently: Over-mixing can make cupcakes dense instead of light and fluffy. Stir just until the ingredients are combined.
- Use Quality Cocoa: A good cocoa powder makes a big difference in flavor. Choose one labeled natural or Dutch-processed for the best chocolate taste.
- Measure Accurately: Use a kitchen scale or spoon and level dry ingredients for consistent results. Too much flour or cocoa can make the cupcakes dry.
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.