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This small batch chocolate cupcake recipe makes two soft, rich cupcakes topped with creamy chocolate frosting. Quick to make and perfectly portioned, they’re ideal when you want a simple, satisfying treat.
Featured Comment
“They are delicious and moist. Great for the two of us…”
– Carole
Why You’ll Love This Recipe
- Quick and Easy: Uses simple ingredients and comes together fast.
- Just Two Cupcakes: Perfect for one or to share with someone.
- Deep Chocolate Flavor: Moist, rich, and full of chocolate in every bite.
- Anytime Treat: Great for dessert, a small celebration, or whenever you want something sweet.
These chocolate cupcakes are my go-to when I want something sweet without a lot of fuss. The batter comes together quickly, and the texture is soft and tender with just the right amount of richness. I love how they feel like a little luxury, made with ingredients I always have on hand.
Want more small batch cupcake recipes? Try our small batch vanilla cupcakes and our small batch carrot cake cupcakes!
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 melted salted butter for the batter and 2 tablespoons softened butter for the frosting.
- Sugar: Sweetens the cupcakes and balances the chocolate.
- Egg White: One egg white binds batter and helps with structure. Save the yolk for recipes like single serving custard, mini German chocolate cake, chocolate banana bread for one, or a single serving brookie.
- Vanilla Extract: Adds depth and enhances the chocolate flavor. A splash of coffee can deepen the taste even more.
- Self-Rising Flour: Use 3 tablespoons. If you don’t have any, see the simple substitute below.
Tip: No Self-Rising Flour? Make Your Own!
Mix 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Use what you need for the recipe and store the rest in an airtight container. This simple blend works perfectly in these chocolate cupcakes and other small batch bakes.
- Unsweetened Cocoa Powder: The key to rich chocolate flavor. Use extra in recipes like small batch chocolate scones and small batch 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.
Recipe Variations
Customize your cupcakes with these simple flavor additions:
- Double Chocolate: Add 1 to 2 tablespoons of chocolate chips for extra richness.
- Mocha: Stir in 1/4 teaspoon of instant espresso powder for a subtle coffee flavor.
- Spiced Chocolate: Mix in 1/4 teaspoon of cinnamon or a pinch of cayenne for a hint of warmth.
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
- Don’t Over-Mix: Stir the batter just until combined to keep the cupcakes light and tender.
- Choose Good Cocoa: Use a high-quality natural or Dutch-processed cocoa powder for rich flavor.
- Measure Carefully: Use a kitchen scale or spoon and level dry ingredients to avoid adding too much flour or cocoa, which can dry out the cupcakes.
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 small batch chocolate chip cookies and small batch cream scones.
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.
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Small Batch Chocolate Cupcakes
Watch How To Make This
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.
- In a bowl, whisk together the melted butter, sugar, egg white, and vanilla extract.
- 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.
- Divide the batter evenly between the cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the cupcakes to a wire rack and let them cool completely before frosting.
Make the Frosting
- In a small bowl, sift the powdered sugar and cocoa powder together.
- Add the softened butter, vanilla extract, and cream. Mix with a whisk or hand mixer until smooth.If the frosting is too thin, add 1 teaspoon of powdered sugar. If too thick, add 1 teaspoon of cream.
- Spread over the cooled cupcakes.
Notes
- Don’t Over-Mix: Stir the batter just until combined to keep the cupcakes light and tender.
- Choose Good Cocoa: Use a high-quality natural or Dutch-processed cocoa powder for rich flavor.
- Measure Carefully: Use a kitchen scale or spoon and level dry ingredients to avoid adding too much flour or cocoa, which can dry out the cupcakes.
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.