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Craving chocolate? This small batch chocolate cupcake recipe is perfect for you! Whip up two moist, decadent cupcakes topped with luxurious frosting. It’s ideal when you want a sweet treat without baking a whole batch. These cupcakes are a chocolate lover’s dream – quick, easy, and perfect for one or two people. Try them and see why they’re a hit for any occasion!
Looking for additional small batch cupcake options? Check out our Small Batch Vanilla Cupcakes recipe for a moist and flavorful treat, as well as our delicious Carrot Cake Cupcakes.
Why You’ll Love These Chocolate Cupcakes
- Ease: Simple ingredients and easy steps make this recipe a breeze.
- Portion Control: Makes two cupcakes, so it’s ideal for just you or to share with someone special.
- Deliciousness: Rich, moist, and filled with chocolate flavor – a dream come true for chocolate lovers!
- Perfect for Any Occasion: Whether it’s a romantic dinner, a treat for a friend, or a personal indulgence, these cupcakes are always a hit.
Ingredients
If you have any ingredients leftover from this small batch chocolate cupcake recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: This recipe requires 2 tablespoons of melted salted butter for the cupcake batter, and an additional 2 tablespoons of softened butter for the creamy chocolate buttercream frosting. Butter is key for adding that rich, indulgent flavor.
- Sugar: A fundamental ingredient, sugar sweetens the cupcakes, balancing the rich chocolate taste.
- Egg White: You’ll need just one egg white to bind the ingredients and provide the perfect structure to your cupcakes. Don’t let the leftover yolk go to waste – use it in a Mini German Chocolate Cake, Chocolate Banana Bread, or a Brookie!
- Vanilla Extract: A dash of vanilla extract not only enhances the chocolate flavor but also adds a subtle depth. For an extra flavor twist, consider adding a hint of coffee.
- Self-Rising Flour: Only 3 tablespoons are needed. If you don’t have it on hand, we’ve provided a simple method below to make your own.
- Unsweetened Cocoa Powder: The essential ingredient for that classic chocolate flavor. There’s no real substitute for the rich taste it provides. Use extra cocoa powder in Chocolate Scones and Double Chocolate Chip Cookies.
- Heavy Cream: Also known as double cream, this ingredient is used both in the cupcake mix and the frosting, lending a luxurious texture. You’ll need 2 tablespoons for the cupcakes and 1 tablespoon for the frosting. Consider using any leftover cream in a small Pavlova or in a mini White Cake.
- Powdered Sugar: Essential for frosting, 1/2 cup of powdered sugar will help create a smooth, sweet topping for these delightful cupcakes.
Follow these ingredient guidelines for a small batch of irresistibly rich and moist chocolate cupcakes, perfect for any chocolate lover’s craving.
DIY Self-Rising Flour For Chocolate Cupcakes
Running out of self-rising flour while baking chocolate cupcakes is no longer a concern! You can easily make your own self-rising flour at home, perfect for small batch recipes. Here’s how to do it:
- Ingredients for Self-Rising Flour:
- 1 cup of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of salt
- Steps to Make Self-Rising Flour:
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
- Mix the ingredients thoroughly to ensure an even distribution.
- Storing Your Homemade Flour:
- If you have any leftover homemade self-rising flour, store it in an airtight container. This keeps it fresh and ready for your next baking adventure.
This homemade self-rising flour is ideal for those who love to bake in small batches, particularly for our delicious small batch chocolate cupcakes recipe. By following these simple steps, you’ll have the perfect self-rising flour substitute, ensuring your cupcakes turn out perfectly every time.
How To Make Chocolate Cupcakes
- Preheat the oven and line a cupcake pan with two cupcake liners, or use two small ramekins if you prefer.
- In a bowl, mix together the melted butter, sugar, egg white, and vanilla. Gradually add in the flour, cocoa powder, and cream, and stir until combined.
- Divide the cupcake batter evenly between the cupcake liners or ramekins.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely. If desired, frost them with your choice of chocolate frosting. Enjoy!
Expert Tips
- Avoid Over-Mixing: To keep your cupcakes light and fluffy, be careful not to over-mix the batter. Overdoing it can result in dense cupcakes.
- Choose Quality Cocoa: Opt for high-quality cocoa powder to ensure the richest and most delicious chocolate flavor in your cupcakes.
- Cool Before Frosting: It’s essential to let the cupcakes cool completely before adding the chocolate buttercream frosting. Cooling prevents the frosting from melting and ensures perfect application.
Frequently Asked Questions
Yes, to make 4 cupcakes just double the ingredient amounts.
Store in an airtight container for up to 3 days.
Yes, wrap the unfrosted cupcakes in plastic wrap or store in an airtight container and freeze for up to 3 months.
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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
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
- Avoid Over-Mixing: To keep your cupcakes light and fluffy, be careful not to over-mix the batter. Overdoing it can result in dense cupcakes.
- Choose Quality Cocoa: Opt for high-quality cocoa powder to ensure the richest and most delicious chocolate flavor in your cupcakes.
- Cool Before Frosting: It’s essential to let the cupcakes cool completely before adding the frosting. This prevents the frosting from melting and ensures perfect application.
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.
Great recipe – so easy and quick and no temptation after both are gone! Love your website!
They are delicious and moist. Great for the two of us. Thank you for great recipe.
Wow…so easy and delicious. I have made them twice and baked in my toaster oven for 25 minutes. Perfect. I also sprinkled coarse sea salt on the frosting. I have shared this recipe with all my friends. They love it!
Thank you! Ro
Thank you so much for letting me know how much you enjoyed the cupcakes – that makes my day! I bet the sprinkling of sea salt was a delicious addition.
Joanie
Ohhhhh ohhhhhh ohhhh my gosh, these look and sound wonderful BUT 459 calories for ONE cupcake? My total recommended calories for one day are 1200. This is almost half a day’s worth of calories in about five bites. We are such an overweight country. Please everyone be thoughtful, and don’t eat both cupcakes in one day – at least share one with someone. Joanie, thanks for sharing, though. I hope you won’t ban me for my thoughts.
I just wanna say I love all these recipes!! And thanks for not being a site that gets a persons email and constantly bombards a person with email after email. Plain simple and just often enough. Thank you. 👌😍
Thank you Tim. I’ll never flood your inbox with emails. I’m so happy you are enjoying the recipes.
Have a wonderful week.
Joanie
Hello!
I never have cream on hand… I’m wondering if Evaporated milk could be used instead? All your recipes that I have tried have been wonderful! Thank you!
Hi Cynthia,
Yes, you can use evaporated milk instead of cream. I’m so glad you are enjoying the recipes – thank you!
Have a wonderful weekend!
Joanie
Yup! They were perfect! And there weren’t 10 more to tempt me! Definitely a great weekend! Wishing you the same! 🥣 🧁 ☕️
I really loved this cupcake! Everyone at my house enjoyed it, too!
Delicious! Perfect for a chocolate lover, like me!
I love small batch baking like this.
This is my absolute favorite chocolate cupcake recipe! And it makes the perfect amount for when I have a small chocolate craving!