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–+ servings
two chocolate cupcakes with chocolate frosting and a light coating of coarse salt grains.
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4.93 from 14 votes

Small Batch Chocolate Cupcakes

This small batch chocolate cupcakes recipe makes two rich, moist cupcakes topped with creamy chocolate buttercream. Perfect for a quick and easy treat!
Prep Time10 minutes
Cook Time20 minutes
Cool10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: chocolate, chocolate cupcakes, chocolate frosting, cupcakes, small batch chocolate cupcakes, two chocolate cupcakes
Servings: 2 cupcakes
Author: Joanie Zisk

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
US - Metric

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

Serving: 1cupcake | Calories: 496kcal | Carbohydrates: 59g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 91mg | Sodium: 238mg | Potassium: 103mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1030IU | Calcium: 10mg | Iron: 1mg

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