Small Batch Chocolate Cupcakes

Cupcake liner peeled back on a moist chocolate frosted cupcake.

Small Batch Chocolate Cupcakes

A small batch of six chocolate cupcakes that are moist, light, and perfectly chocolatey. Dutch cocoa and hot coffee build rich chocolate flavor, while oil and sour cream keep the crumb tender. They come together in about 30 minutes with no mixer required, and finish with a swirl of homemade chocolate buttercream.

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 185kcal

Author: Erin Cernich

Equipment

Ingredients

½ cup all-purpose flour
¼ cup unsweetened cocoa powder, Dutch process
½ teaspoon baking powder
¼ teaspoon salt
¼ cup granulated sugar
¼ cup light brown sugar
1 teaspoon vanilla extract
2 tablespoons canola oil or any neutral oil
1 large egg, room temperature
2 tablespoons full-fat sour cream, room temperature
3 tablespoons medium brew coffee, very hot or hot water

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a muffin/cupcake pan with 6 cupcake liners.
In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, Dutch process, 1/2 teaspoon baking powder, 1/4 teaspoon salt

If your cocoa is lumpy, pass it through a fine mesh strainer set over the bowl of flour.

In another small mixing bowl, mix both of the sugars, vanilla, and oil until smooth. Add the sour cream and egg, and use a fork to stir the mixture for about 30 seconds until it is smooth, creamy, and the egg is fully combined.
1/4 cup granulated sugar, 1/4 cup light brown sugar, 1 teaspoon vanilla extract, 2 tablespoons canola oil, 1 large egg, room temperature, 2 tablespoons full-fat sour cream, room temperature
Sprinkle the dry ingredients over the wet, along with the hot coffee, and mix the batter until no dry streaks remain. The batter will be a typical drippy cake batter, and it's ok if there are a few lumps. Do not overmix, or the cupcakes can turn out gummy and dense.
3 tablespoons medium brew coffee, very hot
Use a cookie scoop to portion the batter evenly into the prepared cupcake liners. They will be about 2/3 full. Bake for 15 to 18 minutes, or until the cupcakes are springy to the touch and a toothpick inserted in the middle comes out mostly clean.
Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes, then transfer them to the rack to cool completely. Frost the cupcakes with small batch chocolate buttercream for double the chocolate!
The cupcakes can be stored covered at room temperature for up to 3 days. Beyond that and they will start to dry out.

Notes

Serving Size - This is a small batch recipe that can be doubled.
Cocoa Powder - The recipe was developed to use Dutch-process cocoa powder for its deep, less acidic flavor. Swapping in natural cocoa will result in cupcakes that don't rise properly.
Hot Coffee - Hot liquid blooms the cocoa to intensify flavor. Coffee also makes the chocolate more pronounced, but hot water can be used instead.
Frosting Options - For more flavors, check out my collection of small batch frostings.
Freezing - Unfrosted cupcakes can be wrapped individually in plastic wrap and frozen for up to 3 months. Thaw in the fridge, then bring to room temperature to serve and frost.

Nutrition