Small Batch Chocolate Cupcakes
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These small batch chocolate cupcakes make just six, and they’re moist, light, and seriously chocolatey. Dutch cocoa and hot coffee build rich chocolate flavor, while oil and sour cream keep the crumb tender well past the first bite. The cupcakes come together in about 30 minutes with no mixer required, and finish with a swirl of homemade chocolate buttercream. It’s a satisfying chocolate dessert for two, without three dozen cupcakes left on the counter.
These Are The Chocolate Cupcakes I Stand Behind
Recipe testing is where my stubbornness pays off. I stopped counting after test batch #5, but I had one goal: moist chocolatey cupcakes with light-as-air texture.
When it comes to chocolate cupcakes and cakes, cocoa powder has a tendency to dry things out. And I’ve learned with my 6-inch chocolate cake and even the mini chocolate wacky cake that oil is really the only way to go to keep the crumb moist.
Now, I could have stopped at oil-based chocolate cupcakes and called it a day. But I kept going because I wanted the cupcakes to keep that moist texture past day one — if there are any left.
The addition of sour cream, brown sugar, and hot coffee backs up the moisture content. And no, the cupcakes don’t taste like coffee; it’s there to coax the chocolate flavor to its fullest.
Hours of fussing over what looks like a five-minute recipe. But that’s the small batch promise — six cupcakes, no leftovers, and a texture I genuinely tested into the ground. Crown them with a swirl of whipped chocolate buttercream that can rival fudge any day, and you’ve got a small batch chocolate dessert worth every batch it took to get here.
How To Make Six Moist Chocolate Cupcakes
These small batch chocolate cupcakes give new meaning to the word easy. Yes, we use two bowls, but the mixer can stay in the cabinet — that’s the beauty of a cake made with oil.
Start with the dry ingredients, and if your cocoa powder is clumpy (it probably is), sift it over the flour.
💡A Note On The Cocoa Powder: I developed this recipe with Dutch process cocoa for its deep flavor, and I don’t recommend swapping it for natural cocoa. For proper rise, Dutch cocoa is typically paired with baking powder, whereas natural cocoa is paired with baking soda. Swapping the cocoa without adjusting the leavening agent will result in cupcakes that bake incorrectly.
In another bowl, whisk the sugars and oil together until the sugar is fully moistened. Add the egg and sour cream, and mix until the batter is smooth and almost creamy.
Sprinkle the dry ingredients over the wet, then pour in the hot coffee at the same time. The heat does double duty here: it blooms the cocoa powder to intensify the chocolate flavor, which is the whole reason the coffee goes in hot. Hot water works just as well if you’d rather skip it.
Whisk just until the flour streaks disappear. The batter will be thin and drippy, and a few small lumps are fine — they’ll bake out. Resist the urge to overmix, especially in a batch this small, or you’ll trade that light crumb for dense cupcakes.
Bake until the tops spring back to a light touch. One of my favorite tells: you can actually smell the cocoa when they’re done.
To finish your cupcakes, my frosting of choice is chocolate, because more chocolate is always a good thing. But you can keep it classic with vanilla buttercream. Or make it a chocolate-covered strawberry moment with my small batch strawberry frosting.
Erin’s Small Batch Cupcake Tips
- The cupcake liners will be two-thirds full. The small batch batter is developed to not fill the liners fully. It may be tempting to scale back the number of cupcakes and fill the liners to the top, but that is the fastest way to sunken cupcakes.
- The egg and sour cream should be at room temperature. Even in an oil-based cake, room-temperature ingredients matter. For proper mixing, baking, and texture, all of the ingredients should start at the same temperature.
- Spoon and level the cocoa powder. Small batch ratios leave little room to hide a heavy-handed scoop. Too much cocoa (and even flour), and you lose the moist, light crumb you went to the trouble to get.
- Give the cupcakes time to cool. Obviously, we don’t want the frosting to melt right off, but there is another reason: cupcake liners will stick to warm cupcakes. Cooling fully lets the liners release cleanly and keeps that light crumb from turning crumbly.
Did You Make It? Let’s Hear About It!
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Made these chocolate cupcakes? Leave a star rating and a comment below to let me know how they turned out. Your reviews help other small batch bakers find the recipe — and they truly make my day.
Small Batch Chocolate Cupcakes
by 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
- 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 Estimates
TRY THESE SMALL BATCH RECIPES NEXT!
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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