Small Batch Chocolate Cupcakes Recipe
Indulge in rich and decadent Small Batch Chocolate Cupcakes that are perfect for satisfying your sweet tooth cravings. These moist and flavorful cupcakes topped with a creamy chocolate frosting are a delightful treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
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.
- 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 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
- You can add sprinkles or chocolate shavings on top of the frosting for extra decoration.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 245
- Sugar: 20g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 31mg
Keywords: Chocolate Cupcakes, Small Batch, Dessert Recipe
Find it online: https://kitchenbyrita.com/small-batch-chocolate-cupcakes-recipe/
