Small batch chocolate cupcakes recipe that makes 4 cupcakes. The small batch of buttercream frosting is perfect for baking with kids, and a fun way to bake without leftovers!
Small Batch Chocolate Cupcakes for Two
If there’s anything I’ve learned about having a daughter, it’s that they always think cupcakes are a good idea. They love to bake them, they love to frost them, and if you shake the sprinkle jar, they come running to the kitchen.
I knew before I became a mom that I would cook and bake with my kids tons. But what I didn’t know was how handy small batch recipes would be when it comes to cooking with kids!
I started my site here, Dessert for Two, before I was even married. In the beginning, when I was single, I loved having a small batch of my favorite desserts, especially my vanilla mini cake recipe. Also, a small batch of chocolate chip cookies is so handy!
Then, as I got married, the recipes were great for romantic date night desserts for two. We found that birthday cake cupcakes are such a fun way to celebrate at home. We still use my 15 minute puff pastry recipe for so many things, too! And since we’re both Czech, my kolaches have been made so much, too!
And now, whenever I bake with the kids, it’s so nice to only make a few cupcakes or a few cookies. Kids lose interest after scooping the first few things anyway. Plus, our small household doesn’t really need 4 dozen cookies or cupcakes sitting on our kitchen counter!
My daughter would like me to add that a recipe for a small batch chocolate cupcake means that there are no leftovers, allowing us to make a new recipe tomorrow.
I will definitely be adding this recipe to my easy baking recipes for cooking with kids collection and my small batch cupcakes collection!
First, let’s talk about the ingredients and cover any substitutions you can try. Speaking of substitutions, don't miss my Small Batch Vanilla Cupcakes!
Chocolate cupcake ingredients:
-all purpose flour
-unsweetened cocoa powder
-baking soda
-baking powder
-instant espresso powder (optional, make it taste richer, but can omit)
-sour cream (you can use yogurt but sour cream has 20% fat and is better for baking)
-oil (anything flavorless, like canola oil, vegetable oil, grapeseed oil)
-vanilla extract
-brown sugar (light or dark is fine; I prefer dark because the cupcakes are darker)
How to make cupcakes:
This small batch chocolate cupcake recipe comes together in just two small bowls. We place the dry ingredients (flour, cocoa powder, baking soda, baking powder, and instant espresso powder) in one bowl, and the wet ingredients (sour cream, oil, vanilla and brown sugar) in the other bowl. Whisk both bowl very well before combining the two.
P.S. Here is the cupcake pan I'm using with 6 cups.
Small batch buttercream frosting:
When Camille was very young, she was perfectly content to spread the small batch chocolate buttercream recipe on with a butter knife. But now that she’s older and she’s seen beautiful bakery style cupcakes piled high with decorate frosting, she wants to try to recreate it. And honestly, if you don’t try, you’ll never master a skill, so I let her attempt it.
I pile the frosting in a regular plastic bag that I place a frosting tip in the bottom. The piping tip is optional—you can cut the corner out of the bag instead, if you don’t have one.
The cupcakes bake for just 15-17 minutes. It’s important to let them cool completely before frosting, or else the frosting will melt, which makes kids very sad, hah!
And finally, the more sprinkles, the better, am I right or am I right?
I hope you enjoy these small batch chocolate cupcakes with your kids, or for celebrating a small party at home! They’re great for date nights, or for placing on a coworker’s desk or friend’s porch for their birthday.
If you need a larger batch of this chocolate buttercream frosting, I have that, too.
Small Batch Chocolate Cupcakes
Small batch chocolate cupcakes for two. Bonus small batch buttercream frosting recipe, too! Plus, totally eggless cupcakes.
Ingredients
- ⅓ cup (45 grams) all-purpose flour
- 2 tablespoons (14 grams) unsweetened cocoa powder
- ⅛ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon instant espresso powder (optional)
- ⅓ cup (81 mL) sour cream
- 4 teaspoons canola oil
- ½ teaspoon vanilla extract
- ¼ cup (50 grams) lightly packed light brown sugar
For the chocolate buttercream:
- 4 tablespoons (2 ounces) unsalted butter, at room temperature
- ¾ cup (75 grams) powdered sugar
- ¼ teaspoon vanilla extract
- 2 tablespoons (14 grams) unsweetened cocoa powder
- splash of milk, as necessary
- cute sprinkles (optional, but not)
Instructions
- Preheat the oven to 350, and line a muffin pan with with 4 liners.
- In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and espresso powder. Whisk well.
- In a separate small bowl, whisk together the canola oil, vanilla extract, brown sugar, and sour cream until well combined.
- Pour the wet ingredients in the bowl with the dry ingredients, and stir to combine. Do not over mix.
- Bake the cupcakes for 16-17 minutes. Test a cupcake with a toothpick before removing from the oven. If moist crumbs cling to it, they're baked thoroughly.
- Let the cupcakes cool in the pan for 1 minute, then move them to a cooling rack to cool completely. Don't cool them in the pan.
- Once the cupcakes are completely cooled, make the frosting. In a medium bowl, beat together the butter and powdered sugar using an electric hand mixer on low speed. Start slowly to avoid spraying the powdered sugar out of the bowl. Once thoroughly combined, add the cocoa powder and vanilla. Beat well. If needed, add a small splash of milk to help it come together. If the butter is at room temperature, you might not need any milk at all.
- Frost the cupcakes, add sprinkles, and serve.
Notes
You can make mini bite-size cupcakes in a mini muffin pan. You will get 10 mini cupcakes that bake in 8-11 minutes.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 371Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 42mgSodium: 82mgCarbohydrates: 45gFiber: 1gSugar: 33gProtein: 3g
Jenny @ BAKE says
These cupcakes are so sweet! I love the delicate heart toppers!
zahabia says
I made this cupcakes just now they tasted nice
Christina says
I'm so glad to hear it, Zahabia! Thanks for writing :)
Chrissy says
You. Are. A. Genius. This is the most delicious chocolate cupcake I have ever eaten! The cupcake is not too sweet and balances perfectly with the buttercream and is so light and fluffy.
Christina Lane says
Aww, thanks so much, Chrissy! I'm so glad you liked 'em :)
Tai says
I'm with you--lemon all the way for me! But a coworker recently requested chocolate something. Going to make these this week!
Libby says
Great recipe! I just discovered your blog and love the concept of small batch desserts. I hardly ever bake because there's always too much left over! I decided to make these because I had all the ingredients on hand. Super yummy!
Christina Lane says
Thanks so much, Libby! And welcome :)
Anniq says
Hello,
Have you ever tried these (or any of your other cupcakes) with gluten-free flour?
Thanks for wonderful recipes ! !
Christina Lane says
I haven't; I'm sorry. If you do, let me know how it goes! I have an entire gluten free section on my site: https://www.dessertfortwo.com/category/gluten-free-2/
Holly says
Will this recipe work just as well using regular sized muffin pans? Thanks!
Noorie says
was craving something chocolate tonight and found these! Fortunately had all the ingredients handy. I got 4 regular sized cupcakes out of this (had to increase the cooking time by 5 minutes). These were perfect! and the frosting was so good! Thank you! :)
Coco Moulder says
My daughter wanted to make her own chocolate cake so we decided to try your recipe because we love chocolate in this house! It turned out so good and unexpectedly rich and without using egg. Her dad told her it tastes like a brownie and you should've seen her face. Wish I could post a picture of her since she's only 5. Thanks for sharing this recipe.
Christina Lane says
I'm so glad to hear this! Thanks for sharing :)
Leila says
I love lemon AND chocolate! And these little cupcakes! I decorated them with little white sprinkles and they looked SO cute!