Small-batch Chocolate Cupcakes With Chocolate Buttercream
User Reviews
5
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Prep Time
10 mins
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Cook Time
16 mins
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Total Time
45 mins
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Servings
4 cupcakes
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Calories
408 kcal
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Course
Dessert
Small-batch Chocolate Cupcakes With Chocolate Buttercream
Description
Small-batch Chocolate Cupcakes With Chocolate Buttercream calls for melted butter and semi-sweet chocolate blended with vegetable oil, then combined with sifted flour, cocoa powder, baking powder, salt, sugar, egg yolk, vanilla, milk, and coffee or hot water. The batter is thin and poured into four cupcake liners, then baked until a clean toothpick test indicates doneness.
The buttercream is made by creaming unsalted butter, then adding sifted powdered sugar and cocoa powder, milk, vanilla, and optional espresso powder for enhanced chocolates depth. It spreads easily over cooled cupcakes providing a balanced sweetness and chocolate richness.
This recipe suits those wanting a smaller batch of chocolate cupcakes for a few servings, avoiding excess leftovers. The coffee in the batter enhances but does not overwhelm the chocolate flavor, supporting its richness.
Notes stress the importance of sifting cocoa powder into the frosting to avoid lumps, which maintains a smooth texture for spreading or piping. The use of a handheld mixer helps achieve a creamy frosting quickly.
Ingredients
Special Equipment
- Fine mesh strainer for sifting
- Handheld electric mixer
Chocolate Cupcakes
- 2 tablespoons butter unsalted, 1 oz
- 2 tablespoons semi-sweet chocolate chopped, 21g
- 1 1/2 teaspoons vegetable oil
- 1/4 cup all-purpose flour 30g
- 2 tablespoons cocoa powder sifted if lumpy, 11g
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup granulated sugar 50g
- 1 egg room temperature, large, yolk
- 1/4 teaspoon vanilla extract
- 2 tablespoons milk any percentage
- 2 tablespoons coffee or water, hot
Chocolate Buttercream
- 4 tablespoons butter unsalted, 2oz, room temperature
- 1 cup powdered sugar sifted, 120g
- 1/4 cup cocoa powder sifted, 20g
- 1 1/2 teaspoons milk plus more as needed
- 1/2 teaspoon vanilla extract
- espresso powder optional, pinch
- salt pinch
- Sprinkles optional
Instructions
Chocolate Cupcakes
- Preheat your oven to 350°F and line your cupcake pan with 4 liners.
- In a small, microwave-safe bowl, combine butter, chopped chocolate, and vegetable oil. Microwave for 15 seconds and stir, repeat until mixture is completely melted and smooth. Set aside to cool.
- In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a medium bowl, whisk together granulated sugar, egg yolk, and vanilla until smooth. Whisk in slightly cooled chocolate mixture until uniform in color.
- Whisk in flour mixture until just combined. Add milk and coffee and whisk until smooth. Batter will look thin.
- For easiest pouring, transfer mixture to a liquid measuring cup and divide between prepared cupcake cups, filling about 2/3 of the way full.
- Bake for 16 to 19 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
- Allow cupcakes to cool in the pan until cool enough to handle. Transfer to a cooling rack and cool completely before frosting, 15 to 20 minutes.
Chocolate Buttercream
- In a medium bowl, combine butter, powdered sugar, cocoa powder, milk, vanilla, optional espresso powder, and pinch of salt. Use a handheld electric mixer to mix until smooth. Add more milk by the half teaspoon until frosting reaches your desired consistency.
- Transfer frosting to a piping bag and swirl on the cupcakes or spread frosting with a knife. Add sprinkles if desired.
- Enjoy!
Notes
- Sift cocoa powder thoroughly before adding to frosting to prevent lumps and ensure a smooth texture.
- Use a handheld electric mixer to cream frosting ingredients evenly and quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cupcakes
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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