Small Batch Chocolate Cupcakes

"These small batch chocolate cupcakes are rich, moist, and absolutely perfect when you want a homemade dessert without ending up with two dozen leftovers. Designed to make just six cupcakes, this recipe is ideal for weeknight baking, date nights, or when you need a sweet treat for a small gathering. With simple pantry ingredients like flour, cocoa powder, sugar, butter or oil, and milk, you can create bakery-quality cupcakes in under 35 minutes. The recipe begins with whisking together the dry ingredients, then folding them into a creamy mixture of sugar, egg, and butter or oil. The batter comes together quickly, and the cupcakes bake in about 18–22 minutes at 350°F. The result is soft, tender cakes with a deep chocolate flavor that pairs beautifully with a variety of frostings. While chocolate buttercream is the classic topping, these cupcakes are also delicious with cream cheese frosting, peanut butter frosting, or even a simple dusting of powdered sugar. One of the best tips for success is to avoid overmixing the batter, which helps keep the cupcakes light and fluffy. Using oil instead of butter can make them even more moist, and adding freshly brewed coffee instead of water enhances the chocolate flavor. To serve, allow the cupcakes to cool completely before frosting so the buttercream holds its shape. These cupcakes also store well, making them great for make-ahead baking. Keep them in an airtight container at room temperature for two days, refrigerate for up to five, or freeze unfrosted cupcakes for up to three months. Whether you serve them at a family dinner, share with friends, or enjoy one with your evening coffee, this small batch chocolate cupcakes recipe is a keeper that you’ll want to make again and again."

Cooking Time20 min

Cooking MethodOven

Cooking Vessel Size6-cup muffin tin