Small Batch Chocolate Cupcakes
The best small batch chocolate cupcakes recipe ever! So fluffy, moist and decadent chocolate cupcakes piled high with rich chocolate frosting.
Servings: 4 Cupcakes
- 6 Tbsp (47 gms) All purpose flour
- 2.5 Tbsp (16 gms) Cocoa powder (Natural, unsweetened)
- ¼ tsp (heaping) Baking powder
- ¼ tsp (heaping) Baking soda
- ⅛ tsp Salt
- ¼ Cup (60 ml) Milk
- ¼ Cup Granulated sugar
- 1 tsp Vinegar
- 1 Tbsp + ½ tsp Oil of choice (I use avocado oil)
- ½ tsp Vanilla extract
- 2 Tbsp +1 tsp (35 ml) Hot water
- 1 tsp Instant Coffee
For chocolate ganache frosting
- 12 oz (340 gms, 2 cups) Good quality chocolate (I used half milk and half dark chocolate)
- 1 Cup (240 ml) Heavy cream
- 1 tsp Vanilla Extract
Preheat oven to 320 deg F and line a baking pan with 4 liners. Set aside.
Sift flour, cocoa, baking powder, baking soda and salt together. In a separate mixing bowl, add oil, sugar, milk, vinegar, coffee and vanilla. Mix well with a whisk to combine.
Alternate flour and hot water in the cocoa mixture and mix just till all dry ingredients disappear into wet.
Divide the batter in prepared liners and bake for 23-24 minutes. My cupcakes are always done in 24 minutes.
Take them out of oven, cool for 2-3 minutes in pan. And allow to cool down further on a wire rack.
For Chocolate Ganache Frosting:
Heat your heavy cream on stove top/microwave till very hot. But don't let it come to a boil. Meanwhile, chop your chocolate into small chunks.
Remove cream from heat and add chocolate chunks in the cream immediately. Stir until completely mixed and glossy. Now add vanilla (if adding).
Give it another stir, cover with a cling wrap/foil and allow to rest till set (at room temperature). The ganache frosting thickens as it sets.
When you spoon the ganache and it holds its structure, it is ready to be piped.
To fill the cupcakes:
Using knife, cut a hole in cooled cupcakes (about 1" in diameter and 1" deep into the center of each cupcake. Then gently lift out the center.
This piece you removed will be some what like the shape of a cone. Slice off the pointy end of this cone so that it covers back the center of your cupcakes, without any frosting oozing out.
Repeat with all the cupcakes and set these round pieces aside.
Fill each carved hole with frosting (about 1 Tbsp) and place those round pieces back in the center of cupcakes.
Then pipe the frosting on cupcakes as desired.
Don't be tempted to open your oven at all here before these bake. Or the cupcakes may sink in the middle.
You may keep unfrosted cupcakes stored in an air tight container at room temperature. Or you may keep the frosted ones in fridge for up to 5 days.
- Unfrosted cupcakes also freeze well for up to 3 months.
- Thaw them overnight in the refrigerator or at room temperature before frosting.
Serving: 1Cupcake | Calories: 213kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1.7g | Sodium: 1mg | Sugar: 2.3g