Small Batch Chocolate Cupcakes
Baked chocolate cupcakes for six with coffee-enriched batter and creamy vanilla buttercream frosting.
Ingredients
Cupcakes
- ½ cup granulated sugar 100 g
- ½ cup all purpose flour 60 g
- ¼ cup unsweetened cocoa powder 20 g
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg
- 3 tablespoons milk
- 3 tablespoons vegetable or canola oil
- 1 teaspoon pure vanilla extract
- ¼ cup hot coffee see note
Frosting
- ½ cup unsalted butter 113 g, softened
- 3 cups powdered sugar 340 g, sifted if lumpy
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk, half and half, or cream plus more, if needed
Instructions
Cupcakes
Preheat and Prepare Pan:
Set oven to 350°F (175°C). Butter 6 muffin cups or line them with paper liners. Reserve.Mix Batter:
Using a stand or hand mixer, blend sugar, flour, cocoa, baking powder, baking soda, and salt. Add egg, milk, oil, and vanilla; beat until smooth, scraping bowl sides and bottom. Pour in hot coffee; mix just until incorporated. Batter will be thin.Bake Cupcakes:
Portion batter equally into the 6 prepared cups. Bake 15–18 minutes, until tops bounce back when pressed and a toothpick inserted at center emerges clean. Move pan to a wire rack; let cupcakes cool fully.
Frosting
Make Frosting:
Cream butter and powdered sugar for several minutes until smooth. Add vanilla and milk; beat several more minutes until light and airy. If frosting is too thick, add a splash of milk; if too thin, mix in another tablespoon of powdered sugar.Frost Cupcakes:
Pipe or spread frosting onto cooled cupcakes. Optionally decorate with sprinkles or chocolate shavings.