Easy One Bowl Small Batch Chocolate Cupcakes

These small batch chocolate cupcakes could not be easier to make! The recipe makes 6 decadent chocolate cupcakes using just one bowl. They are perfect to make for a small crowd or when you just need a sweet treat!

Sometimes you don’t want to make a whole batch of cupcakes, I totally get it.

Thats why I came up with this half batch recipe for chocolate cupcakes. This recipe only make 6 cupcakes and will fill that chocolate craving when it hits!

If you also like cookies (hello who doesn’t!) then totally try my small batch chocolate chip cookies too! Like the cupcakes, there are only 6 of them.

It took me a few tries to get this recipe right. As a trained pastry chef, I am used to baking in really large batches, so I had to really scale these guys down.

After a few tries I got it right and I am so excited for you to try them!

Ingredients you need

• Granulated sugar
• All purpose flour
• Cocoa powder (unsweetened)
• Baking soda
• Baking powder
• Kosher salt
• 1 egg
• Vanilla extract
• Whole milk yogurt (can sub other kinds or sour cream)
• black coffee (warm or cold)
• vegetable oil

How to make small batch chocolate cupcakes

Best news- you only need one bowl and you don’t need to use a mixer at all!

1. In a medium sized bowl add the sugar, flour, cocoa, baking soda, baking powder, and kosher salt and whisk lightly to combine.
2. Add in the egg, yogurt, coffee, oil and vanilla, and mix again until combined.
3. Line a muffin tin with 6 liners and fill 2/3rd of the way.
4. Bake for 18 mins on 350° F
5. Cool before frosting.

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What frosting should I use?

My small batch chocolate buttercream frosting! This recipe was made for these cupcakes. You could also use my classic vanilla American buttercream frosting or any of my other homemade frostings. Just cut those recipes in half!

Can I make these cupcakes in advance?

Yes of course! Make the cupcakes up to 3 days in advance for them to stay fresh. If you want to freeze them you can store them in a freezer safe zip top bag and freeze for up to 3 months.

Tips for recipe success

• Only fill the cupcakes 2/3rd of the way full, that way the cupcakes will rise just up to the top of the tin. If you fill them higher they might overflow.
• Use a cookie scoop to fill the muffin tins evenly
• Place the muffin liners in a zig zag placement, in the muffin tin since you are only using 6 cups. This ensure the cupcakes rise with a little more of a dome then if they were placed next to each other.
• To make the coffee, use 1/2 tsp instant coffee dissolved in 3 tbsp hot or warm water.

This is a great recipe to make for kids too. They will have fun making and decorating the cupcakes and you will love that it wont make (as big) a mess and you wont have 24 cupcakes left over!

How to frost the cupcakes

You can use either a piping bag and a tip to frost and decorate the cupcakes. Or you can slather on the buttercream frosting using an offset spatula or even just a spoon!

How to store the cupcakes

Store them in a cake dome or in an airtight container. You can also store them in a 9×13 pan covered with plastic wrap and left on the counter. No need to refrigerate!

Heads up! This post contains affiliate links which means if you purchase something off one of the links, I make a small commission at no extra cost to you. Thanks for supporting my blog!

More Small Batch Recipes

• Small Batch Chocolate Buttercream
• Small Batch Chocolate Chip Cookies