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Frosting & Fettuccine

Home » Recipe Search » Cupcakes

Jan 10, 2022

Easy One Bowl Small Batch Chocolate Cupcakes

5 from 1 vote
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

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!

6 chocolate frosted chocolate cupcakes on a small sheet tray

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
Ingredients for small batch chocolate cupcakes

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.
  • Dry ingredients for chocolate cupcakes in a glass bowl
    Mix dry ingredients
  • Brewed black coffee in a measuring cup
    Make Black Coffee
  • Wet batter for small batch chocolate cupcakes in a glass bowl
    Wet Batter
  • A muffin tin with 6 chocolate cupcakes
    How to space out the cupcakes when baking

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!

A chocolate cupcake with its liner pulled out on a piece of parchment paper.

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
6 chocolate frosted chocolate cupcakes on a small sheet tray

Easy One Bowl Small Batch Chocolate Cupcakes

This recipe for small batch chocolate cupcakes makes only 6 cupcakes. They are super moist and fluffy and made in only one bowl! You will love how easy these are to make!
5 from 1 vote
Print Pin Rate
Course: Cupcakes
Cuisine: American
Diet: Kosher
Keyword: half batch chocolate cupcakes, moist chocolate cupcakes, small batch cupcakes
Prep Time: 10 minutes
Cook Time: 18 minutes
cooling: 10 minutes
Total Time: 38 minutes
Servings: 6 cupcakes
Calories: 127kcal
Author: Sam Adler

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup all purpose flour
  • 4 tbsp cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 egg yolk large
  • 3 tbsp whole milk yogurt
  • 3 tbsp black coffee warm or cold
  • 1 tbsp vegetable oil
  • 1/2 tsp vanilla extract

Instructions

  • Preheat the oven to 350° F and line a 12 cup muffin tin with 6 liners in a zig zag pattern. Set aside.
  • In a medium sized bowl combine the 1/2 cup sugar, 1/2 cup all purpose flour, 4 tbsp cocoa powder, 1/4 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp kosher salt and whisk lightly to combine.
  • Add the 1 egg, 3 tbsp yogurt, 3 tbsp coffee, 1 tbsp oil, and 1/2 tsp vanilla extract. Whisk until thoroughly combined.
  • Fill the cupcake liners 2/3 of the way full and bake for 18 mins.
  • See below in the notes for small batch chocolate frosting recipe!

Notes

Use my small batch chocolate buttercream recipe to top these cupcakes! 
To make the black coffee use 1/2 tsp instant coffee dissolved in 3 tbsp hot water

Nutrition

Nutrition Facts
Easy One Bowl Small Batch Chocolate Cupcakes
Amount Per Serving (1 cupcake)
Calories 127 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 34mg11%
Sodium 167mg7%
Potassium 85mg2%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Vitamin A 53IU1%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

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Filed Under: Cupcakes Tagged With: Chocolate

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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