Small Batch Chocolate Cupcakes
Servings: 6 cupcakes
Calories: 318kcal
Made using a few baking hacks, these Small Batch Chocolate Cupcakes are the perfect easy chocolate cupcakes for when you just NEED a cupcake but not an entire batch!
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Equipment
- Toothpicks
- Muffin Tin
- Sifter
Ingredients
- 1/4 cup milk
- 3 tablespoons unsweetened cocoa
- 5 tablespoons flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 6 tablespoons sugar
- 4 tablespoons unsalted butter , cut into small pieces
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup chocolate frosting*
Instructions
- Preheat oven to 375 degrees. Line muffin tin with 6 cupcake liners.
- Heat milk in a microwave safe bowl for 30 seconds. Add chopped butter and stir. Allow to sit for 2-3 minutes so the butter further softens.
- While milk and butter rests, sift together cocoa flour, baking powder and fine sea salt.Set aside.
- Add sugar, vanilla and a lightly beaten egg to the milk mixture. Stir well, mixture will be lumpy.
- Add dry ingredients and blend until you no longer see streaks of butter, about 50-ish strokes.
- Equally divide cupcake batter into 6 muffin liners, filling about 3/4 of the way.
- Bake for 15-17 minutes or until they pass the toothpick test. Remove and allow to cool fully.
- When cool, frost and decorate as desired.
- If you've tried this recipe, make sure to come back and let us know how it was!
Notes
Recipe adapted from Land o Lakes. Chocolate frosting below is suggested by Land O Lakes. *For frosting, blend together 4 tablespoons butter, softened with 1 cup powdered sugar and 1/4 teaspoon unsweetened cocoa. After well blended, add 1/2 ounce semi-sweet chocolate, melted and 2 tablespoons cream or whole milk until a spreadable consistency.
Nutrition
