Easy and straightforward recipe for small batch of 4 chocolate cupcakes with chocolate buttercream. Perfect bake to satisfy all of your chocolate cravings in less than 30 minutes, without a need to bake a whole batch!
What makes these chocolate cupcakes so good?
What's great about this recipe, is the fact that it produces exactly 4 perfect chocolate cupcakes. Ideal when you don't need or want to bake a whole batch.
Just like with my one bowl vanilla cupcakes, these are made in one bowl, with only 7 basic ingredients. Just a perfect treat to satisfy all of your chocolate cravings, and ideal bake to share with your love on Valentine's Day!
Each cupcake is full of chocolate flavour, with light and soft texture and moist crumb.
One of the best things about these simple cupcakes is the fact that you can customise them. They can be topped up with your favourite type and flavour of buttercream, and you can also use a variety of fillings to add inside of the cupcakes.
How to make perfect cupcakes
When making these small batch chocolate cupcakes, make sure to follow these few simple steps to get a perfect bake every time:
- Use room temperature butter- take your butter out of the fridge and bring it to room temperature before you start baking (you can read more about the importance of this step in this post ). Beat the butter and sugar together until pale and fluffy, about a minute or so.
- Sieve the flour and cocoa powder- this will break up any clumps and prevent dry pockets from forming in the batter
- Do not overmix your batter- once you add the flour and cocoa powder, mix it until they are just combined.
- Use an ice cream or cookie scoop to measure the batter- this will help with having all the cupcakes in the same size
You can fill the cupcakes with your favourite spread, jam or sauce, although it is totally optional (I'm using dulce de leche in this version). If you want to add the filling, simply scoop out small hole in the middle of the cupcake with a spoon (or use the back of piping nozzle) and add the filling.
Tips for making the buttercream
I'm using the chocolate buttercream as a topping (same buttercream as the one from my Dark Chocolate Traybake, but halved), but feel free to use your favourite type of buttercream, if you wish.
When making this buttercream, you will need to melt your chocolate first. You can use a heatproof bowl placed over a pan with gently simmering water to melt it, or use microwave if you prefer. Once it is melted, set it aside to cool just for few minutes.
It's important to whip the softened butter for good 2- 3 minutes, before adding vanilla and icing sugar to it. This will create that lovely, silky-smooth buttercream, with soft and light texture.
Once your buttercream is ready, transfer it to a piping bag fitted with nozzle ( I used Wilton 1M). If you find the texture of buttercream to be too soft, simply place the bag in the fridge for 5- 10 minutes to firm it up.
How long do cupcakes keep?
Store them in the airtight container at room temperature for up to 2 days.
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Small Batch Chocolate Cupcakes
- 4 x cupcake liners
- cupcake baking tin
- electric mixer
- heatproof bowl
- 60 g unsalted butter room temperature
- 60 g caster sugar
- 1 tsp vanilla extract
- 1 large egg
- 40 g self-rising flour
- 20 g cocoa powder
- 4 tsp dulce de leche, for the filling (optional)
For the chocolate buttercream:
- 100 g dark chocolate
- 170 g unsalted butter room temperature
- ½ tsp vanilla extract
- 135 g icing/ powdered sugar sifted
- Preheat the oven to 170C (160C fan). Place the cupcake liners into the baking tin and set aside. In a bowl of an electric mixer, beat the butter and sugar until combined, about 1 minute. Add vanilla and egg and mix until combined, about 2 minutes. Sift in the flour and cocoa powder into the mixture and mix until just combined on a low speed. Divide the batter between 4 cupcake cases and bake for 15- 18 minutes until risen, and the toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool.
- Meanwhile, prepare the buttercream. Place a heatproof bowl over a pan of gently simmering water, making sure that the bottom of the bowl doesn't come into contact with water. Add chopped chocolate and allow it to melt, stirring from time to time. Remove from the heat and set aside to cool slightly.
- Using an electric mixer (or freestanding mixer with a paddle attachment), cream the butter until pale and fluffy, about 2-3 minutes. Add the vanilla, turn the speed to low and add the icing sugar. Once combined, increase the speed to medium high and beat until smooth and silky, about 3 minutes. Make sure to scrape the sides and the bottom of the bowl. Add melted chocolate and mix on low speed until fully combined. Transfer the buttercream into a piping bag fitted with your favourite nozzle.
- If using dulce de leche for the filling, simply scoop out the small hole in the middle top of each cupcake and spoon in a little of dulce de leche. Pipe the buttercream onto each cake & enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
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