Small Batch Chocolate Cupcakes

This recipe only makes six cupcakes for when you don’t want a large batch.

I have hungry teenagers. Really hungry teenagers. To be fair, my son is usually a LOT hungrier than my daughter, but she can still pack it away. I have no idea where they put it all, but I guess my mom probably felt the same way about my brother and me. Every mother in the history of time has probably felt the same.

Even still, I try and keep things in check by making smaller batches of things so we don’t all sit around gorging ourselves all day long. And let’s face it…there hasn’t really been all that much to do the past few months besides eat and drink.

So here’s a great recipe when you want a little something sweet but don’t want a huge cake staring at you, demanding to be eaten. (I mean, you can’t let that go to waste, right?)

Small Batch Chocolate Cupcakes

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Servings 6

Ingredients

  

For Cupcakes:

• ½ cup granulated sugar
• ½ cup all purpose flour
• ¼ cup dutch processed cocoa powder (natural works fine, too)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1/8 teaspoon salt
• ¼ teaspoon instant coffee granules (can omit, or sub hot coffee for water)
• 1 egg
• ¼ cup milk
• 2 tablespoons vegetable oil
• ½ teaspoon pure vanilla extract
• ¼ cup hot water

For Frosting:

• 6 tablespoons unsalted butter softened to room temperature
• 2 cups powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla
• pinch of salt

Instructions

 

For Cupcakes:

• Preheat oven to 350 degrees and line muffin tin with liners. Alternatively, spray muffin tin with non-stick cooking spray.
• Whisk together sugar, flour, cocoa, baking powder, baking soda, salt and coffee granules (if using). Note – the coffee granules will only enhance the chocolate flavor and will not make the cupcakes taste like coffee.
• Add in the egg, milk, oil and vanilla. Whisk together until mixture is thick. Add in water and mix until smooth.
• Divide batter equally between muffin cups (using an ice cream scoop really helps with this) and tap the pan on the counter to eliminate any bubbles. Bake at 350 15-17 minutes or until toothpick comes out clean with only a few crumbs. Transfer to wire rack to cool completely before frosting.
• Makes 6-8 cupcakes. (I find that when I use cupcake liners I get eight, but only six when I don’t use liners.)

For Frosting:

• In medium bowl, beat butter until light in color, about 2-3 minutes. Sift powdered sugar over top and beat on low until incorporated. Add milk, vanilla and salt and beat until fluffy. Pipe over cooled cupcakes.