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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.