Sometimes I really crave chocolate, and it’s great knowing that if I REALLY want/need it, most of the time I have all the ingredients in my pantry to make these tasty cupcakes (ingredients being: flour, eggs, butter, sugar, cacaopoeder, salt, baking powder, baking soda, vegetable oil, vanilla essence, powdered sugar)
This recipe is for a small batch of 6 cupcakes, which means it’s just enough for the 2 of us over the weekend, perfect!
The recipe is inspired by @beyond.the.butter . It calls for milk, but that’s the one think I didn’t have, so I just used water and a teaspoon extra of vegetable oil, worked a charm!
Small Batch Chocolate Cupcakes with Buttercream Frosting
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Loading...Ingredients
- SMALL BATCH CHOCOLATE CUPCAKES
- 1/2 cup All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar, lightly packed
- 1/4 cup Unsweetened Cocoa Powder
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/8 teaspoon Salt
- 1 Large Egg
- 1/4 cup Milk
- 1/8 cup Vegetable Oil
- 1/2 teaspoon Vanilla Extract
- 1/8 cup Hot Water
- CHOCOLATE BUTTERCREAM FROSTING
- 1/2 cup Unsalted Butter, room temperature
- 1 cup Powdered Sugar, sifted
- 1/4 cup Unsweetened Cocoa Powder
- 1/8 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 2 tablespoons Heavy Whipping Cream
Instructions
SMALL BATCH CHOCOLATE CUPCAKES
Preheat the oven to 180ºC and move the rack to just under the middle of the oven.
Line the middle rows of a cupcake tin with the cupcake liners. Set to the side.
Mix together the dry ingredients (all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt).
In a separate bowl, whisk together the wet ingredients (egg, milk, vegetable oil, vanilla extract and hot water).
Add the dry ingredients to the wet ingredients and whisk together until just combined. Be careful not to over mix the cupcake batter.
Evenly divide the cupcake batter into the cupcake liners, filling each one approximately 2/3 full.
Bake the cupcakes for 18-20 minutes at 180ºC or until an inserted toothpick comes out clean.
The cupcakes should have a slight dome to the top and will bake right to the edge of the liners.
Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely before frosting.
CHOCOLATE BUTTERCREAM FROSTING
With a hand mixer beat the unsalted butter on medium-high speed until smooth and creamy (1-2 minutes).
Add in the sifted powdered sugar, unsweetened cocoa powder, salt, and vanilla extract and mix together on low speed.
As the frosting starts to come together, add in the heavy whipping cream continuing to mix on low speed until well blended. Scrape down the sides of the bowl as needed.
If you prefer a thicker frosting, reduce the heavy whipping cream to 1 tablespoon. If you prefer a thinner frosting, add a tablespoon of sifted powdered sugar until desired frosting consistency is achieved.
Notes
You can also add 1/8 teaspoon instant coffee or espresso powder for and extra boost of flavour.
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