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Small batch desserts are adorable and fit a lovely niche. There are just days in life when you want (need?) something sweet, but also want to keep it simple. Not to mention, the prospect of a dozen-plus cupcakes leftover on your counter is a recipe for regret and bad feelings. That's where these small batch chocolate cupcakes come in!
The concept of small batch baking is beautiful. Take this recipe, for example; it only requires a little over 1/4 cup of flour, no eggs (yeah, you read that right), and yields four perfect lil cupcakes. The cupcakes are moist and light with a mild chocolate flavor and topped with a peanut butter buttercream frosting because hello, who doesn't love that combo?
The cupcake itself is actually (without meaning to be-) vegan- so you can substitute shortening or another dairy-free sub for butter in the frosting, and you'll have Vegan Small Batch Chocolate Cupcakes! Ok- now go make yourself very happy and whip up a batch stat!
Small Batch Chocolate Cupcakes Notes
- This recipe calls for unsweetened natural cocoa powder. Dutch-processed cocoa is neutral, so if you use it, it won't react with the baking soda, and your cupcakes won't rise!
- I used a Wilton 1M piping tip to frost swirls on these cupcakes. If you plan on just spreading frosting over the top with a knife, I would cut the frosting recipe in half!
Small Batch Chocolate Cupcakes with Peanut Butter Buttercream Frosting
Ingredients
For the Chocolate Cupcakes:
- 50 g all-purpose flour
- 50 g granulated sugar
- 10 g unsweetened natural cocoa powder (not Dutch-processed)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 60 g milk
- ⅛ teaspoon white vinegar
- 30 g vegetable oil
- 1 teaspoon vanilla extract
For the Peanut Butter Buttercream Frosting:
- 60 g unsalted butter softened
- 150 g powdered sugar
- 65 g creamy peanut butter *
- 30 g milk
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake/muffin tin with 4 liners and set aside.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt in a bowl. (If looking for dark cupcakes like pictured above, add ½ teaspoon of black cocoa, otherwise leave it out!)
- In a small bowl, whisk together the milk, vinegar, oil, and vanilla. Pour the wet ingredients into the center of your flour mixture and stir until just incorporated. Careful not to overmix!
- Divide the batter among the 4 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
- To make the frosting, beat softened butter until smooth and creamy. Add powdered sugar, peanut butter, and milk and beat until combined. Add more powdered sugar if frosting is too thin or more milk if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes (I used Wilton 1M piping tip). There may be leftover frosting depending how much you use on each cupcake.
Notes
Nutrition
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MS
Perfect for when you’re craving cupcakes but don’t want a full batch sitting around.
Lauren
Thank you for this great recipe! I’ve made it multiple times, and the cupcakes always come out delicious. 4 cupcakes is the perfect batch size.
Cindy
Great recipe.. definitely a keeper
Chelsea
Absolutely delicious! I used oat milk, and popped a Trader Joe's dark chocolate PB cup in the middle of each of them before baking, and they were perfectly decadent. Thank you for the small batch recipe, it was great for baking birthday cupcakes for my friend, without having too many leftovers in my house!
Crystal
Hello what brand of cocoa powder do you recommend?
Michael Johnson
I normally use Anthony's Dutch-process cocoa. You can find it on Amazon here!
Laurel
In the recipe ingredients you say not to use Dutch processed cocoa. Can you recommend a non Dutch processed cocoa? Thanks
Mike Johnson
Most cocoa powders sold in stores are natural cocoa powders (aka not Dutch-processed). Personally, I usually opt for Hershey's or Ghiradelli when I need it!
Kimmi
They look delish and super easy to bake.
I watched first on Instagram, they can't be "vegan" with milk in batter. And of course as you mentioned butter in frosting would need to be substituted for vegan.
Easy fix for both. I use Nutpod as milk substitute.
You think I could bake these in mini convection over?
Its starting to get hot days here.
Kimmi
Michael Johnson
Hi Kimmi! If you watched on Instagram, you would have seen that I used almond milk in this recipe (which IS vegan) and, in fact, use almond milk in all of my recipes that call for "milk". As far as your convection oven question, I haven't tested it myself so afraid I can't advise as to whether or not it would work!
Kimmi
I'm not vegan, but sometimes use whatever I have almond vs milk. And well buttercream just wouldn't be buttercream without the real thing. I just baked them per your directions and they are devine. Ill keep following, I love your photos too.
Lauren
can you make these into mini cupcakes? what oven temp and how long would they bake? thank you!
Michael Johnson
I haven't tested it myself but most cupcake recipes can easily be turned into minis! I would bake at the same temperature and just check around the 9-10 minute mark. I can't imagine they would take any longer than 13-14 minutes total. Let me know how it goes if you try it!
Heather
I made these as minis. The recipe made a dozen and they were perfect! I baked at 350 for about 10 minutes. Also, I added a little espresso powder to the batter just for fun.
Lydia
MIGHT HAVE MADE THESE AND ATE THEM ALL IN TWO DAYS... thank the lord it was a small batch! Totally love and will definitely be making again!
Michael Johnson
I usually do the same hahaha! So glad you enjoyed them! 🙂