Small Batch Chocolate Cupcakes
This recipe for Small Batch Chocolate Cupcakes makes four delicious cupcakes and uses one bowl. Top these moist cupcakes with a quick semi-homemade frosting and sprinkles.
Have you ever made an entire batch of cupcakes because you just wanted ONE? Of course, you feel like you need to eat more since they are just there – staring at you. Small Batch Chocolate Cupcakes are what you need!!
The recipe makes FOUR moist chocolate cupcakes that are delicious. This is much more manageable to not only make but to not feel like you need to eat them all, unless you want to. No judgement here!
I chose to make this quick recipe for two reasons, one being much more important to me than the other. It’s that time of year again when food bloggers unite for a cause – Be a Good Cookie Campaign for Cookies for Kids’ Cancer organization. More about that in a moment. Second, I really wanted to make chocolate cupcakes (but not eat the whole batch).
Be a Good Cookie Campaign
This is such a great cause to bake for and to give to.
I’m so excited to participate in this amazing event (again). This is the sixth year for our event and we want to continue to make a difference in the fight against pediatric cancer.
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.
And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!
How Can You Help Cookies for Kids’ Cancer?
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine and Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!
We couldn’t have done this without the support of these fine sponsors and our fabulous event organizer, Julie from The Little Kitchen. Many thanks to them for doing so and for matching our donations.
Let’s Get Baking this Small Batch Chocolate Cupcake Recipe!
The cupcakes are made from scratch; however, I took a little shortcut with the frosting and made it semi-homemade. We all are now in the mode of “using what we have” to create our meals and desserts and I did just that with the frosting.
I’m in love with small batch recipes, so I’ll be making more of them in the future. I mean, no need for a stand mixer of a large bowl. Easy!
Ingredients
- All Purpose Flour
- Sugar
- Unsweetened Cocoa Powder (not Dutch processed)
- Baking Soda
- Sea Salt
- Milk
- Vegetable Oil
- Vanilla Extract
- Can of Pink Frosting
- Softened Cream Cheese
- Sprinkles
- Cupcake/Muffin Pan
How to Make Small Batch Chocolate Cupcakes
Step 1
Preheat your oven to 350 degrees. Line a muffin pan with paper cupcake liners or spray with nonstick spray. Set aside.
Step 2
In a medium mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
Step 3
In a small bowl, whisk together the milk, oil, and vanilla. Pour milk mixture into the dry ingredients and whisk to combine. Do not overmix.
Step 4
Evenly distribute the batter into the prepared muffin tins. Batter should be about halfway in the cups.
Step 5
Bake for about 15-20 minutes, or until toothpick inserted in the cupcakes come out clean.
Step 6
Remove from oven. Remove cupcakes from muffin pan and allow to cool on a wire rack until cool to frost.
Step 7
Because I had a can of pink frosting in the pantry, I used that but added 2 ounces of room temperature cream cheese to it. Make sure the cream cheese is really soft. In a small bowl, whisk or use a hand mixer, the frosting and cream cheese.
Frost cupcakes as desired and top with sprinkles. You use an offset spatula or a piping bag to frost. You do you. Store in an airtight container.
Tips, Tricks, and FAQs
- There are NO eggs in this recipe.
- Use unsweetened cocoa powder, not Dutch-process cocoa powder. Natural cocoa powder works great, too.
- Perfect for Valentine’s day dessert for two, very small gatherings, birthdays, or a family after dinner treat.
- Instead of sprinkles, use crushed cookies, nuts, or mini reese’s peanut butter cups. Get creative!
- Add a handful of chocolate chips to the batter.
- Try making chocolate cream cheese frosting for this by using canned chocolate frosting and cream cheese.
- Want to make homemade frosting? Try this Small Batch Peanut Butter Frosting.
Printable Small Batch Chocolate Cupcakes Recipe
Small Batch Chocolate Cupcakes
Ingredients
- 1/4 cup plus 2 tablespoons flour
- 1/4 cup sugar
- 2 tablespoons unsweetened cocoa powder (not Dutch processed)
- 1/4 cup milk plus 2 tablespoons milk
- 2 tablespoons Vegetable oil
- 1 teaspoon vanilla extract
- 1 can pink frosting
- 2 ounces cream cheese, softened
- sprinkles
Instructions
- Preheat your oven to 350 degrees. Line a muffin pan with paper cupcake liners or spray with nonstick spray. Set aside.
- In a medium mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
- In a small bowl, whisk together the milk, oil, and vanilla. Pour milk mixture into the dry ingredients and whisk to combine. Do not overmix.
- Evenly distribute the batter into the prepared muffin cups. Batter should be about halfway in the cups.
- Bake for about 15-20 minutes, or until toothpick inserted in the cupcakes come out clean.
- Remove from oven. Remove cupcakes from muffin pan and allow to cool on a wire rack until cool to frost.
- Because I had a can of pink frosting in the pantry, I used that but added 2 ounces of softened cream cheese to it. Make sure the cream cheese is really soft. In a small bowl, whisk or use a hand mixer, the frosting and cream cheese.
- Frost cupcakes as desired and top with sprinkles.
Notes
- There are NO eggs in this recipe.
- Perfect for Valentine’s day dessert for two, very small gatherings, birthdays, or a family after dinner treat.
- Instead of sprinkles, use crushed cookies, nuts, or mini reese’s peanut butter cups. Get creative!
- Want to make homemade frosting? Try this Small Batch Peanut Butter Frosting.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Other “Be a Good Cookie” Recipes to Enjoy
- Neapolitan Cookies
- Strawberry Cheesecake Cookies with White Chocolate
- Sprinkled Chocolate Shortbread Heart Cookies
- Cherry Cream Cheese Cookies
- Soft Sprinkle Sugar Cookies
Don’t Forget!
Please share our link to raise awareness and funds to support Pediatric Cancer with our Be a Good Cookie Campaign! This is the link to donate: Donate here!
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