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chocolate cupcakes with pink cream cheese frosting and sprinkles
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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.
Keyword: chocolate, chocolate cupcakes, cupcakes, small batch
Servings: 4 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.