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.
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.