Decadent Small Batch Chocolate Cupcakes
Rich, fluffy, and bursting with chocolate flavor, these small batch cupcakes are perfect for satisfying sweet cravings without the fuss of leftovers.
Ingredients
Dry Ingredients
- 1/2 cup all-purpose flour Make sure it's sifted for best results.
- 1/4 cup unsweetened cocoa powder Use a high-quality cocoa for richer flavor.
- 1/2 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg At room temperature for best mixing.
- 1/4 cup milk (any preferred kind) Can use dairy or plant-based milk.
- 1/4 cup vegetable oil For moisture; can substitute with melted butter.
- 1 teaspoon vanilla extract For added flavor depth.
- optional Chocolate chips For additional richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line your cupcake tin with paper liners.
- In a medium mixing bowl, mix the dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined.
- Make a well in the center of the dry mixture and add the egg, milk, vegetable oil, and vanilla extract. Whisk until smooth, being careful not to overmix.
- If using chocolate chips, fold them into the batter gently.
- Pour the batter into the lined cupcake cups, filling them about 2/3 full.
Baking
- Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Frosting
- Once the cupcakes are cool, frost or decorate them as desired.
Notes
Tip: If short on an ingredient, Greek yogurt can be used instead of milk for added moisture. To make vegan, substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). Properly store in an airtight container at room temperature for up to 3 days or refrigerate for a week. Freeze for up to three months.