Small Batch Chocolate Cupcakes

If you’re looking for a delightful treat that’s perfectly sized for a small gathering or a cozy night in, these Small Batch Chocolate Cupcakes are just what you need. With rich chocolate flavor and a moist crumb, they’re designed to satisfy your sweet tooth without leaving you with an overwhelming number of leftovers. Plus, they come together quickly, making them an ideal choice for impromptu celebrations or a late-night baking session. Let’s dive into the deliciousness!

What You’ll Love About This Recipe

These Small Batch Chocolate Cupcakes are not only easy to make but also incredibly satisfying. You’ll love the following aspects of this recipe:
– Rich Chocolate Flavor: Thanks to the combination of cocoa powder and bittersweet chocolate, each bite is packed with chocolatey goodness.
– Moist and Tender: The addition of sour cream ensures a soft and moist texture that you won’t be able to resist.
– Quick and Simple: With just a few steps, you can whip these up in no time, perfect for any occasion.
– Perfect Portion: This recipe yields just a few cupcakes, making it ideal for when you want a treat without excess.

What You’ll Need

To make these Small Batch Chocolate Cupcakes, gather the following ingredients:

• 1/2 cup (62g) all-purpose flour
• 2 tablespoons (10g) unsweetened natural cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 oz (28g) bittersweet baking chocolate, finely chopped (I used 70% cacao dark chocolate)
• 2 tablespoons (28g) unsalted butter
• 1/2 cup (100g) granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 1/4 cup (60g) sour cream, room temperature
• 1/4 cup (60ml) hot water
• 1/4 teaspoon espresso powder or instant coffee (optional)

For the frosting, you’ll need:

• 1 oz (42g) 70% cacao dark chocolate, finely chopped
• 6 tablespoons (85g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 tbsp (15ml) milk
• Chocolate syrup for topping, optional

Recommended Tools

To make your baking experience smooth and enjoyable, consider using the following tools:

• Muffin Tin: A standard muffin tin will help shape and bake your cupcakes perfectly.
• Mixing Bowls: Use a couple of medium-sized bowls for mixing your dry and wet ingredients.
• Whisk: A whisk is essential for combining your ingredients and ensuring a smooth batter.
• Spatula: A spatula will help you fold ingredients gently and scrape down the sides of your bowl.
• Cooling Rack: Allow your cupcakes to cool down properly on a wire rack after baking.

Small Batch Chocolate Cupcakes: How It’s Done

Let’s get to the fun part! Here’s how to whip up these delightful Small Batch Chocolate Cupcakes.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This will ensure that your cupcakes bake evenly.

Step 2: Prepare the Muffin Tin

Line a muffin tin with cupcake liners. This not only makes for easy cleanup but also keeps your cupcakes moist.

Step 3: Melt the Chocolate and Butter

In a microwave-safe bowl, combine the chopped bittersweet chocolate and unsalted butter. Microwave in 20-second intervals, stirring in between, until completely melted and smooth. Set aside to cool slightly.

Step 4: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and fine sea salt until well combined.

Step 5: Combine the Wet Ingredients

In another bowl, whisk together the granulated sugar, egg, vanilla extract, and sour cream until smooth. Stir in the melted chocolate mixture until well combined.

Step 6: Incorporate the Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the hot water. Mix until just combined. If using, you can add the espresso powder or instant coffee at this point for an extra depth of flavor.

Step 7: Bake the Cupcakes

Divide the batter evenly among the prepared muffin tin, filling each liner about 2/3 full. Bake for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cupcakes

Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.

Step 9: Prepare the Frosting

While your cupcakes are cooling, make the frosting. Melt the chopped dark chocolate in the microwave in 20-second intervals until smooth. In a mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, vanilla extract, and a pinch of salt. Mix until well combined. Add the melted chocolate and milk; beat until the frosting is fluffy and smooth.

Step 10: Frost and Serve

Once the cupcakes are completely cooled, frost them generously with the chocolate frosting. If desired, drizzle with chocolate syrup for an extra indulgent touch. Enjoy your Small Batch Chocolate Cupcakes with friends or family, or savor them all for yourself!

Nutrition-Minded Tweaks

If you’re looking to make some adjustments for a healthier version of these Small Batch Chocolate Cupcakes, consider the following:

• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Lower Sugar: Reduce the sugar by 1-2 tablespoons, or use a sugar alternative if desired.
• Greek Yogurt: Replace sour cream with plain Greek yogurt for a protein boost and lower fat content.
• Dark Chocolate: Opt for higher cacao content chocolate, like 85%, for a richer flavor with less sugar.

Little Things that Matter

Here are some little tips that can enhance your baking experience:

• Make sure your ingredients are at room temperature for better mixing and texture.
• Use a kitchen scale for precise measurements, especially for the flour and sugar.
• Don’t overmix the batter; mix just until combined to keep your cupcakes tender.
• Feel free to experiment with add-ins like chocolate chips or nuts for added texture and flavor.

Refrigerate, Freeze, Reheat

If you have leftovers (which is unlikely!), you can store your cupcakes for later enjoyment:

• Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze unfrosted cupcakes for up to 3 months. Thaw them at room temperature before frosting.
• Reheat: Warm in the microwave for about 10-15 seconds for a freshly baked taste.

Your Questions, Answered

Can I use different types of chocolate?

Absolutely! You can use milk chocolate for a sweeter cupcake or even white chocolate for a unique twist. Just adjust the sweetness accordingly.

Can I make these cupcakes dairy-free?

Yes! Substitute the butter with a dairy-free alternative and use a dairy-free yogurt in place of sour cream. Make sure your chocolate is dairy-free as well.

What can I do if I don’t have sour cream?

You can use plain yogurt or buttermilk as a substitute for sour cream. Both will provide the necessary moisture and tang.

How do I make these cupcakes more festive?

Add colorful sprinkles on top of the frosting or use a fun piping tip to create decorative swirls. You can also use themed cupcake liners to match your celebration.

Healthy-ish Favorites

If you’re looking for more chocolatey goodness, check out these delicious recipes:

• Chocolate Zucchini Cake
• Chocolate Mousse Cups
• Chocolate Drizzle Peanut Butter Pie

Make It Tonight

There’s no better time to indulge in the rich, chocolatey goodness of these Small Batch Chocolate Cupcakes. Whether it’s a special occasion or just a treat for yourself, this easy recipe is sure to impress. Grab your ingredients, preheat that oven, and get ready to enjoy a small batch of heaven!

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