Name: Small Batch Chocolate Cupcakes
Prep time: 10 min
Cook time: PT-489503H1M44S
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup all-purpose flour; 1/4 cup granulated sugar; 2 tablespoons unsweetened cocoa powder; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1/4 cup milk; 2 tablespoons vegetable oil; 1/4 teaspoon vanilla extract; 1/2 teaspoon white vinegar; 1/4 cup hot water; For the frosting:; 2 tablespoons unsalted butter, softened; 1/4 cup powdered sugar; 1 tablespoon unsweetened cocoa powder; 1 tablespoon milk; 1/8 teaspoon vanilla extract

Why You’ll Love Small Batch Chocolate Cupcakes Recipe

This recipe is a go-to for chocolate lovers who want all the flavor of a bakery-style cupcake without the commitment of a large batch. It’s quick to whip up, requires minimal ingredients, and results in just the right number of cupcakes to satisfy your craving. Perfect for those with limited baking supplies, small households, or anyone seeking a no-waste dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Salt
Milk
Vegetable oil
Vanilla extract
White vinegar
Hot water

For the frosting:

Unsalted butter
Powdered sugar
Unsweetened cocoa powder
Milk
Vanilla extract

Directions

Preheat your oven to 350°F (175°C) and line a cupcake pan with 4 to 6 liners, depending on the size.
In a mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
Add in the milk, oil, vanilla extract, and vinegar. Mix until well combined.
Carefully stir in the hot water until the batter is smooth. It will be thin, which is normal.
Pour the batter evenly into the cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the butter until fluffy, then gradually add the powdered sugar and cocoa powder. Add milk and vanilla and continue to beat until smooth and creamy.
Once the cupcakes are completely cooled, frost as desired.

Servings and timing

This recipe makes 4 to 6 standard-size cupcakes.
Prep time: 10 minutes
Cook time: 18–22 minutes
Total time: About 30 minutes

Variations

Add chocolate chips to the batter for extra gooeyness.
Use coffee instead of water to deepen the chocolate flavor.
Top with sprinkles or shaved chocolate for a festive finish.
Try a peanut butter frosting for a sweet and salty combination.
Add a teaspoon of espresso powder to the batter for mocha cupcakes.
Use almond milk or oat milk to make them dairy-free.

Storage/Reheating

Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To keep them moist, avoid storing them uncovered.

To reheat, allow refrigerated cupcakes to come to room temperature before enjoying. If unfrosted, you can microwave a cupcake for 10–15 seconds to soften it slightly before frosting or serving.

FAQs

How many cupcakes does this recipe make?

This small batch recipe yields between 4 to 6 standard-sized cupcakes.

Can I double the recipe?

Yes, you can easily double all the ingredients to make 8 to 12 cupcakes.

Can I use a different flour?

You can substitute all-purpose flour with cake flour for a lighter texture or a gluten-free blend if needed.

What can I use instead of vegetable oil?

Melted butter or coconut oil can be used as a substitute for vegetable oil.

Can I make this recipe vegan?

Yes, use a plant-based milk and ensure your sugar and cocoa powder are vegan-friendly.

Why is vinegar used in this recipe?

Vinegar reacts with the baking soda to create a light and fluffy texture without eggs.

Can I frost these with cream cheese frosting?

Absolutely. Cream cheese frosting pairs wonderfully with the rich chocolate base.

How do I know when the cupcakes are done?

Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, they’re ready.

Can I make these ahead of time?

Yes, you can bake the cupcakes a day ahead and frost them before serving.

Can I freeze these cupcakes?

Yes, freeze unfrosted cupcakes in a sealed container for up to 2 months. Thaw and frost when ready to serve.

Conclusion

These small batch chocolate cupcakes are a chocolate lover’s dream—simple, quick, and irresistibly rich. Whether you’re baking for one, two, or a small group, this recipe delivers delicious results without waste or leftovers. Keep it on hand for when the craving hits, and enjoy a perfectly portioned chocolate treat anytime.