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Small-Batch Chocolate Cupcakes with Chocolate Frosting
A quick small-batch recipe yielding six moist chocolate cupcakes topped with a rich chocolate buttercream. The cupcakes use Dutch-process cocoa, sour cream, and neutral oil for a tender, chocolatey texture.
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Ingredients
- 80 g all-purpose flour (spooned and leveled)
- 20 g Dutch-process cocoa powder (spooned and leveled; natural unsweetened cocoa powder may also work)
- 1 tsp baking powder
- 0.25 tsp fine sea salt
- 100 g granulated sugar
- 60 ml canola oil (or another neutral oil)
- 1 large egg (room temperature)
- 60 ml milk (room temperature)
- 56 g sour cream
- 113 g unsalted butter (room temperature)
- 180 g powdered sugar (spooned and leveled)
- 20 g cocoa powder (spooned and leveled)
- 30 ml heavy whipping cream (use 30–60 ml, room temperature, as needed for consistency)
Steps
- 1
Preheat the oven to 350°F (177°C). Line six muffin-tin wells with cupcake liners.
- 2
In a medium bowl, whisk together the flour, cocoa powder, baking powder, fine sea salt, and granulated sugar until evenly combined.
- 3
Add the canola oil to the dry ingredients and whisk until combined.
- 4
Add the room-temperature egg and mix until it is fully incorporated.
- 5
Add the room-temperature milk and sour cream, then mix just until the batter is smooth. Do not overmix.
- 6
Divide the batter among the prepared liners, filling each about two-thirds to three-quarters full.
- 7
Bake for 16–18 minutes, until the cupcakes are set and the center springs back when gently pressed.
- 8
Remove the pan from the oven and let the cupcakes cool in the pan for 10 minutes.
- 9
Transfer the cupcakes to a cooling rack and let them cool completely before frosting.
- 10
Place the room-temperature butter in the bowl of a stand mixer fitted with a paddle attachment. Beat for about 5 minutes, scraping the bottom and sides of the bowl halfway through, until light and creamy.
- 11
Add the powdered sugar and cocoa powder. Beat for another 5 minutes, scraping the bowl halfway through, until the frosting is smooth and fluffy.
- 12
Add the room-temperature heavy cream and beat until well combined, adding enough cream within the stated range to reach a pipeable consistency.
- 13
Pipe the chocolate frosting onto the completely cooled cupcakes.
Notes
Store the frosted cupcakes airtight at room temperature for 1–2 days or refrigerated for up to 1 week. To freeze, place them in an airtight container inside a freezer bag with the air squeezed out; they keep for at least 2 months. The source notes that natural unsweetened cocoa powder can also be used.
Nutrition per serving
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