Small Batch Chocolate Cupcakes Perfect For Summer!
Small batch chocolate cupcakes with chocolate buttercream frosting that are so easy to make. This cupcake recipe makes a perfect 6 cupcakes for a small get together!
For the full recipe and step by step instructions head to the blog: https://www.bostongirlbakes.com/small...
Ingredients
For the cupcakes:
6 tablespoons (45 g) all purpose flour
¼ cup (21 g) unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg room temperature
6 tablespoons granulated white sugar
1 teaspoon vanilla extract
¼ cup (60 mL) neutral-tasting oil (I used avocado)
¼ cup (60 ml) buttermilk
For the frosting:
10 Tablespoons (1 1/4 sticks, 141 g) unsalted butter, softened
1 1/4 cups (141 g) powdered sugar
1 Tablespoons heavy cream
1 teaspoons vanilla extract
6 Tablespoons unsweetened cocoa powder or Dutch Process
Chocolate sprinkles for decorating
Instructions
For the cupcakes
1. Preheat the oven to 350° F (180°C). Line one cupcake pan with paper liners by alternating them in the pan. Set aside.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt and set aside.
3. In a second mixing bowl, whisk together egg, sugar, vanilla extract, oil, and buttermilk.
4. Add the dry ingredients to the wet ingredient mixture, mixing just until combined. Do not overmix.
5. Divide the batter between the prepared paper liners, filling each about 2/3 full. Bake 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes, then transfer to a cooling rack to cool completely. Store leftover cupcakes, covered at room temperature or in the refrigerator for 3 days. You can also freeze frosted or unfrosted cupcakes up to 2-3 months. Thaw overnight in the refrigerator before enjoying.
For the frosting
1. In a stand mixer, fitted with a paddle attachment, cream the butter first until light and fluffy on medium-high speed, for about 1 minute.
2. With the mixer on low speed, slowly add in the in the powdered sugar, ¼ cup at a time. And then once incorporated, mix on medium-high sped for about 1 to 2 minutes until light and fluffy.
With the mixer on low, add the vanilla extract and heavy cream. Mix on low to combine.
3. Add in the cocoa powder and mix on low speed at first until incorporated.
Increase the speed to medium-high speed and mix for 8 minutes until light and fluffy. Scrape down the bowl as needed. Use right away, or store in the fridge, in a covered container for up to 5 days.
With a large star tip fitted in a piping bag, pipe the frosting on to the cupcakes. Top with sprinkles if desired!
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