Google Amy's Cooking Adventures: Small Batch Chocolate Cupcakes #ChocolateCakeDay
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Friday, January 26, 2018

Small Batch Chocolate Cupcakes #ChocolateCakeDay


You guys.  Dude, my older son, my little kitchen protégé, turned 10 last week!

TEN!!!

How is that even possible?  It seems like just yesterday he was a tiny newborn or a wobbly toddler or a strong-willed preschooler!  Now he’s a little man!  He is kind and intelligent and creative and musical and I just love him!

He actually had his birthday party a few weeks before his actual day because he wanted to go to an indoor water park with his best friend and aligning the schedules of busy 4th graders is surprisingly challenging!

Anyhow, Dude wanted cupcakes for his party…for 5 people (our family + his friend). Oy!

Now it’s no secret that I don’t usually go the scratch cake route – I’m  a big fan of doctoring cake mixes!  But this time, there was just no other way.  I couldn’t justify an entire batch of cupcakes for 5 people.


Plus it just happens to be chocolate cake day, so it was kismet.  I was meant to test out a small batch of cupcakes for Dude.

So what was the verdict?

The cupcakes were good, but a tad dry (maybe I overbaked them?) and the family still prefers doctored cake mix.  But if I ever need only 6 cupcakes again – I’ll make these in a heartbeat (and I’ll let you know if I can iron out the dryness issue!)

Enjoy some more chocolate recipes below!


Small Batch Chocolate Cupcakes

Cupcakes
Adapted slightly from Celebrating Sweets

½ cup white sugar
½ cup all purpose flour
5 tablespoons cocoa powder, sifted
½ teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt
1 egg
3 tablespoons sour cream
2 tablespoons canola oil
½ teaspoon vanilla extract
¼ cup hot coffee or ¼ cup hot was + 1 scant teaspoon instant coffee powder

Chocolate Frosting

1 ½ cups powdered sugar, sifted
1/3 cup cocoa powder, sifted
¼ cup butter, melted
2 ½ tablespoons milk
½ teaspoon vanilla


To make the cupcakes, preheat the oven to 350 degrees and line a 6-cup muffin tin with paper liners.

Place the white sugar, flour, cocoa powder, baking powder, baking soda, and salt in a mixer fitted with the paddle attachment and stir to combine.

Add the egg, sour cream, oil, vanilla, and coffee and mix until smooth.

Divide the batter in the prepared muffin tin and bake for 15-18 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.  Remove from the oven and cool completely.

To make the frosting, place the powdered sugar and cocoa powder in a stand mixer (with the paddle) or a bowl.  Add the melted butter, milk, and vanilla.  Stir (or mix) until very smooth.  If the mixture is too thin, add a bit more powdered sugar, if it is too thick, add more milk.


Add the frosting to a piping bag (I used a wilton 2D tip) and frost the cupcakes.

Makes 6 Cupcakes





print recipe

Small Batch Chocolate Cupcakes #ChocolateCakeDay
Small Batch Chocolate Cupcakes for National Chocolate Cake Day! Because sometimes you only need 6 cupcakes! #ChocolateCakeDay
Ingredients
  • 1/2 cup white sugar
  • 1/2 cup all purpose flour
  • 5 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking sida
  • pinch salt
  • 1 egg
  • 3 tablespoons sour cream
  • 2 tablespoons canola oil
  • 1/2 teaspoon vanilla extract
  • 1/4 cup coffee
  • 1 1/2 cups powdered sugar
  • 1/3 cup cocoa powder
  • 1/4 cup butter
  • 2 1/2 tablespoons milk
  • 1/2 teaspoon canilla
Instructions
To make the cupcakes, preheat the oven to 350 degrees and line a 6-cup muffin tin with paper liners.Place the white sugar, flour, cocoa powder, baking powder, baking soda, and salt in a mixer fitted with the paddle attachment and stir to combine. Add the egg, sour cream, oil, vanilla, and coffee and mix until smooth. Divide the batter in the prepared muffin tin and bake for 15-18 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Remove from the oven and cool completely. To make the frosting, place the powdered sugar and cocoa powder in a stand mixer (with the paddle) or a bowl. Add the melted butter, milk, and vanilla. Stir (or mix) until very smooth. If the mixture is too thin, add a bit more powdered sugar, if it is too thick, add more powdered sugar. Add the frosting to a piping bag (I used a wilton 2D tip) and frost the cupcakes.
Details
Prep time: Cook time: Total time: Yield: 6 Cupcakes

9 comments:

  1. So glad that he had a happy birthday. Having your party early is like extending the day to a month long celebration.

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  2. Your cakes are always SO pretty! Thanks for joining me in this event, Amy. Happy birthday to Dude. Yes, it goes way too fast.

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  3. I love that pile of fluffy chocolate frosting! It is handy to be able to only make a few... though they always have a way of disappearing if I make more ;-)

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  4. These not only look delicious, but I love all the frosting and the sprinkles. I don't need small batch too often, but if I ever do - these are on the list! YUMMY!

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  5. Love that these make a small batch! That frosting makes me want to reach through the screen and grab one :)

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  6. They look delicious but oh my, that frosting! I love that this makes 6 cupcakes. A good amount for just the few of us.

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  7. Love that you figured out how to make small batch cupcakes! I have a feeling that I'll be using this recipe a lot :-)
    Happy Birthday Dude!

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  8. Love the idea of only making a few cupcakes so I won't eat them all!

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