Easy, small-batch recipe for four chocolate cupcakes with a silky chocolate buttercream. These cupcakes bake quickly—about 30 minutes total—and are perfect when you want a decadent treat without making a large batch.
What makes these chocolate cupcakes so good?
This recipe yields exactly four moist, tender chocolate cupcakes—ideal when you don’t want to bake a whole tray. The batter comes together in one bowl using seven basic ingredients, so it’s quick and fuss-free.
Each cupcake delivers rich chocolate flavour with a light crumb. They also adapt well to variations: swap or flavour the buttercream as you like, or add a filling for extra indulgence.
How to make perfect cupcakes
Follow these simple tips for consistent results:
- Use room-temperature butter—this helps you achieve a smooth, airy batter when creaming with sugar.
- Sift flour and cocoa powder to remove lumps and avoid dry pockets in the batter.
- Do not overmix after adding the dry ingredients; mix only until just combined to keep the crumb tender.
- Use an ice-cream or cookie scoop to portion batter evenly so the cupcakes bake uniformly.
Filling is optional—try jam, a spread, or dulce de leche. To fill, scoop a small hole from the centre of each cooled cupcake and spoon in your filling, then pipe the buttercream on top.
Tips for making the buttercream
This recipe uses a chocolate buttercream (a smaller version of the buttercream from the Dark Chocolate Traybake). Melt the chocolate gently in a heatproof bowl over simmering water or in short bursts in the microwave, then set it aside to cool slightly before combining with the butter.
Whip the softened butter for 2–3 minutes before adding vanilla and sifted icing sugar to create a silky, light buttercream. After adding the melted chocolate, mix on low until fully combined. Transfer to a piping bag fitted with your preferred tip; if the buttercream is too soft, chill the bag for 5–10 minutes to firm it up.
How long do cupcakes keep?
Store the cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate them; bring to room temperature before serving for best texture.
Thanks for reading. If you try this recipe, leave a comment or rating to share how it turned out.
📖 Recipe
Small Batch Chocolate Cupcakes
30 mins
15 mins
Equipment
- 4 x cupcake liners
- cupcake baking tin
- electric mixer
- heatproof bowl
Ingredients
- 60 g unsalted butter, room temperature
- 60 g caster sugar
- 1 tsp vanilla extract
- 1 large egg
- 40 g self-raising flour
- 20 g cocoa powder
- 4 tsp dulce de leche (optional, for filling)
For the chocolate buttercream:
- 100 g dark chocolate
- 170 g unsalted butter, room temperature
- ½ tsp vanilla extract
- 135 g icing (powdered) sugar, sifted
Instructions
- Preheat the oven to 170°C (160°C fan). Line a 4-cup muffin tin with liners. In a mixing bowl, beat the butter and sugar until combined, about 1 minute. Add the vanilla and egg and mix until combined, about 2 minutes. Sift in the flour and cocoa powder and mix on low until just combined. Divide the batter evenly between the 4 cases and bake for 15–18 minutes, until risen and a toothpick comes out clean. Cool completely.
- While the cakes bake, melt the chopped chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then remove from the heat and let cool slightly.
- Beat the 170 g softened butter with an electric mixer until pale and fluffy, 2–3 minutes. Add vanilla and sifted icing sugar on low, then increase speed and beat until smooth and silky, about 3 minutes total, scraping the bowl as needed. Add the melted chocolate and mix on low until combined. Transfer the buttercream to a piping bag fitted with your preferred nozzle.
- If using dulce de leche, scoop a small hole from the centre of each cooled cupcake and spoon in about 1 tsp. Pipe the chocolate buttercream on top and serve.
Notes: All recipes are developed and tested using metric measurements. For the most accurate results use digital scales. US customary conversions are provided but not tested.
Video
Nutrition
| Calories: 305kcal
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