When I tell you that these are the best chocolate cupcakes I've ever had, I really mean it. This oil-based cake is super easy, comes together in one bowl, and makes just 6 perfectly fluffy servings. If you're looking for the best small batch chocolate cupcakes, then you have to give this recipe a try!
My dad is an absolute chocolate cake fiend. I've never seen anything like it. So naturally, for his last birthday, I set out to make the best-ever chocolate cupcake recipe.
It's taken me almost 6 months, but I've finally found the right combo that makes for a deeply rich, fudgy, and not-too-sweet dessert. The recipe is based on the chocolate cake that I originally developed in pastry school. It's an oil-based cake that is always moist, fluffy, and lasts for days on the counter.
While some of the ingredients might seem a little weird, I promise that every ingredient helps make this recipe even better. Of course, if you want to simplify it a tad, I'll add some tips in the recipe card. 🙂
Top these cakes with either my chocolate buttercream or this fluffy whipped ganache frosting if you like something less sweet. Both are absolutely unreal.
(P.S. Can confirm that my dad said these are the best cupcakes he's ever had!)
Boiling water tip
The key for really bringing out that chocolate flavor is a little boiling water. The hot water helps "bloom" the cocoa, which makes the flavor deeper and richer.
I also like to add a little espresso powder because it can bring out even more flavors in the cocoa. Of course, if you don't have espresso powder on hand, you can leave it out. (But it's totally worth investing in a jar. I also like it in small batch brownies.)
Bake the cupcakes
This recipe will also make enough batter for 8 cupcakes! Just reduce the bake time to 14-16 minutes instead.
When it comes to small batch baking, I always recommend using a scale to measure the ingredients. Just a small amount of flour can make or break an entire recipe. But if you don't have a scale, use the fluff, spoon, & level method to measure flour, cocoa, & other dry ingredients. Here is a whole guide on how I measure ingredients for small batch baking!
If you try this recipe, I would love if you left a star rating and review. I read every comment and love hearing what you think about my recipes. Thanks so much for supporting Midnight Bake Club!
The Best Small Batch Chocolate Cupcakes
Equipment
- Medium mixing bowl
- Whisk
Ingredients
- 60 grams all purpose flour (½ cup)
- 20 grams Dutch process cocoa powder (¼ cup)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon Kosher salt I use Diamond
- ½ teaspoon instant espresso powder optional
- 60 milliliters neutral oil I use avocado oil (¼ cup)
- 50 grams granulated sugar (¼ cup)
- 50 grams dark brown sugar (¼ cup, packed)
- 1 large egg room temperature
- ½ teaspoon pure vanilla extract
- 60 milliliters buttermilk or whole milk (¼ cup)
- 30 milliliters boiling water (2 Tablespoons)
Instructions
- Preheat the oven to 350°F (177°C). Line a cupcake pan with 6 paper liners. Then, add the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder to a small mixing bowl. Whisk and set aside.
- Combine the neutral oil, granulated sugar, brown sugar, egg, vanilla extract, and buttermilk or whole milk in a medium mixing bowl. Whisk until smooth, 1-2 minutes.
- Then, sift the dry ingredients into the wet ingredients. Whisk until the batter is about 75% mixed.
- Add the boiling water to the batter. Mix just until the batter is combined and there are no more streaks of flour or cocoa powder.
- Using a cupcake scoop, divide the batter between the 6 paper liners. They will be about ¾ of the way full. Bake the cupcakes for 17-20 minutes, just until an inserted toothpick has a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Frost with small batch chocolate buttercream or whipped chocolate ganache and enjoy!
Did you make this recipe? I'd love to hear what you think!