Indulge in the perfect treat with these Divine Small-Batch Chocolate Cupcakes, a recipe meticulously crafted for those moments when you crave something sweet but don’t want an abundance of leftovers. Featuring a moist, deeply flavored chocolate base enhanced by a hint of espresso, these cupcakes are topped with a decadent chocolate cream cheese frosting that’s smooth, rich, and utterly irresistible. Whether you’re celebrating a small occasion, treating yourself, or sharing with a loved one, these cupcakes offer the perfect portion without compromising on the luxurious chocolate experience.
Why You’ll Love This:
- Perfectly Portioned: Designed to make just six cupcakes, this recipe is ideal for small gatherings or when you’re craving homemade treats without the excess.
- Rich Chocolate Flavor: The use of Dutch-process cocoa powder in both the cupcakes and frosting delivers a deep, intense chocolate flavor.
- Creamy Chocolate Cream Cheese Frosting: Combines the tanginess of cream cheese with the sweetness of chocolate for a frosting that’s perfectly balanced.
- Simple Elegance: These cupcakes look as good as they taste, making them suitable for special occasions or as an everyday indulgence.
Perfect Occasion:
These chocolate cupcakes are a fantastic choice for intimate celebrations, such as anniversaries, small birthday gatherings, or a luxurious treat for a cozy night in. They’re also great for when you want to bake something special without the commitment to a large batch.
Decoration Tips:
- Sprinkle Magic: Add a dash of colorful sprinkles on top of the frosting for a festive touch.
- Chocolate Curls: Garnish with chocolate curls or shavings for an added chocolate boost and an elegant look.
- Edible Flowers: Top each cupcake with an edible flower for a sophisticated, Instagram-worthy finish.
For the Cupcakes:
- ¼ cup + 1 tablespoon Dutch-process cocoa powder
- 1 teaspoon instant espresso (optional, enhances flavor)
- ¼ cup + ½ tablespoon whole milk
- ¼ cup + 2 tablespoons vegetable oil
- ½ cup granulated sugar
- 1 room-temperature egg
- ¼ cup + 2 tablespoons room-temperature sour cream
- ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
For the Frosting:
- ½ cup + 1 tablespoon cream cheese
- 5 tablespoons room-temperature unsalted butter
- A pinch of salt
- 1 ½ cups powdered sugar
- 3 tablespoons Dutch-process cocoa powder
Instructions:
- Prepare for Baking: Heat your oven to 350°F (175°C). Line a 6-cup muffin tin with parchment liners.
- Mix Wet Ingredients: Dissolve cocoa and espresso in hot milk. Then, whisk in oil, sugar, egg, and sour cream until smooth.
- Incorporate Dry Ingredients: Fold in flour, baking powder, and salt until just combined.
- Bake: Evenly fill the liners with batter and bake for 15-20 minutes, or until an internal temperature of 205°F (96°C) is reached.
- Frosting Prep: Whip cream cheese, butter, and salt until fluffy. Gradually mix in powdered sugar and cocoa.
- Frost and Finish: Once cooled, frost cupcakes and add any desired toppings.
Enjoy crafting these exquisite small-batch chocolate cupcakes, a treat that promises to elevate your dessert experience with every bite.
