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Mini batch chocolate cupcakes topped with rich chocolate frosting

Small Batch Chocolate Cupcakes

Rich and fluffy chocolate cupcakes topped with a smooth buttercream frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 6 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 20 g cocoa powder Rich, dark cocoa powder adds deep chocolate flavor.
  • 2 tbsp boiling water Helps to bloom the cocoa powder.
  • 1 piece egg Acts as a binding agent.
  • 75 g margarine Contributes to a soft crumb.
  • 75 g caster sugar Fine sugar for quick dissolution.
  • 55 g self-raising flour Ideal for light and fluffy cupcakes.
  • ⅛ tsp instant coffee Enhances the chocolate flavor.
  • ½ tsp baking powder Additional leavening agent.
  • ⅛ tsp salt Balances sweetness.
Buttercream Frosting Ingredients
  • 70 g unsalted butter Creates a rich frosting.
  • 120 g icing sugar Adds sweetness and smoothness.
  • 20 g cocoa powder Deepens the chocolate flavor in frosting.
  • pinch salt Enhances the frosting flavor.
  • 2 tbsp whole milk Adds moisture to the frosting.

Method
 

Preparation
  1. Preheat the oven to 160ºC (fan-assisted) or 180ºC (non-fan). Prepare a cupcake tin by lining it with 6 cupcake cases.
  2. In a bowl, add 20g cocoa powder and 2 tbsp boiling water. Mix well to form a thick paste.
  3. Next, add 1 egg, 75g margarine, 75g caster sugar, 55g self-raising flour, ⅛ tsp instant coffee, ½ tsp baking powder, and ⅛ tsp salt to the cocoa mixture. Mix until everything is well combined and smooth.
  4. Carefully divide the batter between the lined cupcake cases. Bake for about 14 minutes or until a cocktail stick inserted into the center comes out clean.
  5. After baking, allow the cupcakes to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Buttercream Preparation
  1. To make the buttercream, beat 70g unsalted butter in a bowl until soft and smooth.
  2. Gradually add 120g icing sugar, 20g cocoa powder, and a pinch of salt, mixing until fully combined.
  3. Slowly add 2 tbsp whole milk, a little at a time, continuing to beat until the buttercream achieves a smooth consistency.
Finishing Touches
  1. Transfer the buttercream to a piping bag and pipe it onto the cooled cupcakes.
  2. Decorate with your choice of sprinkles.

Notes

Adjust the baking time based on your oven’s performance. Add chocolate chips to enhance the flavor further. Consider infusing buttercream with vanilla or almond extract.