Last Updated on March 6, 2022
This recipe for 6 chocolate cupcakes is quick, easy, and uber chocolaty! And, now you won’t have tons of leftovers taking up space!
This 6 chocolate cupcake recipe will allow you to test it before committing to a big batch, control the number of sweet treats you are eating, and free’s you up to test a wide variety of recipes.
Today, we have not only included an extremely delicious small-batch chocolate cupcakes recipe, but we have also provided an in-depth explanation of how to divide your recipe into a smaller one.
Small Cupcake Batches
Small batch cupcake recipes are the best! The best thing about it is that they allow you to easily test the recipe without having to make an enormous amount of cupcakes. Some of the benefits to testing a cupcake recipe first include;
- Being able to test the texture and crumb of the cupcake, as well as the moistness.
- Naturally, it also allows you to test the flavor of the chocolate cupcakes.
- Testing how much the cupcakes will rise during baking.
- Helps you test any changes you made to the recipe.
All of the above-mentioned reasons will allow you to make changes to a bad recipe without being left with 24 mediocre or inedible cupcakes.
Another benefit of making smaller batches of cupcakes is portion control. When it comes to chocolate-baked goods, it is sometimes very hard to control how much you eat. So, by only making small batches at a time, it forces you to control how much you are eating and how fast.
And, not to mention it free’s you up to make a wider variety of recipes.
Finally, and one of the most important reasons why we personally love small batches of cupcakes, is that it helps prevent food wastage. This is especially true when you live alone or with one partner. Having 24 or 36 cupcakes at your convenience will either lead to overeating or the cupcakes going stale and moldy.
Despite all of these amazing reasons why small batches of cupcakes are incredible, unfortunately, there aren’t many recipes. Luckily, that’s where we come in!
How to convert a cupcake recipe into a small batch of cupcakes recipe
Converting a regular cupcake recipe is extremely easy and quicker than you might think.
First, you will have to determine how many cupcakes the recipe that you have makes. Most cupcake recipes make 24 cupcakes. However, sometimes they do make 18, 30, or 36.
Once you know which, all you have to do is divide the recipe by 6. This number will indicate how you should divide the ingredients.
As an example, let’s say you have a recipe that makes 24 cupcakes. Divide 24 by 6 and you get 4. Now, the quantity of every ingredient in the recipe should be divided by 4. If your original (24 cupcake) recipe needed 4 eggs, your 6-batch converted recipe only needs 1.
Now, sometimes you will get strange quantities. For example, 3 3/4 (three quarters) cups flour. What we like to do is convert that amount to either fluid ounces or milliliters. So in this case it will be 30 fluid ounces or 887 milliliters. This amount can much more easily be divided into 4. So, again, as an example, this will give you 7.5 fluid ounces (221 milliliters).
When you have ingredients that are difficult to divide, like eggs, for example, you can divide them using their weight. So if the recipe calls for 2 large eggs that need to e divided into 4 (for the small batch of cupcakes) then simply divide their total weight by 4.
This all looks much more complex than it actually is! Luckily, we have also included a recipe for 6 chocolate cupcakes.
What You Need To Make A Recipe For 6 Chocolate Cupcakes
Ingredients
For the chocolate cupcakes
- 1/2 cup fine white sugar or granulated white sugar
- 1/2 cup cake flour, sifted
- 1/4 cup + 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine salt
- 1 large egg, room temperature
- 3 tablespoons milk, room temperature
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup hot water
For the frosting
- 1/4 cup salted butter, softened
- 1 cup powdered (confectionery) sugar, sifted
- 1/4 cup cocoa powder, sifted
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
Equipment
- Muffin pan
- Cupcake liners
- Mixing bowls
- Electric stand or hand mixer
- Bowl scraper
- Piping bag
- Piping nozzle
Silicone Texas Muffin Pans and Cupcake Maker, 6 Cup Large, Set of 2, Professional Use
Step by step instructions
Step 1: Preheat your oven and prepare your equipment
Preheat the oven to 360°F (180°C) and place the oven rack in the middle. Then, line 6 cups of a muffin tray with cupcake liners. Set aside until they are needed.
Step 2: Make the chocolate batter
In a large mixing bowl or the bowl of a stand mixer, combine the sugar, cake flour, sifted cocoa powder, baking powder, baking soda, and fine salt.
In a separate smaller bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
Then, add the liquid ingredients to the dry mixture and beat the ingredients together at a medium speed for about two minutes. Lastly, add the hot water and beat until you have a uniform batter.
Step 3: Divide the batter and bake the cupcakes
Next, equally, divide the cupcake batter between the 6 cupcake liners. Then, bake the cupcakes in your preheated oven for about 12-15 minutes.
After 12 minutes, you can test whether or not your cupcakes are done baking. When fully baked, transfer the cupcakes to a wire rack and allow them to cool completely.
Step 4: Make the chocolate frosting
Meanwhile, you can start making the chocolate frosting. In a medium or large mixing bowl, cream the softened butter. Remember to scrape the sides to ensure all of the butter is whipped until it is light and fluffy.
Then, while the mixer is running at a medium speed, add the sifted powdered sugar and cocoa powder. Continue beating until you have a very thick but fluffy mixture.
Next, you can add in the vanilla extract and mix it in. Now comes the important part, adjusting the consistency of your frosting. Slowly add the milk to the icing sugar one teaspoon at a time. Beat well between every addition until you have the desired consistency.
Step 5: Assemble the cupcakes
Once the baked cupcakes have been fully cooled, you can start decorating them. Fill a piping bag fitted with a piping nozzle of your choice with the chocolate frosting. Then add frosting to each cupcake and finish them off with some garnish if you’d like.
Tips And Tricks
- When making the small-batch chocolate cupcakes, remember to scrape the sides of the mixing bowl to ensure all of the ingredients are incorporated evenly. The same goes for when you are making the chocolate frosting.
- To test whether or not your cupcakes have completely baked, you can test them in a few ways. First, after 12 minutes, insert a testing needle into each to check if it comes out clean. This indicates that there isn’t any raw batter left and that the cupcakes have been fully baked. You can also touch the cupcakes; if they spring back after a light push, they are done.
- You can make the chocolate frosting in advance. Simply place a damp piece of kitchen towel over the frosting and keep it inside of the fridge until needed. You can also freeze this frosting for long-term storage.
Servings And Preparation Time
| Prep time | Baking time | Servings |
| 30 minutes | 12-15 minutes | 6 |
Small Batch Cupcakes Chocolate – Conclusion
As you can see, these small-batch cupcakes with chocolate frosting are incredibly quick and easy to make. And, you aren’t left with loads that will go off before finishing them. If you have any questions for us, let us know in the comments below! And, feel free to share this tutorial and recipe with your fellow bakers!
Read more about How Long To Bake Cupcakes At 350?
Quick and Easy Recipe For 6 Chocolate Cupcakes With Creamy Frosting
Equipment
- Muffin pan
- Cupcake liners
- Mixing bowls
- Electric stand or hand mixer
- Bowl scraper
- Piping Bag
- Piping nozzle
Ingredients
For the chocolate cupcakes
- 1/2 cup fine white sugar or granulated white sugar
- 1/2 cup cake flour, sifted
- 1/4 cup + 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine salt
- 1 large egg, room temperature
- 3 tablespoons milk, room temperature
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup hot water
For the frosting
- 1/4 cup salted butter, softened
- 1 cup powdered (confectionery) sugar, sifted
- 1/4 cup cocoa powder, sifted
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat your oven and prepare your equipment.Preheat the oven to 360°F (180°C) and place the oven rack in the middle. Then, line 6 cups of a muffin tray with cupcake liners. Set aside until they are needed.
- Make the chocolate batter.In a large mixing bowl or the bowl of a stand mixer, combine the sugar, cake flour, sifted cocoa powder, baking powder, baking soda, and fine salt.In a separate smaller bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.Then, add the liquid ingredients to the dry mixture and beat the ingredients together at a medium speed for about two minutes. Lastly, add the hot water and beat until you have a uniform batter.1/2 cup fine white sugar or granulated white sugar, 1/2 cup cake flour, sifted, 1/4 cup + 1 tablespoon cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/8 teaspoon fine salt, 1 large egg, room temperature, 3 tablespoons milk, room temperature, 2 tablespoons vegetable oil, 1 teaspoon vanilla extract, 1/4 cup hot water
- Divide the batter and bake the cupcakes.Next, equally, divide the cupcake batter between the 6 cupcake liners. Then, bake the cupcakes in your preheated oven for about 12-15 minutes.After 12 minutes, you can test whether or not your cupcakes are done baking. When fully baked, transfer the cupcakes to a wire rack and allow them to cool completely.
- Make the chocolate frosting.Meanwhile, you can start making the chocolate frosting. In a medium or large mixing bowl, cream the softened butter. Remember to scrape the sides to ensure all of the butter is whipped until it is light and fluffy.Then, while the mixer is running at a medium speed, add the sifted powdered sugar and cocoa powder. Continue beating until you have a very thick but fluffy mixture.Next, you can add in the vanilla extract and mix it in. Now comes the important part, adjusting the consistency of your frosting. Slowly add the milk to the icing sugar one teaspoon at a time. Beat well between every addition until you have the desired consistency.1 teaspoon vanilla extract, 1/4 cup salted butter, softened, 1 cup powdered (confectionery) sugar, sifted, 1/4 cup cocoa powder, sifted, 1/2 teaspoon vanilla extract, 1-2 tablespoons milk
- Assemble the cupcakes.Once the baked cupcakes have been fully cooled, you can start decorating them. Fill a piping bag fitted with a piping nozzle of your choice with the chocolate frosting. Then add frosting to each cupcake and finish them off with some garnish if you'd like.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.
