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Quick and Easy Recipe For 6 Chocolate Cupcakes With Creamy Frosting
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5 from 1 vote

Quick and Easy Recipe For 6 Chocolate Cupcakes With Creamy Frosting

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.
Prep Time30 minutes
Baking Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: 6 chocolate cupcake recipe, recipe for 6 chocolate cupcakes, small batch chocolate cupcakes, small batch cupcakes chocolate
Servings: 6 cupcakes
Author: Cakedecorist

Equipment

  • Muffin pan
  • Cupcake liners
  • Mixing bowls
  • Electric stand or hand mixer
  • Bowl scraper
  • Piping Bag
  • Piping nozzle

Ingredients
  

For the chocolate cupcakes

For the frosting

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.
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