Small Batch Chocolate Cupcakes #ChocolateCakeDay

You guys.  Dude, my older son, my little kitchen protégé, turned 10 last week!

TEN!!!

How is that even possible?  It seems like just yesterday he was a tiny newborn or a wobbly toddler or a strong-willed preschooler!  Now he’s a little man!  He is kind and intelligent and creative and musical and I just love him!

He actually had his birthday party a few weeks before his actual day because he wanted to go to an indoor water park with his best friend and aligning the schedules of busy 4^th graders is surprisingly challenging!

Anyhow, Dude wanted cupcakes for his party…for 5 people (our family + his friend). Oy!

Now it’s no secret that I don’t usually go the scratch cake route – I’m  a big fan of doctoring cake mixes!  But this time, there was just no other way.  I couldn’t justify an entire batch of cupcakes for 5 people.

Plus it just happens to be chocolate cake day, so it was kismet.  I was meant to test out a small batch of cupcakes for Dude.

So what was the verdict?

The cupcakes were good, but a tad dry (maybe I overbaked them?) and the family still prefers doctored cake mix.  But if I ever need only 6 cupcakes again – I’ll make these in a heartbeat (and I’ll let you know if I can iron out the dryness issue!)

Enjoy some more chocolate recipes below!

• Jolene's Recipe Journal: Best Chocolate Cake Ever!
• A Day in the Life on the Farm: Chocolate Mug Cake
• Amy's Cooking Adventures: Small Batch Chocolate Cupcakes
• The Redhead Baker: Fudgy Chocolate Bundt Cake
• Cindy's Recipes and Writings: Chocolate Mocha Cream Cake
• Hezzi-D's Books and Cooks: Chocolate Hazelnut Cake
• Culinary Adventures with Camilla: Double Chocolate Cake with Whiskey Ganache
• Palatable Pastime: Flourless Chocolate Cake
• Cooking With Carlee: Chocolate Banana Cupcakes
• Soulfully Made: Chocolate Cake with Whipped Oreo Icing

Small Batch Chocolate Cupcakes

Cupcakes

Adapted slightly from Celebrating Sweets

½ cup white sugar

½ cup all purpose flour

5 tablespoons cocoa powder, sifted

½ teaspoon baking powder

¼ teaspoon baking soda

Pinch of salt

1 egg

3 tablespoons sour cream

2 tablespoons canola oil

½ teaspoon vanilla extract

¼ cup hot coffee or ¼ cup hot was + 1 scant teaspoon instant coffee powder

Chocolate Frosting

1 ½ cups powdered sugar, sifted

1/3 cup cocoa powder, sifted

¼ cup butter, melted

2 ½ tablespoons milk

½ teaspoon vanilla

To make the cupcakes, preheat the oven to 350 degrees and line a 6-cup muffin tin with paper liners.

Place the white sugar, flour, cocoa powder, baking powder, baking soda, and salt in a mixer fitted with the paddle attachment and stir to combine.

Add the egg, sour cream, oil, vanilla, and coffee and mix until smooth.

Divide the batter in the prepared muffin tin and bake for 15-18 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.  Remove from the oven and cool completely.

To make the frosting, place the powdered sugar and cocoa powder in a stand mixer (with the paddle) or a bowl.  Add the melted butter, milk, and vanilla.  Stir (or mix) until very smooth.  If the mixture is too thin, add a bit more powdered sugar, if it is too thick, add more milk.

Add the frosting to a piping bag (I used a wilton 2D tip) and frost the cupcakes.

Makes 6 Cupcakes

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Small Batch Chocolate Cupcakes #ChocolateCakeDay

by Amy's Cooking Adventures January-26-2018

Small Batch Chocolate Cupcakes for National Chocolate Cake Day! Because sometimes you only need 6 cupcakes! #ChocolateCakeDay

Ingredients

• 1/2 cup white sugar
• 1/2 cup all purpose flour
• 5 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking sida
• pinch salt
• 1 egg
• 3 tablespoons sour cream
• 2 tablespoons canola oil
• 1/2 teaspoon vanilla extract
• 1/4 cup coffee
• 1 1/2 cups powdered sugar
• 1/3 cup cocoa powder
• 1/4 cup butter
• 2 1/2 tablespoons milk
• 1/2 teaspoon canilla

Instructions

To make the cupcakes, preheat the oven to 350 degrees and line a 6-cup muffin tin with paper liners.Place the white sugar, flour, cocoa powder, baking powder, baking soda, and salt in a mixer fitted with the paddle attachment and stir to combine. Add the egg, sour cream, oil, vanilla, and coffee and mix until smooth. Divide the batter in the prepared muffin tin and bake for 15-18 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Remove from the oven and cool completely. To make the frosting, place the powdered sugar and cocoa powder in a stand mixer (with the paddle) or a bowl. Add the melted butter, milk, and vanilla. Stir (or mix) until very smooth. If the mixture is too thin, add a bit more powdered sugar, if it is too thick, add more powdered sugar. Add the frosting to a piping bag (I used a wilton 2D tip) and frost the cupcakes.

Details

Prep time: 1 hour 15 mins Cook time: 20 mins Total time: 1 hour 35 mins Yield: 6 Cupcakes