Small Batch Chocolate Cupcakes (2024)

Home Cooking For One Recipes Desserts For One Small Batch Chocolate Cupcakes

By Joanie Zisk

on Dec 09, 2019, Updated Apr 15, 2024

4.93 from 14 votes

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Craving chocolate? This small batch chocolate cupcake recipe is perfect for you! Whip up two moist, decadent cupcakes topped with luxurious frosting. It’s ideal when you want a sweet treat without baking a whole batch. These cupcakes are a chocolate lover’s dream – quick, easy, and perfect for one or two people. Try them and see why they’re a hit for any occasion!

this Recipe

Looking for additional small batch cupcake options? Check out our Small Batch Vanilla Cupcakes recipe for a moist and flavorful treat, as well as our delicious Carrot Cake Cupcakes.

Table of Contents

  • Why You’ll Love These Chocolate Cupcakes
  • Ingredients
  • DIY Self-Rising Flour For Chocolate Cupcakes
  • How To Make Chocolate Cupcakes
  • Expert Tips
  • Frequently Asked Questions
  • Ways To Use Leftover Ingredients
  • Small Batch Chocolate Cupcakes Recipe

Why You’ll Love These Chocolate Cupcakes

  • Ease: Simple ingredients and easy steps make this recipe a breeze.
  • Portion Control: Makes two cupcakes, so it’s ideal for just you or to share with someone special.
  • Deliciousness: Rich, moist, and filled with chocolate flavor – a dream come true for chocolate lovers!
  • Perfect for Any Occasion: Whether it’s a romantic dinner, a treat for a friend, or a personal indulgence, these cupcakes are always a hit.
Small Batch Chocolate Cupcakes (3)


If you have any ingredients leftover from this small batch chocolate cupcake recipe, check out our Leftover Ingredients Recipe Finder.

  • Butter: This recipe requires 2 tablespoons of melted salted butter for the cupcake batter, and an additional 2 tablespoons of softened butter for the creamy chocolate buttercream frosting. Butter is key for adding that rich, indulgent flavor.
  • Sugar: A fundamental ingredient, sugar sweetens the cupcakes, balancing the rich chocolate taste.
  • Egg White: You’ll need just one egg white to bind the ingredients and provide the perfect structure to your cupcakes. Don’t let the leftover yolk go to waste – use it in a Mini German Chocolate Cake, Chocolate Banana Bread, or a Brookie!
  • Vanilla Extract: A dash of vanilla extract not only enhances the chocolate flavor but also adds a subtle depth. For an extra flavor twist, consider adding a hint of coffee.
  • Self-Rising Flour: Only 3 tablespoons are needed. If you don’t have it on hand, we’ve provided a simple method below to make your own.
  • Unsweetened Cocoa Powder: The essential ingredient for that classic chocolate flavor. There’s no real substitute for the rich taste it provides. Use extra cocoa powder in Chocolate Scones and Double Chocolate Chip Cookies.
  • Heavy Cream: Also known as double cream, this ingredient is used both in the cupcake mix and the frosting, lending a luxurious texture. You’ll need 2 tablespoons for the cupcakes and 1 tablespoon for the frosting. Consider using any leftover cream in a small Pavlova or in a mini White Cake.
  • Powdered Sugar: Essential for frosting, 1/2 cup of powdered sugar will help create a smooth, sweet topping for these delightful cupcakes.

Follow these ingredient guidelines for a small batch of irresistibly rich and moist chocolate cupcakes, perfect for any chocolate lover’s craving.

DIY Self-Rising Flour For Chocolate Cupcakes

Running out of self-rising flour while baking chocolate cupcakes is no longer a concern! You can easily make your own self-rising flour at home, perfect for small batch recipes. Here’s how to do it:

  1. Ingredients for Self-Rising Flour:
    • 1 cup of all-purpose flour
    • 1 1/2 teaspoons of baking powder
    • 1/4 teaspoon of salt
  2. Steps to Make Self-Rising Flour:
    • In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
    • Mix the ingredients thoroughly to ensure an even distribution.
  3. Storing Your Homemade Flour:
    • If you have any leftover homemade self-rising flour, store it in an airtight container. This keeps it fresh and ready for your next baking adventure.

This homemade self-rising flour is ideal for those who love to bake in small batches, particularly for our delicious small batch chocolate cupcakes recipe. By following these simple steps, you’ll have the perfect self-rising flour substitute, ensuring your cupcakes turn out perfectly every time.

How To Make Chocolate Cupcakes

  1. Preheat the oven and line a cupcake pan with two cupcake liners, or use two small ramekins if you prefer.
  2. In a bowl, mix together the melted butter, sugar, egg white, and vanilla. Gradually add in the flour, cocoa powder, and cream, and stir until combined.
  3. Divide the cupcake batter evenly between the cupcake liners or ramekins.
  4. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  5. Allow the cupcakes to cool completely. If desired, frost them with your choice of chocolate frosting. Enjoy!
Small Batch Chocolate Cupcakes (4)

Expert Tips

  • Avoid Over-Mixing: To keep your cupcakes light and fluffy, be careful not to over-mix the batter. Overdoing it can result in dense cupcakes.
  • Choose Quality Cocoa: Opt for high-quality cocoa powder to ensure the richest and most delicious chocolate flavor in your cupcakes.
  • Cool Before Frosting: It’s essential to let the cupcakes cool completely before adding the chocolate buttercream frosting. Cooling prevents the frosting from melting and ensures perfect application.

Frequently Asked Questions

Can I double this small batch chocolate cupcakes recipe?

Yes, to make 4 cupcakes just double the ingredient amounts.

How do I store chocolate cupcakes?

Store in an airtight container for up to 3 days.

Can I freeze chocolate cupcakes?

Yes, wrap the unfrosted cupcakes in plastic wrap or store in an airtight container and freeze for up to 3 months.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

Small Batch Vanilla Cupcakes

Mini Boston Cream Pie

Chocolate Rice Pudding For One

Deep Dish Chocolate Chip Cookie For One

RELATED: Over 15 Easy Dessert Recipes For One

For this small batch cupcake recipe, I use a small muffin pan or two 10-ounce ramekins. If you would like additional information on the dishes I use in our “recipes for one”, please visit ourFAQ page.

For examples of the dishes we use, please visit ourStore page.

If you’ve tried this small batch of chocolate cupcakes or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

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Because you’re worth it

Small Batch Chocolate Cupcakes

4.93 from 14 votes

By: Joanie Zisk

Prep: 10 minutes mins

Cook: 20 minutes mins

Cool: 10 minutes mins

Total: 40 minutes mins

Servings: 2 cupcakes

Small Batch Chocolate Cupcakes (9)



Enjoy our recipe for two Chocolate Cupcakes: moist, rich, and perfectly portioned with decadent frosting. Ideal for satisfying chocolate cravings.



  • 2 tablespoons salted butter melted
  • 3 tablespoons sugar
  • 1 large egg white
  • 1 ½ teaspoons vanilla extract
  • 3 tablespoons self-rising flour
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons heavy cream


  • ½ cup powdered sugar
  • 1 tablespoon cocoa powder
  • 2 tablespoons salted butter softened
  • ¼ teaspoon vanilla extract
  • 1 tablespoon heavy cream


  • Heat the oven to 350 degrees F (177 degrees C). Place 2 cupcake liners in the cupcake pans or inside two oven-safe ramekins.

  • Whisk together the butter, sugar, egg white, and the vanilla in a medium-sized bowl until smooth.

  • Stir in self-rising flour and cocoa powder.

  • Add cream and stir until smooth.

  • Pour batter into cupcake liners. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

  • Cool the cupcakes completely on a wire rack.


  • Sift the powdered sugar and cocoa powder together in a small bowl. Add the remaining ingredients and mix with either a whisk or a hand mixer until smooth. Spread over the cooled cupcakes. If frosting is too thin add a teaspoon of extra powdered sugar and if frosting is too thick, add an additional teaspoon of cream.


  • Avoid Over-Mixing: To keep your cupcakes light and fluffy, be careful not to over-mix the batter. Overdoing it can result in dense cupcakes.
  • Choose Quality Cocoa: Opt for high-quality cocoa powder to ensure the richest and most delicious chocolate flavor in your cupcakes.
  • Cool Before Frosting: It’s essential to let the cupcakes cool completely before adding the frosting. This prevents the frosting from melting and ensures perfect application.


Serving: 1cupcake, Calories: 496kcal, Carbohydrates: 59g, Protein: 5g, Fat: 32g, Saturated Fat: 20g, Cholesterol: 91mg, Sodium: 238mg, Potassium: 103mg, Fiber: 2g, Sugar: 48g, Vitamin A: 1030IU, Calcium: 10mg, Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Small Batch Chocolate Cupcakes (10)

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.


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  1. These are excellent and I notice you have shown the recipe doubled. Will it work to triple the recipe since I need six cupcakes.


    1. While the recipe has been successfully doubled, it hasn’t been tested for tripling. While I believe it should work to triple the ingredients for six cupcakes, I can’t guarantee the results as it hasn’t been specifically tested. If you decide to try tripling the recipe, please do share how it turns out.


  2. “see recipe notes” doesn’t have any info on self-rising flour. What was the info?


    1. In the Frequently Asked Questions section: ” How Can I Make Self-Rising Flour?
      If you don’t have self-rising flour on hand, you can create your own substitute. To make about 1 cup of self-rising flour, combine 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt in a bowl. Mix well. Store leftovers in an airtight container for future use.”


  3. Mine came out a little dry. Not sure what happened!


  4. I’m going to make this, but I would like to make 6 cupcakes and that wouldn’t be the normal times 3.


    1. I’ve only tested this recipe doubled, not tripled. It may work but I have not tested it.


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