Small Batch Chocolate Cupcakes
The rich chocolate flavors and smooth buttercream make these small batch chocolate cupcakes stand out as the best you'll ever make!
Servings 12 cupcakes
Equipment
- Cupcake Tin
- 12 cupcake liners
Ingredients
Chocolate Cupcakes
- 1 cup All-Purpose Flour
- 1 cup Sugar
- ⅓ cup Unsweetened Cocoa Powder + 1 tablespoon
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 4 tablespoon Unsalted Butter
- ¼ cup Vegetable Oil
- ½ cup Cold Brew Coffee
- 1 large Egg
- ¼ cup Buttermilk
- 1 ½ teaspoon Vanilla Extract
Frosting
- ¾ cup Unsalted Butter room temperature
- 2 ½ cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 tablespoon Heavy Cream
- ⅛ teaspoon Salt
- Red Food Coloring
Additional
- ¼ cup Red Melting Wafers
- ¼ cup White Melting Wafers
Instructions
Cupcakes
- Preheat oven to 350 degrees F. Add cupcake liners to a pan and set aside.
- In a mixing bowl combine dry ingredients: flour, sugar, cocoa, baking soda and salt. Mix to combine.
- In a larger mixing bowl, whisk together melted butter, oil, coffee, egg, buttermilk and vanilla.
- Add the dry ingredients to the wet and mix with a hand mixer for 1 minute or until the batter is fully combined and smooth.
- Scoop 3 tablespoon of mixture into each cupcake liner. Bake for 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Transfer to a rack and allow to come to room temperature before frosting.
Chocolate Hearts
- Warm chocolates in the microwave in 30 second increments until fully melted. Transfer to a piping bag with a very fine tip and pipe red and white hearts onto parchment paper. Allow chocolate to set.
Frosting
- To make the frosting, add butter to a large bowl. Using a hand mixer, beat on medium high speed for 1 minute.
- Reduce speed and slowly add in powdered sugar, cream, vanilla and salt. Continue to mix until frosting is smooth and fluffy.
- Add in food coloring until desired pink shade has been achieved. Transfer frosting to a piping bag.