There’s nothing in the world like cupcakes. It packs a lot of taste into every bite. Nevertheless, there are times when a dozen is just too much temptation especially when it comes to chocolate. This is the beauty of small-batch recipes. This one comes from Just So Tasty
This makes 6 standard-size cupcakes or 4 jumbo-size cupcakes.
This recipe has been adapted by Still A Chick Lit
Small Batch Chocolate Cupcake original recipe by Just So Tasty
Ingredients
Chocolate Cupcakes
- ½ cup all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, brown rice, white rice, or sorghum flour)
- ¼ cup cocoa powder (unsweetened)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup vegetable oil or canola
- ½ cup white sugar (Swerve Sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar, finely pulsed)
- ¼ teaspoon vanilla extract
- 1 large egg(3 tablespoons of Aquafaba, 1/4 cup silken tofu pureed with 1/8 teaspoon baking soda, vegan egg replacer = 1 egg, liquid vegan egg replacer = 1 egg)
- ⅓ cup buttermilk (dairy: low-fat, light, or whole-fat buttermilk)
- (Non-dairy buttermilk 1/3 cup of unsweetened almond, soy, rice, or light coconut milk mixed with 1/2 teaspoon of fresh lemon juice or apple cider vinegar, let stand for at least five minutes)
Chocolate Frosting*
- ½ cup unsalted butter softened (unsalted vegan butter)
- 1 ½ – 2 cups powdered sugar (Swerve confectioner’s sugar substitute, organic powdered sugar, vegan powdered sugar)
- ¼ cup cocoa powder (unsweetened)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1–2 tablespoons milk or whipping cream (Dairy: heavy or light cream) (Non-dairy 1-2 tablespoons of full-fat coconut milk or almond milk)
Instructions
Chocolate Cupcakes
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Preheat the oven to 350F (180C) degrees and line a muffin tin with muffin papers. You’ll end up with 6 or 7 cupcakes in total. I always use the middle 6 muffin cavities because I find the cupcakes cook more evenly.
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In a medium bowl whisk together the flour, cocoa, baking soda, baking powder, and salt.
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In a separate medium bowl whisk together the oil, sugar, vanilla extract, and egg. Then whisk in the buttermilk.
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Whisk the dry ingredients into the wet ingredients until no lumps remain.
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Spoon the batter into the prepared muffin tin, filling each about ½ – ⅔ full. You should end up with 6 or 7 cupcakes total. Be sure not to fill the cupcake liners to the top.
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Bake in the preheated oven for 18-20 minutes, or until an inserted toothpick comes out clean.
Chocolate Frosting*
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In a medium bowl, beat the butter until soft.
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Beat in 1 cup powdered sugar. If it’s lumpy, be sure to sift it first.
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Add in the cocoa powder (again, sifting if lumpy), vanilla extract, and salt and beat until combined.
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Mix in the rest of the powdered sugar about ½ cup at a time, alternating with a tablespoon of milk/cream until the desired sweetness and thickness is reached.
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Frost the cooled cupcakes with a knife, or transfer the frosting to a piping bag and frost. I used a piping bag and a Wilton 1M piping tip.