Name: Small batch chocolate cupcakes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 medium/large egg (please see notes below before start); 60 g unsalted butter/baking spread; 60 g sugar (caster or light brown); 45 g self raising flour; 15 g cocoa powder; 50 g milk chocolate; 50 g dark chocolate; 100 ml double cream; raspberries; freeze dried raspberries

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Small batch chocolate cupcakes are the answer to your dessert cravings when a towering cake feels like too much. With each bite, you’re treated to a moist chocolate base topped with heavenly ganache, rich and smooth, enhanced by a garnish of vibrant raspberries. These are not your average cupcakes; they are wonderfully decadent and just the right size for a small gathering or an afternoon pick-me-up. Perfecting this recipe means you can enjoy homemade cupcakes without the fuss of larger batches, which often lead to leftovers that never get eaten.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Small batch chocolate cupcakes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Small batch chocolate cupcakes

I first stumbled upon this small batch cupcake idea when I wanted something sweet but didn’t want to bake an entire cake that would sit on the counter, taunting me with every passing hour. If this sounds familiar, you’re in for a treat! This recipe yields four delightful little cupcakes that are just as satisfying as a larger serving. They’re budget-friendly too, embodying the perfect balance of flavor, texture, and fun. Trust me, after savoring these small batch chocolate cupcakes, you’ll be counting down to your next baking session!

Why You’ll Love This Recipe

Simple & Quick: These cupcakes come together in just about 20 minutes and bake for 30-35 minutes.
Irresistible Flavor: Each bite features a rich chocolate taste with a tender crumb.
Eye-Catching Appeal: Topped with silky ganache and adorned with fresh raspberries, these cupcakes look as good as they taste.
Flexible Serving: Perfect for an afternoon snack, a small party, or a cozy date night.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with substitutions.

Ingredients You’ll Need

1 medium/large egg: Crucial for binding the ingredients together, providing richness and moisture. Weigh it in the shell before using to ensure successful baking.
60 g unsalted butter: Adds a rich flavor and tender texture. You can substitute with baking spread for a slightly different taste.
60 g sugar: Use caster sugar or light brown sugar for sweetness and a hint of caramel flavor.
45 g self-raising flour: Ensures your cupcakes rise beautifully; you can substitute with all-purpose flour and baking powder if needed.
15 g cocoa powder: Intensifies the chocolate flavor and gives your cupcakes that classic rich color.
50 g milk chocolate: For a creamy sweetness that complements the darker chocolate; feel free to replace with more dark chocolate if desired.
50 g dark chocolate: Delivers a deep, rich chocolate flavor that balances well with the milk chocolate.
100 ml double cream: Essential for making the ganache—this creates a thick, luscious topping.
Raspberries: Fresh raspberries not only enhance flavor but also add a pop of color and freshness.
Freeze-dried raspberries: A fun, crunchy garnish that perfectly contrasts the creamy ganache.

How to Make Small batch chocolate cupcakes

Preheat the oven: Start by preheating your oven to 320ºF (160ºC) or 285ºF (140ºC) for fan oven users. Time to grab your cupcake cases!

Weigh the egg: Take your medium or large egg and weigh it in the shell. This helps you adjust other ingredients to keep the perfect balance.

Beat butter and sugar: In a mixing bowl, beat 60 g of unsalted butter with 60 g of caster sugar until creamy and fully combined. This combination creates a light texture and sweet base for your cupcakes.

Combine the dry ingredients and egg: Next, add 45 g of self-raising flour, 15 g of cocoa powder, and your weighed egg to the bowl. Mix until the batter is just combined. Avoid overmixing to ensure tender cupcakes.

Divide the batter: Split the batter evenly among your cupcake cases, aiming for about 2/3 full. This typically yields 3-4 cupcakes depending on egg size. Using a 5 cm scoop is handy for portioning.

Bake the cupcakes: Place the filled cupcake cases in your preheated oven and bake for 30-35 minutes. They’re done when the edges are golden and a toothpick inserted comes out clean. The kitchen will smell absolutely divine!

Cool down: After baking, let the cupcakes cool completely on a wire rack. Patience is key here; allow them to cool for the best texture.

Make the ganache: While the cupcakes cool, prepare the ganache by finely chopping 50 g of milk chocolate and 50 g of dark chocolate. Place both in a bowl with 100 ml of double cream.

Heat and stir: Microwave the mixture in short bursts, stirring well each time until it’s smooth and glossy. Let it sit to thicken to a peanut butter-like consistency—this is essential for creating that beautiful piped swirl.

Pipe the ganache: Once the ganache has thickened, grab your favorite piping tip and swirl the luscious chocolate ganache onto each cupcake. Don’t be shy; make it as generous as you like!

Decorate the cupcakes: Finally, top your cupcakes with fresh raspberries and a sprinkle of freeze-dried raspberries. This not only adds a pop of flavor but also elevates the aesthetic.

Storing & Reheating

To keep your small batch chocolate cupcakes at their best, store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for about a week in the same container. For longer storage, you can freeze these delightful treats for up to 3 months. Just wrap them biennially in plastic wrap and pop them in a freezer-safe bag. When ready to enjoy, thaw at room temperature and consider giving them a quick pop in the oven at 300ºF (150ºC) for about 5 minutes to refresh their texture. The flavor and moistness come back beautifully!

Chef’s Helpful Tips

Ensure your butter is at room temperature—it mixes better with sugar for a creamy texture.
Don’t overmix the batter; it can lead to dense cupcakes.
Use a kitchen scale for precision in measuring ingredients, especially the egg and flour.
If you can, let your cupcakes cool before frosting—this prevents the ganache from melting too quickly.
Feel free to experiment with flavorings like vanilla or a splash of coffee to deepen the chocolate flavor.
For a fun twist, add a dash of sea salt on top of the ganache before decorating for a salted chocolate experience.

Small batch chocolate cupcakes are always a hit for a reason. They combine rich flavors with a delightful texture in easy-to-manage portion sizes. Whether enjoying these on a cozy afternoon or sharing them among friends, they’re sure to garner compliments. Experiment with different toppings or flavors to make it your own, and most importantly, have fun baking!

Recipe FAQs

How many cupcakes does this recipe make?

This recipe makes 3 to 4 small batch chocolate cupcakes depending on the size of the egg used. A medium or large egg is ideal for achieving the right batter consistency.

Can I substitute the ingredients?

Yes! You can substitute the unsalted butter with baking spread and use all-purpose flour combined with baking powder instead of self-raising flour. For a dairy-free version, explore almond milk or coconut cream for the ganache.

What if my cupcakes don’t rise properly?

If your cupcakes don’t rise, it can often be due to expired baking powder or overmixing the batter. Make sure to check the freshness of your ingredients and mix until just combined for the best results.

How can I make these cupcakes gluten-free?

To make gluten-free small batch chocolate cupcakes, simply use a gluten-free flour blend in place of self-raising flour. Check the packaging for any additional leavening agents required.

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