Small-batch Chocolate Cupcakes
Ingredients
The cupcakes
-
2
tablespoons
unsalted butter
-
2
tablespoons
chopped semi-sweet chocolate
-
1 ½
teaspoons
vegetable oil
-
¼
cup
all-purpose flour
-
2
tablespoons
cocoa powder
-
½
teaspoon
baking powder
-
⅛
teaspoon
salt
-
¼
cup
granulated sugar
-
1
large
egg yolk
-
¼
teaspoon
vanilla extract
-
2
tablespoons
milk
-
2
tablespoons
hot coffee or water
The frosting
-
4
tablespoons
unsalted butter
-
1
cup
powdered sugar
-
¼
cup
cocoa powder
-
1 ½
teaspoons
milk
-
½
teaspoon
vanilla extract
-
a pinch
espresso powder (optional)
-
a pinch
salt
-
to taste
sprinkles (optional)
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 4 liners.
- Melt the butter, chopped chocolate, and vegetable oil in a microwave-safe bowl, stirring until smooth.
- Whisk together the flour, cocoa powder, baking powder, and salt in a separate bowl.
- In a medium bowl, whisk the granulated sugar, egg yolk, and vanilla until smooth, then mix in the cooled chocolate mixture.
- Combine the flour mixture with the chocolate mixture, then add the milk and coffee, whisking until smooth.
- Pour the batter into the cupcake liners, filling them about ⅔ full.
- Bake for 16 to 19 minutes, until a toothpick comes out clean.
- Let the cupcakes cool in the pan before transferring them to a cooling rack.
- For the frosting, mix the butter, powdered sugar, cocoa powder, milk, vanilla, optional espresso powder, and salt until smooth.
- Frost the cooled cupcakes and add sprinkles if desired.
Nutrition Facts (estimated)
Servings
4 cupcakes
Calories
408
Total fat
22g
Total carbohydrates
49g
Total protein
4g
Sodium
150mg
Cholesterol
55mg
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