This small batch chocolate cupcakes recipe is so easy and made from scratch. It rewards you with seven moist and chocolatey sprinkle filled cupcakes.
Satisfy your cake cravings and enjoy moist chocolate cupcakes from this small batch recipe. Top them with a swirl of chocolate and vanilla buttercream and you'll have some happy treats!
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Today's recipe comes for one of my blog readers. A simple request asked if I could create a chocolate sprinkle cupcake recipe. Being that Big E is a huge chocolate cake fan, I figured she wouldn't mind helping me test some. So we got to work in the kitchen.
do sprinkles actually work in chocolate cupcakes?
I'm glad you asked!😉. I wondered the same thing myself. I know how gorgeous sprinkles are on my chocolate confetti cookie recipe so I knew it couldn't hurt to try.
Truth be told, sprinkles don't show up all that well on chocolate cupcakes. Shocker, right? B.u.t.... they do show a little and you know the chocolate cupcakes have a little something special to them.
why small batch chocolate cupcakes?
This past year has been strange. Right? Gone are the dinner parties where I am serving dessert for 8 to 10. Most meals have been for my family of four. So enter the small batch idea. This small batch recipe creates seven cupcakes, which means one for each of us and three for us to fight over the next day!
what ingredients do I need?
- All-purpose flour ~ for structure.
- Cocoa powder ~ I use Hershey's Cocoa 100% Cacao Natural Unsweetened
- Granulated sugar ~ for sweetness and flavor.
- Kosher salt ~ if using table salt, you may want to reduce the salt by half.
- Baking powder ~ for a little leavening.
- Baking soda ~ also adds leavening.
- Buttermilk ~ adds depth and richness. {I highly suggest using true buttermilk versus homemade for the best results}
- Vegetable oil ~ adds moisture.
- Egg ~ adds structure.
- Pure vanilla extract ~ for flavor balance.
- Sprinkles ~ {you want to use jimmies sprinkles} for the fun factor!
- Hot water ~ to help "bloom" the chocolate which creates a richer chocolate flavor.
let's make easy chocolate cupcakes!
This small batch chocolate cupcakes recipe mixes up in a bowl with a whisk and spatula. I have this set of Duralex mixing bowls and they get used every day.
Start by preheating the oven and lining a muffin pan with seven liners. These parchment liners are my favorite for cupcakes and muffins.
Next mix the dry ingredients in a medium size bowl. I use a whisk to make sure everything is mixed together well. Then whisk the wet ingredients {except the hot water} together in a small bowl.
Add the wet ingredients to the dry ingredients and whisk everything together. Then add the hot water and whisk until just combined. Finally add the sprinkles and mix in with a spatula.
Evenly divide the batter between the seven liners. I found 3 tablespoons of batter to be the perfect amount per cupcake. Then bake the cupcakes until the tops are set and a toothpick comes out clean or with just a few moist crumbs.
Please remember that your oven is different from mine and baking times may vary slightly!
Allow the cupcakes to cool before frosting. I place the pan on a wire cooling rack for 10 minutes before removing the cupcakes from the pan to cool completely.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
How to create a chocolate and vanilla buttercream swirl
Start by making the vanilla buttercream. For this easy recipe, we start with my not-so-sweet American buttercream. A stand mixer with the paddle attachment or a hand held mixer both work for making the buttercream.
Once the vanilla buttercream is finished, remove half the buttercream {it doesn't have to be a perfect half, just estimate} and place it on a sheet of plastic wrap. {see video below for how to create the two tone swirl} Add unsweetened cocoa powder to the remaining buttercream and beat another 1-2 minutes until it's well incorporated.
how to store cupcakes
Any leftover cupcakes can be covered and stored at room temperature for a few days. The cupcakes can also be frozen for up to three months in an airtight container. I often freeze decorated cupcakes; just allow them to come to room temperature before serving.
I hope you enjoy this super easy, moist and chocolatey sprinkle filled dessert! We sure had fun eating the test batches. Be sure to let me know if there are other recipes you'd like me to create!
Remember to snap a picture and tag me on Instagram if you make these Small Batch Chocolate Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more chocolate recipes for you to enjoy!
- Dairy Free Chocolate Cupcakes and Peanut Butter Frosting
- Chocolate Confetti Cookies
- Chocolate Malt Cake
- Double Chocolate Oat Bottom Brownies
- Double Chocolate Raspberry Rolls
- Chocolate Cut-Out Sugar Cookies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Small Batch Chocolate Cupcakes {with sprinkles}
This small batch chocolate cupcakes recipe is easy and from scratch. It rewards you with seven moist and chocolatey sprinkle filled cupcakes.
Ingredients
Chocolate Cupcakes
- ½ cup + 1 tablespoon all-purpose flour (71g)
- 3 tablespoons unsweetened cocoa powder (15g)
- ½ cup granulated sugar (100g)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 large egg, room temperature
- 5 tablespoons buttermilk, room temperature (75mL)
- 2 tablespoons vegetable oil (30mL)
- 1 teaspoon pure vanilla extract
- 2 tablespoons hot water
- ¼ cup jimmies sprinkles (45g)
Vanilla and Chocolate Buttercream
- ½ cup unsalted butter, room temperature (113g)
- ¼ teaspoon kosher salt
- 1 cup + 2 tablespoons confectioners’ sugar (135g)
- 2 tablespoons heavy cream (30mL)
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened cocoa powder (10g
Instructions
- For the chocolate cupcakes: Pre-heat oven to 350°F and prepare muffin pan with 7 cupcake liners {I prefer to use the wells in the middle of the pan}. Set aside.
- In a medium size bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder and kosher salt. In a small bowl, whisk together the egg, buttermilk, vegetable oil and vanilla.
- Add the wet ingredients to the dry and mix until combined. Then add the hot water and whisk until combined, then add the sprinkles and fold in gently with a spatula. Divide the batter between the 7 cupcake liners {3 tablespoons of batter per liner}.
- Bake for 16-20 minutes, until a toothpick comes out with just a few moist crumbs. Allow cupcakes to cool in the muffin pan set on a wire rack.
- For the vanilla and chocolate buttercream*: In a stand mixer with the paddle attachment or with a hand held mixer, beat the butter and kosher salt together on medium high for five minutes, stopping and scraping the bowl once or twice. Then add the confectioners’ sugar, heavy cream and vanilla and mix on low until combined. Scrape up and down the bowl and then beat on medium high for another 5 minutes. Remove half of the buttercream {no need to measure}, then add 2 tablespoons of cocoa powder and beat another 1-2 minutes until the cocoa is fully incorporated.
- Use a sheet of plastic wrap and lay the vanilla buttercream and chocolate buttercream side by side. Roll up the plastic wrap around the buttercream and twist the ends tightly. Cut off one end of the plastic wrap and drop the buttercream into a piping bag fitted with a Wilton 1M or piping tip of your choice. Swirl the buttercream on top of each cooled cupcake and top with more sprinkles if desired. {see video for how to prepare the piping bag}
Notes
*If you prefer all vanilla buttercream, just omit the cocoa powder. If you prefer all chocolate buttercream, use 3-4 tablespoons of cocoa powder.
Cupcakes will keep covered at room temperature for 3-4 days. You can also freeze them for up to three months.
Nutrition Information:
Yield:
7Serving Size:
1Amount Per Serving: Calories: 301Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 67mgSodium: 293mgCarbohydrates: 25gFiber: 1gSugar: 21gProtein: 2g
The nutrition information is an estimate and may not be entirely accurate.
Heidi | The Frugal Girls
I really do like your idea to infuse sprinkles into these cupcakes. They add such a fun and festive touch, making these cupcakes feel like a party is happening... even if it is just 4 people!
Tasia
Thank you Heidi! My daughters always enjoy adding sprinkles to recipes and they are in love with these moist cupcakes!
Karen S.
Can you leave the sprinkles out of the cupcake batter?
Tasia
Yes! The cupcakes will turn out just fine without the sprinkles.
Caleb - Never Ending Journeys
Mmmm, these chocolate cupcakes look so irresistibly decadent and delicious! I like the idea of adding sprinkles, too!
Tasia
Thank you Caleb! The cupcakes are definitely decadent and the sprinkles just add another layer of fun!
Josiah - DIY Thrill
These cupcakes are so fun, such a great dessert idea!
Tasia
Thank you Josiah! We are always up for an easy and fun cupcake recipe around here!;-)
Christie
These cupcakes look so good and I'm a big fan of small batch recipes as it's just me and my husband over here! Looks super tasty Tasia!
Tasia
Thank you Christie! I hope you get a chance to try this small batch cupcake recipe!