Small Batch Chocolate Cupcakes
When you want that chocolate fix but you don't want to bake a full batch, these Small Batch Chocolate Cupcakes are perfect. Share them or keep them all for yourself!
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with 6 cupcake cases and set aside
Add 20g cocoa powder to a bowl along with 2 tbsp boiling water. Mix until it forms a thick paste
Add 1 egg, 75g margarine, 75g caster sugar, 55g self raising flour, ⅛ tsp instant coffee, ½ tsp baking powder, ⅛ tsp salt and mix until combined
Divide the mix between the cupcake cases. Bake for 14 minutes or until a cocktail stick comes out clean
Leave to cool in the tin for 10 minutes or so before allowing to cool completely on a wire rack
When the cupcakes have cooled completely, make the buttercream. Add 70g unsalted butter to a bowl and beat until soft and smooth
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Curlyscooking →Chef's Notes
Nutritional information is given as a guide only and may vary.
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Reviews from the Original Source
Oh my goodness absolutely beautiful cupcakes, ended up making a second batch straight after because of how good they are! Thank you so much, moist and delicious :)
I never leave reviews but the cupcake sponge was so moist and chocolatey and just amazing. You are the best for making this reciepe!!!! ❤️
YUM! Love chocolate cupcakes. And such a great idea to have a recipe for a small batch :-D
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