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+ servings

Get the Recipe: Small Batch Chocolate Cupcake Recipe

This small batch chocolate cupcake recipe makes just ONE soft and moist chocolate cupcake from a homemade dry cake mix recipe!
(5 stars) 5 reviews

Ingredients

For the Dry Cake Mix

  • 1 ½ cups (6.90 ounces or 195 grams) all-purpose flour
  • ¾ cup (5.30 ounces or 150 grams) granulated sugar
  • ¼ cup (0.75 ounces or 20 grams) natural unsweetened cocoa powder, sifted if necessary
  • 1 ½ teaspoons baking soda
  • ½ teaspoon kosher salt

To Make One Chocolate Cupcake

  • 3 Tablespoons (1 ounce or 30 grams) dry cake mix (from the recipe above)
  • 1 Tablespoon (0.50 ounces or 14 grams) freshly brewed hot coffee OR freshly boiled water
  • 1 Tablespoon (0.45 ounces or 13 grams) mayonnaise

To Make Frosting For One Chocolate Cupcake

  • 1 Tablespoon (0.50 ounces or 14 grams) unsalted butter, at room temperature
  • 2 Tablespoons (0.55 ounces or 15 grams) confectioners' sugar, sifted if necessary
  • ¼ teaspoon pure vanilla extract
  • pinch of kosher salt

Instructions
 

To Make The Dry Cake Mix:

  • Make the dry cake mix. In a medium container with an air tight lid, combine the flour, sugar, cocoa powder, baking soda, and salt. Seal the container and shake to combine the ingredients.
  • Store for occasional use. The dry cake mix will store at room temperature in a cool, dark spot for up to 1 year.

To Make One Cupcake:

  • First, prep the oven and baking pan. Position a rack in the center of the oven and preheat the oven to 350°F. Line a single cavity of a muffin pan with a paper liner.
  • Make the cupcake. In a small bowl, combine 3 Tablespoons (1 ounce or 30 grams) of the dry cake mix, 1 Tablespoon (0.50 ounces or 14 grams) freshly brewed or boiled and still hot coffee OR water, and 1 Tablespoon (0.45 ounces or 13 grams) mayonnaise.
    Use a rubber spatula to mix the ingredients until just combined.
  • Assemble the cupcake. Pour the batter into the prepared pan.
  • Bake the cupcake. Bake for 15 to 18 minutes, or until a skewer inserted into the center of the cake comes out with a few crumbs attached. The top of the cake should bounce back when gently pressed.
  • Cool before frosting. Cool completely in the pan on a wire rack for 5 minutes, then turn out the cupcake to cool on the wire rack completely before frosting.

To Make Frosting For One Cupcake:

  • Once the cupcake is cool, make the frosting. In a small bowl, beat the butter with a wooden spoon until soft and creamy.
    Add the confectioners' sugar, vanilla, and salt, mixing vigorously until smooth and combined, about 1 minute.
  • Finish assembling the chocolate cupcake. Spoon the frosting over the cupcake and use an offset spatula to spread it across the top of the cupcake. Alternatively, you can use a piping bag to decorate the cake. Garnish with sprinkles or the toppings of your choice.
    Enjoy immediately!

Notes

  • Molly recommends setting the butter for the frosting out to soften as you make the cupcake. She says that by the time it’s done baking, the butter will be at the perfect temperature to make into frosting!
  • It’s important to cool the cupcake completely before frosting. If you frost the cupcake while it’s still warm, it will melt the frosting!
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