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!
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!
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