These Small Batch Chocolate Cupcakes are gluten free chocolate cupcakes that have a soft rich chocolate cake and are topped with a decadent chocolate fudge frosting! The recipe makes 4 cupcakes and takes less than an hour from start to finish! It's perfect for when you only need a few delicious treats! Best yet, these beauties are also, nut free, eggless and easily vegan!
Decadent, moist and rich are just a few words to describe these incredible Small Batch Chocolate Cupcakes! The eggless chocolate cupcake batter for these 4 cupcakes, mixes up with a whisk; no mixer needed, just like with my Small Batch Brownies! Best part is, the frosting can be made the day before to make cupcake assembly super simple once they're baked just like in my Homemade Hostess Cupcakes! My kids love this dessert and demand to have two cupcakes each! Perfect for when you only want a few treats!
For more chocolate cupcake recipes, try my Chocolate Cake with Chocolate Cream Cheese Frosting, my Chocolate Fudge Cupcakes, my Chocolate Marshmallow Cupcakes and my Eggless Chocolate Cupcakes.
Reasons to Love these Small Batch Cupcakes
- Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cake of these cupcakes is super soft, decadent and delicious.
- Fudge Frosting- They have a luscious fudge frosting!
- Easy to Make- The batter mixes up in just one large bowl with a whisk!
- Small Batch- This recipe only makes 4 regular size cupcakes for when you only need a few treats! If you love small batch, check out my Small Batch Chocolate Chip Cookies!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I like to use two types to give the cookies a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- White Vinegar- We use this along with the milk to make a homemade buttermilk.
- Vegetable Oil- The cake of these cupcakes uses oil instead of butter/vegan baking stick to help it stay moist.
- Cornstarch Water- This helps bind everything together since the cupcakes are eggless.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cupcakes can have a chemical flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan Chocolate Cupcakes
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter in the frosting.
- Only use a non-dairy milk of choice.
Make this recipe with All Purpose Flour
- Use ¼ cup plus 2 tablespoon packed AP flour (42 grams plus 2 tablespoons).
- Make sure to use 3 tablespoons packed cocoa powder.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Small Batch Chocolate Cupcakes
Here are the step by step instructions to make these eggless chocolate cupcakes!
Step 1: Make the Homemade Buttermilk
Measure out the milk and stir in ¼ tablespoon white vinegar. Let sit for 5-10 min then stir again. The milk will appear chunky; that’s normal.
Step 2: Whisk Together All The Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking powder, baking soda and kosher salt.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Add the Liquid Ingredients
Make a well in the center of the dry ingredients. Add in the cornstarch water mixture, the homemade buttermilk, the warm water, vegetable oil and vanilla.
Whisk until smooth and combined. The batter may appear very thin and liquidy. If so, let it sit 10 minutes; it will start to thicken.
Step 5: Fill the Cupcake Tins
Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife.
Step 6: Bake the Cupcakes and Cool
Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes spring back at you when carefully touched or when a toothpick inserted comes out clean.
Let the cupcakes cool almost completely in the pan before trying to remove them.
Step 7: Make the Chocolate Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.
With the mixer on very low speed, slowly add in the confectioners' sugar and cocoa powders and vanilla; beat until combined.
Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 8: Frost the Cupcakes
Immediately after finishing frosting the cupcakes, add the sprinkles so they stick to the frosting.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cupcakes their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your cupcakes and frosting too dry and bitter.
- Make the Homemade Buttermilk- Measure out ¼ cup of milk of choice. Add in ¼ tablespoon of white vinegar and stir to combine. I don't have ¼ table measuring spoon so I fill up my ½ tablespoon halfway. Estimating is fine. Let the mixture sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners- It will ensure you're able to get the cupcakes out of the tins. If you don't have any paper liners, grease each cupcake tin with vegetable oil prior to adding the batter.
- Fill the Empty Cupcake Wells with Water- Filling the empty wells with water will help the cupcakes bake evenly.
- Cool the Cupcakes- Make sure the cupcakes have cooled completely prior to frosting them. If the cupcakes are even slightly warm, the frosting will become liquid.
Recipe FAQs
This recipe is small batch and only makes 4 cupcakes. To make 12 cupcakes, use my recipe for Chocolate Fudge Cupcakes or Eggless Chocolate Cupcakes.
You can, but they are freshest the first day. If making them ahead of time, store them in an airtight container in the fridge.
Yes! Store it in a bowl covered with plastic wrap in the fridge.
When ready to use, bring the frosting to room temperature and rewhip it to regain that creaminess.
Store cupcakes in an airtight container or individually wrap each cupcake in aluminum foil for up to 2 days in the fridge. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.
If desired, warm each cupcake in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.
Once the frosting on the cupcakes has hardened a little (you may need to pop them in the fridge), individually wrap each cupcake in aluminum foil.
Pop them in a zip top bag and freeze the cupcakes for up to 30 days.
To defrost, put the cupcakes in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cupcakes are room temperature and soft.
Warm each cupcake in the microwave for 5-10 seconds, if desired. Be careful not to burn your mouth.
More Cupcake Recipes You'll Love
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📖 Recipe
Small Batch Chocolate Cupcakes
Ingredients
For the Cupcakes
- ¼ cup milk
- ¼ tablespoon white vinegar
- ¼ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¼ cup plus 2 tablespoons granulated sugar
- 3 tablespoons cocoa powder (I use 1.5 tablespoons dutch or natural unsweetened and 1.5 tablespoons dark)
- ⅛ teaspoon baking powder
- ¼ teaspoon baking soda
- pinch kosher salt
- 1 rounded tablespoon cornstarch mixed with 1.5 tablespoons water
- ¼ cup warm water
- 1 tablespoon vegetable oil
- ¼ teaspoon pure vanilla extract
For the Frosting
- 3 tablespoons unsalted butter or vegan baking stick, room temperature
- ¾ cup plus 1 tablespoon confectioners' sugar
- ¼ cup cocoa powder (I use 2 tablespoons dutch or natural unsweetened and 2 tablespoons dark)
- ½ teaspoon pure vanilla extract
- 2 tablespoons water , room temperature
Instructions
For the Cupcakes
- Preheat the oven to 350 degrees Fahrenheit and line a 6 cup regular size cupcake pan with 4 cupcake liners. Fill the 2 empty wells with water. Set aside.
- Measure out ¼ cup of milk of choice. Add in ¼ tablespoon of white vinegar and stir to combine. I don't have ¼ table measuring spoon so I fill up my ½ tablespoon halfway. Estimating is fine. Let the mixture sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
- In a large bowl whisk together the ¼ cup plus 2 tablespoons multipurpose gluten free flour, ¼ cup plus 2 tablespoons granulated sugar, 3 tablespoons cocoa powder, ⅛ teaspoon baking powder, ¼ teaspoon baking soda and 1 pinch kosher salt.
- In a small bowl, using a spoon, mix together the 1 rounded tablespoon cornstarch and 1.5 tablespoons water until thin and watery. It will be thick and tacky at first.
- Make a well in the center of the dry ingredients. Add in the cornstarch water mixture, the homemade buttermilk, the ¼ cup warm water, 1 tablespoon vegetable oil and ¼ teaspoon pure vanilla extract. Whisk until smooth and combined. The batter may appear very thin and liquidy. If so, let it sit 10 minutes; it will start to thicken.
- Use an ice cream scoop to fill the 4 cupcake tins ¾ way to the top. Smooth the tops with a small knife.
- Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes spring back at you when carefully touched or when a toothpick inserted comes out clean.Let the cupcakes cool almost completely in the pan before trying to remove them.
Make the Frosting
- In the large bowl of an electric mixer or using a hand held mixer, beat the 3 tablespoons butter or vegan baking stick until smooth and creamy. About 2 minutes.
- With the mixer on very low speed, slowly add in the ¾ cup plus 1 tablespoon confectioners' sugar, ¼ cup cocoa powder and ½ teaspoon pure vanilla extract. Beat until combined.
- While the mixer is on, slowly add in the 2 tablespoons water a little at a time until you get the desired consistency. You may not need to use all the water.
Decorate the Cupcakes
- If you have piping bags, pipe the chocolate frosting on top of each cooled cupcake.If you don’t have piping bags, put a thin layer of chocolate frosting on top of each cupcake.
- If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden. This is your crumb layer so that when you frost the tops of the cupcakes, the crumbs don't get all over the frosting.If you have a piping bag, you don’t need the crumb layer or this step.
- Immediately after finishing frosting the cupcakes, add the sprinkles so they stick to the frosting. Enjoy!
Adelaide says
We have friends who are gluten-free, and my brother is egg-free and nut-free. It was great to have an easy and delicious recipe that they all liked. I didn't frost them (due to not enough time) but they tasted great anyway!
Diana says
How much baking powder is required?
Lee says
Hi Diana. You'll only need 1/8 of a teaspoon!
DJ says
Hi Lee,
I love that this recipe is so small. Is it possible to sub arrowroot for the corn starch? I have a corn allergy too.
Thank you,
DJ
Lee says
It should be yes! I have not attempted that but others have done that! Hope that helps!
Nancy says
These cupcakes were so easy to make. They were so delicious and my family loved them. I love all your recipes .
Natalie says
What frosting recipe would you recommend for vanilla instead? Trying to make a vegan chocolate cupcake to match the main birthday cake flavor and frosting
Lee says
Hi there! Are you looking for vanilla cupcakes? I have a super fluffy vanilla cupcake recipe. I also can help if you're looking for another flavor!
Natalie says
I made these cupcakes for my mom’s birthday last night and they were a hit, in fact, she said that is was the best chocolate cake she’s ever had! This was so delicious and I’m so glad I follow this amazing blog! 1,000,000 ⭐️⭐️⭐️⭐️⭐️
Lee says
Oh my gosh this is the kindest ever! Thank you so so much! So glad mom loved them!
Abbie says
Do you use GF plain flour or GF self raising flour?
And is it possible to use egg in the recipe? Xx
Lee says
Hi Abbie! I use a 1 to 1 gluten free multi flour with xanthan gum. As for the eggs, sadly I cannot test it due to my son's allergy and this recipe you cannot replace the cornstarch water with one egg. It would be less than 1 egg. Sorry I can't be of more help!
John says
These cupcakes were so easy to make and its refreshing not to have to make one million cupcakes when I only want 4!