Small Batch Chocolate Cupcakes

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!

For more chocolate cupcake recipes, try my Chocolate Fudge Cupcakes, my Chocolate Marshmallow Cupcakes and my Eggless Chocolate Cupcakes.

Reasons to Love these 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 nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
• White Vinegar- We use this along with the milk of choice 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.
• Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
• Cornstarch Water- This helps bind everything together since the cupcakes are eggless.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations

This recipe has not been tested with 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 cupcakes!

Make the Cupcakes

Step 1: 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.  

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. You should have 4 regular size cupcake tins filled.

If you're using a 6 cup cupcake tin, fill the two empty wells with water so the cupcakes bake evenly.

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.

Make the Chocolate Frosting 

Step 1: Cream the Butter/Vegan Baking Stick

In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick until smooth and creamy. About 2 minutes.

Step 2: Add the Confectioners' Sugar, Cocoa Powders and Vanilla 

With the mixer on very low speed, slowly add in the confectioners' sugar, cocoa powders and vanilla. Beat until combined.

Step 3: Add in the Water 

While the mixer is on, 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.

Decorate the Cupcakes 

Step 1: Pipe the Frosting 

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.

Step 2: Chill the Cupcakes if You Don't Have a Piping Bag

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.

Step 3: Add Sprinkles if Desired

Immediately after finishing frosting the cupcakes, add the sprinkles so they stick to the frosting.

Exert Baking Tips

• 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

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📖 Recipe

Small Batch Chocolate Cupcakes

Author: Lee

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!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 24 minutes mins

Cool Time 10 minutes mins

Total Time 54 minutes mins

Course Dessert

Cuisine American

Servings 4 Cupcakes

Calories 298 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Cupcakes

• ▢ ¼ cup plus 2 tablespoons gluten free flour (I use a 1:1 gf flour with xanthan gum)
• ▢ 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)
• ▢ ¼ teaspoon baking soda
• ▢ ⅛ teaspoon baking powder
• ▢ pinch kosher salt
• ▢ 1 heaping tablespoon cornstarch mixed with 1.5 tablespoons water
• ▢ ¼ cup milk
• ▢ ¼ tablespoon white vinegar
• ▢ 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 gluten free flour, granulated sugar, cocoa powders, baking powder, baking soda and kosher salt. 
• 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.
• 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.
• Use an ice cream scoop to fill the 4 cupcake tins ¾ way to the top. Smooth the tops with a small knife. You should have 4 regular size cupcake tins filled.
• 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 butter or vegan baking stick until smooth and creamy. About 2 minutes.
• With the mixer on very low speed, slowly add in the confectioners' sugar, cocoa powders and vanilla. Beat until combined.
• While the mixer is on, 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.

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.

Video

Notes

Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, non dairy milk and vegan sprinkles.

All Purpose Flour: I cannot test this due to celiac disease, but use ¼ cup plus 2 tablespoon packed AP flour (42 grams plus 2 tablespoons).

Storing: Store the cupcakes in an airtight container or wrapped in foil at room temperature or in the fridge for up to 2 days, or in the freezer for 30 days. 

If desired, warm each cupcake in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

Nutrition

Calories: 298kcalCarbohydrates: 46gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 24mgSodium: 45mgPotassium: 166mgFiber: 4gSugar: 36gVitamin A: 287IUCalcium: 39mgIron: 2mg

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