Small-Batch Chocolate Cupcakes

I developed this cupcake recipe years ago, and it’s been my go-to since. However, my original recipe yields two dozen cupcakes, and apparently that’s a lot?? Anyway, I figured it was time to scale it down to a measly one dozen, so here we are…

Small-Batch Chocolate Cupcakes
Ingredients
- ⅓ cup plus 1 teaspoons cup high-quality cocoa powder
- ¾ cup sugar
- ¼ cup light brown sugar
- 1 ⅓ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 large egg, room temperature
- ¼ cup vegetable oil
- ¾ teaspoon vanilla extract
- ½ cup whole milk, room temperature
- ½ cup freshly brewed coffee
Instructions
- Preheat the oven to 350 degrees and line a 12-cavity cupcake pan with aluminum liners.
- In the bowl of a stand mixer, using the paddle attachment, mix the cocoa powder, sugar, brown sugar, flour, baking powder, baking soda and salt until well combined.
- In a 2-cup measuring cup, whisk the eggs, oil, vanilla and whole milk until emulsified.
- With the mixer on medium-low, slowly drizzle the egg mixture into the dry ingredients to form a thick batter, scraping down the sides as needed.
- Add the hot coffee in three additions, waiting until each addition is fully incorporated before adding the next. Use a spatula to scrape the sides and bottom of the mixer bowl to ensure all ingredients are well combined.
- Divide the batter evenly into the prepared pans, filling each liner about ⅔ of the way full.
- Bake until a toothpick inserted into the center of the cupcakes comes out clean, for 18 to 22 minutes.
- Using a small offset, carefully transfer the hot cupcakes to a cooling rack; cool completely, then store in an airtight container for up to 3 days.