Photography, Art Direction & Food Styling: Anthony Contrino

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

Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 12 cupcakes

Ingredients
 

  • 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.
Course: Dessert
Author: Anthony Michael Contrino