This recipe for Small-batch Chocolate Cupcakes with Chocolate Buttercream makes just four bonkers rich and amazing chocolate cupcakes, perfect for a late-night chocolate fix or intimate birthday party.
Happy Saturday, friends! How is your weekend going so far? Have anything fun planned? I plan on celebrating the lovely spring weather by whipping up a big batch of my Jam Scones to share and then maybe just lying out in the sun with an audiobook (have any audiobook recommendations?) for a couple of hours and soaking up all that vitamin D.
But first, cupcakes.
Today’s recipe is for all you chocoholic bakers out there who are craving a chocolate cupcake but don’t really want a dozen of them sitting around your kitchen.
How does just four sound?
This small-batch cupcake recipe makes exactly four perfectly adorable chocolate cupcakes with chocolate buttercream frosting. The recipe is simple, relatively quick (for a cupcake recipe), and 100% delicious.
Like my Small-batch Buckeye Brownie Cookies , these cupcakes are made with actual melted chocolate in the batter, so they come out super moist and amazing every time, and the chocolate buttercream is so rich and fudgy that when you take your first bite, you’re going to think you’ve died and gone to chocolate heaven.
This is one of those recipes that I love having in my back pocket because it’s the ultimate chocolate dessert when I’m craving something chocolatey, but it’s also something I can easily throw together if I know that a friend is having a birthday or just a bad day (if that friend’s not a chocolate fan, try my Small-batch Vanilla Cupcakes or Small-batch Angel Food Cupcakes ).
There’s nothing like a cupcake to put a smile on someone’s face.
Small-batch Chocolate Cupcakes Notes
- This recipe calls for chopped semi-sweet chocolate, but you can use high-quality chocolate chips instead of a baking bar if that’s what you have on hand.
- The coffee in these cupcakes doesn’t give them a coffee taste. It just brings out the chocolate flavor. But if you don’t have/like/drink coffee, you can replace the coffee in the recipe with the same amount of hot water.
- The same goes for the espresso powder in the frosting. Just omit it if you don’t have it.
- I used a large star tip to frost swirls on these cupcakes. If you plan on just spreading frosting over the top with a knife, cut the frosting recipe in half!
Ingredients
Special Equipment
- ▢ Fine mesh strainer for sifting
- ▢ Handheld electric mixer
Chocolate Cupcakes
- ▢ 2 tablespoons ( 1oz ) unsalted butter
- ▢ 2 tablespoons ( 21g ) chopped semi-sweet chocolate
- ▢ 1 1/2 teaspoons vegetable oil
- ▢ 1/4 cup ( 30g ) all-purpose flour
- ▢ 2 tablespoons ( 11g ) cocoa powder sifted if lumpy
- ▢ 1/2 teaspoon baking powder
- ▢ 1/8 teaspoon salt
- ▢ 1/4 cup ( 50g ) granulated sugar
- ▢ 1 large egg yolk room temperature
- ▢ 1/4 teaspoon vanilla extract
- ▢ 2 tablespoons milk any percentage
- ▢ 2 tablespoons hot coffee or water
Chocolate Buttercream
- ▢ 4 tablespoons ( 2oz ) unsalted butter room temperature
- ▢ 1 cup ( 120g ) powdered sugar sifted
- ▢ 1/4 cup ( 20g ) cocoa powder sifted*
- ▢ 1 1/2 teaspoons milk plus more as needed
- ▢ 1/2 teaspoon vanilla extract
- ▢ Pinch of espresso powder optional
- ▢ Pinch of salt
- ▢ Sprinkles optional
Instructions
Chocolate Cupcakes
- Preheat your oven to 350°F and line your cupcake pan with 4 liners.
- In a small, microwave-safe bowl, combine butter, chopped chocolate, and vegetable oil. Microwave for 15 seconds and stir, repeat until mixture is completely melted and smooth. Set aside to cool.
- In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a medium bowl, whisk together granulated sugar, egg yolk, and vanilla until smooth. Whisk in slightly cooled chocolate mixture until uniform in color.
- Whisk in flour mixture until just combined. Add milk and coffee and whisk until smooth. Batter will look thin.
- For easiest pouring, transfer mixture to a liquid measuring cup and divide between prepared cupcake cups, filling about 2/3 of the way full.
- Bake for 16 to 19 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
- Allow cupcakes to cool in the pan until cool enough to handle. Transfer to a cooling rack and cool completely before frosting, 15 to 20 minutes.
Chocolate Buttercream
- In a medium bowl, combine butter, powdered sugar, cocoa powder, milk, vanilla, optional espresso powder, and pinch of salt. Use a handheld electric mixer to mix until smooth. Add more milk by the half teaspoon until frosting reaches your desired consistency.
- Transfer frosting to a piping bag and swirl on the cupcakes or spread frosting with a knife. Add sprinkles if desired.
- Enjoy!
Notes
What to do with leftover pesto, including instructions on how to freeze pesto and leftover pesto recipe ideas.
Welcome to another installment in my Waste Not series. In these posts, I tackle food waste and try to find ways to use up leftovers so we are throwing away less and using more! So far in this series, I’ve written about:
What to Do With Leftover Buttermilk What to Do With Leftover Pumpkin Puree What to Do With Leftover Pie Dough
Today, Pesto!
When it comes to leftover pesto, you have two options: make something else with it or freeze it–Did you know you could freeze pesto? You can, and it’s the best.
I don’t like to eat back to back pesto dishes, so I almost always end up freezing my pesto (or cooking with frozen pesto) and it works so well. I feel good about not wasting food, and it’s nice knowing I always have pesto on hand.
How to Freeze Pesto
For larger amounts, simply spoon pesto into a freezer bag, freeze flat, mark the amount and date on the bag. If you’re like me and tend to use smaller amounts of pesto, freeze it in tablespoon-size portions in an ice cube tray. Just line your tray with plastic wrap for easy removal and clean up, and freeze cubes of pesto. Store them in a freezer bag. If you don’t have an ice cube tray, a mini muffin or even regular-size muffin tin works great.
How long does frozen pesto last?
Frozen pesto is best if used within 3 months of being frozen.
How to defrost frozen pesto.
If you plan ahead and pop your pesto over to the fridge, it will defrost in 12 to 24 hours, depending on how it’s frozen. But pesto will defrost pretty quickly on the counter, especially if frozen flat in plastic bags. If you are putting it into a sauce, you don’t even need to defrost it. Frozen cubes can be dropped right into sauce. Just make sure everything stays on the heat long enough to get hot.
When you are ready to use your pesto, some things to make with leftover pesto:
Pesto Salmon Milano Recipe from Wholesome Yum
Recipes that use 1/2 Cup of Leftover Pesto
Pesto Salmon Milano Recipe from Wholesome Yum Basil Pesto Hummus from Three Olives Branch Zucchini Stir Fry Recipe With Beef & Pesto from Wholesome Yum
Pesto Chicken Caprese Salad from Nutmeg Nanny
Recipes that use 1/4 Cup of Leftover Pesto
Pesto Chicken Caprese Salad from Nutmeg Nanny Pesto Chicken Sandwich of Sourdough Multigrain Pesto Swirl Bread from Herbivore Cucina Easy Vegan Pesto Tortilla Pizza from Veggie Inspired
Easy Pesto Chicken Pasta for Two With Oven Roasted Tomatoes
Recipes that use 3 Tablespoons (or Less) of Leftover Pesto
Easy Pesto Chicken Pasta for Two With Oven-roasted Tomatoes Grilled Veggie Sandwich with Pesto Mayo from Cozy Home Cooking Slow Cooker Potato Soup With Pesto From Peas and Crayons Easy Cheesy Vegan Spinach Pesto Grilled Cheese from Peas and Crayons Pesto Breakfast Rolls from Savory Tooth Pesto Grilled Cheese Sandwich
These small-batch chocolate cookies stuffed full of crushed Oreos and Andes are a little crunchy, a little minty, and completely delicious.
We made it to Friday! What are you doing for the long weekend? Do you have any fun Easter plans? I plan on enjoying the spring sunshine with some long, rambling walks, testing a few new recipes, and eating far too much Easter candy on Sunday morning.
Today’s recipe is another decadent chocolate dessert (because after last Friday’s Small-batch Chocolate Cupcakes , of course we needed even more chocolate), Small-batch Chocolate Cookies With Oreos and Andes.
These things first came about a few weeks ago when I was shooting the video for my Small-batch Buckeye Brownie Cookies and I had some leftover cookie dough, some Oreos, some Andes, and a dream, and the result was these magical little (giant) babies.
Guys, these cookies are sooooooooo good. The cookie base is my fav chocolate brownie cookie (originally seen in my Mini Hot Chocolate Cookies ), which is super rich and fudgy since it’s made with melted chocolate in the dough, and the Andes mints give them just the right level of minty flavor that’s not too overwhelming. And I know it might sound weird to chop up an Oreo cookie and put it in another cookie, but trust me, it’s the best and tastiest sort of weird.
This small-batch recipe makes a half dozen nice hefty cookies. One will definitely satisfy your chocolate craving. You can share the leftovers if you are feeling generous (not going to lie, I gave away most of the batch from these photos and I REGRET it) or hoard them (recommended) and keep them in the freezer. Like my Small-batch Chocolate Chip Cookies , they freeze really well and are great cold, which makes them a pretty perfect cookie choice considering summer is not too far off.
Small-batch Chocolate Cookies Recipe Notes
- Because of the melted chocolate in the recipe, the cookie dough looks more like brownie batter before chilling and like fudge after. Don’t worry, it’s supposed to look like that. 😉
- Please note the lower-than-usual baking temperature of 325°! If your oven is too hot the cookies will melt into puddles.
- If you don’t keep Oreos stocked, no need to buy a big package in the snack aisle (unless you want to!). Grab a six-pack or one of the little tubs of minis in the checkout lane.
Ingredients
- ▢ 3 tablespoons ( 1.5oz ) unsalted butter
- ▢ 2/3 cup ( 4oz ) semi-sweet chocolate chopped chips are fine
- ▢ 1/3 cup + 1 heaping tablespoon ( 85g ) brown sugar
- ▢ 1 large egg
- ▢ 3/4 teaspoon vanilla extract
- ▢ 1/2 cup + 1 tablespoon ( 70g ) all-purpose flour
- ▢ 1 tablespoon + 1 teaspoon ( 10g ) cocoa powder
- ▢ 1/2 teaspoon baking powder
- ▢ 1/8 teaspoon salt
- ▢ 8 Andes mint candies* chopped, plus optional more for topping
- ▢ 2 Oreo cookies chopped, plus optional more for topping
Instructions
- In a small, microwave-safe bowl, combine butter and chocolate. Microwave for 30 seconds and stir. If necessary, microwave for an additional 15 seconds, stir, and repeat until mixture is smooth. Set aside to cool slightly.
- In a medium bowl, whisk together brown sugar, egg, and vanilla. Whisk in chocolate mixture until well-combined.
- Add flour, cocoa powder, baking powder, and salt, and stir until just combined. Fold in mints and cookies.
- Lay a sheet of cling wrap on the counter, and scrape dough out of the bowl, onto the cling wrap.* Wrap dough and press it out so you have a rough rectangle. Chill dough for 45 minutes, until firm.
- Preheat oven to 325°F and line a baking sheet with parchment paper or silicone baking mat.
- Unwrap dough and use a dough scraper or knife to cut into six even pieces. Roll the dough into balls and place them on the prepared baking sheet at least 2 inches apart. (For prettier cookies, press a couple extra pieces of Oreo into the top of each cookie before baking.)
- Bake for 11 to 13 minutes, until the edges of the cookies are crinkled and centers look set.
- Cool cookies on the baking sheet and enjoy! (If desired, place extra Andes pieces on the cookies right after they come out of the oven.)
Notes
Recipe Adapted From Stepable
Small-batch Chocolate Cupcakes With Chocolate Buttercream
Ingredients
Special Equipment
- Fine mesh strainer for sifting
- Handheld electric mixer
Chocolate Cupcakes
- 2 tablespoons ( 1oz ) unsalted butter
- 2 tablespoons ( 21g ) chopped semi-sweet chocolate
- 1 1/2 teaspoons vegetable oil
- 1/4 cup ( 30g ) all-purpose flour
- 2 tablespoons ( 11g ) cocoa powder sifted if lumpy
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup ( 50g ) granulated sugar
- 1 large egg yolk room temperature
- 1/4 teaspoon vanilla extract
- 2 tablespoons milk any percentage
- 2 tablespoons hot coffee or water
Chocolate Buttercream
- 4 tablespoons ( 2oz ) unsalted butter room temperature
- 1 cup ( 120g ) powdered sugar sifted
- 1/4 cup ( 20g ) cocoa powder sifted*
- 1 1/2 teaspoons milk plus more as needed
- 1/2 teaspoon vanilla extract
- Pinch of espresso powder optional
- Pinch of salt
- Sprinkles optional
Instructions
Chocolate Cupcakes
- Preheat your oven to 350°F and line your cupcake pan with 4 liners.
- In a small, microwave-safe bowl, combine butter, chopped chocolate, and vegetable oil. Microwave for 15 seconds and stir, repeat until mixture is completely melted and smooth. Set aside to cool.
- In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a medium bowl, whisk together granulated sugar, egg yolk, and vanilla until smooth. Whisk in slightly cooled chocolate mixture until uniform in color.
- Whisk in flour mixture until just combined. Add milk and coffee and whisk until smooth. Batter will look thin.
- For easiest pouring, transfer mixture to a liquid measuring cup and divide between prepared cupcake cups, filling about 2/3 of the way full.
- Bake for 16 to 19 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
- Allow cupcakes to cool in the pan until cool enough to handle. Transfer to a cooling rack and cool completely before frosting, 15 to 20 minutes.
Chocolate Buttercream
- In a medium bowl, combine butter, powdered sugar, cocoa powder, milk, vanilla, optional espresso powder, and pinch of salt. Use a handheld electric mixer to mix until smooth. Add more milk by the half teaspoon until frosting reaches your desired consistency.
- Transfer frosting to a piping bag and swirl on the cupcakes or spread frosting with a knife. Add sprinkles if desired.
- Enjoy!
