Cakes
Small-batch chocolate cupcakes
A small six-cup batch for a weeknight chocolate craving or a low-pressure first cupcake bake.
Based on King Arthur Test Kitchen’s King Arthur Baking recipe ↗
- Time
- 35 minutes
- Makes
- 6 cupcakes
- Oven, conventional
- 175°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- 6-hole muffin tin
- Paper liners
- Mixing bowl
- Whisk
Fill only six cups and leave the rest empty; this keeps the heat circulating evenly around the small batch.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 175°C (350°F) and line six muffin cups.
- 2
Whisk flour, cocoa, sugar, raising agents and salt. Stir in milk, oil, egg and vanilla until just smooth.
- 3
Divide into the liners and bake 18–22 minutes, until the tops spring back.
- 4
Cool completely before frosting or serving.
Your baking notes
Notes stay on this device.