This Small Batch Chocolate Cupcake recipe is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Delicious small batch chocolate cupcakes, topped with vanilla creme frosting and a chocolate bunny
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So often my kids ask to make cupcakes and I say no because I don’t want 24 cupcakes in the house. We will just eat them, which is fun, but not healthy. So I decided to create a recipe for a small batch of chocolate cupcakes to enjoy.
This chocolate cupcake recipe is great to use year round, but I decided to give it an easter twist. Recently I have been binging on The Great British Baking show. It is so fun to see them create delicious recipes, but I especially like see their “chocolate work”
This recipe uses easy chocolate work to create chocolate bunny outlines to place on top of the vanilla creme frosting. You can easily create any outline you wish with melted chocolate chips and waxed paper
If you are artistic you can freehand your chocolate creations. If you need a little assistance put an image under the waxed paper to trace. Below is the link to the bunnies I created to help you out.
Do you need to make homemade frosting?
No! If you don’t have time or the desire to make homemade frosting you can use a pre-made frosting of your choice. Chocolate cupcakes with Cream Cheese frosting would be incredible.
Making small batch chocolate cupcakes
Making homemade cupcakes is always fun. You can add your own twist to things. Such as throwing 1/4 cup mini chocolate chips into the batter before pouring into the muffin tins, or using almond extract instead of vanilla.
It is always a good idea to use quality ingredients. For this recipe I used Dixie Crystals granulated sugar. It mixed well with the other ingredients and helped to make a delicious cupcake.
Tips to making homemade chocolate cupcakes
- fill the muffin tins 3/4 of the way full and make sure the batter is evenly divided for an even bake
- when making the shortening make sure the butter is softened to room temperature. This will make it easier to mix with the sugar
- Use a knife to spread on the frosting if you are in a hurry
Other easy treat recipes
I love to cook good foods for my family, and I love easy recipes. Do you love easy recipes too? Check out my Super Easy White Chocolate Popcorn or Easy Coconut Candy And be sure and check out the cookies we make at least once a week: Famous Oatmeal Chocolate Chips cookies
Check out these other amazing recipes!
Friday #SpringSweetsWeek Recipes
- A #SpringSweetsWeek G & T by Culinary Adventures with Camilla
- Bunny Bark by Our Good Life
- Carrot Cake Ice Cream Sandwiches by Crumb Top Baking
- Carrot Cake Scones by Cheese Curd In Paradise
- Chocolate Crepe Cake Roll by A Kitchen Hoor's Adventures
- Chocolate Marshmallow Dip by Simply Inspired Meals
- Chocolate Panna Cotta by The Gingered Whisk
- Chocolate Wacky Cake by The Gingered Whisk
- Cottontail Chex Mix by Books n' Cooks
- Easy as Pie Coconut Cream Pie by A Day in the Life on the Farm
- Flower Pot Spring Cookies by The Freshman Cook
- Homemade Peach Cobbler by A Joyfully Mad Kitchen
- Key Lime Cupcakes by House of Nash Eats
- Key Lime Sugar Cookies by Kelly Lynn’s Sweets and Treats
- Lemon Cake Roll by Sweet Beginnings
- Lofthouse Soft Sugar Cookies with Frosting by The Crumby Kitchen
- Marshmallow S'Mores Cookies by Palatable Pastime
- Mint Chocolate Yogurt Pudding by Cindy's Recipes and Writings
- Orange Cream Cheese Loaf Cake by A Savory Feast
- Orange Cream Overnight Oats by Cookaholic Wife
- Orange Creamsicle Fruit Salad by Home Sweet Homestead
- PEEPS Bunny Trail Cupcakes by Family Around the Table
- Sheet Pan Key Lime Pie by Strawberry Blondie Kitchen
- Simple S'mores Bars by Cooking With Carlee
- Small Batch Chocolate cupcakes by Creative Southern Home
- Strawberry Papaya and Blood Orange Margarita by Karen's Kitchen Stories
- Strawberry Rhubarb Cake by Jolene's Recipe Journal
- Vegan Blueberry Yogurt Coffee Cake by Hezzi-D's Books and Cooks
- Vegan Lemon Blueberry Cupcakes by The Baking Fairy
Small Batch Chocolate Cupcakes
chocolatey cupcakes topped with a vanilla creme frosting. Makes a small batch of 6-8 cupcakes
- 2 TBL butter
- 2 oz unsweetened baking chocolate
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3 TBL Milk
- 1/2 tsp vanilla
Vanilla Creme Frosting
- 2 TBL shortening
- 1 TBL Butter, softened
- 1/2 tsp vanilla
- 2 1/2 cups powdered sugar
- 3-4 TBL milk
- 1/2 cup semi-sweet chocolate chips
For the Cupcakes
Preheat the oven to 350 degrees. Place 6 liners in a muffin pan. (the batter may make enough for 8 cupcakes) Set aside
In a microwave safe bowl put the butter and chocolate (broken into pieces)
Microwave for 1 minute. Stir until everything is combined and melted
Using a stand mixer (or a hand mixer) combine the butter and chocolate mixture with the sugar.
Add the flour, baking powder, & baking soda. Mix until combined.
Add the eggs, milk, and vanilla. Beat for 2 minutes on medium speed. Scraping bowl as needed
Divide the batter evenly between the prepared muffin cups. Bake for 15 minutes or until a toothpick inserted comes out clean. Cool completely.
For the Frosting:
With a electric mixer beat shortening, butter and vanilla until combined and fluffy
Add the powdered sugar and vanilla.
Gradually add milk a TBL at a time until you reach desired consistency.
Place in a piping bag with a large star tip (2D size)
Pipe in a swirl pattern on the cupcake. (You can also just use a knife to frost the cupcake)
Place the chocolate chips in a freezer zip top bag
Microwave for 30 seconds. Squish the chocolate chips around to help melt
Microwave at additional 30 seconds intervals until melted, squishing each time
Snip a small hole in one of the corners
On a piece of waxed paper trace a bunny shape (free printable in post)
Gently lift from the waxed paper and place on top of frosting. Careful, they can be delicate.
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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.