This Single Serve Chocolate Cupcake recipe is a super small batch cupcake recipe that makes only two chocolate cupcakes with frosting. The cupcakes are moist, tender and topped with an easy creamy frosting. Both the cake batter and frosting can be mixed up by hand without a mixer!
For other single serve dessert recipes, try this Single Serve Sugar Cookie, this Instagram Viral Single Serve Chocolate Chip Cookie, or Single Serve Brownie.
Jump to:
⭐Why I Love It:
- Super Small Batch Cupcake Recipe - I love that this single serve cupcake recipe makes just two cupcakes so I can satisfy my sweet craving without having to make an entire dozen or two cupcakes in a full batch recipe. I also love this small batch sprinkle-loaded recipe for a Single Serve Confetti Cupcake! For a small batch recipe for a cake instead of cupcakes, try this Single Serve Chocolate Cake that serves just 1-2 people.
- No Mixer Needed - Because it's such a small amount of batter and frosting, you can easily mix it all up by hand instead of needing to use an electric or stand mixer.
- Tender and Moist - The cupcake texture is super fluffy and moist.
🥘Ingredients
- Oil - You'll want to use a neutral oil like canola oil, vegetable oil, or avocado oil. I like to use the blend of both oil and butter in this recipe because oil helps keep the cupcake moist while butter adds flavor.
- White Granulated Sugar
- Egg White - Using only the egg white makes the cupcake nice and fluffy.
- Milk - I used whole milk for the best flavor! But you can use another milk.
- Vanilla Extract - For flavor!
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Baking Powder - This is the leavener to help the cupcakes rise.
- Cocoa Powder - To add the chocolate flavor to the cupcake batter!
- Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
- For the Frosting - Softened Butter, A little Milk, Vanilla Extract, Powdered Sugar, and cocoa powder. If you want to make a vanilla frosting, you can use this recipe for the Single Serve Vanilla Cupcake.
See the recipe card for full information on ingredients and quantities.
🔪Single Serve Chocolate Cupcake - Step by Step
This recipe for Single Serve Chocolate Cupcakes is easy to mix up with no mixer and don't forget about the easy creamy frosting for on top.
Photo 1 - In a medium bowl, mix together the oil, egg white, vanilla, and milk with a fork to combine.
Photo 2 - Mix in the sugar followed by the flour, cocoa powder, baking powder, and salt.
Photo 3 - Add two muffin liners to a standard sized muffin pan and fill each with cupcake batter.
Photo 4 - Bake for 22-26 minutes. They should be golden on top, a toothpick in the center should come out with just a few moist crumbs (no wet batter), and if you gently press the top of the cupcake it slightly bounces back.
Photo 5 - While the cupcakes cool, mix up the frosting. Stir together the butter and milk with a fork in a small bowl - it doesn’t need to be completely combined. Mix in the powdered sugar, cocoa powder, and vanilla and stir until creamy and combined.
Photo 6 - Pipe the frosting (or use a knife to spread) on the cooled cupcakes and enjoy!
💭Recipe Tips
- Don't Over Bake - The key to a moist cupcake is to not over bake it! Cupcakes are done when a toothpick inserted comes out clean or with a few moist crumbs and if you poke the top then it slowly bounces back.
- Softened Butter - It's important to use softened butter for the frosting so it can be easily mixed into the other ingredients. If your butter is too cold, it won't incorporate well.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Using only an egg white in cupcakes gives them a fluffy and tender texture. It also helps keep the cupcake recipe super small.
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
🍫Related Single Serve Recipes...
Like this recipe? Sign up for my e-mail list so you get a weekly e-mail with new recipes from the week as well as occasional ‘bonus’ content not found on the blog! AND receive a copy of my FREE MINI EBOOK! E-mail list sign up!
Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.
PrintRecipe
Single Serve Chocolate Cupcake (Makes Two)
This Single Serve Chocolate Cupcake recipe is a super small batch cupcake recipe that makes only two chocolate cupcakes with frosting. The cupcakes are moist, tender and topped with an easy creamy frosting. Both the cake batter and frosting can be mixed up by hand without a mixer!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Cake Batter
- 2 tablespoons neutral oil, like canola oil or vegetable oil
- 3 tablespoons white granulated sugar
- 1 egg white
- ½ teaspoon vanilla extract
- 2 tablespoons milk, I used whole milk
- ¼ cup all-purpose flour
- 1.5 tablespoons cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon kosher salt
Chocolate Frosting
- 2 tablespoons unsalted butter, softened to room temperature
- ½ cup powdered sugar, add more to make frosting thicker
- 2 tablespoons cocoa powder
- 2 teaspoons milk, I used whole milk
- Pinch of kosher salt, omit if using salted butter
Instructions
- Prep - Preheat the oven to 350°F and line two standard muffin cups with liners.
- Mix Wet Ingredients - In a medium bowl, mix together the oil, egg white, vanilla, and milk with a fork to combine.
- Add Dry Ingredients - Mix in the sugar followed by the flour, cocoa powder, baking powder, and salt.
- Divide in Muffin Pan - Divide the batter among the muffin cups.
- Bake - Bake for 18-20 minutes until they are set on top, a toothpick comes out with just moist crumbs, and if you gently press the top of the cupcake it slightly bounces back.
- Frosting - While the cupcakes cool, make the frosting. Stir together the butter and milk with a fork in a small bowl - it doesn’t need to be completely combined. Mix in the powdered sugar, cocoa powder, and vanilla. You can add more or less powdered sugar/milk to adjust the consistency.
- Enjoy - Either pipe on the frosting or spoon it on top of the cooled cupcakes and enjoy!
Nutrition
- Serving Size: 1 cupcake
- Calories: 510
- Sugar: 49.7 g
- Sodium: 120.3 mg
- Fat: 27 g
- Carbohydrates: 68.7 g
- Fiber: 3.3 g
- Protein: 5.9 g
- Cholesterol: 30.9 mg
Katie says
Love the double dose of chocolate! Perfect for my chocolate craving 🙂