29 January 2015

Small-Batch Chocolate Cupcakes - Makes 6

Small Batch Chocolate Cupcakes / www.delightfulrepast.com

Do you ever get a craving for a little something sweet (and maybe chocolate), but there's nothing on hand and you're just not in the mood to make a big mess and a big batch of something? Maybe you're thinking a small pan of brownies wouldn't be much trouble, but you're out of eggs and butter. Well, here you go! 

Six chocolate cupcakes you can stir up quickly by hand in one bowl. No eggs, no butter, no milk? No muss, no fuss, no problem! It's the thing I love best about having a toaster oven. Sure I can bake big loaves of bread and 13-inch pizzas in it or cook a good-sized casserole, but what I'm really having fun with is developing recipes for quick and easy small-batch treats. 

I don't know about you, but there are a lot of us who really don't need to have two dozen cupcakes sitting around staring at us every time we walk through the room. Six is the perfect number, and the pan fits easily in the toaster oven. Actually, a full-size 12-cup muffin tin fits easily in it, but I don't need to have even one dozen cupcakes sitting around! 

My new Cuisinart convection toaster oven broiler has lots of features I haven't figured out yet. Like convection and speed convection. I'm sure they're going to be really handy once I sort it all out.

In the meantime, it's wonderful to be able to pull out of the freezer just enough frozen scoops of homemade Oatmeal Cookie dough to fill the 13x9x1-inch pan that came with the oven. Or pop in a quick batch of six cupcakes. It just never felt right to heat up my big gas oven for such small amounts of food. 

If you want to frost the fluffy chocolate cupcakes as pictured, this recipe calling for just 3 tablespoons of butter (or something else, if you're vegan), makes precisely enough frosting for 6 cupcakes. I absolutely hate waste, and does anyone ever actually use the leftover frosting they put in the refrigerator? Better to make only what's needed!


Small Batch Chocolate Cupcakes / www.delightfulrepast.com

Small-Batch Chocolate Cupcakes 

(Makes 6 standard-size cupcakes)  

The Cupcakes (vegan) 

3/4 dip-and-sweep cup (3.75 ounces) unbleached all-purpose flour 
1/3 cup sugar
2 tablespoons natural unsweetened cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup water or cold coffee
3 tablespoons organic canola oil
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract 

The Frosting (not vegan) 

3 tablespoons (1.5 ounces) unsalted butter, softened
1 1/2 packed cups (6 ounces) powdered sugar
2 tablespoons natural unsweetened cocoa
Pinch salt
1/2 teaspoon vanilla extract
1 tablespoon cream, milk or cold coffee 

1 Preheat oven to 350 degrees. Put standard paper bake cups in one 6-cup standard muffin tin. 

2 In 1-quart bowl (I use a Pyrex 4-cup measuring cup), whisk together flour, sugar, cocoa, baking soda and salt. Add water or coffee, oil, vinegar and vanilla extract. Whisk vigorously for about 1 minute, or until smooth. 

3 Using a scant 1/4-cup measure, fill the bake cups. You will need to scrape the bowl and measuring cup; there is no waste with this recipe! Bake at 350 degrees for 16 to 18 minutes, or until they test done with a toothpick. 

4 Immediately remove from pan and cool on wire rack for an hour. They must be thoroughly cool before frosting. 

5 In 1-quart bowl (I use a Pyrex 1-quart glass measure), with a hand mixer, cream the butter until smooth. With the mixer on low speed, gradually beat in the powdered sugar, cocoa and salt. Scrape down the sides of the bowl. Add the vanilla extract and liquid; beat on high speed until frosting is light and fluffy, about 5 minutes. You will likely have to add the liquid ingredients before adding all the powdered sugar.

6 With a pastry bag fitted with a 2D tip or a 1M tip, pipe frosting on cupcakes.


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Though Cuisinart provided the oven, the opinions expressed at Delightful Repast are entirely my own. I always tell my readers what I really think!

24 comments:

Mrs.Rabe said...

I love chocolate and cupcakes! This recipe looks easy and yummy! I am doing the THM eating plan right now so I'd have to figure out a different flour, and use on plan sweetener, but Oh, I'd love a cupcake! ha ha!

I liked your comment on my blog today, and hadn't really thought about the fact that many people inherit things they don't like. That's very true!

Deanna

Cranberry Morning said...

Such a good idea! I'm going to try it with my GF flour. Thanks!

Jean | DelightfulRepast.com said...

Thanks, Deanna! I've baked with all kinds of flours: almond, coconut, tapioca, you name it; but I've never baked with a sugar (cane, maple, honey) substitute (stevia, etc). Do let me know how that works for you.

Jean | DelightfulRepast.com said...

Thanks, Judy! I've made lots of yummy cupcakes with a blend of gluten-free flours. Should be fine.

Thomas "Sully" Sullivan said...

Re: “…and does anyone ever actually use the leftover frosting they put in the refrigerator?” Oh, yes. Yes, yes and yes. Yes. That is, if there was ever any left to put in the refrigerator, I would use it. To be sure. Sure, sure, sure. Frosting on salad, frosting on eggs, frosting on tuna fish – whatever is necessary will be done to make sure that frosting does not go to waste (I hate waste, too)! In fact, my revised recipe for cupcakes is to sprinkle the cake part onto those little paper cups full of frosting. There. And you thought I was against everything…

Jean | DelightfulRepast.com said...

Thanks, Sully! And just a wild guess here, but you'd probably be willing to have more than 6 of them sitting on your counter!

Pauline Wiles said...

You are so right: a big batch of something like this is not a happy thing for me. Will be delighted to try these!

Jean | DelightfulRepast.com said...

Pauline, thank you! Hope you like them. My husband likes to have a sweet treat of some sort every day (he *can*), so I can make 6 cupcakes and hide them away in a corner for him!

Angie Schneider said...

They look so inviting with that perfectly swirled frosting! Yum!

yummychunklet said...

Thank you for posting a small batch recipe! I don't need to be tempted by a whole batch!

Jacquelineand.... said...

Absolutely perfect amount to send in the Great Scot's lunches, with just one for me to 'test'.

We have to test them, right?

Jean | DelightfulRepast.com said...

Angie, thank you! That's my favorite way of doing frosting (for looks - for eating, I scrape most of it off!).

Jean | DelightfulRepast.com said...

Thanks, yummychunklet! Stay tuned; I'm working on more small-batch cupcake recipes.

Jean | DelightfulRepast.com said...

Jacqueline, yes, of course! We *need* to test them, wouldn't want to give our family or guests an inferior product!

My Garden Diaries said...

OH goodness do these just look amazing!!! And I like the idea of a small batch!!! Thank you for passing on this yummy recipe friend! Nicole xo

Jean | DelightfulRepast.com said...

Nicole, thank you so much! And come back soon for my small-batch coconut cupcakes.

Sippity Sup said...

No eggs. I'm amazed and excited to try it. GREG

Jean | DelightfulRepast.com said...

Thanks, Greg! Let me know how they turn out for you.

Swathi Iyer said...

Delicious and beautiful cupcakes, love it, thanks for sharing with Hearth and soul blog hop, pinning.

Jean | DelightfulRepast.com said...

Swathi, thank you so much! And for the Pin!

Gingi Freeman said...

Whoa!! These look so light and fluffy!! I love it, these would be great for Valentines Day! - www.domesticgeekgirl.com

Jean | DelightfulRepast.com said...

Thanks, Gingi! Yes, didn't even think of that when I got out the red cupcake papers!

Jenny B @ Honey and Birch said...

I love chocolate cupcakes - the main reason I don't make them is who's going to eat them? I can't... well, I can, but I shouldn't. Love that the "small-batch" idea behind this. You are one of my features for #FoodieFriDIY this week - going live tonight!

Jean | DelightfulRepast.com said...

Jenny, thank you so much! Looking forward to checking it out!

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