Small Batch Chocolate Cupcakes with Oil

These are the best small batch chocolate cupcakes ever! Topped with chocolate buttercream or whipped ganache frosting, they're rich, fudgy, and make just 6 servings. And since the recipe is oil-based, they stay moist and fluffy for days.

Author: Midnight Bake Club

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6 cupcakes

Calories: 133 kcal per serving

Ingredients

½ cup - all purpose flour
20 cup - Dutch process cocoa powder
½ tsp - baking powder
¼ tsp - baking soda
⅛ tsp - Kosher salt
½ tsp - instant espresso powder
¼ cup - neutral oil
¼ cup - granulated sugar
¼ cup - dark brown sugar
1 - egg
½ tsp - pure vanilla extract
¼ cup - whole milk
30 tablespoons - boiling water

Instructions

Preheat the oven to 350°F (177°C). Line a cupcake pan with 6 paper liners. Then, add the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder to a small mixing bowl. Whisk and set aside.
Combine the neutral oil, granulated sugar, brown sugar, egg, vanilla extract, and buttermilk or whole milk in a medium mixing bowl. Whisk until smooth, 1-2 minutes.
Then, sift the dry ingredients into the wet ingredients. Whisk until the batter is about 75% mixed.
Add the boiling water to the batter. Mix just until the batter is combined and there are no more streaks of flour or cocoa powder.
Using a cupcake scoop, divide the batter between the 6 paper liners. They will be about ¾ of the way full. Bake the cupcakes for 17-20 minutes, just until an inserted toothpick has a few moist crumbs.
Let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Frost with small batch chocolate buttercream or whipped chocolate ganache and enjoy!

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