Small Batch Eggless Chocolate Cupcakes

Small batch chocolate cupcakes recipe that makes 4 cupcakes. The small batch of buttercream frosting is perfect for baking with kids, and a fun way to bake without leftovers!

Small Batch Chocolate Cupcakes for Two

If there’s anything I’ve learned about having a daughter, it’s that they always think cupcakes are a good idea. They love to bake them, they love to frost them, and if you shake the sprinkle jar, they come running to the kitchen.

I knew before I became a mom that I would cook and bake with my kids tons. But what I didn’t know was how handy small batch recipes would be when it comes to cooking with kids!

I started my site here, Dessert for Two, before I was even married. In the beginning, when I was single, I loved having a small batch of my favorite desserts, especially my vanilla mini cake recipe. Also, a small batch of chocolate chip cookies is so handy!

Then, as I got married, the recipes were great for romantic date night desserts for two. We found that birthday cake cupcakes are such a fun way to celebrate at home. We still use my 15 minute puff pastry recipe for so many things, too! And since we’re both Czech, my kolaches have been made so much, too!

And now, whenever I bake with the kids, it’s so nice to only make a few cupcakes or a few cookies. Kids lose interest after scooping the first few things anyway. Plus, our small household doesn’t really need 4 dozen cookies or cupcakes sitting on our kitchen counter! 

My daughter would like me to add that a recipe for a small batch chocolate cupcake means that there are no leftovers, allowing us to make a new recipe tomorrow. 

I will definitely be adding this recipe to my easy baking recipes for cooking with kids collection and my small batch cupcakes collection!

First, let’s talk about the ingredients and cover any substitutions you can try. Speaking of substitutions, don’t miss my Small Batch Vanilla Cupcakes!

Eggless Cupcake Recipe Ingredients

• Flour. Regular, all-purpose flour; not self-rising flour.
• Cocoa Powder. Unsweetened cocoa powder, not dark or Dutch processed.
• Baking Soda. A very small amount of baking soda helps the cupcakes rise.
• Baking Powder. This helps the cupcakes rise tall and fluffy.
• Espresso Powder. It’s entirely optional to add instant espresso powder or instant coffee granules, but it really intensifies the chocolate flavor of a dessert. I highly recommend using a 1/2 teaspoon Starbucks Via pouches, any flavor is fine.
• Sour Cream. One-third cup of sour cream is the best thing to use here. Do not use low-fat. You can use buttermilk, plain yogurt, or even milk in its place, however. The cupcakes won’t be as tall and fluffy, but it will still work.
• Oil. Any neutral oil works–think grapeseed, canola oil, sunflower seed oil or vegetable oil. Avoid oils will strong flavors, like olive oil and coconut oil.
• Vanilla Extract. Real vanilla extract, not the imitation stuff, please.
• Brown Sugar. We’re using brown sugar in this recipe because the molasses brings moisture to the cake. You can use light or dark brown sugar.

For the frosting:

• Butter. Half a stick of butter (4 tablespoons), softened to room temperature.
• Powdered Sugar. Also called confectioner’s sugar (or 10x sugar), we’ll use this for the frosting.
• Vanilla.
• Cocoa Powder.
• Sprinkles. Any type of sprinkles you like!

How to Make Eggless Cupcakes

This small batch chocolate cupcake recipe comes together in just two small bowls.

1. We place the dry ingredients (flour, cocoa powder, baking soda, baking powder, and instant espresso powder) in one bowl, and the wet ingredients (sour cream, oil, vanilla and brown sugar) in the other bowl.
2. Whisk both bowls very well before combining the two.

P.S. Here is the cupcake pan I’m using with 6 cups.

How to Frost Eggless Chocolate Cupcakes

When Camille was very young, she was perfectly content to spread the small batch chocolate buttercream recipe on with a butter knife. But now that she’s older and she’s seen beautiful bakery style cupcakes piled high with decorate frosting, she wants to try to recreate it. And honestly, if you don’t try, you’ll never master a skill, so I let her attempt it.

I pile the frosting in a regular plastic bag that I place a frosting tip in the bottom. The piping tip is optional—you can cut the corner out of the bag instead, if you don’t have one.

The cupcakes bake for just 15-17 minutes. It’s important to let them cool completely before frosting, or else the frosting will melt, which makes kids very sad, hah!

And finally, the more sprinkles, the better, am I right or am I right?

How to Store Eggless Chocolate Cupcakes

These cupcakes store at room temperature for up to 2 days. If your house is super warm, the frosting might melt off, so keep them refrigerated in air-tight containers for up to 4 days instead, if that applies to you. Let them rest at room temperature before serving. You can freeze the cupcake and the frosting separately for up to 3 months and then thaw at room temperature until ready to pipe and serve.

I hope you enjoy these small batch chocolate cupcakes with your kids, or for celebrating a small party at home! They’re great for date nights, or for placing on a coworker’s desk or friend’s porch for their birthday. 

If you need a larger batch of this chocolate buttercream frosting, I have that, too.

Find all of my small batch cupcakes recipes here.