Do you ever just want a few cupcakes? Not 24? It seems like every box mix and many homemade recipes make SO MANY cupcakes. It keeps me from loving the cupcake. I don’t need that many cupcakes around the house. I love the perfectly portioned dessert that is the cupcake, but I certainly don’t need extra cupcakes sitting around the house with their seductive allure.
I have been thinking about this idea for years. I’m not kidding – years. I love making dessert, but I don’t love having extra. I want one and done. Nothing that sits around and negates all my working out for the day. We all have our faults and homemade sweets drag me down like no other.
Enter the small batch cupcakes. This recipe make 6-7, depending on your liners. I get 7 and that’s okay. I have 5 people in my family, so there are only 2 to fight over.
I first tested the recipe using a higher amount of sugar, but I wanted less, so I made them with slightly less sugar and they are still perfect. Proving that it’s possible to cut some sugar out of many common baking recipes.
Do you want to know another calorie saving trick? Homemade whipped cream. You are shaking your head right now, thinking I have totally lost it. You might be thinking that heavy cream is so fattening, how could whipped cream be less caloric than other frostings?
In fact, 2 Tablespoons of homemade unsweetened whipped cream has less than 20 calories. That’s nothing. You’re basically eating air. Buttercream will run you almost 150 calories for the same amount. you know what that means? Sprinkles.
If you love cupcakes, but you don’t want 24, this is for you.
- 1/2 cup unbleached all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine salt
- 1/3 cup granulated sugar
- 1/4 cup canola oil
- 2 Tablespoons cooled brewed coffee
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- For the topping
- 1/4 cup heavy cream
- 3 teaspoons sprinkles or fresh fruit
- Preheat oven to 350°F
- In a cupcake pan, place liners in 6-7 cupcake holes
- In a medium bowl, add flour, cocoa powder, baking soda and fine salt
- Make a well (a hole) in the middle of the dry ingredients
- Add sugar, canola oil, coffee, egg, vanilla, and buttermilk
- Stir until just combined
- Fill cupcake lines 2/3 of the way full
- Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean
- Cool completely
- Pour heavy cream into the bowl of a stand mixer, whisk on high until stiff peaks form, about 3-4 minutes
- Garnish with fresh fruit or sprinkles