Small-Batch Cocoa Cupcakes

This formula makes exactly eight chocolate cupcakes, useful when a full dozen is more than needed. Hot coffee deepens the cocoa flavor without making the cupcakes taste strongly of coffee, and yogurt helps the crumb stay tender. A simple cocoa cream-cheese topping is included in an amount suited to a modest swirl or spooned finish.

Yield, time, and equipment

Yield: 8 standard cupcakes. Prep: 20 minutes. Bake: 16 to 19 minutes. Cooling: 45 minutes. Oven: 350°F.

Use a standard metal muffin pan, eight paper liners, two mixing bowls, a whisk, a spatula, a 1/4-cup scoop, a rack, and an instant-read thermometer or wooden pick. For the topping, use a hand mixer and a small bowl.

Ingredients

• 2/3 cup (80 g) all-purpose flour, spooned and leveled
• 1/4 cup (21 g) unsweetened natural cocoa powder, sifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1 large egg, at room temperature
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (80 g) plain low-fat yogurt, at room temperature
• 3 tablespoons (45 ml) neutral vegetable oil
• 1 teaspoon vanilla extract
• 1/3 cup (80 ml) hot brewed coffee or hot water

For the topping: 4 ounces (113 g) block cream cheese, softened; 2 tablespoons (28 g) unsalted butter, softened; 3/4 cup (90 g) confectioners’ sugar, sifted; 1 tablespoon (5 g) natural cocoa powder, sifted; 1/2 teaspoon vanilla extract; and a pinch of fine salt.

Method

1. Heat the oven to 350°F with a rack in the center. Place liners in eight wells, spacing them around the pan for even airflow.
2. Whisk the flour, 1/4 cup cocoa, baking soda, and salt in a medium bowl. In a second bowl, whisk the egg and sugar for 30 seconds. Whisk in the yogurt, oil, and vanilla.
3. Fold the dry mixture into the wet mixture until nearly combined. Slowly whisk in the hot coffee. The finished batter will be fluid; scrape the bowl to ensure no flour remains at the bottom.
4. Divide the batter evenly among eight liners, filling each about two-thirds full. Bake for 16 to 19 minutes, rotating after 12 minutes. The cakes are ready when the tops rebound, a pick shows moist crumbs but no liquid batter, and the center of a middle cupcake is at least 160°F.
5. Cool in the pan for 5 minutes, then move the cupcakes to a rack and cool completely, about 40 minutes. Do not top warm cupcakes.
6. Beat the cream cheese and butter on medium speed until smooth, about 1 minute. On low speed, beat in the confectioners’ sugar, cocoa, vanilla, and salt. Divide the topping evenly among the eight cool cupcakes.

Storage and substitutions

Because the topping contains cream cheese, refrigerate topped cupcakes within 2 hours and keep them at 40°F or below for up to 4 days. Untopped cupcakes may be held airtight at room temperature for 2 days or frozen for up to 2 months. Thaw frozen cakes in the refrigerator before topping.

Hot water may replace coffee with a milder result. Full-fat plain yogurt can replace low-fat yogurt. Dutch-process cocoa should not replace natural cocoa because the leavening is balanced for natural cocoa. For dairy-free cakes, use an unsweetened plant yogurt, but choose a separate dairy-free topping rather than treating it as identical to cream-cheese frosting.