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Small Batch Cupcakes: Red Velvet, Cookie Dough and S'more Cupcakes made in a Toaster Oven! the perfect recipe for 4 cupcakes

Small-Batch Cupcakes Made in a Toaster Oven: 3 Bold Flavors!

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Hi Bold Bakers!

I love having a YouTube channel for lots of different reasons. I get to share the one thing I’m good at with people who love the same things I do–Baking! Another is that it challenges me. It challenges me to get better at my craft and to keep learning. Like with cake decorating. I was never a cake decorator until you wanted to know how to easily do it. So I had to learn so I could show you.

The other challenge is to find a better solution to baking problems my viewers run into on a regular basis. Problems that initially seemed impossible. Like “Gemma, make a cake without using an oven!” Seriously? How could I do that? Anyone know? What would that even look like? I’ll tell you what it looks like: 6 Microwave Mug Cake videos, 35 mug cakes recipes, from breakfast to pies, 8 million video views collectively and a microwave that paid for itself!

However, once I had solved one problem and was very proud of myself, another arises like, “Gemma, can we make your mug cakes in a toaster oven?” The answer is Yes, you can. However “toaster oven” kept on coming up in comments so I thought there was something there. Why not create recipes that are specifically made for a toaster oven?

Now it’s early fall, kids have just headed off to college for the first time. They are living in dorms, sharing kitchens or they just have a toaster oven and a small fridge (that always ices over for some reason) to rely on for their meals. You have to get savvy right? Make do with what ya’ got and all that. Well there are two things that are a sure thing: 1. College students are always hungry, and 2. The most popular person in the dorm is the person that feeds people! Believe me, I’m speaking from experience.

So, knowing all of this I have taken 3 of my best, over-the-top cakes and made them into small batch cupcake recipes that yield 4 perfect cupcakes. They are a perfect size to fit in a toaster oven and they all can be made in a normal oven too.

The great thing about this small batch of 4 cupcakes is that they just require a handful of ingredients, a bit of flour, sugar, an egg…nothing that you wouldn’t already have on hand. Also the fact that it’s just 4 means you are not making more then you need. However you will have to choose wisely who will have the other 3! If I could be so bold, I recommend someone who is good at doing the dishes, your friends that will do the grocery shopping, and the person with a car. Perfect math.

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The Red Velvet Cupcakes came from my hugely popular Red Velvet Cheesecake Cake . I ADORE Red Velvet everything! One of my absolute favorite Red Velvet inspired desserts is actually a breakfast, Red Velvet Pancakes with Cream Cheese Frosting. If these pancakes are not the best thing you have ever had for breakfast then I’ll eat my hat!

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The Cookie Dough Cupcakes are made from a Victoria Sponge recipe. This is a basic, delicious cake recipe that is beautifully simple. I use this cake a lot and even made a “Naked” Wedding Cake using it. It really never fails. In Ireland, it is one of the first recipes kids make and they make them into buns, aka cupcakes. The extra Big and Bold twist in the cupcake is the ball of cookie dough in the middle. It’s like a chocolate reward in the center. I used my edible cookie dough in the middle but feel free to use whatever flavor you like.

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For the small batch of S’more Cupcakes, I took my Best Ever Chocolate Cake recipe and cut it down to make my little cupcakes. To make them into a true S’more I added a layer of Graham Crackers on the bottom and while still warm from the oven, toasted a marshmallow on top. S’mores are just a dessert I will never tire of, which I’m sure you know considering I have made a No Bake S’more Cheesecake, S’more Pies in a Jar and even went so far as to make a Homemade S’more From Scratch. I regret nothing!!!

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Get even more Small Batch Cupcakes for Spring here!

Buy the Toaster Oven I use on Amazon: http://amzn.to/1PjreMd

Buy the Cupcake Trays I use on Amazon: http://amzn.to/1GxaXvW

 

4.7 from 20 reviews
Red Velvet Cupcakes: Small-Batch Cupcakes
 
Author:
Ingredients
  • ½ cup plus 2 tbsp (3oz/85g) all purpose flour
  • ¼ cup plus 2 tbsp (3oz/85g) granulated white sugar
  • ¼ teaspoon cinnamon
  • 1 tablespoon unsweetened cocoa powder
  • ¼ generous teaspoons baking soda
  • ½ teaspoon salt
  • 1 egg, at room temperature
  • ¼ cup plus 2 tbs vegetable or canola oil
  • 4 tablespoons buttermilk
  • 2 teaspoon red food coloring (good quality)
  • ½ teaspoons vanilla extract
Instructions
  1. Preheat the toaster oven or regular oven to 350oF (180oC)
  2. Line a small cupcake tray with 4 cupcake liners*
  3. Sift the flour, sugar, cinnamon, cocoa, baking soda and salt into a large bowl. Whisk the ingredients together by hand
  4. In another bowl, combine the buttermilk, oil, eggs, vanilla and red food coloring. (add more red food coloring if you want a darker color)
  5. Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up
  6. Pour the batter almost to the top into the prepared cupcake pan and bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
  7. Once baked, take them out of the tin and cool on a baking rack until cold.
  8. Decorate them with some cream cheese frosting.
  9. Store the cupcakes at room temperature for up to 3 days. Once decorated store the cupcakes in the fridge. Let them reach room temperature before eating.
Notes
*you can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. let it sit for 30 minutes at room temperature, then use.

if you don’t have a small cupcake tray use silicone cupcake liners.
This cake cooks fast so check if after 12 minutes. You don’t want to overcook it.

 
4.7 from 20 reviews
Cookie Dough Cupcakes: Small-Batch Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ¼ cup (55g / 2oz) butter, at room temperature
  • ¼ cup (55g / 2oz) caster sugar
  • 1 egg, at room temperature
  • ¼ cup (55G/ 2OZ) flour
  • 1 tsp baking powder
  • 4 tablespoons of cookie dough, rolled into balls
Instructions
  1. Preheat the toaster oven or regular oven to 350oF (180oC)
  2. Line a small cupcake tray with 4 cupcake liners*
  3. Place your cookie dough ball into the liner
  4. With a hand mixer or by hand cream the butter and sugar together in a bowl until pale.
  5. Beat in the egg until combined
  6. Mix the flour and baking powder together and then fold it into the butter mix using a large metal spoon
  7. Spoon the mixture into the paper cases until they are ¾ full.
  8. Bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp.
  9. Store the cupcakes at room temperature for up to 3 days.
  10. Decorate them with cookie dough buttercream frosting. (recipe in blog post)
  11. Store the cupcakes at room temperature for up to 3 days. Once decorated store the cupcakes in the fridge. Let them reach room temperature before eating.

 
4.7 from 20 reviews
S'more Cupcakes: Small-Batch Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ¼ cup (30g/1oz) all-purpose flour
  • ¼ cup (50g/1 ¾ oz) sugar
  • 1 ½ tablespoons unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons buttermilk*
  • 1 tablespoons vegetable oil, or any flavorless oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons freshly brewed hot coffee *
  • 1 cup (around 5 cookies) crushed graham crackers (digestives or other plain cookies)
  • 4 large marshmallows
Instructions
  1. Preheat the toaster oven or regular oven to 350oF (180oC)
  2. Line a small cupcake tray with 4 cupcake liners*
  3. Measure 2 tablespoons of Cookie crumbs into each cupcake liner
  4. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand
  5. In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee
  6. Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up
  7. Pour the batter almost to the top into the prepared cupcake pan and bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
  8. Once baked, take them out of the toaster oven and turn on the broiler (grill) setting
  9. Place the marshmallow on top and pop them back in the toaster oven until the marshmallow has toasted and is golden brown, roughly 2-3 minutes
  10. Take out and cool before eating. These cupcakes can be made in advance and topped with the marshmallow when ready to eat.
  11. Store the cupcakes at room temperature for up to 3 days.
Notes
*you can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. let it sit for 30 minutes at room temperature, then use.
If you don’t want to use coffee then just use more buttermilk
if you don’t have a small cupcake tray use silicone cupcake liners
This cake cooks fast so check if after 12 minutes. You don’t want to overcook it.
if you don’t have a grill then just pop them in the oven at 350F, but just know they might not get as toasted.

 

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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234 Comments

  1. Nilofer on April 5, 2018 at 6:07 am

    Hei gemma I follow most of your recipe dey r absolutely perfect for me.basically in my native place microwave or inbuilt oven are not common so cn u plz also try to make cake without oven n microwave in any edition of your episodes ……

    • Gemma Stafford on April 8, 2018 at 2:03 pm

      Hi there,
      Where do you live, and what do you use for cooking?
      Many places in the world do not have full ovens/microwaves in their homes. This is because of their cuisine, the types of food cooked do not require these appliances. Western recipes are developed for convection ovens, and work reasonably well in microwaves, and OTG/toaster ovens too.
      The ingredients we use are also different. Dairy is widely used in colder places, not so much in hot countries. So, there is a problem with no bake recipes. A lot of these rely on dairy, cream cheese for instance, fresh dairy cream etc. I have a number of no bake recipes here (https://www.biggerbolderbaking.com/?s=No+bake) check these out. I hope you find something to suit you,
      Gemma 🙂

  2. Faith Park on February 14, 2018 at 6:55 am

    These cupcakes were great, but I’m wondering if there is a way to make just vanilla cupcakes. not cookie dough.

    • Gemma Stafford on February 15, 2018 at 5:02 am

      Hi Faith,
      Take a look at this recipe: https://www.biggerbolderbaking.com/crazy-cupcakes/.
      You can make these as you wish. The recipe is proportional, so you can make as much or as little as you wish.
      For vanilla just use the basic batter, with vanilla, a handy recipe!
      Gemma 🙂

  3. Deborah Jayne on January 11, 2018 at 9:57 pm

    We live in China where no one has a built-in oven so a toaster oven is my main oven!

    • Gemma Stafford on January 12, 2018 at 8:30 am

      Hi Deborah,
      I understand that that is so, and of course traditional Chinese cookery did not rely on a western style oven in any way.
      I do hope that this recipe works well for you,
      Gemma 🙂

  4. Jhayne Rheyan Bautista on December 27, 2017 at 7:03 pm

    Hi Ms. Gemma,
    Do have a recipe for a larger batch more like 30 pcs. or more, of your red velvet cupcakes.? I also saved your crazy cupcake and your fondant recipe.. I need larger ingredients for making it, for new years eve.. Hope you reply.. I’m from the Philippines.. Thank you..

    • Gemma Stafford on December 28, 2017 at 2:31 am

      Hi there,
      The crazy cupcakes recipe is an easy one to multiply up as it is proportional. It is also easy to keep in your head!
      the proportions run like this 2:2:2:1. That is 2ozs butter, 2 sugar,2 flour and one egg. A little milk loosens the batter. Add then what you wish, cocoa, cinnamon, red coloring for red velvet, vanilla for vanilla etc.
      For 30 good sized cupcakes (Muffin size) you would use 8ozs butter, 8oz sugar, 8oz flour, 4 eggs and a little milk. The flour can be self raising, or you can add baking powder as required. You can convert these measurements if you are using another form.
      Keep it simple for best results.
      Fondant is a tricky thing, make it according to the recipe, do not change anything for best results, and practice it ahead of time. The amount in my recipe will cover an 8 inch cake.
      I hope this is of help,
      Gemma 🙂

      • Jhayne Rheyan Bautista on December 28, 2017 at 4:43 am

        Thank you Ms. Gemma for responding.. Godbless.. 😘☺

  5. Raza on December 23, 2017 at 12:58 am

    Hello Gemma,
    I simply love your work and I try your recipes frequently. I baked these Red Velvet cupcakes. They tasted good but they weren’t as soft as yours seem to be. Also, they became dry although I made sure not to over bake them. I took them out of the oven as soon as the center was set and the skewer came out clean. Can you tell me what might have gone wrong? 🙂
    Thank you!

    • Gemma Stafford on December 24, 2017 at 2:31 pm

      Hi Raza,

      Really glad you like my recipes. So I’m surprised to hear that because this is a really moist little cupcake. Did you use oil and buttermilk?

      Also can you just double check the measurements. We can get to the bottom of this.

      Gemma.

      • Raza on December 29, 2017 at 8:50 pm

        Thankyou for responding Gemma! Oh yes i did use oil and buttermilk but I made the buttermilk at home. Maybe that was the reason. Yes I’ll double check the measurements. Thank you <3

  6. Smmone on December 22, 2017 at 7:59 am

    Hello, do you have a recipe for a larger batch (12ct or more) of your red velvet cupcakes? I also have your crazy cupcakes recipe saved but it omits some of the ingredients I noticed the small batch used.

    • Gemma Stafford on December 22, 2017 at 11:11 am

      Hi there Simmone,
      The crazy cupcake recipe is a great basic recipe, and one which is endlessly variable.
      The great thing with this is that it is a proportional recipe and easy to remember. It is also easy to increase, or increase as required, I use this a lot!
      So, for 12 good sized cupcakes you will use 6ozs butter, 6ozs sugar, 6ozs flour, 3 eggs. You can sse that the rpoportions are 6:6:6:3, OR $:4:4:2, OR 8:8:8:4 ETC.
      Think about using this one for you red velvet cupcakes, or any other flavor you like, it is great,
      Gemma 🙂

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