Chocolate Cupcakes for Two

Two chocolate cupcakes on a plate with glass of milk

Chocolate Cupcakes for Two

Learn how to make chocolate cupcakes for two. This easy recipe makes just two perfect chocolate cupcakes that are moist and fudgy with a delicious chocolate flavor and creamy chocolate frosting. Perfect for Valentine's Day - or whenever you want to treat someone special!

Course Dessert

Cuisine American

Keyword Chocolate Cupcakes for Two, Two Chocolate Cupcakes

Prep Time 10

Cook Time 18

Cooling 15

Total Time 30

Servings cupcakes

Calories 405kcal

Author Fiona Dowling

Equipment

12-cavity muffin pan

Ingredients

Chocolate Cupcakes

3 tablespoons all-purpose flour (23 grams)
1 ½ tablespoons cocoa powder (8 grams) sifted
2 ½ tablespoons granulated sugar (30 grams)
¼ teaspoon baking soda
pinch salt
1 ½ tabelspoons vegetable oil (22 ml) or canola oil
2 tablespoons milk (30 ml) 1% or 2% work well
¼ teaspoon vanilla extract

Chocolate Frosting

3 tablespoons unsalted butter (38 grams) softened slightly, not starting to melt
½ - ¾ cup powdered sugar (55-82 grams) sifted
1 ½ tablespoons cocoa powder (8 grams) sifted
pinch salt
1 tablespoon milk (15 ml) or cream, if needed

Instructions

Chocolate Cupcakes

Preheat the oven to 350F (180C). Place two muffin papers in the middle of a muffin pan.
In a small bowl whisk together the flour, cocoa, sugar, baking soda and salt. If the cocoa is lumpy, be sure to sift it first.
Make a well in the middle of the dry ingredients then pour the oil, milk, sour cream and vanilla into the middle of the well.
Whisk together until smooth. I typically whisk the the dry ingredients together first, then whisk everything together.
Spoon the batter evenly between the two muffin papers, filling each about ⅔ full.
Bake in the preheated oven for about 17-20 minutes or until the tops look set and an inserted toothpick comes out clean or with a few cake crumbs (but no cake batter).
Cool in the pan for at least 10 minutes, then transfer to a wire rack to continue cooling.

Chocolate Frosting

In a medium bowl, beat the butter until smooth and creamy.
Add in ½ cup powdered sugar, cocoa powder and salt. If the powdered sugar and cocoa are lumpy - sift them into the bowl. Start with the mixer on a low speed and gradually increase until combined.
Beat in the rest of the powdered sugar a little at a time. If needed, beat in the milk/cream.
Frost the cooled cupcakes using a flat edge knife, or by transferring the frosting to a piping bag and frosting (I used a 1M tip).

Notes

Sour Cream: Sour cream can be replaced by full fat Greek yogurt.
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Nutrition: Details provided are an estimate only based on 1 cupcake with frosting, assuming that the recipe yields 2 uniform cupcakes and all frosting is used.

Nutrition