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!
Servings: 2 cupcakes
Equipment
- 12-cavity muffin pan
Ingredients
Chocolate Cupcakes
- 3 tablespoons all-purpose flour (23 grams)
- 1 1/2 tablespoons cocoa powder (8 grams) sifted
- 2 1/2 tablespoons granulated sugar (30 grams)
- 1/4 teaspoon baking soda
- pinch salt
- 1 1/2 tabelspoons vegetable oil (22 ml) or canola oil
- 2 tablespoons milk (30 ml) 1% or 2% work well
- 1/4 teaspoon vanilla extract
Chocolate Frosting
- 3 tablespoons unsalted butter (38 grams) softened slightly, not starting to melt
- 1/2 - 3/4 cup powdered sugar (55-82 grams) sifted
- 1 1/2 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 2/3 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 1/2 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
Calories: 405kcal | Carbohydrates: 59g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 150mg | Potassium: 166mg | Fiber: 3g | Sugar: 46g | Vitamin A: 561IU | Calcium: 45mg | Iron: 2mg