What is it about small-batch desserts that I find so darn irresistible? Maybe it’s because they give me a chance to use my mini sized mixing bowls and whisk. Or perhaps it’s just the fun of craving something sweet and not having to make a huge amount to then have to resist eating. Just two- one for me and one for you. I love it. Last year I shared Red Velvet Cupcakes for Two, and my Chocolate Chip Cookies for Two are a huge favorite both with me and you guys. Sometimes you just need a little something you know?
The other reason I love this recipe is that is is just so darn easy. You can make the batter in 5 minutes with one bowl and the frosting is just as simple. No mixers or special tools are required, just a couple small bowls and measuring spoons. From beginning to end this whole project took me less than an hour. (I always cool my cupcakes in the freezer to speed things along,) and when at the end you have a rich, fudgy cupcake for you and a friend- it’s just the best feeling ever.
The cupcake itself is actually, (without meaning to be-) vegan- so if you happen to prefer dairy/egg free desserts- sub shortening or another dairy free sub for butter in the frosting and you have Vegan Chocolate Cupcakes for Two! You’ll never miss the egg in this cake as it’s moist and fluffy. Using dark chocolate cocoa powder in the cake and the frosting makes for such a delicious flavor and the frosting is like fudge- so rich and delicious.
Ok- now go make someone very happy and whip up a batch stat!
- 3 tablespoons flour
- 2 tablespoons sugar
- 1 1/2 teaspoons dark cocoa powder
- 1/8 teaspoon baking soda
- pinch of salt
- 2 tablespoon water
- 1 tablespoon vegetable oil
- 1/8 teaspoon of vanilla extract
- 1 tablespoon chocolate chips (optional)
- 2 tablespoons of unsalted butter, very soft
- 1 tablespoon of dark cocoa powder
- 4-5 tablespoons of powdered sugar
- Preheat oven to 350F. In a small bowl whisk together the flour, sugar, cocoa, baking soda and salt.
- Make a small well in the middle of the bowl and add the water, oil and vanilla. Whisk together until smooth.
- Evenly distribute the batter between two liners and sprinkle with chocolate chips if using. Bake for about 18 minutes or until a toothpick inserted into a cupcake comes out clean.
- In another small bowl, use a spatula to spread the butter around making sure it's super soft and pliable.
- Add the cocoa powder and stir into the soft butter.
- Using the spatula, a spoon or small whisk, add the powdered sugar one tablespoon at a time until the frosting is creamy and thick.
- Frost cooled cupcakes as desired.
Recipe adapted from: Bret Bara