Description
Sweet chocolate bliss meets single-serving perfection in these chocolate cupcakes for two, delivering pure indulgence without overwhelming quantities. Compact yet rich, these mini desserts promise quick satisfaction for chocolate enthusiasts craving a personal treat.
Ingredients
Scale
Main Ingredients:
- 3 tablespoons (45 ml) all-purpose flour
- 2 tablespoons (30 ml) cocoa powder (unsweetened)
- 2 tablespoons (30 ml) granulated sugar
- 2 tablespoons (30 ml) milk
Liquid and Fat Ingredients:
- 1 tablespoon (15 ml) vegetable oil (or melted butter)
- ½ teaspoon (2.5 ml) vanilla extract
Leavening and Seasoning Ingredients:
- ¼ teaspoon (1.25 ml) baking powder
- 1 pinch salt
Frosting Ingredients:
- 2 tablespoons (30 ml) unsalted butter, softened
- 2 tablespoons (30 ml) powdered sugar
- 1 tablespoon (15 ml) cocoa powder (unsweetened)
- ½ teaspoon (2.5 ml) milk (adjust for consistency)
Optional Toppings:
- Sprinkles
- Chocolate shavings
- Mini chocolate chips
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and positioning two cupcake liners in a muffin tin.
- Combine the dry ingredients – flour, cocoa powder, baking powder, sugar, and salt – in a mixing bowl, ensuring thorough integration through gentle whisking.
- Introduce liquid components: milk, vegetable oil, and vanilla extract, stirring until the mixture transforms into a silky, homogeneous batter.
- Carefully distribute the batter between the two cupcake liners, creating equal portions for consistent baking.
- Transfer the muffin tin to the preheated oven and bake for 12-15 minutes, monitoring for a perfectly cooked interior by inserting a toothpick – it should emerge clean and free of raw batter.
- Remove cupcakes from the oven and allow them to cool completely on a wire rack, preventing moisture accumulation and ensuring optimal texture.
- Prepare the chocolate frosting by whipping softened butter until it becomes light and creamy.
- Gradually incorporate powdered sugar and cocoa powder, mixing until the frosting achieves a smooth, velvety consistency.
- Adjust the frosting’s texture by introducing milk in small increments, creating the ideal spreading consistency.
- Once cupcakes have cooled, generously apply the chocolate frosting, creating elegant swirls or peaks.
- Embellish with sprinkles or preferred decorative elements to enhance visual appeal.
- Serve immediately or preserve in an airtight container, maintaining freshness for up to one day.
Notes
- Swap vegetable oil with applesauce or mashed banana for a healthier version with less fat.
- Use gluten-free flour blend to make these cupcakes suitable for those with gluten sensitivities.
- Experiment with dairy-free milk alternatives like almond or oat milk for a vegan-friendly adaptation.
- Reduce sugar by using monk fruit sweetener or stevia for a lower-calorie treat that still satisfies chocolate cravings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 390
- Sugar: 25 g
- Sodium: 130 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg