Small Batch Chocolate Cupcakes for Two
User Reviews
5
Small Batch Chocolate Cupcakes for Two
Description
Small Batch Chocolate Cupcakes for Two uses common baking ingredients measured in small quantities, making it suitable for limited servings. Dark cocoa powder provides chocolate flavor without being processed. The batter is mixed gently to avoid overworking, which helps maintain a tender crumb.
Placing the muffin tin on an aluminum sheet prevents the cupcake bottoms from becoming too crisp during baking at 350°F. Baking time is around 20 minutes, checked by a clean toothpick test.
The recipe includes instructions for two types of frosting: a cream cheese frosting, combining powdered sugar, cream cheese, sugar, milk, and vanilla, and a peanut butter buttercream made from softened butter, peanut butter, powdered sugar, and milk. These provide contrasting flavor profiles and textures for the cupcakes, allowing customization.
The recipe notes highlight that "cupcakes for two" here means four cupcakes, taking into account sharing or seconds. Adjust frosting thickness with milk as needed for spreading or piping.
Ingredients
- ¼ cup all-purpose flour 2 tbsp
- ¼ cup granulated sugar
- 2 TBSP cocoa powder not dutch-processed, unsweetened dark-chocolate
- ½ tsp baking soda
- ¼ tsp salt sea salt
- ¼ cup milk room temp, 2 tablespoons
- 2 TBSP avocado oil or favorite baking oil
- 1 tsp vanilla extract pure
CREAM CHEESE FROSTING
- 1.5 cups powdered sugar
- 2 ounces cream cheese room temperature
- 1 TBSP granulated sugar
- ½ milk tablespoon, to moisten
- milk extra 1/2 tsp if needed to thin
- vanilla extract pure, one drop
PEANUT BUTTER BUTTERCREAM FROSTING
- ¼ cup butter softened
- ¼ cup peanut butter
- 1.5 cups powdered sugar
- ¼ cup milk of choice
Instructions
- Pre-heat oven to 350 degrees F.
- Line a muffin tin with 4 parchment paper liners, or spritz regular paper cupcake liners with oil to prevent sticking. Set aside.
- Combine flour, sugar, dark chocolate cocoa powder, baking soda, and salt in a bowl.
- Bring milk to room temperature, then combine with oil and vanilla.
- Pour the wet mixture into the center of your flour mixture and stir clockwise with a fork until just incorporated. Over-mixing can sabotage the batter.
- Next pour mixture evenly into your paper liners and set the muffin tin atop an aluminum baking sheet. This trick prevent's the bottoms of the cupcakes from getting crispy.
- Bake on the center rack at 350 F for approx. 20 minutes depending on oven.
- Adjustments will be needed for high elevations.
- Cupcakes are done when an inserted toothpick comes out clean from the center.
- Remove from muffin tin and allow to cool completely before frosting.
- frosting instructions: Combine ingredients and mix with a hand blender on medium until fluffy. To adjust thickness/consistency, add extra powdered sugar to thicken, or extra milk to thin. Fight the urge to spoon into your face and use a piping bag to swirl atop cupcakes.
- Top with sprinkles.
Notes
- "Cupcakes for two" in this recipe produces four cupcakes, allowing some extra portions.
- Using a piping tool can help create decorative frosting on the cupcakes.
- The nutrition facts apply to cupcakes with cream cheese frosting and are estimated using an online calculator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cupcakes
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 69g | 23% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 336mg | 14% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 61g | 122% |
| Vitamin A | 215IU | 4% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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