5 from 78 votes
Small Batch Chocolate Cupcakes for Two
This small batch chocolate cupcake recipe yields four cupcakes featuring cocoa powder and all-purpose flour combined with sugar, baking soda, salt, milk, avocado oil, and vanilla extract. Baking in paper liners atop a baking sheet prevents crisping. The cupcakes are topped with options of cream cheese frosting or peanut butter buttercream, both smooth and appropriate for two servings.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
cupcakes
Calories:
392 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 cupcakes
Amount Per Serving
Calories 392
% 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.