Chocolate cupcakes for two are the perfect small-batch dessert, offering rich, moist chocolate flavor in a manageable portion. Whether you’re treating yourself or sharing with someone special, these cupcakes are quick, easy, and incredibly satisfying.
Why You’ll Love This Recipe
- Small Batch: Makes just two cupcakes, ideal for when you don’t want leftovers.
- Quick and Easy: Ready in under 30 minutes with minimal ingredients.
- Rich and Moist: Perfect chocolate flavor with a tender crumb.
- Customizable: Dress them up with your favorite frosting or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Granulated sugar
- Milk (or any milk alternative)
- Vegetable oil
- Vanilla extract
- Water (hot)
For the Frosting:
- Unsalted butter (softened)
- Powdered sugar
- Unsweetened cocoa powder
- Milk or cream
- Vanilla extract
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with two cupcake liners.
- Mix Dry Ingredients: In a small bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
- Add Wet Ingredients: Stir in milk, vegetable oil, and vanilla extract until smooth. Add hot water and mix until fully combined.
- Fill the Liners: Divide the batter evenly between the two cupcake liners, filling each about two-thirds full.
- Bake: Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Make the Frosting: In a small bowl, beat softened butter until creamy. Gradually mix in powdered sugar and cocoa powder. Add milk and vanilla extract, beating until smooth and fluffy.
- Frost and Serve: Spread or pipe the frosting onto the cooled cupcakes. Enjoy!
Servings and Timing
- Servings: Makes 2 cupcakes.
- Preparation Time: 10 minutes
- Cooking Time: 15-18 minutes
- Total Time: 25-28 minutes
Variations
- Mocha Cupcakes: Add 1 teaspoon of espresso powder to the batter for a coffee twist.
- Peanut Butter Frosting: Replace cocoa powder in the frosting with peanut butter for a nutty topping.
- Dairy-Free Option: Use almond milk or oat milk and vegan butter for a dairy-free version.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Decorative Toppings: Add sprinkles, chocolate shavings, or a drizzle of caramel for a festive touch.
Storage/Reheating
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Freezing: Wrap unfrosted cupcakes tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature before frosting.
- Reheating: Warm unfrosted cupcakes in the microwave for 10-15 seconds to restore softness.
FAQs
1. Can I double this recipe?
Yes, simply double all the ingredients to make four cupcakes.
2. What type of cocoa powder should I use?
Use unsweetened cocoa powder. Dutch-processed cocoa powder can also work for a deeper chocolate flavor.
3. Can I make these cupcakes vegan?
Yes, substitute milk with plant-based milk and ensure the frosting uses vegan butter.
4. How do I avoid overfilling the cupcake liners?
Fill the liners no more than two-thirds full to prevent overflow during baking.
5. Can I make these cupcakes without frosting?
Absolutely! They’re delicious on their own or dusted with powdered sugar.
6. What if I don’t have a muffin tin?
Place the liners on a small baking tray and bake carefully to keep them upright.
7. Can I use melted butter instead of oil?
Yes, melted butter works but may result in a slightly denser texture.
8. How do I make the frosting less sweet?
Add a pinch of salt or a teaspoon of cream cheese to balance the sweetness.
9. Can I add mix-ins to the batter?
Yes! Fold in mini chocolate chips, chopped nuts, or dried fruit for added texture.
10. How do I make the cupcakes extra moist?
Adding a teaspoon of sour cream or yogurt to the batter can boost moisture.
Conclusion
Chocolate cupcakes for two are a simple, delicious way to satisfy a sweet tooth without overindulging. Whether you enjoy them plain or with a rich frosting, these cupcakes are perfectly portioned and incredibly flavorful. Treat yourself or a loved one to this easy and indulgent dessert today!
Print
Chocolate Cupcakes for Two
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These chocolate cupcakes for two are the perfect solution for a quick and easy dessert when you’re craving something sweet but don’t want to make a full batch. Rich, moist, and topped with a creamy frosting, they’re perfect for date nights or solo indulgence.
Ingredients
For the Cupcakes:
- 3 tbsp all-purpose flour
- 2 tbsp cocoa powder (unsweetened)
- 1/4 tsp baking powder
- 2 tbsp granulated sugar
- A pinch of salt
- 2 tbsp milk
- 1 tbsp vegetable oil (or melted butter)
- 1/2 tsp vanilla extract
For the Frosting:
- 2 tbsp unsalted butter, softened
- 2 tbsp powdered sugar
- 1 tbsp cocoa powder (unsweetened)
- 1–2 tsp milk (adjust for consistency)
Optional Toppings:
- Sprinkles
- Chocolate shavings
- Mini chocolate chips
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with 2 cupcake liners.
- Mix the Dry Ingredients:
- In a small bowl, whisk together the flour, cocoa powder, baking powder, sugar, and salt.
- Add the Wet Ingredients:
- Stir in the milk, vegetable oil, and vanilla extract until smooth.
- Bake the Cupcakes:
- Divide the batter evenly between the two cupcake liners.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack before frosting.
- Make the Frosting:
- In a small bowl, beat the softened butter until creamy.
- Add the powdered sugar and cocoa powder, mixing until smooth.
- Stir in the milk, 1 teaspoon at a time, until the frosting reaches your desired consistency.
- Decorate:
- Frost the cooled cupcakes and top with sprinkles or your favorite toppings.
- Serve:
- Enjoy immediately, or store in an airtight container at room temperature for up to 1 day.
Notes
- You can double the recipe if you need more than two cupcakes.
- For extra richness, add a pinch of instant espresso powder to the batter.
- These cupcakes pair beautifully with a scoop of vanilla ice cream for an indulgent treat.