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
Scale
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.