Chocolate Cupcakes For 2 | Exactly 2 Cupcakes

In 25 Minutes you will have 2 chocolate cupcakes with frosting all ready to eat and what other reason do you need to make these?

Well here are a few other reasons just to get you to make something this awesome. When a chocolate craving hits, or you just want a cupcake to eat and not store a ton in your refrigerator or you want to make something special for a date, these double chocolate cupcakes for 2 are just perfection.

Even if you have zero baking skills or the usual baker’s implements, this cupcake is in your reach. A small bowl, a tiny spatula and a set of measuring spoons are all you need. And the ingredients, of course.

Let’s get started

Here is a video recipe or continue reading for written instructions or printable copy.

Ingredients

For cupcakes:

1. 3 tbsp. all-purpose flour
2. 2 tbsp. sugar
3. 1 1/2 tbsp. unsweetened cocoa powder
4. 1/8 tsp. baking soda (soda, not baking powder)
5. a pinch of salt
6. 2 tbsp. water
7. 1 tbsp. vegetable oil
8. 1/8 tsp. vanilla extract

For Frosting:

1. 2 tbsp. unsalted butter softened
2. 1 tbsp. unsweetened cocoa powder
3. 5 tbsp. icing sugar/confectioner’s sugar

Instructions

1. Preheat oven to 350°F/180°C.
2. Combine all the dry ingredients (flour, sugar, cocoa, baking soda and salt) in a bowl. To it, add the wet ingredients (water, oil, vanilla). Mix till you get a smooth batter. Do not over-mix.
3. Insert two cupcake liners to a muffin tin.
4. Divide batter between the two cupcake liners.
5. Bake in the preheated oven at 350°F/180°C for 18 minutes. Cool completely on a wire rack before frosting.

Frosting the cupcakes

1. While the cupcakes are in the oven, make the frosting.
2. Cream the softened butter using a small whisk or a small rubber spatula until smooth. Stir in the cocoa powder and mix until creamy.
3. Adding the confectioner’s sugar one tablespoon at a time, keep mixing till you get a soft, fluffy frosting.
4. Use your favorite icing tip to pipe the frosting on the cooled cupcakes. Best eaten on the day they were made, although, you can refrigerate them in an air-tight container for 3 days.

Let’s see how to make chocolate cupcakes for 2

Chocolate Cupcakes For 2 | Exactly 2 Cupcakes

Recipe by Syed AsmaDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Baking Time

18

minutes

Total time

23

minutes

These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite.

Ingredients

• For Cupcakes

• 3 tbsp. all-purpose flour

• 2 tbsp. sugar

• 1 1/2 tbsp. unsweetened cocoa powder

• 1/8 tsp. baking soda (soda, not baking powder)

• A pinch of salt

• 2 tbsp. water

• 1 tbsp. vegetable oil

• 1/8 tsp. vanilla extract

• For Frosting

• 2 tbsp. unsalted butter softened

• 1 tbsp. unsweetened cocoa powder

• 5 tbsp. icing sugar/confectioner’s sugar

Directions

• Preheat oven to 350°F/180°C.
• Combine all the dry ingredients (flour, sugar, cocoa, baking soda and salt) in a bowl. To it, add the wet ingredients (water, oil, vanilla). Mix till you get a smooth batter. Do not over-mix.
• Insert two cupcake liners to a muffin tin.
• Divide batter between the two cupcake liners.
• Bake in the preheated oven at 350°F/180°C for 18 minutes. Cool completely on a wire rack before frosting.
• Frosting the cupcakes
• While the cupcakes are in the oven, make the frosting.
• Cream the softened butter using a small whisk or a small rubber spatula until smooth. Stir in the cocoa powder and mix until creamy.
• Adding the confectioner’s sugar one tablespoon at a time, keep mixing till you get a soft, fluffy frosting.
• Use your favorite icing tip to pipe the frosting on the cooled cupcakes. Best eaten on the day they were made, although, you can refrigerate them in an air-tight container for 3 days.

Recipe Video

When you make these cupcakes (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

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