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Chocolate Cupcakes for 2

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When a chocolate craving hits, or you want to make something special for a date, these Double Chocolate Cupcakes for Two are just perfection!
Adapted from The Baker Chick

Chocolate Cupcakes for 2

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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 3 tbsp all purpose flour
  • 2 tbsp sugar
  • 1.5 tbsp unsweetened cocoa powder
  • 0.125 tsp baking soda (soda, not powder)
  • a pinch of salt
  • 2 tbsp water
  • 1 tbsp vegetable oil
  • 0.125 tsp vanilla bean paste (or 1/4 tsp vanilla extract)
  • 1 tbsp chocolate chips or nuts (optional)
Frosting
  • 2 tbsp unsalted butter, softened
  • 1 tbsp unsweetened cocoa powder
  • 4 tbsp icing sugar/confectioner's sugar
  • 0.25 tsp sour cream (optional)

Method
 

  1. Preheat oven to 350°F/180°C . Insert two cupcake liners to a muffin tin.
  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. Divide batter between the two cupcake liners.
  4. 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. Finally stir in the sour cream, if using.
  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.