The best Double Chocolate Cupcakes for Two

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

You know the hardest part of moving out of your parent’s house, besides trying to survive on your own? Small batch cooking for one or even two! After living in a household of 4, it was a huge adjustment to learn to cook smaller quantities when I moved out. Most days, all I ate were instant noodles and this stir-fried vermicelli. But that was nothing compared to small batch baking! Because unlike with cooking, where a pinch and a dash can be used interchangeably, you just can’t make the same kind of approximation while baking!

Making a whole batch of cupcakes whenever a craving for chocolate hit (which is at least twice a month for me) was just inviting trouble. After you sate the craving with an offering of one cupcake, the rest is just sitting there on the counter, with naught else to do. And unless you’ve (wisely) managed to give it away to neighbors/friends/just about anyone else, every time you walk into the kitchen, it’s there. So you eat one more cupcake, and then another, then just one more and soon you’re a guilt-ridden chocolate covered slob, sobbing on the kitchen floor having inadvertently scarfed down a dozen cupcakes! That does happen to you too, right? Right? right?

Every time I think of chocolate gluttony, I think of this scene from Sex and the City, with Miranda and the Betty Crocker clinic. We can’t all say we haven’t been in her place, can we?

So, when I discovered this recipe for Chocolate Cupcakes for Two from The Baker Chick a year ago, I was absolutely thrilled! It was a God-send – moist, creamy and insanely chocolaty, but most importantly, the recipe made exactly TWO frosted cupcakes! It was the answer to all my prayers!

Two cupcakes, my friends. Just about enough for one person (like me), or for sharing with another, if you’re into that sorta thing. 🙂 (Who shares cupcakes?!) Although, I have to admit, it is quite perfect for a date-type situation. One for you, one for me and no leftovers to tempt anyone!

Another perfect reason to make these chocolate cupcakes for two – for someone’s birthday! These make awesome birthday cupcakes – just add a few sprinkles, top with a candle and you are all set to sing Happy Birthday to someone special! Even if you have zero baking skills to boast of 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.

When you make these (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!

Adapted from The Baker Chick

Chocolate Cupcakes for 2

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Prep Time 5 minutes mins

Cook Time 18 minutes mins

Total Time 23 minutes mins

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.