Small Batch Chocolate Cupcakes for Two

delicious sweet cupcakes
Delicious sweet cupcakes
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Ingredients

For cupcakes:
⅓ cup All-purpose flour
2 tbsp Unsweetened cocoa powder
⅛ tsp Baking soda
¼ tsp Baking powder
½ tsp Instant espresso powder optional
⅓ cup Sour cream
4 tsp Canola oil
½ tsp Vanilla extract
¼ cup Sugar
For chocolate buttercream:
4 tbsp Unsalted butter at room temperature
¾ cup Powdered sugar
¼ tsp Vanilla extract
2 tbsp Unsweetened cocoa powder
Chocolate sprinkles optional

Nutritional information

371
Calories
21g
Fat
45g
Carbohydrates
3g
Protein
42mg
Cholesterol
82mg
Sodium
Ingredients
  • For cupcakes:

  • For chocolate buttercream:

Small Batch Chocolate Cupcakes for Two

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These Small Batch Chocolate Cupcakes for Two are easy to prepare and take less than 20 minutes to cook. These little chocolate cupcakes make a perfect dessert for two this Valentine’s Day. They don’t contain any eggs either which makes them a fantastic treat for anyone with an egg allergy.

To make these cupcakes, start by whisking flour, cocoa, baking soda, baking powder, and espresso powder together well. In a separate bowl, whisk canola oil, vanilla extract, brown sugar, and sour cream together. Combine the wet ingredients with the dry ingredients but do not over mix. Bake in the oven and leave to cool in the pan before moving them to a cooling rack to cool completely. Make frosting by beating butter and powdered sugar together. Add cocoa powder and vanilla and beat well adding a small splash of milk to bring it together. Frost the cupcakes and add sprinkles if using. Serve.

To make Small Batch Chocolate Cupcakes for Two, you will need the following ingredients:

Ingridiens for Small Batch Chocolate Cupcakes for Two

Steps to make Small Batch Chocolate Cupcakes for Two

1

Heat oven and prepare muffin pan

1

Preheat the oven to 350 ℉. Line a muffin pan with paper liners.

2

Mix dry ingredients

1

Whisk ⅓ cup of all-purpose flour with 2 tablespoons of unsweetened cocoa powder, ⅛ teaspoon of baking soda, ¼ teaspoon of baking powder, and ½ teaspoon of instant espresso powder together in a medium bowl.

3

Mix wet ingredients

2

In a separate bowl, combine ⅓ cup of sour cream, 4 teaspoons of canola oil, ½ a teaspoon of vanilla extract, and ¼ cup sugar. Mix until well combined.

4

Combine wet and dry ingredients

3

Pour the wet ingredients into the bowl with the dry ingredients. Stir well to combine but do not over mix.

5

Transfer batter to muffin pan

2

Transfer the cupcake batter to the muffin liners.

6

Bake

16

Bake for 16-17 minutes until a toothpick inserted comes out clean.

7

Cool

15

Remove the cupcakes from the oven and leave to cool on a wire rack.

8

Prepare frosting

5

Using a handheld mixer on low speed, beat 4 tablespoons of room temperature butter in a medium mixing bowl with ¾ cup of powdered sugar. Add ¼ teaspoon of vanilla extract and 2 tablespoons of unsweetened cocoa powder and beat well. If the mixture is too dry, add a splash of milk to bring it together.

9

Frost

2

Frost the cupcakes and top with sprinkles.

10

Serve

1

Serve with strong coffee.

These Small Batch Chocolate Cupcakes for Two are quick and easy to prepare and cook. They taste delicious too! Don’t forget to tag @cookmerecipes in your baking posts if you try these!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

This is perfect for two! Thanks!

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