triple chocolate cupcakes for two.

Let’s face it: sometimes we all need a dessert that only makes two servings.

chocolatecupcakesfortwo3.jpg

Because sometimes we can’t handle 12 servings.

Because sometimes we’re sitting there binge watching Outlander on Netflix over the weekend, and before we know it, we’ve eaten them all by ourselves.  All twelve.

Gone in a flash.

Not like I know what that’s like.

But in case I did, I might want to know a thing or two about how to make a dessert that’s finished after one serving.  Or a serving for myself and one other person.

Or just myself.

PS: I just want to remind you all that I didn’t binge on these cupcakes when I was binging on 13 Reasons Why because there was also only two!  But apparently I do have an issue with television binging…

Anyhoo.

Last year for Audrey’s birthday we purchased a 6-inch cake pan because I wanted to make her a Doc McStuffins cake, but I didn’t want to have a massive amount of leftovers.  Epic fail.  Because regardless of making a smaller sized cake, we still had soo much cake.  Too much for two people.  So I knew I wasn’t going to do that again for my birthday this past Thursday.

But, I did have a great idea of making just two cupcakes.  Which would come in handy not just for birthdays but whenever we want cake and don’t want leftovers.  Now I’m dreaming of all sorts of two-cupcake ideas: s’mores, chocolate peanut butter, cookies and cream. Yum.

And this cake is perfect for that. A good base. And it’s so stinking good. And simple.  So simple that my three-year old was the one to mix everything up.  Plus, you don’t have to lug out your stand mixer because this recipe is easy enough to just whip up in a bowl.  By hand.  Yassss!

So there you have it.  A perfect triple chocolate cupcake recipe for two.  And a not so perfect photo showcasing them.


Triple Chocolate Cupcakes for Two

serves 2

for the cupcakes

  • 3 tbsp. flour
  • 2 tbsp. sugar
  • 1/2 tbsp. cocoa powder
  • 1/8 tsp. baking soda
  • pinch of salt
  • 2 tbsp. water
  • 1 tbsp. canola oil
  • 1/8 tsp. vanilla extract
  • 1 tbsp. semi-sweet chocolate chips (optional)

for the frosting

  • 2 tbsp. unsalted butter, softened
  • 1 tbsp. cocoa powder
  • 4-5 tbsp. powdered sugar
  • sprinkles (optional)

Preheat the oven to 350 degrees F.  In a small bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Make a small well in the middle of the bowl and add the water, oil, and vanilla extract.  Mix until well-combined.

Prepare a cupcake pan by placing two cupcake liners in the center-most spaces.  Evenly distribute the batter between the two liners and sprinkle with the chocolate chips, if using.

Bake for 18 minutes, or until a toothpick inserted into the cupcake comes out clean. Allow to cool completely.

Clean the bowl that you mixed the batter in, and then add the butter and cocoa powder.  Stir until combined (ensuring the butter is soft enough to work with).  Add the powdered sugar, one tablespoon at a time, until the frosting is thick and creamy.

Frost the cooled cupcakes and decorate with sprinkles.

 

 

 

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