Small Batch Dark Chocolate Cupcakes for Two
Four decadent, ultra-fluffy dark chocolate cupcakes perfect for sharing. And by sharing, I mean stuffing in your face.
The internet has exploded with Valentine’s Day treats and sweets. I tried to avoid the pull and insisted that I prefer indulgent appetizers to desserts. This of course is 100% true, but I still possess a teeny bit of a sweet tooth and when inundated with all things dessert, I cave.
I set off in search of the perfect cupcakes for two, which for someone who spends most of her time chasing a toddler, meant reading a zillion recipes and reviews during nap time and trying not to eat my phone.
I kept coming across the same tweaked recipe for Nutella Frosted Chocolate Cupcakes for Two. First it was a vegan version from Faith at An Edible Mosaic, then another from Georgia from The Comfort of Cooking, and finally a GF twist on the cupcakes from Sharon at What the Fork. Hello awesomeness. I think Christina from Dessert for Two has a few small scale ones too because, duh. Check all these ladies out; their blogs are amazing!
Have I mentioned that I don’t actually do Valentine’s Day? There are no special restaurant dinners are to be had and no crazy faux-romantic outings either. I’ve also banned anything balloon, stuffed animal, flower, or chocolate related as gifts. Every year I tell Paul the same thing:
Buy me shoes and feed me.
I never actually get shoes out of the deal, but when he’s not flying on the other side of the world he cooks dinner with me. I’d sit back and let him make dinner for me, but I get antsy and always wind up in the kitchen so I can help stir. (aka taste) Besides, I love cooking with my best friend!
These cupcakes were absolute perfection and will be back on the menu tomorrow for dessert. The chickpea thought they were muffins (which she proudly pronounces “mummums”) and spent a good 20 minutes trying to scale my leg until I gave her a taste.
Yes folks, this recipe is family approved an guaranteed to make your toddler break out in a wild dance party to Uptown Funk.
Why am I still talking? Why are you still reading!? We have cupcakes to make!
Small Batch Dark Chocolate Cupcakes for Two
Prep time 15 mins
Cook time 20 mins
Total time 35 mins
Author: Jenn Laughlin Recipe type: dessert Serves: 4 cupcakes
Ingredients
- ¼ cup plus 2 TBSP unbleached, all-purpose flour
- ¼ cup granulated sugar
- 2 TBSP unsweetened dark-chocolate cocoa powder (not dutch-processed)
- ½ tsp baking soda
- ¼ tsp sea salt
- ¼ cup plus 2 TBSP milk (room temp)
- 2 TBSP extra virgin olive oil, or equivalent
- 1 tsp pure vanilla extract
- sprinkles (duh)
- frost yourself!
- cream cheese frosting:
- 1.5 cups powdered sugar
- 2 ounces room temperature cream cheese
- 1 TBSP granulated sugar
- ½ or tablespoon of milk to moisten
- an extra ½ tsp of milk if needed to thin
- one drop of pure vanilla extract
- peanut butter buttercream:
- ¼ cup butter, softened
- ¼ cup peanut butter
- 1.5 cups powdered sugar
- ¼ cup milk of choice
Instructions
- Pre-heat oven to 350 degrees F.
- Line a muffin tin with 4 parchment paper liners, or spritz regular paper cupcake liners with oil to prevent sticking. Set aside.
- Combine flour, sugar, dark chocolate cocoa powder, baking soda, and salt in a bowl.
- Bring milk to room temperature, then combine with oil and vanilla.
- Pour the wet mixture into the center of your flour mixture and stir clockwise with a fork until just incorporated. Over-mixing can sabotage the batter.
- Next pour mixture evenly into your paper liners and set the muffin tin atop an aluminum baking sheet. This trick prevent's the bottoms of the cupcakes from getting crispy.
- Bake on the center rack at 350 F for approx. 20 minutes depending on oven.
- Adjustments will be needed for high elevations.
- Cupcakes are done when an inserted toothpick comes out clean from the center.
- Remove from muffin tin and allow to cool completely before frosting.
- frosting instructions: Combine ingredients and mix with a hand blender on medium until fluffy. To adjust thickness/consistency, add extra powdered sugar to thicken, or extra milk to thin. Fight the urge to spoon into your face and use a piping bag to swirl atop cupcakes.
- Top with sprinkles.
Notes Adapted from The Comfort of Cooking. In my book "cupcakes for two" automatically means four cupcakes. I know, I know! It's partially because I like having one for breakfast the next morning (it's a thing!) and partially because Paul will eat three if I turn my back. Check out Georgia's blog for proper measurements for dos cupcakes
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