One bowl chocolate cupcakes for two- because sometimes you just need two cupcakes.
Is it just me, or do you ever have nights when you’re dying for dessert and you don’t even have any fruit to try to pretend to satisfy your sweet tooth? What do you do? Do you just pretend you don’t need a little something sweet? Do you make a quick run to the store and pick up a pint of ice cream? I’ll often go pick up a little something or I’ll try to make some tea or a bowl of popcorn to direct my taste buds in a different direction, but I’d much rather have cake. Enter- chocolate cupcakes for two. I don’t know about you, but chocolate cupcakes are ALWAYS ideal in my book.
These are so perfect and so easy to make with ingredients I always have at home. They’re so simple that you can just whip up a batch after dinner and enjoy warm chocolate cupcakes in less than an hour (taking into account mixing, baking, and cooling), with just one bowl and a couple of measuring spoons to wash.
It’s taken me a lot of trial and error to come up with the right proportions. I tried to not use any egg but it just tasted weird- too dense and not like a regular cupcake. Then I tried just the yolk, but that was also not quite right. But then finally I tried using just the egg white, and it was perfect! These taste like real, normal chocolate cupcakes- not like chocolate “cupcakes”- they’re fluffy and chocolatey. I always eat these when they’re still warm, so at that point they don’t really even need frosting. But, I’ve also topped them off with a swirl of peanut butter, nutella, fluff, or just a small square of melted chocolate as shown here.
Give these a try and satisfy your weeknight sweet tooth. If you’re looking for another small batch cupcake recipe, but maybe something a little more decadent, try these hot cocoa cupcakes!
Chocolate cupcakes for two
- 5 tsp unsweetened cocoa powder
- 2 TBSP + 1 tsp all-purpose flour
- 2 TBSP + 1 tsp granulated sugar
- ¼ tsp baking powder
- ⅛ tsp salt
- 1 large egg white
- 4 tsp milk
- 4 tsp vegetable oil (such as canola)
- ¼ tsp vanilla extract
- 4 tsp very hot (almost boiling) water
Preheat oven to 350 F. Line a cupcake pan with 2 cupcake liners.
Add flour, sugar, baking powder, and salt to a medium bowl and whisk well. Add the cocoa powder and whisk again. If your cocoa powder has lumps you may want to sift it when adding to the flour mixture.
Add the egg white, milk, vegetable oil, and vanilla extract to the dry ingredients and whisk until well combined and there are no lumps, about 1 minute. Add the hot water and whisk again. At this point your mixture will be a little thin, but that’s normal.
Divide the batter between the 2 cupcake liners and fill about ⅔ full.
Bake for 15-21 minutes, or until a toothpick comes out clean. It takes exactly 20 minutes in my oven.
Remove from pan, let cool for at least 10 minutes. Enjoy plain (and warm), or frost with peanut butter, fluff, nutella, or chocolate. If frosting with chocolate, place one to two squares of chocolate on top of cupcakes and place back in the oven for 1 minutes. Remove from oven and spread the chocolate with a knife or off-set spatula. Enjoy!