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Small Batch Dark Chocolate Cupcakes for Two

Small Batch Chocolate Cupcakes for Two

This super easy recipe makes four deliciously chocolatey cupcakes! Choose between Peanut Butter or Cream Cheese Frosting [recipes below] for a super sweet finish to this tasty treat!

Course Dessert
Cuisine American
Keyword Small Batch Chocolate Cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 cupcakes
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 1/4 cup plus 2 TBSP all-purpose flour
  • 1/4 cup granulated sugar
  • 2 TBSP unsweetened dark-chocolate cocoa powder (not dutch-processed)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup plus 2 TBSP milk (room temp)
  • 2 TBSP avocado oil or favorite baking oil
  • 1 tsp pure vanilla extract

CREAM CHEESE FROSTING

  • 1.5 cups powdered sugar
  • 2 ounces room temperature cream cheese
  • 1 TBSP granulated sugar
  • 1/2 or tablespoon of milk to moisten
  • an extra 1/2 tsp of milk if needed to thin
  • one drop of pure vanilla extract

PEANUT BUTTER BUTTERCREAM FROSTING

  • 1/4 cup butter softened
  • 1/4 cup peanut butter
  • 1.5 cups powdered sugar
  • 1/4 cup milk of choice

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. Line a muffin tin with 4 parchment paper liners, or spritz regular paper cupcake liners with oil to prevent sticking. Set aside.
  3. Combine flour, sugar, dark chocolate cocoa powder, baking soda, and salt in a bowl.
  4. Bring milk to room temperature, then combine with oil and vanilla.
  5. 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.
  6. 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.
  7. Bake on the center rack at 350 F for approx. 20 minutes depending on oven.
  8. Adjustments will be needed for high elevations.
  9. Cupcakes are done when an inserted toothpick comes out clean from the center.
  10. Remove from muffin tin and allow to cool completely before frosting.
  11. 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.
  12. Top with sprinkles.

Recipe 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.I've been using [this] ridiculously awesome piping tool for my cupcakes and holy cow I'm in love!