Ever find yourself in the mood for a cupcake? A nice, rich, moist, chocolate cupcake? But you don’t have the time/ingredients/need for an entire batch of 12? I found myself in one of those moods, and I wanted a quick, no-mess, recipe that would give me two cupcakes, one for me, and one to share. And here it is! I topped these luscious chocolate-y cupcakes with a chocolate buttercream that had just a hint of coffee — because I believe there are few better flavor combinations than coffee and chocolate. I love the idea of making cupcakes in batches of two, as extra cupcakes are not the easiest thing to pop in my bag and share with friends (especially with all of that pretty icing!). So relax, and enjoy a batch of cupcakes just for you and someone special, and for once don’t worry about what you’ll do with the extras.
With love, Erica
Adapted from Manhattan Craft Room
Chocolate Cupcakes for Two
3 tablespoons flour
2 tablespoons sugar
1 1/2 teaspoons cocoa powder
1/8 teaspoon baking soda
2 tablespoons cold water
1 tablespoon vegetable oil
1/16 teaspoon vanilla
1 tablespoon chocolate chips (optional)
Preheat oven to 350 degrees. Whisk all the dry ingredients together in a small bowl. In a second small bowl or spouted measuring cup, combine the wet ingredients. Add the dry to the wet and stir till combined, whisking well. Add the chocolate chips (who doesn’t love extra chocolate?!). Bake for 18 minutes or until a tester comes out clean. Allow to cool before frosting.
Mocha Buttercream Frosting
*you may have a little bit of frosting leftover, as I like my cupcakes with a lot of icing!
- 1-3/4 cups confectioners’ sugar
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon instant coffee granules
- 1/4 cup butter
- 3 tablespoons dry milk
- 3/4 teaspoon vanilla extract
In a large bowl, cream butter until smooth, then gradually beat in sugar, cocoa, and coffee. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.