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Chocolate Cupcake for Two

Sometimes we all need a dessert that only makes two servings and just can’t handle a batch of 12 cupcakes.Treat yourself to these delicious small batch cupcakes topped with a rich, indulgent chocolate frosting that are super soft and fluffy which came together in less than 5 minutes, bake in 20 and can be in your belly in another 5 seconds.

You can double or triple up this recipe to make 4 or 6 cupcakes.


For Cupcake

3tbsp Flour

2tbsp Sugar

1tbsp Unsweetened Cocoa powder

1/4tsp Baking soda

pinch of salt

3tbsp Milk

1tbsp Canola or vegetable Oil

1/4tsp Vanilla extract

For Frosting

2tbsp Unsalted Butter, softened at room temp

1tbsp Unsweetened Cocoa powder

4tbsp Powdered Sugar


Preheat oven to 350F.

In a small bowl, whisk together flour, sugar, cocoa, baking soda and salt.

Add in milk, oil and vanilla extract.

Whisk together until smooth. Divide batter equally between the 2 cupcake liners.

Bake for about 12-15 minutes or until a toothpick inserted into a cupcake comes out clean.

Allow the cupcakes to cool completely before frosting.

For the frosting, in a medium bowl, beat butter, cocoa powder and sugar until smooth. To adjust thickness/consistency, add extra powdered sugar to thicken, or extra milk to thin.

Transfer to a piping bag, frost the cupcakes and enjoy!

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