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.
Ingredients
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
Method
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!
