This is a perfect recipe for just two cupcakes! The cake turns out fairly moist and the chocolate chips really add a good chocolate flavor punch. This recipe is fantastic for those times when you just need a little something sweet but don't want to end up with a bunch of leftovers. I've made these a couple of times and they are great! You can eat one and freeze one for later, you can eat one and share one, or you can just eat them both!
CHOCOLATE CUPCAKES FOR TWO
Adapted from Brett Bara
INGREDIENTS - CAKE
3 tablespoons flour
2 tablespoons sugar
1 1/2 teaspoons unsweetened cocoa powder
1/8 teaspoon baking soda (just eyeball half of a quarter-teaspoon and it will be fine)
1/16 teaspoon salt (otherwise known as a pinch)
2 tablespoons cold water
1 tablespoon vegetable oil
1/16 teaspoon vanilla (just a few drops)
2 tablespoons chocolate chips
INGREDIENTS - FROSTING
2 tablespoons butter or margarine
2 tablespoons unsweetened cocoa powder
1/2 cup powdered sugar
1/2 to 1 teaspoon milk or water
1. Preheat oven to 325 degrees. Line a cupcake pan with two cupcake liners.
2. For the cake, 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 wet to the dry and stir until combined,
3. Divide batter between two cupcake liners and sprinkle
with chocolate chips. Bake for 18 minutes or until a tester comes out
clean. Allow to cool completely before frosting.
4. For the frosting, melt the butter or margarine in a small bowl. Whisk in the cocoa powder. Whisk in the powdered sugar and enough milk or water to achieve a smooth, spreadable consistency. Top each cupcake with half of the frosting.