Description
Rich, chocolatey cupcakes perfectly scaled down for two, evoking comfort and indulgence.
Ingredients
Scale
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar (or brown sugar)
- 1 egg (or flax egg for vegan option)
- 1/4 cup milk (or almond/oat milk for non-dairy)
- 1/4 cup vegetable oil (or melted butter)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
- In a bowl, combine the dry ingredients: flour, cocoa powder, sugar, baking powder, and salt. Whisk together.
- In another bowl, whisk the wet ingredients: oil, milk, egg, and vanilla until blended.
- Make a well in the dry mixture and pour in the wet ingredients. Stir gently until just combined.
- Fill each cupcake liner about two-thirds full.
- Bake for 15-18 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Frost with your favorite icing or enjoy plain.
Notes
Allow cupcakes to cool completely before frosting to avoid melting. Experiment with flavors by adding chocolate chips or spices to the batter.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: chocolate cupcakes, dessert for two, baking, romantic treat