Adapted slightly from Eva Bakes
Sometimes, I get a taste for some homemade baked goods. But with just my husband to help me devour anything I make, I almost never make us cupcakes (since they usually yield 1-2 dozen). And if I do, I usually end up sending most of them to work with my husband to share with his coworkers.
So when I found this recipe for just two cupcakes, it was the perfect way to enjoy some portion-controlled chocolatey goodness. They are delicious!
Cupcake Ingredients
3 T. all-purpose flour
2 T. sugar
1 1/2 t. cocoa powder
1/8 t. baking soda
Pinch of salt
2 T. cold water
1 T. canola oil
1/8 t. vanilla
Frosting Ingredients
2 T. unsalted butter, softened
1/4 cup plus 2 T. powdered sugar
1 T. cocoa powder
1/8 t. vanilla
1 t. milk of choice
Sprinkles (optional)
Directions
Preheat the oven to 325 degrees. Place two cupcake liners in a cupcake pan. Set aside.
In a small bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. In another small bowl, combine the water, oil and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined.
Evenly divide the batter among the two cupcake liners. Bake approximately 17-19 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely. While cooling, make the frosting by placing the butter in a medium bowl and whipping on low speed with an electric blender. Add the powdered sugar and whip to combine. Add the cocoa powder, vanilla and milk, and whip again to combine. Frost the cupcakes, decorate as desired, and enjoy!
Yields: 2 cupcakes
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