I made two outrageously fudgy Chocolate Cupcakes that vanish faster than you can text “save me one.”
And I am completely obsessed with these Chocolate Cupcakes. I love that they feel like a tiny, selfish Dessert For Two that hits hard.
I adore how fudgy the bite is, sticky crumbs and a sharp chocolate note from unsweetened cocoa powder that actually tastes real. I enjoy the little lift from vanilla extract that keeps things from being flat.
I want one after lunch, and one after dinner. No pretending to share.
Pure, focused joy in cupcake form. Cupcakes?
Hell yes. These are my go-to when I need a serious sweet fix right this second no questions asked, always.
Ingredients
- Flour — Basically the cake’s skeleton, gives it body and chew.
- Unsweetened cocoa powder — Adds deep chocolate notes, a little bitter balance.
- Granulated sugar — Sweetens and tenderizes, makes it feel like cake.
- Baking powder — Gives lift, makes the crumb light and airy.
- Baking soda — Reacts with acid, helps browning and extra rise.
- Pinch of salt — Balances sweetness, sharpens the chocolate flavor.
- Large egg — Binds everything, gives richness and some protein.
- Vegetable oil or melted butter — Keeps it moist and soft, no dryness.
- Milk — Thins batter, adds creaminess; use a splash more if needed.
- Vanilla extract — Rounds flavors, makes it taste homemade and cozy.
- Hot water — Blooms the cocoa, makes the chocolate pop more.
- Unsalted butter (frosting) — Creamy base, gives smooth, spreadable texture.
- Powdered sugar (frosting) — Sweetens and stabilizes the frosting’s body.
- Cocoa powder (frosting) — Adds chocolate punch without extra sweetness.
- Milk (frosting) — Thins frosting to the right smearable consistency.
- Pinch of salt (frosting) — Cuts sweetness, keeps frosting from tasting flat.
Ingredient Quantities
- 1/4 cup (30 g) all purpose flour
- 2 tablespoons (10 g) unsweetened cocoa powder
- 3 tablespoons (38 g) granulated sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- pinch of salt
- 1 large egg, room temp
- 2 tablespoons (30 ml) vegetable oil or melted butter
- 3 tablespoons (45 ml) milk, plus a little extra if needed
- 1 teaspoon vanilla extract
- 2 tablespoons hot water
- 2 tablespoons (28 g) unsalted butter, softened (for frosting)
- 1/3 cup (35 g) powdered sugar, sifted (for frosting)
- 1 tablespoon (7 g) unsweetened cocoa powder (for frosting)
- 1 to 2 teaspoons milk (for frosting)
- pinch of salt (for frosting)
How to Make this
1. Preheat oven to 350°F (175°C). Line two cupcake cups with liners or grease them lightly so the cupcakes don’t stick.
2. In a small bowl whisk together 1/4 cup (30 g) all purpose flour, 2 tablespoons (10 g) unsweetened cocoa powder, 3 tablespoons (38 g) granulated sugar, 1/4 teaspoon baking powder, 1/8 teaspoon baking soda and a pinch of salt until evenly mixed.
3. In another bowl beat 1 large room temperature egg with 2 tablespoons (30 ml) vegetable oil or melted butter, 3 tablespoons (45 ml) milk, and 1 teaspoon vanilla extract. Make sure the egg is well mixed so the batter is smooth.
4. Pour the wet mixture into the dry ingredients and stir gently until mostly combined. Don’t over mix; a few little lumps are fine.
5. Stir in 2 tablespoons hot water to loosen the batter and help intensify the chocolate flavor. If the batter seems too thick to pour, add a splash more milk, a little at a time, until it’s easily spoonable into the cups.
6. Divide the batter evenly between the two prepared cups, filling each about two thirds full. Tap the pan on the counter a couple times to remove big air bubbles.
7. Bake at 350°F (175°C) for 14 to 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. Ovens vary so start checking at 14 minutes.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting. If you frost while they’re warm the frosting will melt.
9. For the frosting, beat together 2 tablespoons (28 g) softened unsalted butter, 1/3 cup (35 g) sifted powdered sugar, 1 tablespoon (7 g) unsweetened cocoa powder and a pinch of salt. Add 1 to 2 teaspoons milk, a little at a time, until the frosting reaches a spreadable consistency. Taste and adjust salt or sugar if needed.
10. Once cupcakes are fully cool, spread or pipe the frosting on top. Enjoy immediately or store in an airtight container for 1 to 2 days at room temp, or refrigerate if your kitchen is warm.
Equipment Needed
1. Oven (preheated to 350°F / 175°C)
2. 2-cupcake tin or 2 individual oven-safe ramekins
3. Cupcake liners or cooking spray / a brush for greasing
4. Mixing bowls (one small for dry, one medium for wet)
5. Whisk and a rubber spatula or wooden spoon
6. Measuring cups and spoons and a kitchen scale (optional but helpful)
7. Wire cooling rack and a toothpick for doneness checking
FAQ
Chocolate Cupcakes For Two Recipe Substitutions and Variations
- All purpose flour: swap with equal parts gluten free 1-to-1 flour blend (same weight), or use whole wheat pastry flour for a nuttier taste but expect a slightly denser cupcake.
- Large egg: replace with 1 tablespoon ground flaxseed + 3 tablespoons water (let sit 5 min) for a vegan option, or 1/4 cup unsweetened applesauce for a moister, slightly sweeter crumb.
- Milk: use equal amount almond, soy or oat milk at room temp; if using a thicker plant milk like canned coconut, thin with a splash of water so batter isn’t too heavy.
- Unsalted butter (frosting): swap with equal weight soft cream cheese for a tangy frosting, or use vegan butter (same amount) for dairy free, adding a teaspoon more powdered sugar if it’s too soft.
Pro Tips
1. Use room temp egg and milk, seriously it makes the batter come together so much nicer. If the egg is cold the batter can seize up and you’ll end up overmixing trying to fix it, which makes cupcakes dense.
2. Bloom the cocoa with the hot water before adding it, stir until glossy. It wakes up the chocolate flavor, and a little extra hot water wont hurt if the batter seems too thick, add milk slowly.
3. Don’t open the oven for the first 12 minutes, that sudden chill can make them sink. If the tops look cracked a tiny bit thats normal, but if they’re collapsing check your oven temp with a cheap oven thermometer.
4. Let them cool completely before frosting, and if you’re short on time pop them in the fridge for 10 minutes to speed it up. Warm cakes will melt the frosting into a sad puddle, and chilled cupcakes hold piped swirls way better.
Chocolate Cupcakes For Two Recipe
I made two outrageously fudgy Chocolate Cupcakes that vanish faster than you can text "save me one."
1
servings
989
kcal
Equipment: 1. Oven (preheated to 350°F / 175°C)
2. 2-cupcake tin or 2 individual oven-safe ramekins
3. Cupcake liners or cooking spray / a brush for greasing
4. Mixing bowls (one small for dry, one medium for wet)
5. Whisk and a rubber spatula or wooden spoon
6. Measuring cups and spoons and a kitchen scale (optional but helpful)
7. Wire cooling rack and a toothpick for doneness checking
Ingredients
-
1/4 cup (30 g) all purpose flour
-
2 tablespoons (10 g) unsweetened cocoa powder
-
3 tablespoons (38 g) granulated sugar
-
1/4 teaspoon baking powder
-
1/8 teaspoon baking soda
-
pinch of salt
-
1 large egg, room temp
-
2 tablespoons (30 ml) vegetable oil or melted butter
-
3 tablespoons (45 ml) milk, plus a little extra if needed
-
1 teaspoon vanilla extract
-
2 tablespoons hot water
-
2 tablespoons (28 g) unsalted butter, softened (for frosting)
-
1/3 cup (35 g) powdered sugar, sifted (for frosting)
-
1 tablespoon (7 g) unsweetened cocoa powder (for frosting)
-
1 to 2 teaspoons milk (for frosting)
-
pinch of salt (for frosting)
Directions
- Preheat oven to 350°F (175°C). Line two cupcake cups with liners or grease them lightly so the cupcakes don't stick.
- In a small bowl whisk together 1/4 cup (30 g) all purpose flour, 2 tablespoons (10 g) unsweetened cocoa powder, 3 tablespoons (38 g) granulated sugar, 1/4 teaspoon baking powder, 1/8 teaspoon baking soda and a pinch of salt until evenly mixed.
- In another bowl beat 1 large room temperature egg with 2 tablespoons (30 ml) vegetable oil or melted butter, 3 tablespoons (45 ml) milk, and 1 teaspoon vanilla extract. Make sure the egg is well mixed so the batter is smooth.
- Pour the wet mixture into the dry ingredients and stir gently until mostly combined. Don't over mix; a few little lumps are fine.
- Stir in 2 tablespoons hot water to loosen the batter and help intensify the chocolate flavor. If the batter seems too thick to pour, add a splash more milk, a little at a time, until it’s easily spoonable into the cups.
- Divide the batter evenly between the two prepared cups, filling each about two thirds full. Tap the pan on the counter a couple times to remove big air bubbles.
- Bake at 350°F (175°C) for 14 to 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. Ovens vary so start checking at 14 minutes.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting. If you frost while they're warm the frosting will melt.
- For the frosting, beat together 2 tablespoons (28 g) softened unsalted butter, 1/3 cup (35 g) sifted powdered sugar, 1 tablespoon (7 g) unsweetened cocoa powder and a pinch of salt. Add 1 to 2 teaspoons milk, a little at a time, until the frosting reaches a spreadable consistency. Taste and adjust salt or sugar if needed.
- Once cupcakes are fully cool, spread or pipe the frosting on top. Enjoy immediately or store in an airtight container for 1 to 2 days at room temp, or refrigerate if your kitchen is warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 280g
- Total number of serves: 1
- Calories: 989kcal
- Fat: 59.4g
- Saturated Fat: 19.7g
- Trans Fat: 0.5g
- Polyunsaturated: 8.5g
- Monounsaturated: 18g
- Cholesterol: 256mg
- Sodium: 400mg
- Potassium: 230mg
- Carbohydrates: 104.3g
- Fiber: 6.3g
- Sugar: 76g
- Protein: 14.5g
- Vitamin A: 700IU
- Vitamin C: 0mg
- Calcium: 90mg
- Iron: 2.2mg
