Chocolate Cupcakes for Two

This small batch chocolate cupcake recipe makes just 4 cupcakes for you and your sweetie. And it’s sure to satisfy those chocolatey cravings.

cupcakes:

• 1/4 cup plus 2 tbsp. flour

• 1/4 cup sugar

• 2 tbsp. unsweetened cocoa powder

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 1/4 cup plus 2 tbsp. milk

• 2 tbsp. vegetable or canola oil

• 1 tsp. vanilla

frosting:

• 2 tbsp. butter

• 2 tsp. sugar

• 1 tsp. corn syrup

• 1/4 cup milk

• 4 oz. chocolate (bittersweet, semi-sweet, etc.), chopped

• 1/2 powdered sugar

1. Preheat oven to 350°F and line a muffin tin with 4 cupcake liners.

2. In a small bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Whisk until blended and no clumps remain.

3. In another small, or medium bowl, combine milk, oil, and vanilla. Whisk until smooth.

4. Slowly add the dry ingredients into the wet ingredient bowl, mixing with a wooden spoon or silicone spatula until just combined. Do not overmix.

5. Add batter to the 4 cupcake liners. Place muffin tin on top of a baking sheet and place in the oven. Bake for about 17-20 minutes or until a toothpick inserted into the center comes out clean, or with a few crumbs.

6. Remove from oven and set on top of a wire rack to cool.

7. Make frosting by placing chopped chocolate into a small mixing bowl.

8. Combine the butter, sugar, corn syrup and milk in a small saucepan over medium heat. Once sugar has fully dissolved and the mixture is about to boil, remove from heat and pour over the chocolate. Let stand for a minute or two, then stir until chocolate has fully dissolved. Set bowl in fridge for about 5 minutes to cool down.

9. Once slightly cooled, add powdered sugar to bowl, mixing on medium speed with a hand mixer. Add a bit more powdered sugar if necessary to get the desired thickness. Transfer to a piping tube and set in the fridge until cupcakes have cooled completely. Frost cupcakes and top with sprinkles.

Recipe Notes:

If making the frosting in advance, or, if you plan to frost the cupcakes at a later time, you will likely need to remove the frosting from the fridge about 30 minutes prior to using. Frosting will stay fresh in fridge for about 2 days.

Store cupcakes in the fridge in an airtight container. Remove from fridge and allow cupcakes to come to room temperature before eating, or enjoy chilled.