Today my blog is four years old. Wow… just wow.
Every birthday deserves a cake. I didn’t want to make an entire cake for just me and my husband so I went with cupcakes instead. The best part is that it’s a recipe for only two cupcakes which is totally perfect for a party of 2!
Guys, I’m going all out for this occasion and sharing my first cupcake recipe with you. How have I not made cupcakes before?! Oh right, I hate frosting cupcakes simply because I’m horrible at it.
Baking the cupcakes is easy peezy. It’s just like making muffins and I’ve made several of those. Of course I picked a chocolate flavor because I’m a chocoholic. 😉
These chocolate cupcakes are uh-mazing. They are ridiculously moist and they have great chocolate flavor. I know that last part might seem shocking but I’ve had chocolate cakes that are basically just brown cakes (aka not much flavor and sort of boring). These chocolate cupcakes are on point and seriously deliver.
This frosting is a chocolate hazelnut buttercream frosting. (Yes, I think that’s part of why it looks like it has a weird texture.) Chocolate hazelnut, people! If you eat it by the spoonful out of the container then get ready to be addicted to this buttercream frosting. Not only is this frosting finger licking good, but there’s a lot of it. A LOT. I almost couldn’t fit the entire cupcake in my mouth, but I found a way. 😉 It was love at first bite. I know that sounds corny, but I’m in love, I’m in love and I don’t care who knows it! (Yes, I’m also still making Elf references in February.) I’ve been obsessed with them ever since I made them. I’ve been sending pics to my family and friends before posting this because I haven’t been able to contain my excitement. Maybe that’s what happens when I wait four years to find a blog worthy cupcake recipe.
I wish that I could frost cupcakes so that they look like they came from a fancy bakery (like the ones that my husband gave me for Valentine’s Day). I’ve tried using a professional baker’s tip and piping bag and I’ve tried using a simple plastic bag with a tip cut out and both ways it ends up looking like… poop. Literally. Today I simply went with a rustic “spread the icing on top” technique. Very technical. 😉 I added some sprinkles on top because every cupcake deserves sprinkles, right?
Four years later and (finally) cupcake recipe, I want to thank you all for visiting my blog. It means the world to me. Here’s to another four more years (and beyond) and to trying to figure out how to turn this batch of 2 cupcakes into 22 because I need to make them for everyone that I know.
Chocolate Cupcakes for Two Recipe
Ingredients for Cupcakes:
- 3 tablespoons all-purpose flour
- 2 tablespoons white sugar
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons milk
- 1 tablespoon oil
- 1/2 teaspoon vanilla extract
- (optional?) sprinkles
Ingredients for Chocolate Hazelnut Frosting:
- 2 tablespoons butter, room temperature
- 1/4 cup chocolate hazelnut spread
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 teaspoon milk
Directions for Cupcakes:
- Preheat the oven to 350 degrees F. Line 2 muffin tins with paper liners and spray the liners with nonstick cooking spray. Set the pan aside.
- In a medium bowl, whisk together the flour, white sugar, unsweetened cocoa powder, baking soda, and salt. (I like to sift all of the dry ingredients when cocoa powder is involved because sifting gets rid of the big cocoa clumps, but that is optional.)
- Add in the milk, oil, and vanilla extract and whisk everything together until just combined.
- Pour the batter evenly into the 2 prepared cupcake liners.
- Bake them for 15 to 20 minutes, or until a tester inserted comes out clean. (My oven took 15 minutes.)
- Let the cupcakes cool completely. (Seriously, like with all cakes, please don’t try to frost anything that’s still warm.)
- Spread the chocolate hazelnut frosting on top of each cupcake.
- (optional) Sprinkle some sprinkles on top of the frosting.
Directions for Chocolate Hazelnut Frosting:
- In a medium bowl, beat together the butter and chocolate hazelnut spread until it’s smooth.
- Add in the powdered sugar and mix until it’s well combined.
- Add in the vanilla and milk and mix until it’s well combined and it has a frosting-like consistency. Note, if it’s too thick, add a tiny bit more of milk (like 1/4 teaspoon at a time) until you get the desired texture.
Source: The Comfort of Cooking
Cupcakes?!?! Yes, what took you so long? They look so yummy. Let us know when you’ve figured out how to increase the recipe to make a bigger batch.