recipe: two (exactly two!) chocolate cupcakes

I have a strange relationship with sweets. I’m kind of obsessed with making them, but I’m not really that much into eating them. I don’t have a big sweet tooth (I’ll take wine and cheese over cookies almost any day of the week). And when I do get hit with a sweets craving, it’s usually short-lived. Like, if I bake a batch of something sweet, I usually take one bite of it and I’m done. And since I live alone, that usually means I’m left with a whole lot of something sweet on my hands.

It has always been my dream to come up with a recipe that would bake just a teeny tiny something, just a single serving of a delicious homemade treat–just enough to scratch the itch and nothing more, nothing less. So I started thinking about it. The more I thought about it, the more I realized this dream recipe of mine would also have to be extremely quick and easy, and would have to call for very basic ingredients that are always around the house (so that I could whip it up in the middle of the night even with an empty pantry, naturally). There should be no butter that would have to soften before I could begin. There should be no eggs I’d have to figure out how to divide into fractions. There should be no messy chocolate to melt. There shouldn’t be a lot of dishes to wash in the end. Most importantly, the resulting item should be the real deal. It shouldn’t be a pale imitation of the real article, but rather it should be just as delicious as a full batch of the very best homemade cake. (Because there’s nothing worse than trying to quench a craving with a sub-par treat, am I right?)

This seemed like an impossible dream, but I decided to give it a try. I took one of my tried-and-true chocolate cake recipes, one that uses only simple ingredients that are always in my kitchen, one that has no butter or eggs or melted chocolate. I cut it down to a tiny fraction of the original scale. I did some math. I made some calculations. I tried some test batches. And ladies and gentlemen, I am very, very pleased to announce that I DID IT! I believe I have developed the perfect mini recipe. It makes two–exactly two–moist, rich, sophisticated, decadent chocolate cupcakes. Real cupcakes.

I believe this may be the greatest thing I have ever done in my life. Would you like the recipe? It would be my pleasure. Here goes.

First things first, don’t even bother getting out your measuring cups. Because all you’ll need for this tiny recipe is your measuring spoons.

While you’re at it, leave the mixing bowl in the cupboard too. A soup bowl is all you need.

Like a standard recipe, you’ll start by combining all the dry ingredients in one bowl. But unlike a standard recipe, you won’t need much. You’ll only need 3 tablespoons of flour. I mean isn’t that just… cute?

Whisk them all together (I always recommend whisking the dry ingredients when baking a cake, it does almost the same job as sifting, but without getting out the sifter).

In another bowl or a small spouted measuring cup, combine the wet ingredients, then dump the dry ingredients in.

Mix it all together, giving it a good whisking. There will be such a tiny amount of batter, you might start reminiscing about… your Easy Bake Oven. Sigh.

Divide the batter evenly between two standard-sized cupcake liners (the spouted measuring cup comes in handy here for pouring out the batter).

And sprinkle the top of the batter with chocolate chips, if you have them. (If you don’t have any around, you could chop up a chocolate bar, sprinkle on a few nuts, or just leave them plain.)

Then pop those babies in the oven!

As soon as the cakes are in the oven, start the frosting. It begins with just one tablespoon of butter, melted in a small bowl.

Dump all the other frosting ingredients on top of the butter…

…and whisk it all together. Pop it in the fridge for about 10-15 minutes to slightly set, which will give it a better spreading consistency for icing the cupcakes. After chilling it, whisk it again, then let it rest at room temperature.

By the time the cakes are out of the oven and cool, the frosting should be partially set and ready to go.

Then just slather that teeny tiny batch of frosting on those two perfect lil’ cupcakes, and you’ve got yourself a mini masterpiece.

Eat them all yourself and savor every bite.

If you live with other people, hurry up and eat them quick before anyone else gets home. Or eat one and share one with someone else. That would be nice too.

And if your craving was really truly teeny-tiny, you can save one cupcake for another day. Pop it in a take-out container then stash it in the freezer. When the urge strikes, take it out and let it thaw at room temperature for 20 minutes or so, and it will be good as new.

But really, you should just gobble them both up as fast as you can.

RECIPE: Two (Exactly Two!) Chocolate Cupcakes
By Brett Bara

3 tablespoons flour
2 tablespoons sugar
1 1/2 teaspoons cocoa powder
1/8 teaspoon baking soda (just eyeball half of a quarter-teaspoon and it will be fine)
1/16 teaspoon salt (otherwise known as a pinch)
2 tablespoons cold water
1 tablespoon vegetable oil
1/16 teaspoon vanilla (ie, just a few drops)
1 tablespoon chocolate chips (optional)
Chocolate Frosting (mini recipe follows)

Preheat oven to 325 degrees Fahrenheit. Whisk all the dry ingredients together in a small bowl. In a second small bowl or spouted measuring cup, combine the wet ingredients. Add the dry to the wet and stir till combined, whisking well. Divide batter between two cupcake liners and sprinkle with chocolate chips. Bake for 18 minutes or until a tester comes out clean. Allow to cool before frosting.

Chocolate Frosting For Two Cupcakes
By Brett Bara

1 tablespoon butter
1 tablespoon + 2 teaspoons cocoa powder
3 tablespoons confectioners sugar
1 teaspoon half and half or any milk/cream
dash of salt

Melt the butter in a small bowl. Add all the remaining ingredients to the butter and whisk to combine. Refrigerate for 10-15 minutes or until frosting is partially set. Whisk again then allow to rest at room temperature until cupcakes are cool enough to frost. (Start making the frosting as soon as the cupcakes go in the oven, so that it will be set and ready to go once the cupcakes are cool.)

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  • http://www.jenfromtheblock.blogspot.com jen

    Brett – I love your website and have great news for you…there is an entire book out there devoted to small batch baking! I’m like you, I love to bake and i love sweets but i only end up eating 2 cookies…so i have 46 left over! My sister in law gave me the Small Batch Baking book by Debbie Maugans Nakos and it’s awesome. She has so many great recipes that serve 2-4. I mean, who wants to do all those fractions themselves when someone else has done the work? ha ha.
    I will definitely try your recipe. Looks delicious.

    • http://twitter.com/admattai admattai

      just looked up this book, so happy to have found this! Thanks for pointing that book out; I’m always scouring the internet for small batch recipes.

  • http://www.GoCrochet.com Ellen Gormley

    I know what I’m going to do tomorrow!

  • Hope

    This is SO AWESOME! Thanks for posting :)

  • http://patcreates.wordpress.com Patti

    You are a genius! This is perfect for a sweets craving without overindulging!

  • http://hillwards.wordpress.com hillwards

    Brilliant. And slightly dangerous… :)

  • http://www.morepleasethankyou.com/byazoo/ Alli

    This is absolutely hilarious! Like Patti said, you’re a genius! :D

  • Cindy G.

    Thank you so very, very much for this! I think I have all of the ingredients and can satisfy my cravings for chocolate cake without having to eat an entire cake in the days that follow. You are my new hero!

  • Christine

    OMG, you’re brillant. Just brillant. You could come up with a whole book of “just two” receipes. I’m always trying to figure out how to make small batches of recipes.

  • http://anastasiapopova.com Anastasia Popova

    This is just brilliant! Now I am craving a cup cake!
    I am like you I like to bake , but not to eat sweets as much (cheese is completely different story!). My solution is to take the rest of the batch to work.

  • Lee

    Thank you for a great recipe! I love that it can easily be vegan as my daughter in college is and will love these! thanks – I am making these for Valentines Day for the DH and myself. Also thanks to Jen who mentioned the small batch baking book! Very clever! thanks.

  • http://beadlolabead.com/ Lola

    Now I can eat an entire batch of cupcakes WITHOUT slipping into a sugar/carb coma! Thank you! =D

  • Vims

    I was tagged on Facebook with the link to your lovely blog and I absolutely love it! Going to try this tomorrow!

  • http://www.jenniferunderthejunipertree.blogspot.com/ Jen

    Nice! I’m gonna try this the next time I have a craving for chocolate cake.

  • Marco Luet

    Very beautifully done! Bravo :)

  • Jessibee

    Hi!
    I stop by your blog often but this is my first time commenting. I actually have the opposite problem that you have…a huge sweet tooth! This recipe is perfect if just to keep me from eating all 12 cupcakes. I made them last night and they were moist and fluffy and delicious! The frosting was the perfect jolt of extra chocolatey-ness…Thank you so much for doin’ the math and coming up with this this recipe. It has a place of homor in my cookbook now!

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  • Diane H K

    Thank you for posting this. After a health scare in early January, I’m now on a cardiac diet for the foreseeable, but my hard-working postman husband and 5-year-old daughter still can have sweet treats. I’m going to surprise them with two cupcakes this weekend, as all other sweets have been banished from the house.

    I’m a friend and neighbor of Kristin Nicholas, by the way, and I’ve been enjoying reading your blog ever since she mentioned you on hers! You are one crafty gal!

  • Carol H

    Just stumbled across your blog. I must say this is ingenius! This is perfect – I live alone with my 11-yr. old son who (gasp!)! doesn’t like chocolate! Now I can make a sweet treat for myself without throwing most of it out!

  • Teresa

    I am totally making this today. Its my boyfriend’s birthday and while we have plans to go out later it will be great to have a special treat ready for him when he walks in the door.

    Amazing!

  • http://www.thebackloop.com/ julia @ The BackLoop

    This is just brilliant. I love cupcakes but if they’re in the house – I eat them :-\ Mostly the desire to cook just two or even one mini cake, hits me after the kids are asleep and my husband and I want a dessert all to our selves – no sharing with little (usually sticky) hands.

    This is perfect – and Mr. Man will love it; HE’S the choco-holic in our family :D

  • http://www.dashaina.com Dashaina

    Thanks for posting this!! I am making them right now! I will also share this with my sister who is a vegan and will love it too!

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  • Holly Van Dyke

    I made these for me and the hubby for our 16th wedding anniversary!!
    Very yummy! Thank you!

  • Monica

    Just made these and they turned out great! I made these using my mini cupcake pan instead and it made 3 perfectly cute mini cupcakes. Thanks for sharing! I have a feeling I’ll be pulling this one out often.

  • M Jeppsen

    Love this! My son’s allergic to eggs and milk, so every time his school class has a birthday celebration for another student, I end up scrambling to bring him his own special treat. These are PERFECT and simple. Thank you.

  • Emily

    I made these yesterday, and they were so good! Thanks for the recipe!

  • Marie

    I made these cupcakes today. I substituted the vegetable oil for melted coconut oil. I also used the coconut oil (unmelted) for the frosting with substituting the milk for lite coconut milk. YUM!

  • patty e

    you’re awesome! thank you…………….. :)))

  • Banu

    I just made these and it’s was soo good!

  • nicole

    I love this recipe, it is going to be a life saver. My son is allergic to milk so every time he gets invited to a birthday party or there is a party at school I have to send him with his own cupcake, which in the past meant I had to make a whole batch of 24 milk free cupcakes, now I will be able to just make 2, one for him to take to the party and one for his little sister. Also love that this recipe is naturally milk free without, having to make substitutions.

  • Jules

    Great idea, will have to try this! I would love if you could post a recipe for 12 though, for those days when we want to share or freeze the extras!

  • Amber

    I had no intention of making cupcakes but I was able to whip up a double batch of both cupcakes and frosting in a matter of min for my little family. I love that I dont have to make a whole dozen at once!

  • http://runeatnapdrink.wordpress.com/ emily

    brilliant little recipe! I will definitely need to take note of this one (aka re-pin on Pinterest) and revisit it when I have a cupcake craving. thanks for your experimenting! -emily @ runeatnapdrink

  • Marissa

    I think this is great!! I’m a health nut and I always tell my family… Sweets aren’t the worst thing ever, as long as it’s in MODERATION!! So anywho… I was wondering if u could tell me how to make vanilla cupcakes instead of the chocolate. Because I’m REEEEEEALLY interested in making these!

  • abby

    Hi there! I JUST made these and wanted to say BRAVO on a great recipe! I made them for my husband and he really liked them. While I was making them though, I had to add two more tbsp of water to the wet ingredients because it was so dry that it wouldn’t mix properly. I double checked and triple checked that I did everything right and I did… not sure if I miss something but I was wondering how you only used 2tbsp of water? Frosting was AMAZING, I used coffee creamer (skinny carmel machiatto to be exact) instead and had the slightest hint of coffee, it was perfect. Also have you considered using brown rice flour before? I think I may try that next.

    • Emily

      Did you use cold water? Maybe that has something to do with it. Mine seems dry at first too but once I keep stirring it moistens up. Mmmm. coffee creamer sounds good.

  • Celine

    Weird question – where did you get your measuring spoons (teaspoon, etc)? I want them. Haha.

    • Brett

      Celine – I’ve had those spoons forever, probably 10+ years, and i have no idea where they came from! so sorry!

      • Ella

        U do have cool spoons I <3 them

  • Emily

    These are amazing. Thank you so much!

  • Ella

    These cupcakes were awesome!!!! The icing turned out really bad though so I ate them without icing. Just as good ;-)

  • Hilary S

    I love the icing!!!! I used fat free milk and margarine and it still tasted great! I was watching Cupcake Wars when my roommate and I started craving cupcakes! I remembered repinning this on pinterest and came back to it and made them! It made the perfect amount! Thanks for posting the recipe!

  • http://www.feathersinournest.com aliesha

    Found this recipe on pinterest…thanks for sharing! Cupcakes are in the oven now, but I sampled the frosting :) and it’s totally yummy!

  • http://cannellavita.blogspot.com Erica Marie

    I loved these cupcakes! This recipe did in fact make exactly two! Perfect for my chocolate craving! Here are the photographs of my batch if you are interested: http://cannellavita.blogspot.com/2012/04/chocolate-cupcakes-for-two.html

  • Yolanda

    Love it! Especially since sweet are my weakness. Thank you

  • MaksMom

    THANK YOU! I wanted to make some cake-pops with 5 year old daughter and the thought of making (30-60 which most recipe’s I have make) was too daunting, then I remembered reading your two cupcake post. They made 4 cake-pops beautifully and it was so much fun for both of us…as neither of us lost interest!
    The frosting is delish, even with fat free milk…THANK YOU THANK YOU THANK YOU!

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  • Fiona

    This recipe was linked by the website/FB page Healthy is the New Skinny. I made it tonight but it wasn’t quite right. Is the cocoa powder in both recipes sweetened or unsweetened? It’s the perfect recipe for my husband and I, I want to get it right the next time. Thanks.

    • Brett

      hi Fiona – it’s unsweetened cocoa powder. Good luck with your next attempt!

  • http://clothdiaperstoday.blogspot.com/ Sharon

    Stopping by from http://clothdiaperstoday.blogspot.com/ I LOVE this recipe. so tasty and yummy

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  • Priss

    Thank you. I’ve been putting together a date night for me and the old fart, and this is perfect. Absolutely perfect. <3

  • http://www.shrinkingjustine.com Justine

    LOVE this!

  • Melissa

    This is perfect! I have a son with food allergies, and sometimes he needs to bring his own cupcake somewhere (preschool, parties, etc) and I always have to make a batch of 24 just so he can have one! This is going to make my life SO much easier!! THANK YOU!

  • Sara

    These were delicious! The cupcakes were great, but the frosting is what really did it for me. Very chocolate-y! Now, if only I could do a vanilla cupcake with buttercream frosting as well as I made these.

  • Heather

    This is fantastic!! My daughter and I love to make cupcakes but the same thing always happens…everyone eats some but then there are always a few that end up sitting there, getting stale. I have a question though: Have you tried something non-chocolate?? I don’t like chocolate (weird, I know) and my daughter’s kidney condition prohibits her from having much chocolate. It’s difficult to find recipes that are non-chocolate!

  • http://www.morethanmummies.com/ Jill

    Love this! Whenever I make cakes I just can’t resist reaching for one everytime I have a cup of coffee so this is great, I can make a couple of cakes for a treat without the temptation of eating the whole batch and ruining my healthy eating!

  • Nicole

    I just tried them today and they are soooo delicious and easy to make! I Love them! :o)

  • http://www.frugalfollies.com Laura @ Frugal Follies

    Looks delicious! Found you on StumbleUpon!
    – Laura @ Frugal Follies

  • http://atasteofmadness.blogspot.ca/ ATasteOfMadness

    I do love baking sweets. If I could, I would bake everyday. But then I would end up with a kitchen full of baked goods, I’d feel like I’m in a bakery! What a great idea for when a baking urge comes along and I’m still elbow deep in *insert baked good here*

  • Jerrica

    You should come up with a buttercream frosting recipe for two also! :)

  • http://www.etsy.com/shop/Squidoodles Sarah

    I’m a single lady. I don’t want to eat a dozen cupcakes, but place them in front of me and sadly, I will. This recipe is PERFECT! I topped my cakes with pieces of white chocolate because that’s all I had on hand and they made a delicious little crusty top. The frosting turns out more like a ganache than a butter cream, very rich. Love this recipe! Thank you!

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  • Catherine

    I’ve been keeping this recipe tucked away in my bookmarks for a while. I love the idea of small-batch baking.
    I’m on diet, so two little cupcakes from one recipe is amazing.

    I ended up using some skinny caramel macchiato creamer for the frosting, and it had the most amazing coffee/brown sugar taste to it. I am totally in love. Thank for the recipe!

  • Tina

    Just wanted to say:
    I got so excited when I found this recipe through stumbleupon, that I had to try it asap!
    I’ve got my frosting chilling and the cupcakes in the oven.. I did have to up the number a bit, otherwise others in the house might not be so pleased with me!
    Plus, I like to treat them once in a while :)
    Can’t wait to see how they turn out, I haven’t baked from scratch in a while.

  • Mina

    This hit the spot! I didn’t use water or oil though. I used 3tbsp of Ginger Ale instead. Came out great!! Thanks!

  • http://douxflavor.tumblr.com/ Annika (douxflavor.tumblr.com)

    I just stumbled across your blog looking for a recipe that makes exactly two cupcakes. Thanks for sharing this. I will go to the kitchen and try it out this very second! :)

    - Annika!

  • Gaby

    Can I use butter instead of vegetable oil?

    • Brett

      I haven’t tried that but it would probably work. If you do it, please report back and let us know how it turned out! xo Brett

  • Mernde

    This recipe was perfect for a birthday dinner earlier tonight. Thanks for the awesome recipe!

    I had completely forgotten about the cake until 3 hours before supper so this recipe was very handy. I ended up doubling it to make enough but it was nice not to have to bake a cake that would be too big.

  • Anna

    Yes!!! This is wonderful! Thank you,

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  • Jess

    This recipe is incredibly awesome! But I wanted to ask, what could I use if I wanted to make 2 white chocolate cupckaes?

  • http://www.beerandbasil.com Kristin

    I just wanted to say that I’m on Weight Watchers and was looking for a little sumthin sumthin to fill the chocolate void. These were kind of high in points so I made a few substitutions. I opted for brown sugar instead of white, non-fat plain Greek yogurt instead of oil and cut the icing recipe in half and used margarine instead of butter. Not only were they delicious but very low in points! This will severely change by baking behavior! Thank you!

  • Deborah

    This recipe made me want to go to the kitchen the very next instant.. and now I have two yummy-looking cupcakes, ready to be taken out from the oven in another 5 minutes! Thanks much..

  • Rose

    Just tried this recipe tonight–I added too much flour and they turned out crummy. I also couldn’t find vegetable oil and had to substitute corn oil–more like corn muffins! The frosting was excellent and really added to the recipe. It’s such a wonderful idea, thank you!

  • Natalia

    These were AMAZING!!! My husband and I have been trying to loose weight so i didnt want to make a huge batch of cupcakes for his birthday so I decided to try these out. I made one batch and then doubled another one (we have three kids) and they all turned out amazing! My husband likes white frosting so I left the cocoa out and added some vanilla and vanilla bean (I had some on hand from another recipe…buy them on amazon!!) it was all fantastic! I could LIVE on these things!! WOW!!

  • Mandi

    Thank you so much for sharing! My husband and I were craving chocolate, but it’s so much work to make an entire batch of ANYTHING and it ALWAYS goes to waste! Thank you!!

  • Olivia

    seriously this recipe saved my life! i bring baked goods into class every friday and my teacher only likes chocolate cupcakes so this was just… an amazing find! and he loves the recipe! thanks!!!

  • Rosa

    Hi I’m 13 and wanted to make my friend sonething special. Wow, these are great! I even enjoyed reading the bit at the start. They are amazing and my best friend loved it! And of corse I had one for my self :D I’ve tryes out many single recipys but they are too sicky, to dry, too many holes.. But yours: Perfect. Thankyou so much!

  • Susan

    Thank you for this amazingly helpful recipe!
    Its been a pleasure to be on your site!
    : )

  • Susan

    And this recipe is perfect for a treat at school. All my friends were drooling over my batch (Wait …I cant really call it a batch…)
    You really SHOULD make a “book of ‘just two’ recipes”. It would be extraordinary and i would buy it. For sure!!

  • shahnee

    Really awesome recipe! was just wondering if i could convert this recipe into a cake recipe…?

  • http://www.foodstoriesblog.com CJ at Food Stories

    I am always on the lookout for small batch recipes … Thank you so much!

  • jolly

    Hello and thank you for the recipe.I just tried them with frosting and they turned out superb. You have made my life easy. I hate left overs and this is just perfect. Thanks once again.!!!!!

  • Ashley H

    This is perfect! I’m so tired of making a huge batch of cupcakes and having a billion leftovers and by the time you get to the last 20 cupcakes you and everyone else around you sick of eating them already lol genius! I hope you don’t mind if I modify this slightly for my own personal baking needs, I don’t have a blog or anything so I don’t easily share. Besides pinterest :) thank you for creating this recipe. :)

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  • Amna

    Hi Brett! I absolutely love cupcakes, especially chocolate, unfortunately I avoid making them because I always end up so many that I can’t possibly finish them all myself (small family and my husband doesn’t like chocolate at all). So I thought of searching google for a single serving cup cake recipe and came across your page. Made these today in a mini cup cake pan and I ended up with 6 minis. The only problem I had was that the batter was a bit too stiff so I added another 1 tbsp. of water. They taste just like Hershey’s Perfectly Chocolate Cake :) this recipe is a keeper, Thank you so much for sharing!

  • Tiffany

    This was really good. Very moist. The icing was a bit too salty for me but I’ll just use unsalted butter next time and see how that works. LOVED IT! I’M A FAN NOW!!!

  • Suz

    You are the best..found you by searching for exactly this. Made them tonight for my husbands birthday..don’t want a batch laying around my house because guess who would eat them. Yours truly. Just wanted something for him to make a wish with – this was perfection! Ditched the frosting for some fresh sliced strawberries..he’ll probably slather nutella on his LOL. Excited to read your other great ideas..Love that you are in Brooklyn! Samsies!

  • http://Pinterest Joan W

    When I found these 2 cupcakes I just had to try them. Very delicious and moist, but mine didn’t raise up as high as your pictures show. Now that I have the recipe I can vary the toppings! Thanks for sharing and your hard work.

  • Helpless at Baking

    Is that 325 Celsius or Fahrenheit because mine got burnt on the outside and were uncooked in the middle.

    • Brett

      Fahrenheit! :)

  • Elle

    I’m curious, No egg?

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  • Tasha

    the first time i made these (last night) i put the oven on to 325 degrees Celcius which is nearly triple what is should be (Im Australian, USE THE METRIC SYSTEM ALREADY!) it worked, but i only needed to put it in for 4 minutes. tasted great, but only made one standed size cupcake, maybe yours are smaller hahaha. great work anyway, hopefully it will be even more delicious tonight!

  • Blu

    I followed the recipe to the letter and baked the cupcakes for 18 min. at 325 and they were not done, so I baked them 10 more min. and still not done; so they went back in for 15 more min. but still sunk in the middle. I think this recipe needs an egg white or something.

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  • Shellntroy

    Perfection! I Tripled This And They Were Perfect. My Daughter And I Are Allergic To Eggs So Very Happy To See
    None Was Used. The All Rose And None Fell. Had To Bake Them 6 Mins Longer Than Recipe Said.

  • jenny

    i have a bday idea for my bf and only needed one cupcake ….I’m following your recipe now….word to word and the “batter” does not look like batter at all more like brown soup. Sigh. Cute idea and I didn’t really waste a lot of time because its so small, but I can’t help feeling “what a waste”.

  • jenny

    I FORGOT THE FLOUR! Agast me matey! New baker on board (that’s why I trusted myself with one cupcake versus the opportunity to ruin a dozen), flour added and it looks wonderful. Judged way too fast earlier, Made a mistake, sorry about that!

  • Marlena

    My mom and I are visiting through Skype tonight. After finding the recipe online this afternoon…I shared the recipe with Mom. My mom doubled the recipe…2 for her…and 2 for my sister.
    After the baking was complete…we sat down to try them…and OH WOW!
    We will definitely keep this recipe as a family favorite!
    Thanks, Brett!

  • Mehreen

    Hi! I noticed in your picture there is just a thin layer of frosting on the cupcakes, but I want to make these for a girl I babysit and she likes A LOT of frosting. Will the recipe be enough or do you suggest I double it? Thanks! :)

    • Brett

      The recipe makes the amount shown in the pictures, so definitely double or triple it if you want more!

  • Eliza

    This recipe rocks! I’ve made several batches in the past few days. My vegan friends absolutly love them… its so hard to get good chocolate cupcakes that are also vegan

  • Jaimie

    These are the best cupcakes! So quick and easy and they taste amazing! The frosting recipe is way too much though! Maybe I just don’t like as much frosting as others but i could easily make the recipe for frosting last for two batches of these (so four cupcakes). Very pleased that I found these!

  • Toni

    Thank you for this! It’s exactly what I needed and SO incredibly delicious. I was searching for single-serving cupcakes (or cake) because it’s my daughter’s 4th birthday this weekend. We have a whole fun thing planned for the celebration, but the highlight is not in the food. I just wanted one cupcake for the symbolism and to have something in which to put the “4″ candle. I didn’t want to make a whole batch and then have all the leftovers. I made a “batch” last night to “test” them, and they are outstanding!

    I can’t wait to surprise her with one tomorrow. Thank you!

  • Sarah Spegal

    I know 100 people have already said this…but I must add my praise to that of the masses:

    You are a genius.

    This recipe is perfect.

    I’m so happy.

    Thank you.

  • michelle

    I have several blue ribbons in breads, cakes and pastry. This was the biggest mess. A total FLOP.
    My cake was about 1/16″ tall. Looked and had the texture of boiled fudge.
    Icing was quite nice. Will save for tommorrow to frost my grandmother’s brownie recipe.

  • Ramya

    Just tried these and they turned out really good! Thank you.

  • Eleanor

    I found your delish recipe about a year or so ago…and I’ve always been rather skeptical about “single serve” type baked goods [those done in the microwave are deplorable to me!] … but these are perfect. I bake mine without the chocolate chips and I make a peanut butter frosting in lieu of the chocolate frosting mentioned here. Delightful for those moments when you just want a wee nip of something cake-y and sweet and totally yummy! Many thanks for posting this, it is one of my faves! XOXOXOXOX

  • Erica

    This recipe is awesome.

    Especially if you plop all of the batter into a ramekin and then bake (takes longer). Because then you’ll have one giant mini cake/muffin, and no excuse to share.

  • http://trieste.bbakeca.com/ Bakeca Incontri Trieste

    Wow! This is unbelievable! Thank you for this recipe!

  • danielle

    so…there was no egg at all in thia recipe..was that a mistake in the writing of the recipe? isn’t the egg a binder for cake batters? what was the binding agent?

  • Nikita

    Another mom here with an allergic child. So great to be able to mix these up quickly and not have to make a big batch in preparation of someone else’s birthday party!!! These are the real deal, not those gross microwave mug cakes. Thank you!

  • http://www.peeko.co.uk Charlie

    Superb, I live alone and can never be bothered to make a dozen or convert the recipe, I’m definitely giving this a go tomorrow. Thanks!

  • pam

    I love this recipe it is so uniqe

  • J.p. Fish

    I have just a little leftover hazelnut ganache…just enough for two cupcakes. Thanks !

  • lrankin843

    *laughing* this recipe is a riot! And pretty darned smart, too. I’m off to make some and come up with a ginger with lemon frosting one. Same parameters…I’ll keep the prep really simple.

  • Kimmisha Thomas

    I want to say thank you for taking the time to come up with this recipe. The cupcakes are so soft and chocolatety and the frosting is yummy!

  • Hannah

    Mmm… i cant wait to try these, but theres one problem. I have only baking powder, no soda. I read online that you can substitute the soda for more baking powder, but will it affect the taste?

    • Sanjana Rg

      I don’t advise substituting baking powder for baking soda because it is basically baking soda + cream of tartar and will change how the cupcake rises.

  • Tess Becket

    I think I might’ve just died. omahgawd

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