These chocolate cupcakes for two are the best, moist, decadent chocolate cupcakes. It’s the perfect dessert recipe to satisfy your chocolate cravings.
These cupcakes are so chocolatey and so good, they will definitely satisfy your chocolate craving right on the spot. They’re moist, and rich, and so decadent. The chocolate frosting on top is so good you’ll want to eat it by the spoonful. It’s a rich chocolate ganache frosting, thick, and so delicious.
If you have seen any of our other desserts for two, you know I am a huge fan of small batch desserts. The greatest thing about small batch desserts is that I can whip up one of these desserts for two in just a few minutes, and it’s the perfect late night treat to satisfy my sweet tooth.
And if Nate decides he doesn’t want a dessert that night, well then that’s even better for me. I can have two for me, or I can save one for the next day.
I adapted this recipe from Crunchy Cream Sweet.
**This post contains affiliate links, and I may earn a small commission when you click on the links, at no additional costs to you.
How to make chocolate cupcakes for two?
In a small bowl mix together the flour, sugar, cocoa, baking soda, and salt. Then add in your milk, oil, and vanilla extract until you have a nice and thick batter. Scoop the mixture into two spots of a greased muffin tin (or lined with cupcake liners) and bake the cupcakes until a toothpick inserted in the middle comes out mostly clean. Let the cupcakes cool all the way before frosting (you can stick them in the fridge to help them cool quicker).
The frosting really is a small batch recipe, so it seems silly to go through the trouble of heating milk on the stove, and using it to melt chocolate, but I promise this frosting is so rich and decadent, it’s worth it.
So you’ll get your smallest pot and add your milk, butter, sugar, and corn syrup, and melt it on the stove top just until the butter is melted, it’s such a small amount, so it should be quick! Pour it into the bowl with your chopped chocolate and let it set for a couple minutes. Then stir the chocolate up until you can stir it nice and smooth. Let the chocolate ganache chill for about 10 minutes in the fridge, then add your powdered sugar, and whip it up until you have a nice and fluffy frosting! Pipe it on your cupcakes and enjoy!
These chocolate cupcakes are the perfect Valentine’s Day treat. The recipe makes just two cupcakes, so it’s the perfect dessert for just you and your special someone to end your Valentine’s Day in the right way. And if you’re spending Valentine’s Day alone, well then you definitely deserve to eat both of these cupcakes yourself.
This is the perfect chocolate cupcake recipe when you need some chocolate, but don’t want to end up with a whole dozen cupcakes. The cupcakes are moist, sweet, and so delicious.
More Decadent Chocolate Dessert Recipes:
- Chocolate Molten Lava Cake
- Double Chocolate Brownies
- Chocolate Brownie Ice Cream
- Microwave Mug Brownie
- Easy Chocolate Cake
Connect with Like Mother, Like Daughter
Be sure to follow us on social media, so you never miss a single post!
Chocolate Cupcakes for Two
Ingredients
Chocolate Cupcakes for Two
- 1/4 cup all purpose flour
- 2 1/2 TBS granulated white sugar
- 1 TBS unsweetened cocoa powder
- 1/4 tsp baking soda
- 1 dash salt
- 2 TBS milk
- 2 TBS canola oil
- 1/4 tsp vanilla extract
Chocolate Frosting
- 1 TBS butter (softened)
- 1 tsp granulated white sugar
- 1 tsp light corn syrup
- 2 TBS milk
- 2 oz chocolate (chopped)
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Mix together all the dry ingredients together in a small bowl (this means: flour, sugar, cocoa, baking soda and salt).
- Add in the milk, oil and vanilla and stir everything together to combined.
- Pour the batter into a cupcake/muffin pan sprayed with non stick spray (or lined with cupcake liners).
- Bake for about 18 minutes, or until a toothpick inserted in the middle comes out clean.
- Let the cupcakes cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely before frosting.
- Frost cupcakes with chocolate frosting.
Chocolate Frosting
- In a medium saucepan add the butter, sugar, corn syrup and milk, heat until almost boiling and the sugar is dissolved.
- Put chopped chocolate in a medium sized bowl and pour hot milk liquid over the top of chocolate; let it sit for a couple of minutes.
- Stir together until the chocolate is melted and totally smooth.
- Cool in the fridge for 10 minutes
- Add powdered sugar and beat it with a hand mixer, until you have a thick and fluffy frosting.
- Add more powdered sugar (to make it thicker) or milk (to make it thinner) as needed to get the right frosting consistency.
- Transfer to a piping bag and frosting cupcakes.
Notes
Nutrition
These chocolate cupcakes for two were first posted on January 23, 2014. The photos and text were updated on January 29, 2021.
Em says
There is an asterisk next to “2 oz. chocolate” in the frosting ingredient list but I don’t see a corresponding footnote. Is that an error or is there something about the chocolate that should be explained? I do wonder if it matters what kind of chocolate is used… semi-sweet, bittersweet, milk?
Aimee says
Sorry, it was just for the note that I cut the original recipe in half. I removed the * to make it less confusing, hopefully!
Jamie says
I love the flavor of these, but I’m having a hard time with the frosting. I’m not sure what speed or for how long I should be beating in the powdered sugar. Have I gone too long? Not long enough? I’ve tried adding extra powered sugar, but it’s still too thin for the piping bag.
Aimee says
I’d chill it longer, or add just a bit more powdered sugar. It’s a pretty small batch so you’re not stuck with too much extra, so start with a couple Tablespoons at a time. I usually just do medium speed.
Jamie says
Chilling longer worked perfect! Thank you!
Aimee says
Awesome 👏🏻
Lavender says
If I were to add coffee into this.. how much would I add?
Aimee says
I might replace the 2 TBS milk with brewed coffee, or add about 1/8 to 1/4 tsp of instant coffee or espresso powder right into the batter when you add the flour.
April says
I’m posting a comment for anyone who needs these modifications. I found out at the last minute my son needs a GF cupcake for school tomorrow. I wanted a small batch so I found your recipe. I had to swap the flour for an all purpose GF blend and I used coconut oil. I needed more milk because I think GF flours absorb more moisture but otherwise, the cupcakes came out really well. I added mini chocolate chips as well. Thanks for the easy small batch recipe.
Aimee says
Thanks for the tips!
Beth Carter says
Really good. Next time I’ll divide it into three cupcakes.
Maeva says
Hi Aimee I ‘m Maeva I just wanted to say I love baking and I have been baking for two years now ever since year 8 and this is one of the yummiest recipe .
Aimee says
Yay! I’m so glad!
Kristy says
Hi there I just wanted to write and say that I tried doubling the recipe. I haven’t tried them yet but my kids said they were the best cupcake recipe I’ve made. However I wanted to leave a few tips because I cooked them for 18 minutes and took them out to toothpick them, and the middles dropped. I wanted to suggest an extra 3 to 5 minute bake time if doubling recipe. Always check because ovens vary but I just was hoping to help anyone trying to double receipe. Thanks for the great receipe:)
Aimee says
Hi Kristy, I’m so glad you liked them! This is a weird recipe since it’s so small, and there is no egg in the recipe which helps give baked goods some of their rise the tops of mine stay pretty flat anyway, so any little change with over beating or oven temperature being a bit too high could cause it. Glad you enjoyed them anyway!
emily says
Hi I am Emily i am 13 and I love to bake. I really liked the recipe, but i wanted to spice it up a little and added hot cocoa mix, added a little less sugar and it was REALLY good. I use this website to get ideas and yours has turned out the best so far and I just wanted to say
THANK YOU VERY VERY MUCH!!! 😀
Aimee says
Yay! That sounds so yummy with cocoa mix. How much did you add?
Emma says
These were SPECTACULAR. Thank you so much! So moist, so perfectly delicious. Do you have a full-size cake version too?
Aimee says
I’m so glad you liked them! I don’t have an exact same chocolate cake recipe, but this is my favorite chocolate cake right now! https://lmld.org/easy-chocolate-cake/
Emily says
What works as a binding agent in this recipe? I notice there is no egg in the recipe.
Aimee Berrett says
The oil holds it all together.
D says
I tried this but it came out gluey 🙁 what do u think i did wrong ? is there a specific oil i should use ? i used sunflower oil :/
Aimee Berrett says
Hi! Sorry they didnt turn out for you, I’d recommend using a traditional baking oil like canola or vegetable, but I’m not sure if that would cause the problem or not!
Htet says
Hi! is it possible to have the same, maybe a little different, outcome without using oil?
Aimee Berrett says
Hi, are you wanting to get rid of a fat completely or just to use something like butter instead? Butter will make your cupcakes a little more dense, rise less and be less moist. I don’t recommend getting rid of the fat completely, but you could try replacing half of the called for amount with applesauce to make it a little lighter!
Htet says
Oh, I see. I think I’ll try out butter first, then oil. Thanks a lot! 🙂
Aimee Berrett says
Let me know how they turn out for you!
Evelyn says
when do you add the corn syrup when making the icing?
Aimee Berrett says
Sorry, I guess I forgot to mention that. It’s added in the first step with the other ingredients you heat up – I adjusted the recipe
huntfortheverybest says
they look delish!
Alexis @ We Like to Learn as We Go says
What a great idea! I hate making a huge amount of dessert for just our little family. This would be so fun for Valentine’s Day! Just pinned it!
Aimee Berrett says
Thanks Alexis! Let me know if you try them out for Valentine’s day!
Kathleen @ Fearlessly Creative Mammas says
Oh, this is right up my alley! I love chocolate and having just two would be great because I wouldn’t over eat them. YUM!
Aimee Berrett says
Yep, exactly why I need recipes like this! Hope you try them!
Amber @ Dessert Now, Dinner Later! says
I love your dessert recipes for 2! P.S. Love the Favicon & that you have the ziplist recipe plugin!
Aimee Berrett says
Yes Amber! I’ve had a few people ask how they can print my recipes, so its nice to have an easy solution for that now – but I still have a lot of old recipes to fix!
Mama Mouse says
you mean chocolate cupcake for one right? Because 1 just isnt enough
Aimee Berrett says
Yes Mikaela – no harm in eating 2 cupcakes 😉
Gave Klein says
This s a wonderful idea!
Aimee Berrett says
Thank you!
Kim says
Love this idea. Do you think I can double your for Two recipe for 4 cupcakes? There are 4 of us in the family and this would make a nice treat as we would never eat a whole dozen before they get gross. My rule here is to spread out treats so they don’t get over indulged. So my boys are used to eating them only once in a while instead of all gone in the first day. But that tends to leave me throwing treats out.
Aimee Berrett says
I dont know for sure, but I’d say it’d be worth trying. I dont think there is anything in there that would react too differently with the doubled amount. So let me know how it goes if you try it. (Ps. The frosting makes a LOT for 2 cupcakes, so if you dont want mile high frosting the original recipe is probably enough for 4 cupcakes)
Becky Bevan Blad says
Such a cute idea! And looks so yummy. Pinned it!
Aimee Berrett says
Thanks so much Becky!
Kathy@mishmashmom says
These look delicious! I love the idea of only making 2 at a time…that way, I won’t eat the whole batch!
Aimee Berrett says
I know! I get too tempted with the whole batch!
Anna@CrunchyCreamySweet says
How gorgeous!!! I am so happy you got to try this recipe – it’s one of my favorites! Thank you so much for mentioning my blog. Now I need to make these – it’s been too long and I need a cupcake! : ) Have a fabulous day, Aimee!!
Aimee Berrett says
Thank you so much Anna! That means a lot coming from you. Thank YOU for the original recipe – these were soooo good!