Two Chocolate Cupcakes

You’ll love this easy and delicious small batch chocolate cupcake recipe! These cupcakes are light and tender and topped with a rich, luscious chocolate buttercream frosting. This wonderful recipe will yield TWO of the best tasting chocolate cupcakes.

homemade chocolate cupcakes recipe | one dish kitchen

So many of our One Dish Kitchen readers love our vanilla cupcakes recipe, and rightfully so! That perfect little cupcake recipe yields just two cupcakes which is wonderful for those cooking for one. Today, we’re bringing you a chocolate cupcakes recipe for all of our chocolate fans, and we know you’ll love this cupcake recipe just as much as our vanilla version.

The Best Chocolate Cupcakes

I firmly believe that this is the best chocolate cupcake recipe out there. These cupcakes are unbelievably moist and have a perfect texture. They’re topped with a decadent chocolate buttercream that I can’t resist eating out of the bowl with a spoon.

With this very small batch cupcake recipe, you’re not left with a dozen or more cupcakes to deal with. Just two – and since these cupcakes are so easy to make, you can bake a small batch whenever the craving hits.

the best chocolate cupcakes recipe | one cupcake on a plate | one dish kitchen

Ingredients In Chocolate Cupcakes

See recipe box below for ingredient amounts and full instructions.

For this small batch chocolate cupcake recipe, you will need:

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  • butter
  • sugar
  • an egg white
  • vanilla extract
  • self-rising flour (see how to make your own below)
  • unsweetened cocoa powder
  • heavy cream (also called double cream)

Pro Tip: If you don’t have self rising flour in your pantry, you can easily make your own. This easy recipe will yield about 1 cup of flour. Mix together 1 cup all purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt in a bowl. Store the remainder in an airtight container until you’re ready to use again.

two cupcakes in a small cupcake tin | a small batch of chocolate cupcakes ready to go into the oven | one dish kitchen

How To Make Chocolate Cupcakes

Step 1

Heat the oven and line either a cupcake pan with two cupcake liners or line 2 ramekins.

Step 2

Mix together melted butter, sugar, egg white and vanilla. Then, add in flour, cocoa powder, and cream.

Step 3

Pour the cupcake batter into the cupcake liners and bake for 20-25 minutes.

Step 4

After the cupcakes have cooled, frost them if you’d like.

Two chocolate cupcakes out of the oven without frosting | one dish kitchen

What To Do With The Leftover Egg Yolk

Since you will be using just one egg white in this cupcake recipe. Cover and refrigerate the egg yolk. Consider adding it to scrambled eggs or use it in any of these recipes:

Eggnog

Snickerdoodle Cookies

Soft Ginger Cookies

Apple Cinnamon Scones

Deep Dish Chocolate Chip Cookie

How To Make Chocolate Cupcake Frosting

This is my favorite chocolate frosting recipe, it’s easy to make with just a few simple ingredients. It’s perfect for mini cakes, cookies, these cupcakes, and more!

Ingredients:

  • powdered sugar
  • unsweetened cocoa powder
  • butter
  • vanilla extract
  • heavy cream

Instructions:

Sift the powdered sugar and cocoa powder together, then mix in the remaining frosting ingredients in a small bowl and spread over the cooled cupcakes.

One chocolate cupcake with chocolate frosting and sprinkles on a plate | one dish kitchen

Can I Use A Different Frosting?

Yes, feel free to use your favorite frosting. You might like to try our vanilla frosting, sugar cookie frosting, cream cheese frosting, or use store-bought frosting.

What Kind Of Cocoa Powders Should I Use?

I often use Hershey’s, Ghirardelli’s, or Nestlé Unsweetened Cocoa Powder because these brands are most widely available.

Can These Chocolate Cupcakes Be Made In A Toaster Oven?

Yes! Use the same temperature settings on the toaster oven as you would for a conventional oven.

A toaster oven will likely preheat faster and cooking times can be shorter, so set a kitchen timer and check the cupcakes at 15 minutes to see if they are done. You can do this by inserting a toothpick or the tip of a sharp knife in the center of the cupcakes. If it comes out clean, the cupcakes are done.

You will also need to use a muffin or cupcake pan suitable for toaster oven use. I use a Nordic Ware compact muffin pan. This type of pan will be a smaller than your standard-sized cupcake pan. Just divide the batter between three muffin or cupcake cups instead of two.

How To Store Chocolate Cupcakes

These chocolate cupcakes can be baked 1 day in advance before frosting. Store in an airtight container or covered with plastic wrap or aluminum foil at room temperature.

Frosted cupcakes can be stored covered in the refrigerator for up to 5 days.

Other Single Serving and Small Batch Chocolate Recipes

Two Ingredient Chocolate Cake For One

Mini Flourless Chocolate Cake

Triple Chocolate Scones

Chocolate Rice Pudding

Chocolate Cookies

RELATED: Over 15 Easy Dessert Recipes For One

For this cupcake recipe, I use a small muffin pan or two 8-ounce ramekins. If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes we use, please visit our Store page.

Two Chocolate Cupcakes Recipe

two chocolate cupcakes | one dish kitchen

How To Make Two Chocolate Cupcakes

Prep Time: 10 minutes
Cook Time: 20 minutes
Cool: 10 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, cupcakes
Servings: 2 cupcakes
Calories: 496kcal
Author: Joanie Zisk

Ingredients

  • 2 tablespoons butter melted
  • 3 tablespoons sugar
  • 1 large egg white
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons self-rising flour (see recipe notes)
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons heavy cream

FOR THE CHOCOLATE FROSTING

  • 1/2 cup powdered sugar
  • 1 tablespoon cocoa powder
  • 2 tablespoons butter softened
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon heavy cream

Instructions

  • Heat the oven to 350 degrees F (177 degrees C). Place 2 cupcake liners in the cupcake pans or inside two oven-safe ramekins.
  • Whisk together the butter, sugar, egg white, and the vanilla in a medium-sized bowl until smooth.
  • Stir in self-rising flour and cocoa powder.
  • Add cream and stir until smooth.
  • Pour batter into cupcake liners. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool the cupcakes completely on a wire rack.

TO MAKE THE FROSTING

  • Sift the powdered sugar and cocoa powder together in a small bowl. Add the remaining ingredients and mix with either a whisk or a hand mixer until smooth. Spread over the cooled cupcakes. If frosting is too thin add a teaspoon of extra powdered sugar and if frosting is too thick, add an additional teaspoon of cream.

Notes

TO MAKE SELF-RISING FLOUR:
 
Ingredients
 
1 cup all purpose flour
 
1 1/2 teaspoons baking powder
 
1/4 teaspoon salt
 
InstructionsMix ingredients together and store in an airtight container until ready to use.

Nutrition

Serving: 1cupcake | Calories: 496kcal | Carbohydrates: 59g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 91mg | Sodium: 238mg | Potassium: 103mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1030IU | Calcium: 10mg | Iron: 1mg
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Two chocolate cupcakes | one dish kitchen
small batch of chocolate cupcakes | one dish kitchen

12 thoughts on “Two Chocolate Cupcakes”

  1. 5 stars
    Wow…so easy and delicious. I have made them twice and baked in my toaster oven for 25 minutes. Perfect. I also sprinkled coarse sea salt on the frosting. I have shared this recipe with all my friends. They love it!
    Thank you! Ro

  2. Ohhhhh ohhhhhh ohhhh my gosh, these look and sound wonderful BUT 459 calories for ONE cupcake? My total recommended calories for one day are 1200. This is almost half a day’s worth of calories in about five bites. We are such an overweight country. Please everyone be thoughtful, and don’t eat both cupcakes in one day – at least share one with someone. Joanie, thanks for sharing, though. I hope you won’t ban me for my thoughts.

  3. 5 stars
    I just wanna say I love all these recipes!! And thanks for not being a site that gets a persons email and constantly bombards a person with email after email. Plain simple and just often enough. Thank you. 👌😍

  4. 5 stars
    Hello!
    I never have cream on hand… I’m wondering if Evaporated milk could be used instead? All your recipes that I have tried have been wonderful! Thank you!

      1. Yup! They were perfect! And there weren’t 10 more to tempt me! Definitely a great weekend! Wishing you the same! 🥣 🧁 ☕️

  5. 5 stars
    This is my absolute favorite chocolate cupcake recipe! And it makes the perfect amount for when I have a small chocolate craving!

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