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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.

Two chocolate cupcakes with chocolate frosting and white crystal sprinkles on a cake stand.

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.

Why This Recipe Works

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 you might find hard to resist eating out of the bowl with a spoon.

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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.

A chocolate cupcake topped with chocolate icing and white crystal sprinkles on a cake stand

Ingredient Notes

See recipe box below for ingredient amounts and full instructions.

  • Butter: This cupcake recipe calls for just 2 tablespoons of salted butter, melted and 2 tablespoons of softened butter for the chocolate buttercream frosting.
  • Sugar: 3 tablespoons of granulated sugar.
  • An egg white: Just 1 egg white binds the ingredients together. See below for ways to use up the leftover egg yolk.
  • Vanilla extract: 1 1/2 teaspoons is all you need for the cupcakes and 1/4 teaspoon for the chocolate frosting.
  • Self-rising flour: See how to make your own below. You'll need just 3 tablespoons in this chocolate cupcake recipe.
  • Unsweetened cocoa powder: You will need 1 tablespoon for the cupcakes and this gives them a rich chocolate flavor. You'll also need to use 1 tablespoon for the frosting.
  • Heavy cream: Also called double cream. Use 2 tablespoons for the cupcakes and 1 tablespoon for the chocolate frosting.
  • Powdered sugar: 1/2 cup is needed to make the frosting.

How To Make Chocolate Cupcakes

  1. Heat the oven and line either a cupcake pan with two cupcake liners or line 2 ramekins.
  2. Mix together melted butter, sugar, egg white and vanilla. Then, add in flour, cocoa powder, and cream.
  3. Pour the cupcake batter into the cupcake liners and bake for 20-25 minutes.
  4. After the cupcakes have cooled, frost them if you’d like.
unbaked cupcakes in one picture and baked chocolate cupcakes in a muffin tin in the other picture.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this chocolate cupcake recipe, you might like to consider using them in any of these single serving and small batch recipes:

Expert Tips

  • 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.
  • If you don't want to use the chocolate frosting recipe, you might like to try our vanilla frostingsugar cookie frostingcream cheese frosting, or use store-bought frosting.

Frequently Asked Questions

What Kind Of Cocoa Powder 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 compact muffin pan. This type of pan will be a smaller than your standard-sized cupcake pan.

How Do I 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

RELATED: Over 15 Easy Dessert Recipes For One

For this cupcake recipe, I use a small muffin pan or two 8.5-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.

If you’ve tried these chocolate cupcakes or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

two chocolate cupcakes | one dish kitchen

Two Chocolate Cupcakes

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

Ingredients

  • 2 tablespoons salted 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 salted 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

Expert Tips
  • 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.
  • If you don't want to use the chocolate frosting recipe, you might like to try our vanilla frostingsugar cookie frostingcream cheese frosting, or use store-bought frosting.

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

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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About The Author

13 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

    1. Thank you so much for letting me know how much you enjoyed the cupcakes – that makes my day! I bet the sprinkling of sea salt was a delicious addition.

      Joanie

  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. 👌😍

    1. Thank you Tim. I’ll never flood your inbox with emails. I’m so happy you are enjoying the recipes.

      Have a wonderful week.

      Joanie

  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. Hi Cynthia,
      Yes, you can use evaporated milk instead of cream. I’m so glad you are enjoying the recipes – thank you!
      Have a wonderful weekend!
      Joanie

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

  5. Jessica Formicola

    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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