Dark Chocolate Cupcakes for Two
Have you ever found yourself wanting a cupcake but had no desire to take the time to gather all of the ingredients to make a whole batch? I have found the perfect solution to all of our troubles. These cupcakes are perfect for couples or small families who are craving something sweet. Not only are they fast and easy to make, but you don’t have to feel guilty about eating them all. This recipe makes a batch of only four cupcakes that can be whipped up in 30 minutes or less.
I love this recipe because it makes just enough for my husband and me, and I don’t have to worry about eating too many because there are only four of them. They also make for a quick, sweet snack for the kids, without all the added sugar. Perfect for a date night dessert, after-school snack, or any time; you can be sure that these will satisfy everyone's chocolate craving.
Dark Chocolate Cupcakes
This cupcake has a rich chocolate flavor coupled with the warm spices of fall. Moist, fluffy, and full of those beloved autumn flavors, this cupcake is the perfect little snack.
For those of you who do not like frosting, these cupcakes are perfect. Frost them, don't frost them (and eat them muffin style), they will still taste great. The dark chocolatey cupcake stands alone and has the texture and moistness of a perfectly baked brownie. You do not need the maple cream cheese frosting, but for those like me who want a true cupcake, frost away.
Today, I made slightly smaller cupcakes so I could have five shorter cupcakes for the kids. I frosted two and left the other three unfrosted as my husband does not care for anything with cream cheese.
Add 10–20 minutes for cooling, if you are going to frost them.
Ingredients for Dark Chocolate Cupcakes
- 4 Tbs. Flour
- 4 Tbs. Brown Sugar
- 3 Tbs. Dark Chocolate Cocoa Powder
- 1/4 Tsp. Cinnamon
- 1/4 Tsp. Nutmeg
- 1/4 Tsp. Ginger
- 1/4 Tsp. Allspice
- 3 Tbs. Milk
- 3 Tbs. Melted Butter
- 1 Egg
- Preheat oven to 350 degrees.
- Whisk all dry ingredient together. Add milk, melted butter, and the egg. Stir or wisk just until all the ingredients are incorporated together.
- Divide batter evenly between 4 cupcake tins. Add water to empty cupcake cavities.
- Bake for 10 to 15 minutes, or until a toothpick comes out clean.
- While cupcakes are baking, prepare frosting. Combine sugar, cream cheese, syrup, milk, and butter. Stir until smooth.
- Let cupcakes completely cool. Frost and serve. Makes four moist and decadent dark chocolate spice cupcakes.
These cupcakes do not rise much at all. Be sure to fill the cups to the height you would like them to come out to.
Tips for Making Moist Cupcakes
These tips will ensure that you create the perfect cupcake every single time. I'm not usually a stickler on measurements, or even following a recipe; however, when baking having exact measurements and using the proper equipment is essential.
- Mix and measure ingredients properly: Carefully measuring ingredients will ensure that you get the fluffiest cupcakes. A pinch of this and a little of that does not work for cupcakes made from scratch.
- When measuring dry ingredients use nesting measuring cups with flat tops so you can level them off. Never pack your dry ingredients unless you are working with brown sugar. Packing flour, for example, will cause you to have too much flour and will result in a drier, more crumbly end product.
- Measure wet ingredients in a glass measuring cup on a flat surface for exact measurements. When working with wet ingredients, make sure to use measuring cups that are designed for them. Measurements will be off if the wrong utensils are used.
- Fill cups 1/2 to 2/3 full with batter. Any more batter and you will end up with a gooey mess. Anything less than half and you will end up with skimpy over cooked cupcakes that need extra frosting to look bigger.
- Fill cups with the same amount of batter. Use an ice cream scoop or a measuring cup to ensure the same amount of batter goes into each cup. Uneven batter could create burnt small cupcakes or unfinished larger ones. Keeping the batter consistent will ensure even baking across the whole pan.
- Don’t over mix your batter, this causes your cupcakes to become chewy rather than light and fluffy. Mix your batter with a light hand and stop just as the batter comes together.
- Adding water to empty cavities ensures that the heat will not warp the empty cavities (I've heard that this can make your cupcakes soggy and sag in the middle, but I have been adding water to my empty cupcake cavities for years and have never experienced this problem). Only fill your cavities half full and you should have no issues with your batter baking up properly.
- Add applesauce instead of oil. It creates a fluffier and moister cupcake than when using oil and is healthier for you too.
Maple Cream Cheese Frosting
This recipe is one that I found online and have doubled to make the measurements easier. The frosting, however, is my own creation, and I think it pairs with the cupcakes perfectly. The warm flavor from the maple syrup pairs nicely with the spices, and the cream cheese is the perfect vehicle to whip up a creamy rich frosting for the chocolate cupcake.
- 3 Tbs. Confectioner's Sugar
- 1 Tbs. Melted Butter
- 1 Tsp. Milk
- 4 Tbs. Cream Cheese
- 4 Tbs. Maple Syrup
Satisfy Your Craving (Without the Guilt)
Enjoy these delicious and moist cupcakes next time you have a chocolate craving or are in the need of a small treat. Quick and easy to make, these cupcakes are a guilt-free way to enjoy your sweet tooth craving.
© 2012 Cholee Clay