Two Chocolate Chocolate Cupcakes

Hi everyone!

This recipe is right up my alley. I came across the original recipe here, and had to try it, because a recipe for just two cupcakes is perfect when you live alone- none of the danger of a big batch of something sitting around! This post might be a bit picture-heavy, but I wanted to show just how easy this is to whip up.

The original recipe uses veggie oil, but mine was all bad, so I adjusted for butter. I also increased the baking time, and ultimately reduced the liquid just slightly. For the icing, I added a pinch of salt and tried to reduce the overall amount made, which could ice 2-3 cupcakes- I had leftovers from the original recipe and I like a lot of icing, so I cut it down. Let's get started- these are sumer yummy and totally customizable with sprinkles, chocolate chips, caramel, whatever!!

Your arsenal for your cupcakes- and don't get out your measuring cups, you just need your little measuring spoons for this! (on the right there are mini chocolate chips and caramel bits which I added)

The original recipe called for mixing the dry and wet ingredients separately, the mixing, but I played it fast and loose and just dumped it all in one and it worked great- and faster and fewer dishes- win win win!

Here's your batter ready to go into the cupcakes- nice and chocolatey!

Here are your two- just two- cupcakes, topped with chocolate chips and caramel bits. Have fun with this part!

Here are the cupcakes out of the oven. The caramel bits sinking caused the holes you can see in the tops.

Your arsenal for the icing- pretty standard ingredients here.

Again, just dump all of your ingredients in over the melted butter, and mix with your fork...

Here's the icing just made- nice and glossy, now it goes in the fridge.

Here's the icing after 15 minutes in the fridge- stiff and hard a little, but give it a stir, then let it sit and soon enough...

It will be the perfect consistency for icing those cupcakes.

Two Chocolate Cupcakes
(original recipe from BrettBara.com, I made several changes in my version below)
-1 scant tablespoon butter
-1 tablespoon and 2 teaspoons hot water
-splash of vanilla
-3 tablespoons flour
-2 tablespoons sugar
-1 1/2 teaspoons cocoa
-1/8 teaspoon baking soda (just eyeball 1/2 of a quarter teaspoon)
-pinch of salt
-a few chocolate chips, cut up candy bar, caramel bits, etc. for topping the cupcakes before baking. (optional)
In a 1 cup glass measure, melt the butter, then add the water and vanilla, Mix real quick with a fork.
Add the dry ingredients, and mix with your fork until mostly mixed (a few small lumps may remain- that's ok).
Pour the batter evenly into two cupcake liners. Sprinkle your chocolate chips on top. Bake at 325 F for 20-28 minutes, or until tester comes out clean.

Chocolate Icing for Two Cupcakes
-1 scant tablespoon butter
-1 tablespoon and 2 teaspoons coca
-3 scant tablespoons confectioner's sugar
-1 scant teaspoon milk/cream/half and half
-pinch of salt
Melt the butter, then stir in the rest of the ingredients. Refrigerate briefly to set up. Take out after 15 minutes or so to let come to room temp. Mix after refrigerating and before icing.
If you start this when the cupcakes go in the oven, it should be done about the time the cupcakes have cooled.

And the two beautiful cupcakes all iced and ready to be devoured. These things pack quite a chocolatey punch, and it would be super fun to decorate these with a few sprinkles or something like that to add a little fun!

Savor it!
love, rue