Small Batch Chocolate Cupcakes
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Two chocolate cupcakes with a quick cocoa frosting are baked in a muffin pan. Egg white and self-rising flour keep the batter simple.
Ingredients
Cupcakes
- 2 tablespoons melted salted butter
- 3 tablespoons sugar
- 1 large egg white
- 1½ teaspoons vanilla extract
- 3 tablespoons self-rising flour
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons heavy cream
Chocolate frosting
- ½ cup powdered sugar
- 1 tablespoon cocoa powder
- 2 tablespoons softened salted butter
- ¼ teaspoon vanilla extract
- 1 tablespoon heavy cream
Equipment
- mixing bowl
- muffin pan
- hand mixer
Directions
- Heat the oven to 350°F. Line two cups of a muffin pan with paper liners.
- Mix the melted butter, sugar, egg white, and 1½ teaspoons vanilla. Fold in the self-rising flour and cocoa, then the 2 tablespoons cream.
- Divide the batter between the liners. Bake for about 20 minutes, until a toothpick comes out clean. Cool completely.
- For the frosting, beat the softened butter with the powdered sugar, cocoa, ¼ teaspoon vanilla, and the 1 tablespoon cream until spreadable.
- Frost the cooled cupcakes.
Nutrition
Serving: 139g | Calories: 535kcal | Carbohydrates: 62g | Protein: 5.6g | Fat: 32g | Saturated Fat: 20g | Trans Fat: 1.2g | Cholesterol: 86mg | Sodium: 228mg | Potassium: 160mg | Fiber: 2.3g | Sugar: 49g | Vitamin A: 1037IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 cupcakes; egg white counted as raw egg white (one large white 33 g), cocoa powder counted as unsweetened cocoa. Brands and portions vary, so use it only as an approximation.