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Small Batch Chocolate Cupcakes

Course Dessert
Cuisine American
Keyword chocolate cupcakes, cupcakes for two, small batch chocolate cupcakes, two chocolate cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 cupcakes
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

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.