My love of desserts? Well-documented. Before I started Weight Watchers, the idea of forgoing chocolate was so upsetting I couldn’t even consider it. I was laboring under the delusion that I’d have to “give up” all the things I loved, which . . . wasn’t true.
But this isn’t about my eating habits, friends. This is about cupcakes.
Having moist, delicious baked goods around is a blessing and curse. When I bake, I typically end up with the standard 24 cupcakes that beckon me from every corner of our apartment. After Spence and I have our treat for the day, we’re pretty disciplined about packaging up whatever remains to take to our respective workplaces.
We’re really popular around there.
But sometimes? Sometimes you want to bake — like yesterday, with a heavy snow falling and the roads destroyed — without the surplus goodies. You want your cake for an afternoon snack, but you absolutely can’t have 22 extras eyeballing you from the dining room.
When I stumbled across The Baker Chick’s recipe for fudgy dark chocolate cupcakes for two, I was eager to give them a whirl. While I’ll admit this recipe is a bit of work for two cakes, it solved my dilemma of wanting to bake without enough food to feed an army.
One for Spence, one for me.
These are moist, decadent, incredibly chocolatey and perfectly paired with milk. Though far from low-calorie, they were a great way for me to get that craving out of my system . . . and with nothing left to tempt me now, I feel better about having made (and enjoyed) that single dessert.
I’m pretty popular around our house now, too.
Dark chocolate cupcakes for two
Recipe from The Baker Chick
3 tablespoons flour
2 tablespoons sugar
1 1/2 teaspoons dark cocoa powder
1/8 teaspoon baking soda
Pinch of salt
2 tablespoon water
1 tablespoon vegetable oil
1/8 teaspoon of vanilla extract
1 tablespoon chocolate chips (optional)
2 tablespoons of unsalted butter, very soft
1 tablespoon of dark cocoa powder
4-5 tablespoons of powdered sugar
1. Preheat oven to 350F. In a small bowl whisk together the flour, sugar, cocoa, baking soda and salt.
2. Make a small well in the middle of the bowl and add the water, oil and vanilla. Whisk together until smooth.
3. Evenly distribute the batter between two liners and sprinkle with chocolate chips if using. Bake for about 18 minutes or until a toothpick inserted into a cupcake comes out clean.
For the frosting:
In another small bowl, use a spatula to spread the butter around making sure it’s super soft and pliable. Add the cocoa powder and stir into the soft butter. Using the spatula or spoon, add the powdered sugar one tablespoon at a time until the frosting is creamy and thick. Frost cooled cupcakes and decorate as desired.