Chocolate Cupcakes for 2 – Version 2

HAPPY ANNIVERSARY TO ME! My Blogiversary to be exact! BakeAndBeMerry.Wordpress.com! Thank you to all my followers as this day is because of you! You are the reason that I am still here sharing what I love the most. Food. To celebrate, I wanted to do something special but not go too crazy… or more crazy than I already am. In the past, when my husband and I have had sweet tooths, but didn’t want to go over board, I would make chocolate cupcakes. However, these recipes only make exactly 2 chocolate cupcakes. Perfect serving without the guilt of 22 more cupcakes staring back to you. These are perfect for Valentine’s day with your sweetie or perfect for the kids as they’re pretty quick and easy!

This time, I couldn’t make up my mind which chocolate cupcake recipe for 2 I wanted to try, so I made both! Making 4 cupcakes. My husband and I only ate 2 and I brought the other two to work for voting as to which was going to be posted on the blog. It’s amazing how two chocolate cupcakes got cut up between 16ish people!

In the end, it was pretty much 50/50 with a few comments of one icing be being better with the other cupcake and vice versa. As they both got such a high rating and they are both completely different, I will share both of them with you so you can do your own voting.

Below is Version 2. Click HERE for VERSION 1. Feel free to switch the icings between the two depending on your preferences.

Let me know which one you like best! 🙂

Chocolate Cupcakes for 2

Ingredients:

Cupcakes:

1/4 cup flour

2 1/2 tbsp sugar

1 tbsp cocoa

1/4 tsp baking soda

1/16 tsp salt

2 tbsp milk (You can sub plain yogurt if you’d like)

2 tbsp oil

1/4 tsp vanilla

Frosting:

2 tbsp butter

2 tsp sugar

1 tsp corn syrup

1/4 cup milk

4 oz semi-sweet chocolate chips or chopped chocolate

1/2 cup powdered sugar

Directions:

Preheat oven to 325 degrees F.

In a small bowl, mix together all the dry ingredients.

Add in the milk, oil and vanilla and stir everything together to combine.

Divide the batter into 2 cupcake liners

Bake for about 18 minutes or until a toothpick comes out clean.

While the cupcakes are baking, combine the butter, sugar, and milk in a small sauce pan over medium heat until just boiling and sugar is dissolved.

Pour over chocolate in a medium sized bowl and allow to sit for a couple minutes.

Stir together until chocolate is melted and mixture is smooth.

Let cool for about 10 minutes in your fridge.

Pour mixture into a stand mixer bowl and add in powdered sugar – Or whisk yourself by hand, adding the powdered sugar a little at a time.

Beat/whish on high until frosting turns a lighter color and gets thicker, about 10 minutes.

Transfer to a piping bag or frost with a knife.

{Recipe from Like Mother Like Daughter}

Chocolate Cupcakes for 2 20140127_204335 20140127_204447 20140127_204602 20140127_211319 20140127_210809 20140127_211024 20140127_211215 20140127_211253 20140127_211502 20140127_213805 20140127_214021 20140127_214121 20140127_214229 20140127_214449

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2 thoughts on “Chocolate Cupcakes for 2 – Version 2

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