Chocolate cupcake for 2

Chocolate Cupcakes For Two Yield: 2 cupcakes Ingredients Chocolate Cupcakes: 2 tablespoons + 1 teaspoon all-purpose flour 1/8 teaspoon baking soda 1/8 teaspoon baking powder 1/8 teaspoon salt 1 1/2 tablespoons unsweetened cocoa powder, dutch processed 2 tablespoons + 2 teaspoons granulated white sugar 2 teaspoons vegetable oil 1 large egg yolk 1/4 teaspoon vanilla extract 2 tablespoons + 2 teaspoons hot milk or water Frosting: 2 tablespoons unsalted butter, softened  1/4 teaspoon vanilla extract 1/8 teaspoon salt 1/2 cup powdered sugar (confectioners' sugar), sifted 1 tablespoon milk or water For chocolate add 1 1/2 tablespoons cocoa powder and 1 extra teaspoon milk or water Directions  Prepare Cupcakes: Preheat the toaster oven to 350 degrees F. Place a cupcake liner in 2 oven safe ramekins or small custard dishes.   In a small bowl, stir together the flour, baking soda, baking powder, salt, cocoa and sugar. In cup whisk together oil, egg yolk, vanilla and milk or water. Gently stir wet ingredients into dry ingredients, just until incorporated. Distribute the batter, filling almost up to the top, between the two cupcake liners. Bake for 16-18 minutes, or until an inserted toothpick comes out with a few moist crumbs.  Prepare Frosting: Beat all ingredients together with a fork until creamy. Spread onto completely cooled cupcakes.

How We Started: Regina’s Sweet Temptations is a new business with one mission and one mission only: to be the go-to place for delicious cupcakes and cookies in Bergen County. Baking is my passion – I first learned the art from my Aunt Tally when I was young and then perfected my skills by preparing delicious treats for my three children over the years. I found that I loved seeing the smiles when my friends bit into one of my delicious chocolate chip cookies or admired one of my many creative
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