Single Serve Chocolate Cupcake (Makes Two)
Baked single serve chocolate cupcake recipe with creamy cocoa frosting, yielding two cupcakes in 30 minutes.
Ingredients
Chocolate Cupcakes
- 2 tablespoons neutral oil, such as canola or vegetable
- 3 tablespoons white granulated sugar
- 1 egg white
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk, ideally whole milk
- 1/4 cup all-purpose flour 30g
- 1.5 tablespoons natural unsweetened cocoa powder 9g
- 1/2 teaspoon baking powder
- 1/8 teaspoon kosher salt
Chocolate Frosting
- 2 tablespoons unsalted butter, softened to room temperature 28g
- 1/2 cup powdered sugar 60g, plus extra for thickening frosting
- 2 tablespoons cocoa powder 12g
- 2 teaspoons milk, ideally whole milk
- Pinch of kosher salt, skip if using salted butter
Instructions
Chocolate Cupcakes
Preheat oven and line cups:
Heat oven to 350°F (175°C). Place liners in 2 standard muffin cups.Blend wet ingredients:
In a medium bowl, use a fork to blend oil, egg white, vanilla, and milk until uniform and the egg white is a bit frothy.Mix dry ingredients and combine:
Stir in sugar, then incorporate flour, cocoa powder, baking powder, and salt. Fold mixture just until combined.Fill muffin cups:
Evenly distribute batter into the lined muffin cups.Bake cupcakes:
Bake 18-20 minutes until tops are firm, a toothpick inserted yields moist crumbs, and the top rebounds when lightly pressed.
Chocolate Frosting
Make chocolate frosting:
While cupcakes cool, prepare frosting: In a small bowl, combine softened butter and 2 teaspoons milk with a fork (it's fine if not fully mixed). Add powdered sugar and cocoa powder, stirring until smooth. Adjust thickness with extra powdered sugar or milk as needed.Frost and serve:
Spread or pipe frosting onto cooled cupcakes. Serve and enjoy!