Today is a very special day for mothers, but this year it also happens to be my amazing bf’s birthday. Since it is just the two of us, it doesn’t make much sense to make an entire cake or a full batch of cupcakes, so I decided to just make a couple. This is a super quick and easy recipe if you just need a couple of cupcakes for a special quiet birthday in or need a chocolate cupcake fix in the middle of the night. No judgements here!
Here’s what you’ll need:
Canola Oil (or vegetable oil)
Step 1: Mix dry and wet ingredients.
You’ll want to start by whisking together the dry ingredients: flour, sugar, cocoa powder, salt, baking soda. The great thing about this recipe is that chances are pretty good that you’ll have all the ingredients in your pantry and fridge already. And if you decided you’re not really feeling the chocolate, leave out the cocoa powder and substitute in a little more flour. Easy-peasy.
Next you’ll want to add in the wet ingredients: milk, oil, vanilla extract. I used a whisk, you could use a hand mixer if you want, but it seemed like over kill to me. A fork would work well too in lieu of a whisk.
It will be pretty a quick whisk. Make sure you get all the lumps out, no one wants a lumpy batter!
Step 2: Fill and bake.
You’ll want to put two liners in a cupcake pan. I don’t know if I have a weird sized pan or odd sized liners, but they never fit… bummer. Fill both the liners about half way up the side. It should use all of the batter, leaving just enough to lick the bowl and not hate yourself in the morning. They will take around 20 minutes to bake. So now would be a good time to clean up a little or start on the peanut butter icing!
Step 3: Making the icing.
For the icing, I used a hand mixer since it requires a little more mixing to get it all incorporated. Start with the room temperature butter (which happens to be the only thing I took a picture of…sorry!) and cream it together with the peanut butter and milk. Next add the powdered sugar, a little at a time unless you want it to snow in your kitchen. Make sure the butter is actually room temperature or you will end up with lumps in your icing…no bueno.
I chose peanut butter for this icing because it is a favorite of the bf. The beauty of this icing is that you can substitute just about anything for the PB, for example, nutella. Mmmmmm. Or you could use cream cheese. If you opt for the cream cheese route you could also add some jam to it to make it all fruity. If you decided to go with a vanilla cake, take the PB out all together and add in more butter and vanilla extract for a vanilla butter cream.
Step 4: Icing the cupcakes.
This is not a shining example of my icing skills, but I made due with what I had! I usually use a plastic bag full of icing with a piping tip on the end, but I couldn’t locate my piping tip today… So I just used the bag with a hole cut in the corner. I also happened to have some decorating sugar that matched perfectly – score!
My biggest regret with this recipe is that I didn’t make more of them…but then it would defeat the point of cupcakes for two, wouldn’t it?
CHOCOLATE CUPCAKES FOR TWO
3 tbsp of flour
2 tbsp of sugar
1 tbsp of cocoa powder
1/4 tsp of baking soda
1/4 tsp of salt
3 tbsp of milk
1 tbsp of canola oil
1/2 tsp of vanilla extract
Preheat oven to 350 and put two cupcake liners in a cupcake tin. Whisk together flour, sugar, cocoa powder, baking soda, and salt. Once combined, whisk in milk, oil, and vanilla extract. Separate batter between the two liners. Place in oven and bake for 20-25 minutes. Remove from oven and let cool.
PEANUT BUTTER ICING
2 tbsp room temperature butter
1/4 cup powdered sugar
1/2 cup creamy peanut butter
1/2-1 tsp milk (for consistency)
With an electric mixer, cream together butter, milk, and peanut butter. Slow add in powdered sugar until fully combined. Once the cupcakes are completely cooled, split the icing between the two little cupcakes.