Sometimes you just need cake. Sometimes you just need cake NOW. Or your going to end up crying in the corner. Or turn into a cranky, angry, crazy… now don’t look at me like that. You know what I mean. I know I’m not the only one out there this happens to.
Moist, light, airy, cake. Preferably a rich chocolate cake, with towering layers of dark chocolate butter cream. This is, in fact, the solution to many of life’s problems.
You could go out to the store and buy your cake. You probably even have the mad baking skills and be able to produce the needed cake. But, despite the goal of preventing the crazies, you know shouldn’t buy or make an entire cake to satisfy your craving.
Having an entire cake around the house is rough. If your anything like me, having an entire cake around the house means, you’ll eat an entire cake. Maybe not in one sitting, but certainly over the course of the next week. Every evening after dinner, despite your best intentions, you’ll have a slice, until the entire thing is gone. How can you resist, just knowing it’s sitting there, 12 caloric laden servings of fluffy chocolaty cake?
You bake a cake to remedy the awful day you just had; and what do you get rewarded with? 5 pounds where you don’t need it. Not fair but, unfortunately true. The thing is you probably didn’t need or even want 12 servings of cake to fix the rotten day or the #crazies. One serving would probably do the job.
Enter the cupcake. One cupcake = One serving of gooey chocolate goodness. Brilliant, except that cupcakes usually come in batches of 12, just like the regular cake. The solution: Emergency Chocolate Cupcakes For Two. A scaled down recipe for, you guessed it, decadent chocolate cupcakes.
I’ve created the recipe for two cupcakes rather then just one. I know you only need one for you but, it’s nice to share with the husband too. Or whoever. Or eat the second one yourself. Whatever you have to do. It’s still better then 12, right?
This is a really nice basic dark chocolate cupcake recipe. It’s easy, make it in one bowl, in fact it fits in most cereal bowls, and you can use a normal eating spoon for mixing. No fuss to clean up. Nothing complicated so you really can make cupcakes after work or when your kids go to bed. Or, whenever the emergency need strikes.
I’ve also given you two topping options, a 30 second glaze. Takes one little sauce pan, and quick, quick, quick! Or, a basic chocolate butter cream (pictured in the photos here) that has just a touch of tang from some greek yogurt. The tang is highly complementary with this dark chocolaty cake. The buttercream does require a hand mixer and a bowl. (Sorry, but I have yet to manage butter cream without a hand mixer. I imagine it could be done with a whisk but I have to admit I’ve never tried. I promise to test that at some point and report back in the future. Or if you know, leave me a comment and enlighten us all.) Either way butter cream is pretty quick and easy and this version is scaled down for two cupcakes. From beginning to end emergency cupcakes take no more then 20 minutes here my friends!
Bam! 20 minutes. Cupcake! Problems solved. I know you seriously love me right now.
- 4 tablespoons all purpose flour
- 2 tablespoons unsweetened coco
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 4 tablespoon milk
- 2 tablespoon canola oil
- 2 tablespoons of powdered sugar
- 1 teaspoon of milk
- 1/4 teaspoon vanilla
- 2 tablespoons of butter
- 8 tablespoons powdered sugar
- 4 tablespoons unsweetened coco
- 1/2 teaspoon vanilla extract
- 1 teaspoon of milk
- 1 teaspoon of greek yogurt
- 1. Preheat the oven to 350*. Line a muffin pan with two liners.
- 2. In a cereal bowl, or small mixing bowl, add all dry ingredients: flour, coco, sugar, baking powder, and salt. Stir together gently using a small spoon.
- 3. Add wet ingredients: milk and canola oil. Mix together well using a small spoon. Batter will be creamy when done.
- 4. Divide the batter evenly between the two muffin liners. The liners will be filled up almost to the top. Bake at 350* for 15-17 minutes. The cupcakes should no longer jiggle when done. Allow to cool and frost or glaze as desired.
- 1. In a small saucepan melt together powdered sugar, milk, and vanilla, over low heat. Stir continuously to prevent burning. Pour over cooled cupcakes.
- 1. Using a hand held mixer beat together butter, powered sugar, coco, vanilla, milk, and greek yogurt until creamy. Frost cupcakes.