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Dark Chocolate Cupcakes for Two

Updated on September 1, 2017
Finished Dark Chocolate Spice Cupcakes.
Finished Dark Chocolate Spice Cupcakes. | Source
5 stars from 2 ratings of Dark Chocolate Spice Cake

Ever find yourself wanting a cupcake but not wanting to take the time to gather all the ingredients to make 12-24 cupcakes? Why not try these cupcakes perfect for small families or that craving for something sweet. Not only are these cupcakes fast and easy to make, but you don’t have to feel guilty about eating 10 plus cupcakes by yourself.

I love this recipe because it makes just enough for me and my fiancé and I don’t have to worry about eating too many because there are only four cupcakes.

This cupcake has a rich chocolate flavor coupled with a warm spice. Moist, delicious, and full of flavors this cupcake is the perfect little snack. For those of you who do not like frosting, these cupcakes are perfect as they can be eaten plain and still taste great. The dark chocolate-y cupcake stands alone and has the texture and moistness of a brownie; however it is just as good with a maple cream cheese frosting.

Today I made slightly smaller cupcakes so I could have five little delicious cupcakes. I frosted two and left the other three unfrosted as my fiancé doesn’t care for cream cheese.

This recipe is one that I have found online and I have doubled it to make the measurements easier. The frosting however is my own creation and I think it pairs with the cupcakes perfectly. The warm flavor from the maple syrup plays nicely with the spices and the cream cheese is the perfect fit for the chocolate cupcake.

However, the cupcakes need no added flavor of frosting as the flavor and texture of the cupcake itself is perfect all on its own.

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: 4 Delicious Cupcakes

*Note: Add 10-20 minutes for cooling of the cupcakes and frosting them.

Ingredients for Dark Chocolate Cupcakes:

  • 4 Tbs. Flour
  • 4 Tbs. Brown Sugar
  • 3 Tbs. Dark Chocolate Cocoa Powder
  • 1/4 Tsp. Cinnamon
  • 1/4 Tsp. Nutmeg
  • 1/4 Tsp. Ginger
  • 1/4 Tsp. Allspice
  • 3 Tbs. Milk
  • 3 Tbs. Melted Butter
  • 1 Egg

Ingredients for Maple Cream Cheese Frosting:

  • 3 Tbs. Confectioner's Sugar
  • 1 Tbs. Melted Butter
  • 1 Tsp. Milk
  • 4 Tbs. Cream Cheese
  • 4 Tbs. Maple Syrup

Instructions:

  1. Preheat oven to 350 degrees.
  2. Whisk all dry ingredient together. Add milk, melted butter, and the egg.
  3. Divide batter evenly between 4 cupcake tins. Add water to empty cupcake cavities.
  4. While cupcakes are baking prepare frosting. Combine sugar, cream cheese, syrup, milk, and butter. Stir until well combined.
  5. Let cupcakes completely cool. Frost and serve. Makes 4 moist and delicious dark chocolate spice cupcakes.
Click thumbnail to view full-size
Ingredients for Dark Chocolate Spice Cupcakes.Dry ingredients ready for mixing.Mixed dry ingredients.Mixing wet and dry ingredients for cupcakes.Dark chocolate spice cupcake batter ready for tins.Cupcakes ready for the oven.Finished cupcakes.Maple cream cheese frosting ingredients ready for mixing.Frosting ready for cupcakes.
Ingredients for Dark Chocolate Spice Cupcakes.
Ingredients for Dark Chocolate Spice Cupcakes. | Source
Dry ingredients ready for mixing.
Dry ingredients ready for mixing. | Source
Mixed dry ingredients.
Mixed dry ingredients. | Source
Mixing wet and dry ingredients for cupcakes.
Mixing wet and dry ingredients for cupcakes. | Source
Dark chocolate spice cupcake batter ready for tins.
Dark chocolate spice cupcake batter ready for tins. | Source
Cupcakes ready for the oven.
Cupcakes ready for the oven. | Source
Finished cupcakes.
Finished cupcakes. | Source
Maple cream cheese frosting ingredients ready for mixing.
Maple cream cheese frosting ingredients ready for mixing. | Source
Frosting ready for cupcakes.
Frosting ready for cupcakes. | Source


Tips for Making Perfectly Moist Cupcakes:

  • Mix and measure properly: Carefully measuring ingredients will ensure that you get the fluffiest cupcakes. A pinch of this and a little of that does not work for cupcakes made from scratch.
  • When measuring dry ingredients use nesting measuring cups with flat tops so you can level the top.
  • Measure wet ingredients in a glass measuring cup on a flat surface for exact measurements.
  • Fill cups 1/2 to 2/3 full with batter. Any more batter and you will end up with a gooey mess. Anything less than half and you will end up with skimpy cupcakes that need extra frosting to look bigger.
  • Fill cups with the same amount of batter. Use an ice cream scoop or a measuring cup to ensure the same amount of batter goes into each cup. Uneven batter could create burnt small cupcakes or unfinished larger cupcakes.
  • Don’t over mix your batter, this causes your cupcakes to become chewy rather than light and fluffy. Mix your batter with a light hand.
  • Adding water to empty cavities ensures that the heat will not warp the empty cavities (I've heard that this can make your cupcakes soggy and sag in the middle, but I have been adding water to my empty cupcake cavities for years and have never experienced this problem).
  • Adding applesauce instead of oil creates fluffier and more moist cupcakes than using oil and is much healthier for you.

Enjoy these delicious and moist cupcakes next time you have a chocolate craving or are in the need of a small treat. Quick and easy to make these cupcakes will not leave you feeling guilty about indulging in a sweet treat. The perfect dessert for you and a friend.

Comments

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    • Shesabutterfly profile imageAUTHOR

      Cholee Clay 

      6 years ago from Wisconsin

      ElleBee--These cupcakes are amazing and I hope you enjoy them as much as I do. The 4 cupcakes are definitely perfect:)

    • profile image

      ElleBee 

      6 years ago

      Omigosh, I am in heaven and I haven't even read the full recipe yet let alone baked anything! This is like my three favorite treats (spice cake, dark chocolate, and maple flavor) all in one dessert! I will definitely be trying my hand at these soon. Also love that I can make a small batch of just 4 cupcakes. Like you said, no guilt involved.

    • Shesabutterfly profile imageAUTHOR

      Cholee Clay 

      6 years ago from Wisconsin

      I love using applesauce, I rarely have oil in the house for baking purposes and my cupcakes always turn out just as moist as if I were to use oil.

      The chocolate definitely plays well with the warm spices. I new favorite in the household right now. Only making four cupcakes is a great plus too:)

      Thanks for commenting, voting, and sharing!

    • Teresa Coppens profile image

      Teresa Coppens 

      6 years ago from Ontario, Canada

      I've always wanted a recipe that only made a few cupcakes. Wonderful find. But my kids love maple, I might have to eat them quickly to get a snack for myself. I will definitely try the applesauce instead of oil. great idea!!!

    • Mrs Jil Manning profile image

      Mrs Jil Manning 

      6 years ago from Sussex, England

      I'm going to make these, I love the sound of the chocolate with all the warm spices. Great tip about the applesauce instead of oil!

    • brittanytodd profile image

      Brittany Kennedy 

      6 years ago from Kailua-Kona, Hawaii

      Yum! How delicious sounding! I can't wait to make these. They sound so good. Great work on the hub. Rated, pinned and voted up!

    • ChaplinSpeaks profile image

      Sarah Johnson 

      6 years ago from Charleston, South Carolina

      These sound delicious, and I like that it only makes 4-5 cupcakes. Your moist cupcake tips are great. I will try adding water to the empty cupcake cavitites in the future. Thanks!

    • Lizam1 profile image

      Lizam1 

      6 years ago from Victoria BC

      Lovely. I'm going to try and create a wheat and gluten free version. Thanks.

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