Day 9: Two (exactly two) Chocolate Cupcakes


I LOVE chocolate. I mean honestly, what girl doesn’t love chocolate?  I personally wouldn’t trust a girl who says she doesn’t love chocolate because she has to be lying, but that’s me. Men have steak as their comfort food and well women, we have chocolate and all kinds of chocolate at that! White, Dark, Milk, you name it, we got it and trust me, I’ll eat it. If you want to win me over, then buy me some chocolate, but it better me the good stuff like See’s or Godiva! With chocolate on my mind, I can’t think of a better way to start off the weekend then with a rich chocolate cupcake! Sometimes it’s good to indulge a little and that is just what I’m going to do today. After all, I think I deserve it after this long week at work 🙂

For day 9 of the Pinterest Project, I am baking Chocolate Cupcakes. [Side note: for those of you who are reading my blog for the first time, the Pinterest Project is something I started March 1st where everyday I create something that I have repinned onto my Pinboards.] Back to the cupcakes and chocolate !  These aren’t just any cupcakes, this is a special recipe that bakes exactly TWO cupcakes, which is perfect because it’s not like I need 24 all to myself. This recipe was repinned from “Brett Bara’s” blog.

Two (exactly two) Chocolate Cupcakes


  • 3 tablespoons flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons cocoa powder
  • 1/8 teaspoon baking soda (just eyeball half of a quarter-teaspoon and it will be fine)
  • 1/16 teaspoon salt (otherwise known as a pinch)
  • 2 tablespoons cold water
  • 1 tablespoon vegetable oil
  • 1/16 teaspoon vanilla (ie, just a few drops)
  • 1 tablespoon chocolate chips (optional)
  • Chocolate Frosting (mini recipe follows)


Preheat oven to 325 degrees. Combine all dry ingredients in a small bowl and set aside. In a second small bowl combine the wet ingredients (water, oil, vanilla). Add the dry ingredient mixture to the wet ingredients and stir until well combined. Using a muffin pan, divide batter between two cupcake liners and then sprinkle chocolate chips on top (I used Hershey’s mini baking kisses). Bake for 18 minutes or until toothpick comes out clean. Let cool completely before frosting.


Chocolate Frosting


  • 1 tablespoon butter
  • 1 tablespoon + 2 teaspoons cocoa powder
  • 3 tablespoons confectioners sugar
  • 1 teaspoon half and half or any milk/cream
  • dash of salt


Melt butter in a small bowl. Combine all remaining ingredients and whisk together until smooth. Refrigerate for 10-15 minutes until icing starts to set. Whisk icing again then allow it to reach room temperature until cupcakes are cool enough to frost. [Brett recommends that you start on the frosting immediately after you put the cupcakes in the oven, so that it will be ready to go once the cupcakes are cool.]

While making these I thought that this would also be a good recipe to use for making mini cupcakes. I’m almost positive that you could use a mini-muffin pan and make 12 mini-cupcakes from this recipe. Obviously the baking time would have to be altered, but a few mini-cupcakes might be fun to make as well! I’ll have to test it out, but my guess is that it would take about 10-12 minutes to bake the mini ones.

If you like chocolate, then this is a recipe for you! The only issue I had with these cupcakes was the when I was making my frosting it started clumping together as opposed to being really smooth. But, that was probably my fault as I started making the icing and then walked away from it for about 15 minutes so some of the ingredients had already begun to set. Overall though, I was very satisfied. I only ate half of a cupcake, so I’ve got plenty of chocolate to eat later!


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