Fudgy Dark Chocolate Cupcakes for Two

choc cupcakes for2

What is it about small-batch desserts that I find so darn irresistible? Maybe it’s because they give me a chance to use my mini sized mixing bowls and whisk. Or perhaps it’s just the fun of craving something sweet and not having to make a huge amount to then have to resist eating. Just two- one for me and one for you. I love it. Last year I shared Red Velvet Cupcakes for Two, and my Chocolate Chip Cookies for Two are a huge favorite both with me and you guys. Sometimes you just need a little something you know?

cupcakes for 2-2

The other reason I love this recipe is that is is just so darn easy. You can make the batter in 5 minutes with one bowl and the frosting is just as simple. No mixers or special tools are required, just a couple small bowls and measuring spoons. From beginning to end this whole project took me less than an hour. (I always cool my cupcakes in the freezer to speed things along,) and when at the end you have a rich, fudgy cupcake for you and a friend- it’s just the best feeling ever.

The cupcake itself is actually, (without meaning to be-) vegan- so if you happen to prefer dairy/egg free desserts- sub shortening or another dairy free sub for butter in the frosting and you have Vegan Chocolate Cupcakes for Two! You’ll never miss the egg in this cake as it’s moist and fluffy. Using dark chocolate cocoa powder in the cake and the frosting makes for such a delicious flavor and the frosting is like fudge- so rich and delicious.

Ok- now go make someone very happy and whip up a batch stat!

Fudgy Dark Chocolate Cupcakes for Two

Fudgy Dark Chocolate Cupcakes for Two

Yield: 2 cupcakes


  • 3 tablespoons flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons dark cocoa powder
  • 1/8 teaspoon baking soda
  • pinch of salt
  • 2 tablespoon water
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon of vanilla extract
  • 1 tablespoon chocolate chips (optional)

For frosting:

  • 2 tablespoons of unsalted butter, very soft
  • 1 tablespoon of dark cocoa powder
  • 4-5 tablespoons of powdered sugar


  1. Preheat oven to 350F. In a small bowl whisk together the flour, sugar, cocoa, baking soda and salt.
  2. Make a small well in the middle of the bowl and add the water, oil and vanilla. Whisk together until smooth.
  3. Evenly distribute the batter between two liners and sprinkle with chocolate chips if using. Bake for about 18 minutes or until a toothpick inserted into a cupcake comes out clean.

For the Frosting:

  1. In another small bowl, use a spatula to spread the butter around making sure it's super soft and pliable.
  2. Add the cocoa powder and stir into the soft butter.
  3. Using the spatula, a spoon or small whisk, add the powdered sugar one tablespoon at a time until the frosting is creamy and thick.
  4. Frost cooled cupcakes as desired.


Recipe adapted from: Bret Bara

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. Thank you for cupcakes for two! It’s only me and my husband (and our doggie, but not cupcakes for her!) and I never make cupcakes…’cause then I eat all of them. I am super excited about these and the chocolate level looks out of control.
    Just how I like it!

  2. I love that this recipe is perfect for a couple! I also love that it can be easily dairy free and already is egg free. Thank you for sharing!

    1. I used regular cocoa powder and they were delicious. It was so nice to each have a cupcake and have none left over. It was also perfect because I could bake it in my toaster oven.

      1. I made this recipe for my dd who has a peanut allergy to take to a friend’s birthday party…she loved it! Is it okay to omit the cocoa so as to make vanilla cupcakes? Thank you!

        1. if you were to omit the cocoa, maybe add just a teensy bit of vanilla extract to give them flavour. maybe a tad more flour to make up for the lost fry ingredient and so so for the icing, but a little more sugar.

  3. haha, I don’t know what it is either, but I love small batch anything! And these are no exception :)

  4. I just sent the recipe link to my brother since if you change the butter in the frosting to one of the “alternative” margarines, the recipe is vegan!

  5. I love your small batch desserts! And I especially love these because they are EXTRA chocolatey. You speak to my soul Audra!

  6. So excited to have recipes like this. I too will eat all of the cupcakes if there are any just hanging around :-(. Congrats on your baby and please keep the blog posts coming. I love this site!

  7. OMG I just died a little and sent this to everyone I know. UH-MAZING. I can’t wait to make these!

  8. I was complaining to my friends earlier about how badly I was craving a dark, fudgy chocolate cake and this post is making me want it even more!! These look so amazing – pinned.

  9. I just made a brownie for two and my husband loved it, so I will be looking forward to trying this. Hope you are enjoying your time with your new baby and getting some sleep as well!

  10. These are almost vegan so I think I will make a little change to the frosting and make them tonight! Also, congratulations on your new baby boy, he’s beautiful :)

  11. I could hug you right now! Just enough cake for my cup of tea and my lunchbox, or to quickly whip up for the unexpected drop-in guest! Bravo – take a bow!!! :-)

  12. I definitely love small batch desserts. Especially now that I don’t have as many people to pawn off an entire batch onto. Great recipe for two at Valentine’s day!

  13. Love this! I adore baking, but having 24 cupcakes hanging around is just way too tempting for this health-conscious lady. Two I can definitely deal with, and my husband will be happy. :) Plus, they’re so cute!

      1. Hi Audra,
        I made this recipe for my dd who has a peanut allergy to take to a friend’s birthday party…she loved it! Is it okay to omit the cocoa so as to make vanilla cupcakes? Thank you!

        1. Hey Rani- I’m not sure if they would work without the cocoa as it affects the overall acidic balance of the cupcakes. I will try to develop vanilla cupcakes for two though!!

          1. Thank you so much for the reply! Can’t wait to see what you come up with!

  14. These look super chocolaty. Love that it is only for two. I am constantly craving chocolate cake but making a whole cake for two people is a bit crazy.

  15. nicole levak says:

    OMG, these fudgy chocolate cupcakes are the bomb… i only had white chocolate chips so i used them and they were the perfect! My husband was like… ahhh, next time can you please make more.. :) with that said.. although i love the idea of 2… which is actually perfect, but what would the full recipe look like…? i guess could do some math, but if you had it recipe handy, I’d love to have it!!

    Thank you!
    Nicole :)

  16. These are AMAZING! I’m totally making another batch again tonight.

  17. Kind of a silly question but you never know with baking… Is this recipe ok to double? There are 4 people in my family and I want to make just enough for tonight.

  18. Just wanted to say that I finally made these cupcakes, and they were awesome!

    I’m not gonna lie, though – I made them solely for myself. I did eat them over the course of two days. That’s acceptable, right? :D

  19. Hi! This looks so good, can I use regular cocoa powder, instead of dark? would it still be fudge and turn out good? i don’t really like a bitter taste, would the dark make it too bitter? thanks!

    1. I really recommend using the dark cocoa powder- not bitter at all!

  20. Hi Audra! I made these for a birthday and the three of us loved them (I doubled the recipe). Do you know where I could find a similar frosting recipe but for 12 or 24 cupcakes instead? It was SO good and would love to use it in the future for larger batches.

    1. Hi Sara! Sorry for the late reply. To make this frosting in a large batch I would do this: 1 stick of butter, 1/2 cup of cocoa powder, and 2-3 cups of powdered sugar. Add a little bit of milk if needed to smooth things out. This should do for 12 cupcakes and double it for 24! :)

  21. I love that these are vegan as well- and accidentally so! I really enjoyed making these, super quick and delicious.

  22. Oh. My. Fruitloops. This was just the thing I needed to kill my midnight sweet tooth tonight! I poured all the batter into a ramekin and it wound up being a small cake for one though, oops. :) It was as promised, chocolate overkill in a wonderful way!

  23. Misty Howell says:

    Hi Audra!

    I Just made these to test for a banquet I am hosting at my church. I need a recipe for 24 though….possible? These are fabulous and simple and leave me not desiring a thing lol. Thanks for sharing!


  24. catherine says:

    Hi. Is dark cocoa same as dutch processed cocoa powder?

  25. Sarah Carpenter says:

    I never comment on recipe posts, but I have to say THANK YOU for sharing this! My husband loves little treats I make for us when he gets home from work late and we can eat sweets in peace without babies asking for some. ;) This was the perfect vegan treat for tonight. Just added in a dollop of peanut butter in the middle, and made a coconut peanut butter frosting. Divine.

  26. These were great! Wonderful texture which can be problematic for cupcakes. I admit that I ate them both. I would recommend the effort to whip up a little treat! Thanks for the recipe.

  27. Luv this recipe. Deliciously moist & chocolaty. Perfect for when need my Chocolate fix

  28. I have made these three times this week! That says it all. So easy, quick, and most of all, delicious! Last time I made them, I doubled the recipe and made a small batch of brownies. Sooo tasty. Thanks for the recipe.

  29. These are the best! I make them with the exact recipe, I double the recipe, and I leave the icing off sometimes. I make these gluten free for my son. He loves them. Wonderful without icing also. Love, love, love these.

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