Lindsay Ann Bakes: {VIDEO} Chocolate Cupcakes For Two (No Egg, No Butter & No Dairy Options!)

Thursday, February 11, 2016

{VIDEO} Chocolate Cupcakes For Two (No Egg, No Butter & No Dairy Options!)

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CLICK HERE TO WATCH THE VIDEO ON YOUTUBE


This recipe makes exactly TWO moist, fudgy chocolate cupcakes, in one bowl, right in the toaster oven! And the cupcake recipe doesn't even have any eggs, butter, or milk!!!





Topped with a creamy buttercream frosting, this recipe is perfect for Valentine's Day, an anniversary or extra special small-batch after dinner treat. The batter comes together in one bowl in minutes. Then just pour it between two cupcake liners. 



You can bake these up in some little silicone baking cups right on the baking sheet, too. 



Another trick is to take the lids of some mason jars and place the cupcake liners right in the tops on a baking sheet. 





Pop them in the toaster oven and viola! These cupcakes are extra moist, packed with flavor, and have a super fudgy, tender crumb.

You can even add fun flavorings to the frosting, like strawberry extract, or flavored liquors!



Try not to eat all of the chocolate buttercream, before the cupcakes are done cooling ;)





Don't forget the sprinkles!



Dig in and enjoy!







Chocolate Cupcakes For Two

Yield: 2 cupcakes

Ingredients

Chocolate Cupcakes:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons granulated white sugar
  • 1 1/2 tablespoon unsweetened natural cocoa powder
  • 1/8 teaspoon baking soda
  • pinch of salt
  • 3 tablespoons milk or water
  • 1 1/2 tablespoon vegetable oil
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon white vinegar

Frosting:
  • 2 tablespoons unsalted butter, softened (may use margarine)
  • 1/8 teaspoon vanilla extract or flavoring extract of choice
  • pinch of salt
  • 1 tablespoon unsweetened cocoa powder, optional
  • 1/2 cup powdered sugar (confectioners' sugar)
  • 1-1 1/2 tablespoons milk, water, or flavored liquor


Directions 

Prepare Cupcakes:
Preheat the toaster oven (or regular oven) to 350 degrees F.

In a small bowl, stir together the flour, sugar, cocoa, baking soda, and salt. Add remaining ingredients and gently stir until incorporated. Pour the batter between two cupcake liners. Bake for about 16-20 minutes, or until an inserted toothpick comes out clean. Cool on a wire rack.

Prepare Frosting:
Beat butter with a fork until creamy. Mix in vanilla and salt. Add cocoa, powdered sugar and milk, and mix until smooth. Spread onto completely cooled cupcakes.







  

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