Chocolate Cupcakes For Two.
As in the two most delicious chocolate cupcakes you have ever had. And the perfect way to start the…
Valentine’s Day Celebration Blog Event!!
So before we get to the cupcakes, I would like to cordially invite you to Crunchy Creamy Sweet’s Valentine’s Day Celebration Blog Event!!!
I have been working all of January to bring you the ultimate Valentine’s Day Chocolate Experience. I invited some of my favorite food blogger friends to bring their sweet treats and they have been working really hard in their own kitchens. It’s going to be 14 days of amazing desserts and some surprises (i.e. a giveaway or two) along the way!
Are you ready? 🙂
Throw the confetti! Pop the bubbly! Let’s celebrate the biggest chocolate holiday of the year!!!!
And let’s start with cupcakes! 🙂
Can I just say it took me about a dozen tries to get them just like I wanted? Yep, a dozen times. I tried many different recipes for just two cupcakes but none of them were what I wanted. My goal was to make two of the best chocolate cupcakes we have ever had and that they would be easy to make to boot. I wanted them big and tall. I wanted them so utterly chocolatey – it would make you weak in your knees!
And… I got them!
I started with Faith’s recipe and went from there. I doubled the ingredients to get more height. I added vinegar, which may seem strange to you, but I promise it has it’s purpose here. You won’t taste it a bit but it magically gives the crumb the rich chocolate slightly reddish color. Love it! If you are using the regular Dutch-processed cocoa powder ( that doesn’t have the acidity ) instead the all natural cocoa powder, it will also help activate the baking soda. Baking soda needs something acidic to react in your recipe. I also added some melted chocolate to the batter. More chocolate is always a good thing. 🙂
Oh, and guess what? They are vegan! No egg here so if you are avoiding them, can’t have them or simply run out of them – you can still have the best chocolate cupcake ever. Do I get a high five? 🙂
So the cupcakes were absolute perfection. Made momma proud. 🙂 But we are going all in here. After all, we are making a special treat for you and your loved one to enjoy, so why stop there? Let’s add a surprise inside!
Pink cream cheese filling to balance the richness of the frosting-cupcake combo. 🙂 Simply mix 2 tablespoons of softened cream cheese with pink gel food coloring and a teaspoon of heavy cream and fill your cupcakes. And it looks pretty too! 🙂
Now, can we talk about this frosting for a moment? This frosting is THE BEST chocolate frosting your taste buds will have the pleasure tasting. Forget the confectioners’ sugar and butter kind. This one is not only the easiest to make but the most amazing in taste. The only way to go when you are making a special treat for the Valentine’s Day or any celebration that calls for chocolate indulgence.
Not a bad start to our event, huh? 🙂
Yields 2 cupcakes
The best chocolate cupcakes! Make only two servings. Perfect for Valentine's Day celebration or any other celebration that calls for chocolate indulgence, or simply when you crave chocolate but don't need a whole dozen of cupcakes. Eggless, which makes them vegan. Topped with whipped chocolate ganache, which melts in your mouth. The easiest and most amazing in taste chocolate frosting. Filled with unsweetened cream cheese filling, tinted pink. The frosting and filling are not vegan.
20 minPrep Time
20 minCook Time
40 minTotal Time
- for cupcakes:
- 5 Tbsp all-purpose flour
- 3 Tbsp granulated sugar
- 3 tsp unsweetened cocoa powder
- 1 tsp semi-sweet chocolate chips or chunks, melted
- 1/8 tsp baking soda
- 1/4 tsp baking powder
- 1/16 tsp ( a dash ) salt
- 3 Tbsp cold water
- 2 Tbsp canola oil
- 1/4 tsp vanilla extract
- 1/4 tsp white vinegar
- for filling:
- 2 Tbsp cream cheese, softened
- 1/2 tsp heavy cream
- 1 drop pink gel food coloring
- for ganache frosting:
- 4 oz. semi-sweet chocolate, chopped
- 1/4 c heavy whipping cream
- 1 Tbsp granulated sugar
- 1 Tbsp corn syrup
- Make cupcakes: line two cavities of your cupcake pan with liners. Set aside. Preheat oven to 325 degrees F. In a medium mixing bowl, whisk together the dry ingredients ( flour, sugar, cocoa powder, soda, baking powder and salt ). Set aside. In a small measuring cup, stir together water, oil, vanilla and vinegar. Add to dry ingredients and stir. Add melted chocolate and stir just until combined. Divide into two liners. Bake 18 to 20 minutes, or until toothpick inserted in the center of each cupcake comes out clean. Cool completely.
- Make filling:
- In a small bowl, mix together softened cream cheese, gel food coloring and whipping cream. Mix well until smooth. Set aside.
- Make frosting: Place chocolate in a small mixing bowl. In a saucepan, heat up cream, sugar and corn syrup just until boiling. Pour over chocolate and do not stir. Let sit for at least 5 minutes. Whisk until smooth. Let cool 10 minutes. Place in a bowl of a stand mixer and whip until lighter in color and texture, about 8 to 10 minutes. Transfer into a piping bag or frost cupcakes with spatula.
- Assembly: To fill cupcakes, cut a 1" square or triangle shaped hole in each cupcake. Fill with prepared filling. Frost the top with whipped ganache and top with sugar hearts.
To see my photo tutorial on making sugar hearts, click here.
Check out the second post of the event: Chocolate Ganache Heart Cake!
Come back tomorrow for another amazing treat! In the meantime, you can follow our Pinterest board where you will find all the treats from the event!