Chocolate cupcake cravings are a real problem for those of us without an office or classroom to share a whole dozen with. Ditto for those of us without a decent cupcake bakery nearby. Enter: the single-serve chocolate cupcake. It's baked in a toaster oven with just a few pantry staples, and it's here to solve all our problems with a rich and chocolatey answer — not to mention a perfectly tender crumb. And if you're wondering about a vanilla cupcake, we've got you covered there, too.
This Is Not a Mug Cake
Microwaved mug cakes have risen in popularity for their ease and immediacy. However, what they offer in speed, they lose in texture. Most chocolate mug cakes require a scoop of ice cream or drizzle of caramel sauce to stay moist. This cupcake, however, is truly as delectable as the best bakery cupcakes — moist and rich in chocolate flavor with a fine crumb. It does require you to heat your toaster oven and dirty a few bowls, but the results are infinitely more impressive than minimal mug cakes when a true cupcake is what you're after.
Ingredient Shortcuts Make One Cupcake Possible
This recipe calls for self-rising flour for a few reasons. It eliminates the need for additional chemical leavening, like baking powder, so there's no need to measure out a tiny amount of baking powder and salt. Buying a pint of egg whites is also a great shortcut if you plan on baking these cupcakes regularly. One tablespoon (or half of a large egg white) is all you need for a single cupcake.
Cocoa and Chocolate
Dutch process cocoa powder is ideal for this cupcake recipe, as self-rising flour is risen by baking powder, and the acidity of the Dutch process cocoa won't over-inflate the cupcake. Use your favorite cocoa powder and splurge on your favorite semi-sweet chocolate — the amounts are small, but make a big difference in the quality of this single-serve chocolate cupcake.
How To Make One Chocolate Cupcake
What You Need
For the cupcake:
1 tablespoon unsalted butter, melted
1 tablespoon granulated sugar
1 tablespoon egg white
1 teaspoon vanilla extract
2 tablespoons self-rising flour
1 tablespoon Dutch-process cocoa powder
1 tablespoon whole milk or almond milk
For the frosting:
2 ounces semisweet chocolate, melted
2 tablespoons unsalted butter, at room temperature
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
Toaster oven (optional, but recommended)
2 paper cupcake liners
Small mixing bowl
- Heat the oven and prep the baking vessel: Arrange a rack in the middle of a regular or toaster oven and heat to 350°F. Stack 2 cupcake liners together inside a small, oven-safe ramekin.
- Cream the wet ingredients: Whisk together the melted butter, sugar, egg white, and vanilla extract in a small bowl until smooth.
- Add the dry ingredients: Add the self-rising flour and cocoa powder, then mix with a spatula until mostly smooth.
- Add the milk: Gently stir in the milk, being careful not to overmix.
- Bake the cupcake: Pour the batter into the prepared liner. The liner will be quite full. Bake until the cake is set and springs back when touched, 18 to 20 minutes.
- Cool: Cool the cupcake completely on a wire rack while preparing the frosting.
- Make the frosting: Beat the melted chocolate, butter, powdered sugar, and vanilla together in a small mixing bowl until smooth. You can do this by hand, but it will take at least 5 minutes of mixing to get a smooth mixture.
- Frost and decorate: Frost the cupcake and decorate with sprinkles, if using.
- Ramekin: Use the smallest ramekin you have that will hold a standard cupcake liner, and make sure you line it with 2 paper liners to avoid the cupcake from spreading while baking.
- Self-rising flour substitute: Whisk together 1 cup of all-purpose flour, 1 1/2 teaspoons baking powder, and a 1/4 teaspoon fine salt. Measure off 2 tablespoons to use in this cupcake. The rest can be stored in an airtight container for future use.