Every spring, I eagerly anticipate my special birthday tradition: a solo adventure to a new destination. It's a time I cherish, whether it's savoring pita and hummus at Tusk in Portland, wandering through Venice Beach, or sampling local delights at Pike's Place Market in Seattle. Unfortunately, this year I'll celebrate alone due to circumstances beyond my control, so I'm seeking creative ways to make it memorable.

This year, I plan to take a day off work for self-reflection and creativity, stroll to my go-to coffee shop that recently reopened for takeout, and whip up my birthday cake. My annual tradition of baking my own cake comes in handy during times like these. (Last year, I made a delightful cake that still brings back fond memories of California.) With no one to share the cake this time and not wanting to tackle a whole three-layer cake, I'm on the lookout for new recipes.

one bowl chocolate chip cupcakes for two

one bowl chocolate chip cupcakes for two

When it comes to sweets, chocolate is my ultimate favorite. It's simply the best mood booster.

These days, everyone seems to be trying their hand at baking; it's soothing and leads to delicious rewards. With flour in short supply, I've been halving many recipes to save ingredients and prevent my kitchen from overflowing with treats. I adore desserts but don't really need a full layer cake or dozens of cookies to enjoy. This is where the trend of small batch baking comes in.

These chocolate cupcakes call for just four tablespoons of flour, making them a great option for a smaller batch! The best part? You only need one bowl, and the recipe yields just two cupcakes. So, if you find yourself craving chocolate cake at ten PM, these are your perfect solution. Plus, they make a delightful gift for a friend or yourself.

Here are a few tips for the recipe:

  1. Use room temperature ingredients. Since the cupcakes include coconut oil, cold milk or eggs can cause the melted oil to solidify, affecting the cake's texture.
  2. Avoid overmixing. Combine the ingredients with a spatula until they form a smooth batter.
  3. I prefer a 1:1 ratio of butter to cream cheese in the frosting, as cream cheese is the only frosting worth using. If you don't have cream cheese, feel free to substitute with butter for a classic buttercream.

Enjoy!

one bowl chocolate chip cupcakes for two one bowl chocolate chip cupcakes for two

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Ingredients

for the cupcakes:

  • 2 tbsp almond milk, at room temperature
  • 1/2 tsp vanilla extract
  • 2 tbsp melted coconut oil
  • 1 egg white, at room temperature
  • 40g flour (4 tbsp)
  • 3 tbsp granulated sugar
  • 2 tbsp cocoa powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • heaping 1/4 tsp instant espresso powder

for the frosting:

  • 1/2 tsp water
  • 1/4 tsp espresso powder
  • 2 tbsp softened butter
  • 2 oz softened cream cheese
  • 1/2 cup powdered sugar
  • 2 tbsp cocoa powder
  • pinch of salt
  • splash of vanilla extract

Instructions

  1. Preheat your oven to 350°F. Line two cups of a cupcake pan with liners or parchment.
  2. In a mixing bowl, combine almond milk, vanilla extract, melted coconut oil, and egg white*. Mix well. *Ensure all wet ingredients are at room temperature.
  3. Using a sifter, add flour, sugar, cocoa powder, baking soda, salt, and espresso powder to the wet ingredients. Stir until the batter comes together.
  4. Distribute the batter into the cupcake pan, filling the liners just shy of the top. You should get two large cupcakes or three smaller ones.
  5. Bake for 21-23 minutes, or until a toothpick inserted comes out clean. Remove from the oven and let cool on a wire rack.
  6. While the cupcakes cool, prepare the frosting.
  7. In a stand mixer, combine water and espresso powder to dissolve. Add the remaining ingredients and whip until smooth. The frosting is ready when it lightens in color and becomes fluffy; you may need to scrape the sides of the bowl halfway through.
  8. Once the cupcakes are cool, frost as desired and add toppings like sprinkles or cacao nibs. Enjoy!