Two cupcakes Every Two Days: Moist Chocolate Cupcakes

Since I made three cupcakes the other day, does that mean its ok to post this the third day instead of the second? I choose yes. Ohhh,but these cupcakes are yummy! Adapted from Foodess’ Moist Chocolate Cake recipe down to a recipe for three!! Seeing as most recipes need an egg, and you cant really half an egg very well (or its a waste), most of these recipes are turning out to be for three. Oh well! Just one more to share (or eat)!

Lately I have made a lot of soup. As in three very full stock pots full: Carrot Ginger and Tomato Basil Soup. VERY yummy! Sometime I will share my adventures with those. 

I have also lately been obsessed with making doughnuts. Well, maybe anything you fry. But today I made Honey Crullers from Not So Humble Pie’s website. Except I cut down the recipe by about 1/4. Becuase who really needs 12 doughnuts on hand. Really. 

They started out like this. But some went really wrong…

Like this… so sad.

But then add this:

and you end up with these!!! Quite respectable for my first try.

… and quite yummy. You see, I had to eat the particularly mangled ones. I had to.

Anyways. This is not a post about doughnuts. Its about cupcakes. One day there will be a post on doughnuts though.

Two Cupcakes Every Two Days: Moist Chocolate Cupcakes for Three 

This recipe is Oh So Yummy. Very rich. For chocolate lovers only, which is why I didn’t make them for me. (I know I’m crazy, I’m not the biggest fan of chocolate) But I digress.

These ones are for my roommates. I made a first batch. They were terrible. I guess I was a little too liberal with my measurements. So I made them again, here they are.

Perfect shaped cucakes!!!! How delightful!!! P.S. This is my favorite muffin tin up top 🙂 the super old kind: it has the best shaped bowls. And yes it does have holes drilled in the bottom… we make a special chicken recipe in those tins!

I iced them with a chocolate frosting concoction of cocoa, icing sugar and whipping cream. Add a strawberry on top and you have the perfect cupcake for the chocolate fans! 

The Recipe

1/4 c sugar

1/4 c flour

1/4 c cocoa

a pinch of salt

1/4 tsp baking soda

1/4 tsp baking powder

3 tbsp buttermilk (or milk with a splash of vinegar to thicken it)

1 egg

splash of vanilla 

3 tbsp hot strong coffee (I use starbucks via and hot water) or just hot water

This is a one bowl shebang!!! Mix it all, bake it at 350° or 325° if you have convection for about 15 minutes or until an inserted toothpick comes out clean and your set to enjoy! Super easy cleanup. 

I think this calls for a late night exercise binge, all this baking and tasting…

Have a good night and see you in two days. Up next, classic vanilla.


Two Cupcakes Every Two Days: Angel Food Cupcake

A Cupcake a day keeps the doctor away.  … I wish. 

But I figured to get this blog rolling I would start with a bi-daily feature. (Every day is too ambitious=recipe to fail)

One thing I searched for high and low on the web was a cupcake recipe for one (or two!) because I love to bake! However, I ended up with about 10 cupcakes too many.. and eating probably five of them. So I figured I would tackle cutting a recipe down to two! (or three, it’s not an exact science yet). 

So, the debut cupcake: Angel Food.

I have never actually made an Angel Food Cake, But I stumbled upon Joy the Baker’s  go at it on Pinterest. She got the recipe via Alton Brown. This is not a one-bowl recipe sadly, but dosent seem as much when your bowl is mini.

Egg whites are the base of this recipe. You want to whisk them.. alot. The egg whites when beaten to medium firmness peak should look like this.

When folding in, you should be gentle with the eggs.. or they will spite you and make a miserable cupcake. 

I filled these liners  to three different levels, to see how much it rises during baking, the middle size was perfect. I even made a super baby cupcake for me to have!

See! The middle size is perfect! They do shrink up a bit, its not a really full, girthy cupcake: but light, airy and small!


Viola! You have some super yummy cupcakes!

Angel Food Cupcake: For Three

2 tbsp+1 tsp (35g) superfine sugar, or regular

pinch of salt

1tbsp+2tsp (14g) cake flour

2 (57g) small egg whites 

2 tsp (10g) warm water

dash of vanilla

1/4 tsp (1g) cream of tartar

Preheat your oven to 350°, or 300° on convection. Set aside half of your sugar. 

Sift together the rest of the sugar, the salt and flour, set aside. 

In a new bowl, with a handmixer attached with a whisk, whisk together the egg whites, water, vanilla and cream of tartar, gradually adding the set aside sugar to the mix. Whisk it until soft peaks and it’s glossy. It should almost hold it’s peak and hold a ribbon if you let a bit of it fall. 

In stages (about three), add the flour mixture and gently fold in, you dont want to deflate the egg whites, or it won’t be nearly as fluffy as you want :(. 

Scoop into your three cupcake liners and bake for about 35 minutes or until an inserted toothpick comes out dry. 
Serves three at about 60 calories per cupcake (without whipped cream)
See! Barely any dishes at all!!! None compared to cleaning up after my brother.. ha!