One Bowl, Two Cupcakes

Thank you Pinterest Gods for shining down on me right in a moment of dessert weakness. I found this little gem (Over at How Sweet It Is) and decided it was a must have. Cupcakes for two? Why not. It gets even better - there is no halving of recipes or guestimating what ingredients should be divided by two and what others should be divided by 24. Here you have it ladies and gents, a recipe for two ... or for one.

One Bowl, Two Cupcakes

Cupcake Batter 

• 1 egg white


• 2 tablespoons sugar


• 2 tablespoons butter, melted


• 1 tsp vanilla


• 1/4 cup flour


• 1/4 tsp baking powder


• pinch of salt


• 1.5 tbsp skim milk

1. Preheat oven to 350 degrees.


2. Line a muffin pan with 2 liners.


3. In a bowl, add egg white and sugar and whisk until combined.


4. Add in vanilla and melted butter and stir until mixed.


5. Add flour, baking powder and salt and stir until smooth.


6. Stir in milk.


7. Divide batter equally between the 2 cupcake liners.


8. Bake at 350 for 10-12 minutes, or until cake is set.


9. Let cool completely, then frost as desired.

Chocolate Frosting (leftovers can be placed in a tupperware container in the fridge for a week or two)

• 1/2 stick of butter, at room temperature


• 1 1/4 cups powdered sugar


• 1/2 cup semi-sweet chocolate, melted (I used Nestle morsels)


• 1 tbsp milk (or more if needed)

1.  Cream butter in an electric mixer until fluffy.


2. Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed.


3. Add in melted chocolate and beat until incorporated.


4. To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed. If frosting becomes too runny, add additional powdered sugar.


5. Frost cupcakes once they are completely cool, either using a spatula or by placing the frosting in a ziplock bag and cutting a tiny hole in the corner of the bag.