Brownie Cupcakes For Two

This recipe makes exactly TWO fudgy chocolate brownie cupcakes, in one bowl, right in the toaster oven! Topped with a creamy buttercream frosting, this recipe is perfect for Valentine's Day, an anniversary or extra special small-batch after dinner treat.

I like to top them with a simple vanilla or chocolate buttercream, but feel free to check out my Go-To Frosting & Filling Recipes (with flavor variations) to mix and match with your cupcakes, for your own custom, gourmet flavor combinations!

Dig in and enjoy!

Brownie Cupcakes For Two

Yield: 2 brownie cupcakes

Ingredients

Brownie Cupcakes:

2 tablespoons melted butter or oil
4 tablespoons granulated white sugar
1 large egg yolk
1/4 teaspoons vanilla extract
2 tablespoons unsweetened cocoa powder, dutch processed
pinch salt
1/8 teaspoon baking powder
3 tablespoons all-purpose flour

Frosting:

2 tablespoons unsalted butter, softened
1/8 teaspoon vanilla extract
pinch of salt
1/2 cup powdered sugar (confectioners' sugar)
1-1 1/2 tablespoons milk or water

For chocolate frosting add 1 tablespoon unsweetened cocoa powder

Directions

Prepare Brownie Cupcakes:

Preheat oven to 350 degrees F. Stir together melted butter, sugar, egg yolk, vanilla and cocoa. Add salt, baking powder and flour. Stir until just incorporated. Divide batter between 2 baking cups.

Bake for about 20-25 minutes, or until an inserted toothpick comes out with a few moist crumbs sticking to it. Do not over bake. Cool brownies completely.

Prepare Frosting:

Beat butter with a fork until creamy. Mix in vanilla and salt. Add powdered sugar, (cocoa if using) and milk. Mix until smooth. Spread onto completely cooled brownies.