Chocolate Cupcakes For Two Yield: 2 cupcakes Ingredients Chocolate Cupcakes: 2 tablespoons + 1 teaspoon all-purpose flour 1/8 teaspoon baking soda 1/8 teaspoon baking powder 1/8 teaspoon salt 1 1/2 tablespoons unsweetened cocoa powder, dutch processed 2 tablespoons + 2 teaspoons granulated white sugar 2 teaspoons vegetable oil 1 large egg yolk 1/4 teaspoon vanilla extract 2 tablespoons + 2 teaspoons hot milk or water Frosting: 2 tablespoons unsalted butter, softened 1/4 teaspoon vanilla extract 1/8 teaspoon salt 1/2 cup powdered sugar (confectioners' sugar), sifted 1 tablespoon milk or water For chocolate add 1 1/2 tablespoons cocoa powder and 1 extra teaspoon milk or water Directions Prepare Cupcakes: Preheat the toaster oven to 350 degrees F. Place a cupcake liner in 2 oven safe ramekins or small custard dishes. In a small bowl, stir together the flour, baking soda, baking powder, salt, cocoa and sugar. In cup whisk together oil, egg yolk, vanilla and milk or water. Gently stir wet ingredients into dry ingredients, just until incorporated. Distribute the batter, filling almost up to the top, between the two cupcake liners. Bake for 16-18 minutes, or until an inserted toothpick comes out with a few moist crumbs. Prepare Frosting: Beat all ingredients together with a fork until creamy. Spread onto completely cooled cupcakes.