Indulge yourself (or your sweetheart) with these rich, small-batch chocolate cupcakes topped with a creamy Nutella frosting. Simple to make and irresistibly decadent—perfect for any occasion.
… Or for one sweets-loving mama-to-be.
These are some of the best chocolate cupcakes I’ve baked from scratch—super soft, fluffy and decadently chocolatey, finished with a generous swirl of homemade Nutella frosting. The batter comes together in minutes, bakes in about 20, and after cooling you’ll be frosting and enjoying them in no time. Arrange them on a pretty plate and dig in—sharing is optional!
If you prefer vanilla, try the One Bowl Vanilla Cupcakes for Two instead—equally easy and delicious. I won’t judge; vanilla is a classic for a reason. Just don’t forget the sprinkles—vanilla cupcakes practically demand them.
Back to chocolate: it happens to be my other half’s favorite, so I’ll be making another batch when we go out for a fancy dinner next Friday. Probably another after that, because let’s be honest—one batch is rarely enough. Small-batch baking is perfect for convincing yourself you have self-control, until you don’t.
These egg-free cupcakes are ridiculously easy and reliably tasty. You only need small amounts of common pantry staples, a love of chocolate, and the willingness to pretend they’re “for two.” Topped with a rich Nutella frosting, each bite is pure bliss.
Garnish with sprinkles, fresh berries, or candy hearts for a festive touch, or simply enjoy with a glass of milk. Ready? Let’s bake.
One Bowl Chocolate Cupcakes for Two
Ingredients
For the Chocolate Cupcakes:
- 3 Tablespoons all-purpose flour
- 2 Tablespoons granulated sugar
- 1 Tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 Tablespoons milk
- 1 Tablespoon vegetable or canola oil
- 1/2 teaspoon pure vanilla extract
For the Nutella Frosting:
- 2 Tablespoons unsalted butter, room temperature
- 1/4 cup Nutella
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/2 to 1 teaspoon milk
Instructions
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For the Chocolate Cupcakes: Preheat the oven to 350°F (175°C). Line two cups of a 12-cup muffin tin with paper liners and lightly spray with nonstick cooking spray.
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In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the milk, oil, and vanilla, and whisk until just combined. Divide the batter evenly between the two prepared cups.
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Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
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For the Nutella Frosting: In a medium bowl with an electric mixer, beat the butter and Nutella until smooth. Add the powdered sugar and mix until combined. Stir in the vanilla and 1/2 teaspoon of milk and mix until incorporated. Add more milk, a little at a time, until you reach your desired consistency.
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Spread or pipe the frosting onto the cooled cupcakes.
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Enjoy!
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