Today I’m guest-posting on Essentially Eclectic, sharing my recipe for the easiest EVER ice cream cake! Go check it out!
Chocolate Cupcakes for Two
Sometimes when Tad and I have an at-home date night, we like to share a fun little treat like these frosted chocolate cupcakes! The beauty of this recipe is that it is scaled for just two people. Perfect for portion control!
These are not too much work to whip up, plus they are delicious! You can’t even tell they don’t have any egg in them. We always have the ingredients on hand to make these, which might be a little dangerous. But like I said, it’s a nice sweet treat to enjoy in the evening when the kids are in bed!
Chocolate Cupcakes for Two
Delicious chocolate cupcakes - just for two! Perfect for in-home date nights!
Author: Aliesha @ Feathers in Our Nest
Recipe type: Dessert
Serves: 2
Ingredients
- 3 Tbsp. flour
- 2 Tbsp. sugar
- 1½ tsp. cocoa powder
- ⅛ tsp. baking soda
- 1/16 tsp. salt (a pinch)
- 2 Tbsp. cold water
- 1 Tbsp. oil
- 1/16 tsp. vanilla extract
- 1 Tbsp. chocolate chips
- 1 Tbsp. butter
- 1 Tbsp. + 2 tsp. cocoa powder
- 3 Tbsp. confectioners sugar
- 1 tsp. half & half, milk, or cream
- dash of salt
Instructions
- For the cupcakes: Preheat oven to 325 degrees.
- Whisk dry ingredients together (flour, sugar, cocoa powder, baking soda, salt) in a small bowl.
- Add wet ingredients (water, oil, and vanilla) and stir until combined, whisking well.
- Divide batter between two cupcake liners and sprinkle with chocolate chips.
- Bake for 18 minutes or until a toothpick comes out clean.
- Allow to cool before frosting.
- For the frosting: Begin preparing the frosting as soon as the cupcakes are in the oven so it will be set by the time the cupcakes are cool.
- Melt the butter in a small bowl.
- Add all the remaining ingredients (cocoa powder, confectioners sugar, half & half, and salt) and whisk to combine.
- Refrigerate for 10-15 minutes or until frosting is partially set.
- Whisk again then allow to rest at room temperature until cupcakes are cool enough to frost.
Enjoy!
For more of our family’s favorite recipes, visit our recipe page here.
Blue Ribbon Peach Cobbler
In the summertime, it just doesn’t get better than fresh peaches, does it? I just love a fresh, in-season, juicy peach! I love to make this easy cobbler recipe with fresh peaches, but during other seasons, canned peaches are a great stand-in!
The first time I made this cobbler was for our County Fair night at the beach, which is why I gave it the name!
I recently made this peach cobbler for a church potluck, and when I went back for my dish, every bite of it was gone! It’s definitely great for potlucks since it tastes good at room temperature. I also love making it for my family. It’s so easy to put together, yet there’s something so classic and homemade about it. It would be great to serve for company too!
The recipe is written for an 8×8 pan, but I like to use a larger dish when I can so it doesn’t spill over. If I do use an 8×8, I always put an old baking dish underneath it to catch any overflow/spills.
Perfectly yummy as is, this peach cobbler is also quite indulgent with a scoop of vanilla ice cream!
Blue Ribbon Peach Cobbler
Author: Aliesha @ Feathers in Our Nest
Recipe type: Dessert
Cuisine: American
Ingredients
- ½ cup butter (1 stick)
- ¾ cup flour
- 2 tsp. baking powder
- pinch of salt
- 1 cup sugar
- dash of nutmeg
- ¾ cup milk
- 2 cups fresh peaches, sliced OR 1 (29. oz.) can of sliced peaches
Instructions
- Preheat oven to 350 degrees.
- Melt butter in an 8x8 pan in the oven (larger dish is fine).
- Combine flour, baking powder, salt, sugar, and nutmeg in a bowl. Add milk to form batter.
- Pour batter over melted butter, then drop peaches over top.
- Bake 45-60 minutes, then serve warm or at room temperature.
Enjoy!
For more of our family’s favorite recipes, visit our recipe page here!
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