Single Serve Chocolate Cupcake

Another single serve recipe! I kind of love making single serve recipes. I don’t even know why because I’ve had so many failed attempts making them but I like the idea of a recipe that just gives your one serving.

Which is interesting because the first single serve dessert I made, I was kind of hating on single serve recipes in the video. Turns out I have grown as a person in the past 3 weeks. 

Do I have to use dark chocolate?

I know most of you guys have a strong hatred towards dark chocolate. Personally, I think dark chocolate is the most superior kind, it always goes so well with cake. Lowkey my feelings get hurt every time someone in my comments tells me they hate it.

Anyway I digress. Yes, you can use milk or white chocolate. However, make sure to half the amount of cream, so use 20ml instead. 

The ganache will be too runny if you use the full 40ml because milk and white chocolate have more milk solids in them so they need less cream to get the consistency we want!

Video Tutorial

Single Serve Chocolate Cupcake

Single Serve Chocolate Cupcake

Ingredients

  • For the ganache:
  • 40g dark chocolate

  • 40ml double cream

  • For the cupcake:
  • 3 tablespoons plain flour

  • 1/8 teaspoon baking powder

  • 3 tablespoons granulated sugar

  • 1 tablespoon cocoa powder

  • 3 tablespoons milk

  • 2 tablespoons any flavourless oil (I use vegetable)

Directions

  • To make the ganache:
  • Add the chocolate and cream into a bowl and heat this in your microwave for 15 seconds.
  • Take this out and stir it, if the chocolate has not fully melted, put it back in the microwave for another 15 seconds.
  • Keep repeating this until all the chocolate has melted and you get a smooth mixture. Leave this in your fridge to set.
  • To make the cupcake:
  • Pre-heat your oven to 180c/350f.
  • In a bowl, mix together the flour, baking powder, sugar and cocoa powder.
  • Add the milk and oil into this and mix just until you get a smooth batter.
  • Pour this batter into your cupcake case until it's 3/4 of the way full. Depending on the size of your cupcake case, you might have a little bit of batter left over, just bake this in a separate case.
  • Bake for around 25-30 minutes or until a toothpick comes out mostly clean. This is more of a fudgy cake, so just like a brownie, the toothpick might come out with a few moist crumbs on it. This is ok, you can take it out at this point.
  • Leave this too cool.
  • Icing the cupcake:
  • At this point you ganache will have set. Take it out and whisk it until it lightens in colour.
  • Add this on top of your cupcake, smooth it out and then enjoy!
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