CUPCAKE FOR TWO RECIPE RECIPES

Steps:

• In medium bowl, mix flour, baking powder, granulated sugar, brown sugar and cocoa with whisk until thoroughly combined. Add eggs, oil and milk; stir with whisk until smooth.
• Pour batter evenly into 2 (1-cup) microwavable coffee cups. Microwave on High about 3 minutes or until outsides edges are firm and centers are almost set. Watch to make sure the batter doesn’t overflow (if it looks like it’s about to overflow, stop the microwave until the batter settles back down, then continue to heat).
• Immediately sprinkle cupcakes with powdered sugar. Serve warm.

Steps:

• For the Chocolate Cupcakes: Preheat oven to 350 degrees F. Line 2 cups of a 12-cup muffin tin with paper liners. Spray with nonstick cooking spray.
• In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in milk, oil and vanilla until just combined. Divide batter evenly between cups.
• Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
• For the Nutella Frosting: With an electric mixer in a medium bowl, beat butter and Nutella until smooth. Mix in powdered sugar until well blended. Add vanilla and 1/2 teaspoon milk; mix until incorporated. Add additional milk if necessary to achieve desired consistency.
• Spread or pipe onto cooled cupcakes.
• Enjoy!