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Double Chocolate Cupcakes (for Two)

Double Chocolate Cupcakes (for Two)

Spoil your sweetheart with cupcakes and champagne! Perfect for Valentine's Day, or any special occasion, this easy, one-bowl, extra special recipe for just two cupcakes features our Organic Dark Chocolate Raspberry Truffles, Dark Chocolate Hearts and Organic Unsweetened Cocoa making them a chocolate lovers dream. So light some candles, turn on some music and serve up these delicious cupcakes with a nice glass of your favorite champagne!

Recipe Yield:
2 cupcakes



  • 14 cup cake flour
  • 1 tablespoon Organic Unsweetened Cocoa
  • 2 tablespoons sugar
  • 14 teaspoon baking soda
  • 18 teaspoon salt
  • 2 tablespoons milk
  • 2 tablespoons canola oil
  • 14 teaspoon pure vanilla extract
  • 2 Organic Dark Chocolate Hearts, chopped
  • 2 Organic Dark Chocolate Raspberry Truffle Hearts, garnish
  • Sugar pearls, optional garnish

Champagne Buttercream:

  • 2 tablespoons unsalted butter, room temperature
  • 12 cup powdered sugar, plus additional if needed
  • 1 tablespoon champagne
  • 14 teaspoon vanilla extract
  • Pinch of salt
  • Preheat oven to 350 degrees and place two cupcake liners in a muffin tin.
  • Sift the cake flour and cocoa into a medium bowl, add the sugar, baking soda and salt and using a spatula stir to combine.
  • Add the milk, canola oil, vanilla extract and chopped dark chocolate to the bowl and stir until just combined.
  • Divide the batter equally between the two cupcake liners and bake for 18-20 mins, or until a toothpick inserted into the center comes out clean. Place the cupcakes on a wire rack to cool completely.
  • Meanwhile, place all the buttercream ingredients into a small bowl and combine using a whisk for approximately 2 minutes. Add additional powdered sugar 1 tablespoon at a time until the buttercream will hold shape when piped.
  • Place the buttercream in a pastry bag with a star tip or in a gallon sized plastic bag and cut off one corner. Once the cupcakes are completely cool, pipe the frosting on top, place a raspberry truffle heart on each and sprinkle with sugar pearls.