One Chocolate Cupcake

A facebook group that I belong to recently issued a challenge for people to bake cupcakes. This isn't a blogger group, so it's not like we were supposed to blog about them. Just make cupcakes and post a photo.

I thought, no, I really don't want to make a dozen or two dozen cupcakes. Just ... no.

So then I started looking around for small-batch cupcake recipes and found a recipe for two cupcakes on a blog called The Comfort of Cooking. (Go check it out - I wasn't familiar with it before I did the search, but it looks really nice!)

But ... I really didn't want two cupcakes. I didn't need two cupcakes. I still had a couple slices of pecan pie that a neighbor gave me, so I didn't need more desserts sitting around.

On the other hand, my Facebook group is filled with friends who always have by back when I'm down. They comfort me and care about me and cheer me up. And I've certainly leaned on them a lot in the last few weeks. So, cupcakes aren't a big thing to do for people like that.

I'm starting to feel a lot better (thanks for asking!) and I've started cooking and writing again. I'm getting back to work a little more regularly. I'm doing things around the house besides moping and watching TV.

I still have bad days and bad hours, but I'm getting back on my feet. I know I need to move forward, and I'm doing it.

I decided to cut the recipe in half and do a little adjusting for high altitude, and the cupcake was lovely. One single happy cupcake.

For frosting, I used Hershey's chocolate spread, straight from the jar. Because, hey, it was exactly what I wanted. That stuff is good.

If it seems silly to heat up the oven for one cupcake, well, it might be. So put this on the menu for days when you have something else in the oven. It might be possible to bake this in a countertop oven, but I really don't know. I don't have one of those. If you have one, give it a try and let me know. It's not a lot of risk ... it's just one cupcake!

One Chocolate Cupcake

4 1/2 teaspoons all purpose flour
1 tablespoon sugar (because of high altitude, I measured the sugar just a little bit light)
1 1/2 teaspoons black cocoa
1/8 teaspoon baking soda (because of high altitude, I measuring it just a teeny big light)
1/16 teaspoon salt (or just a big pinch)
1 1/2 tablespoons milk (The OXO tablespoon-sized measuring beakerallows measuring 1/2 tablespoons. Otherwise, this is 4 1/2 teaspoons)
1/2 tablespoon vegetable oil (or 1 1/2 teaspoons, if you don't have something that measures 1/2 tablespoons)
1/4 teaspoon vanilla extract

Heat the oven to 375 degrees (or 350 degrees if you're not at high altitude)

Combine the flour, sugar, cocoa and salt in a small bowl. Mix well, making sure you don't have lumps of cocoa or flour.

Add the milk, vegetable oil, and vanilla extract, and mix until combined. Yes, it's not a lot of batter.

Pour the batter into a silicone muffin cup. (I used two of them together, just for color.)

Place the muffin cup on a baking sheet or, if you're short on space, you can put it on/in any sort of dish, ramekin, or other oven-safe container that will be easy to take out of the oven. Keep in mind that if you use something that insulates your cupcake, like a ramekin or thick baking dish, your cupcake will take a little longer to bake.

Bake at 375 degrees (or 350 degrees if you're not at high altitude) until the top of the cupcake bounces back when you touch it lightly on the top, and a toothpick inserted in the center comes out clean, about 25 minutes. The original recipe said 20-22 minutes, but mine needed a few extra minutes. Check yours earlier, and baked longer if it needs it.

Yum