These red velvet cupcakes for two are exactly what you need for your Valentine's Day dessert. This delicious red velvet cupcake recipe makes four cupcakes—the perfect amount for you and your loved one! Enjoy yourself without tons of leftover cupcakes with this simple recipe!
I don’t know what the holiday holds for you this year, but if you’re considering spending it with a loved one, I have the perfect idea for you. If I was going to be literal, the name of this post would have been red velvet cupcakes for four. But if you’re like me, a one-person serving of cupcakes is more likely to be two.
Why you'll love this recipe
As much as I would love to scarf down an entire heart-shaped cake (and believe me I would) I wanted to find something individually tailored for two people. After doing some brainstorming and internet searching, I came up with the idea of cupcakes for two. And what better flavor for Valentine’s Day than red velvet!
How to make chocolate hearts
The heart-shaped chocolate decorations were actually inspired by a visit that I made to an Ann Arbor cupcake store. I asked the lady behind the counter how she made them, and she explained that she just used a piping bag with melted chocolate—what a simple idea for a fun garnish. So if you’re looking for a fun, easy, and NO stress dessert for Valentine’s Day, give these a try!
Heather's helpful hints
Since this recipe only calls for four cupcakes, place them on the outer edge of your muffin tin to bake. This will allow them to rise higher and more evenly. You may also want to fill the empty cavities with water slightly. This will ensure your pan doesn't warp.
Related cupcake recipes
Don't stop baking with these mini chocolate cupcakes with cream cheese frosting! Check out some more of our delicious cupcake recipes linked below.
Our recipe index is a great place to search all My Sweet Precision recipes!
Red Velvet Cupcakes for Two
- 6 tablespoons all-purpose flour
- ⅛ teaspoons baking soda
- ⅛ teaspoons salt
- 2 teaspoons unsweetened cocoa powder
- ¼ cups canola oil
- ¼ cups sugar
- 2 tablespoons buttermilk
- 1 egg white
- 1 teaspoon red food coloring
- ⅛ teaspoons white vinegar
- ¼ teaspoons vanilla extract
- 3 ounces cream cheese softened
- 2 tablespoons butter softened
- 6 tablespoons confectioners' sugar
- 1 teaspoon milk
- ¼ teaspoons vanilla extract
- 1 cup semi sweet chocolate chips
- Place 4 cupcake liners in a muffin tin. Place a rack in the middle of the oven and preheat to 350 degrees F.
- In a medium bowl, sift together the flour, baking soda, salt and cocoa powder. In another bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer. Slowly add the dry ingredients to the wet ingredients, mixing all the while. Divide the batter between the four cupcake liners and bake for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.
- Beat together all icing ingredients using an electric mixer. Frost cupcakes when cool. For chocolate hearts, melt chocolate in a double boiler and transfer to a piping bag. Working quickly pipe heart shaped decorations onto a piece of waxed paper. Allow to cool completely and garnish cupcakes
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!