With two ingredients and thirty seconds, you can make this decadent Easy Chocolate Sauce, perfect for serving over ice cream, brownies, and whatever else your heart desires.
Looking for more indulgent treats? Check out my No-churn Peanut Butter Oreo Ice Cream , Homemade Pudding Pops , and Salted Caramel Snickerdoodle Milkshake .
Hey, so you know those times when you find yourself desperately reaching for that pint of ice cream in the freezer, but it’s been A Day, and you really need something more than just ice cream? Like, ice cream’s a great healer of many things, but some days call for the big guns.
Some days call for ice cream + chocolate sauce.
And if you’re like me, trying, sometimes succeeding, to eat healthy most of the time, you probably don’t just keep chocolate sauce in your fridge. You could whip out a pot and make a traditional homemade hot fudge sauce on the stove–it’s pretty easy. You should do it sometime. BUT there’s a chance that if this is a day that requires ice cream and chocolate sauce, it is not a day for cooking.
So for those days, here’s a two-ingredient fudge sauce recipe you can make in the microwave in 30 seconds. If you have cream or milk, some chocolate chips, and a functioning microwave, there’s nothing standing between you and a hot fudge sundae.
And it’s going to be a superb hot fudge sundae. Technically this easy chocolate sauce is a chocolate ganache, but it’s chocolatey, amazing, and so there for you when you need it. It starts out warm and gooey, and by the time your ice cream is all melty and the chocolate has cooled a little bit, it thickens up and becomes almost fudge-like pooled at the bottom of your bowl (or mug, or whatever ice cream dispensing container you are eating out of).
What I’m saying is that basically, it’s heaven, and after the week we’ve just had (seriously, F this week), we deserve oodles of it.
For More Easy Ice Cream Toppings Try
- Strawberry Sauce
- Peanut Butter Sauce
- Nutella Sauce
Ingredients
- ▢ 2 tablespoons heavy cream or milk *
- ▢ 1/4 cup ( 1.5oz ) chocolate chips
Instructions
- In small microwave-safe bowl, microwave cream or milk for 30 seconds, until simmering. Remove from microwave and stir in chocolate until melted and smooth (the mixture may look quite thin at first, but just keep stirring. It will come together!) Pour over ice cream and enjoy!
Notes
These Small-batch Blueberry Muffins are fabulous little muffins. They are soft and moist, with lots of blueberries and just a hint of lemon in the batter.
I’ve been trying to round out my collection of small-batch muffin recipes these last couple months. So far on the site, I have these Apple Crumb Muffins , Small-batch Banana Muffins , Small-batch Chocolate Chocolate Chip Muffins , Small-batch Chocolate Banana Muffins , Pumpkin Streusel Muffins , and Small-batch Orange Muffins , but what I didn’t have (until now) was a small-batch Blueberry Muffin recipe. And what muffin collection is complete without one of those?
I go back and forth on what my favorite muffin flavor is, but blueberry is always one of the top contenders. Maybe because they’re such a classic, maybe because they are so pretty, or maybe just because they taste so damn good. If you like muffins, you probably like blueberry muffins, because that’s just how the world seems to work.
And these blueberry muffins are fabulous little muffins. They are soft and moist, with lots of blueberries and just a hint of lemon in the batter. They’re topped with a bit of crunchy sugar and bake up with big, beautiful muffin tops.
This small-batch muffin recipe will make just four muffins, perfect for you and someone special. They’re wonderful warm, broken open with a little butter spread over the insides, or they make a pretty delightful snack if you want to wrap one up and slip it in your bag before work.
You can’t really go wrong with blueberry muffins. 🙂
More Small-batch Breakfast Ideas
- Small-batch Cinnamon Rolls
- Buttermilk Pancakes for Two
- Crispy Waffles
- Pancakes for One
- Banana Pancakes
This recipe uses just one egg white. Check out these Egg Yolk Recipes for ideas on what to do with the leftover egg yolk.
Ingredients
- ▢ 1/2 cup ( 60g ) all-purpose flour
- ▢ 3/4 teaspoon baking powder
- ▢ 1/8 teaspoon salt
- ▢ 1/4 cup ( 50g ) granulated sugar
- ▢ 3 tablespoons vegetable oil
- ▢ 1 large egg white
- ▢ 3 tablespoons sour cream
- ▢ 1/2 teaspoon vanilla extract
- ▢ 1/4 teaspoon lemon zest optional but extra delicious
- ▢ 1/3 cup blueberries
- ▢ 1 teaspoon sanding sugar for topping*
Instructions
- Preheat your oven to 375°F and line a muffin tin with 4 liners.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a medium bowl, whisk together sugar and oil. Add egg white, sour cream, vanilla, and lemon zest. Whisk until smooth. Stir in flour mixture until just combined (do not over mix!) . Fold in blueberries.
- Divide batter between prepared muffin cups, filling each just under 2/3 full. Sprinkle 1/4 teaspoon sanding sugar over the tops of each muffin.
- Bake for 17 to 21 minutes, until a toothpick inserted into the center comes out with just a few dry crumbs and when gently pressed, the top of the muffin springs back.
- Cool in the pan for 5 minutes before transferring to a cooling rack.
Notes
With this recipe for Small-batch Homemade Hostess Cupcakes, you can make a childhood favorite at home! Moist chocolate cake, creamy marshmallow filling, and luscious chocolate topping. What could be better?
Looking for more small-batch cupcakes? Try my Small-batch Vanilla Cupcakes.
I originally had these cupcakes scheduled for a couple of weeks down the road, BUT then I realized that with back-to-school season happening right now, this was the perfect time to share them.
I mean, most of us are done with our own back-to-school grind, but that doesn’t mean we shouldn’t get to enjoy some childhood lunch bag favorites this time of year.
Did your parents pack Hostess Cupcakes in your lunches as a kid? My parents DID NOT. We weren’t allowed to have them in the house, so of course, they were one of my most coveted childhood treats. I traded snacks for them at lunch, sneaked them on to the counter during road trip snack runs, and went nuts over them at friend’s houses.
Now that I’m (ostensibly) a grown up, I try not to eat sweets that come in little plastic wrappers from the gas station, but that doesn’t stop me from getting the occasional nostalgic craving for them. So for just those times and cravings, I put together this small-batch recipe for Homemade Hostess Cupcakes.
And I love them sooooo much. This homemade version uses my favorite small-batch chocolate cupcake base, stuffed full of (sort-of) homemade marshmallow fluff, with a thick and luscious chocolate glaze on top.
They are definitely what I would call “project cupcakes” like my S’mores Cupcakes and Samoa Cupcakes , in that they have more steps than just bake and frost.
I usually don’t do small-batch project cupcakes, but the steps for these are all so simple and quick that I think it’s totally worth it even for the small yield, and if you want to double or triple the recipe to make more, you can just slide the yield slider in the recipe card and make as many Homemade Hostess Cupcakes as your heart desires.
I’ll be sticking to the original four for built-in portion control though because this is one of those recipes I had to force myself to share. They are just so damn good that you’ll probably just want to eat them all by yourself.
The cake is soft, the chocolate topping thick with just the right level give when you bite into it, and the homemade marshmallow fluff center is fluffy, creamy, and perfect.
They are everything good about the originals but even better because they are homemade and you can make them whenever you want, no parental permission required!
Ingredients
Small-batch Chocolate Cupcakes
- ▢ 2 tablespoons ( 1oz ) unsalted butter
- ▢ 2 tablespoons ( 21g ) chopped semi-sweet chocolate high-quality chips are fine
- ▢ 1 1/2 teaspoons vegetable oil
- ▢ 1/4 cup ( 30g ) all-purpose flour
- ▢ 2 tablespoons ( 11g ) cocoa powder sifted if lumpy
- ▢ 1/2 teaspoon baking powder
- ▢ 1/8 teaspoon salt
- ▢ 1/4 cup ( 50g ) granulated sugar
- ▢ 1 large egg yolk room temperature
- ▢ 1/4 teaspoon vanilla extract
- ▢ 2 tablespoons milk any percentage
- ▢ 2 tablespoons hot coffee or water
Marshmallow Filling
- ▢ 8 large marshmallows
- ▢ 1 teaspoon corn syrup
Chocolate Glaze
- ▢ 1 tablespoon milk
- ▢ 1 tablespoon ( 1/2oz ) butter
- ▢ 1 teaspoon corn syrup
- ▢ 1/4 cup ( 1.5oz ) chopped semi-sweet chocolate (high-quality chips are fine)
- ▢ 1/2 cup ( 60g ) powdered sugar sifted
Icing
- ▢ 1/4 cup ( 30g ) powdered sugar
- ▢ 1/2 teaspoon to 1/2 tablespoon milk
Instructions
Small-batch Chocolate Cupcakes
- Preheat your oven to 350°F. Line a cupcake pan with 4 cupcake liners.
- In a small, microwave-safe bowl, combine butter, chopped chocolate, and vegetable oil. Microwave for 30 seconds, and stir until smooth, microwaving for an additional 15 seconds if necessary. Set aside to cool slightly.
- In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a medium bowl, whisk together sugar, egg yolk, and vanilla. Whisk in slightly cooled chocolate mixture until smooth.
- Whisk in flour mixture until just combined. Add the milk and coffee and whisk until smooth. The batter will look thin.
- Spoon or pour batter into prepared cupcake cups, filling 2/3 of the way full. Bake for 16 to 19 minutes, until a toothpick inserted in the center comes out clean or with only a few dry crumbs.
- Cool cupcakes in pan for 5 minutes before transferring to a cooling rack to cool completely, 15 to 20 minutes.
Marshmallow Filling
- Use a serrated knife to cut a cone-shaped piece out of the center of each cupcake. Cut the base of the cone/center of the cupcake off and discard (or eat!) and save the cupcake top.
- Spray two spoons with cooking spray and set next to your hollowed out cupcakes. In a medium, microwave-safe bowl, combine marshmallows and corn syrup. Microwave for 20 to 30 seconds until marshmallows are bloated and melty. Stir until smooth. Mixture will be sticky! Use greased spoons to fill hollows of cupcakes and place the cupcake tops back on.
Chocolate Glaze
- Once your cupcakes are filled, in a small saucepan, combine milk, butter, corn syrup, and chocolate. Heat over medium, stirring occasionally, until melted and combined. Turn heat off, but leave the pot on the burner and whisk in sifted powdered sugar until glaze is smooth.
- Transfer glaze into a small bowl wide enough for dipping and dip each cupcake down to the paper wrapper. Allow glaze to set for 5 minutes.
Icing
- In a small bowl, whisk together powdered sugar and 1/2 teaspoon of milk. Add milk by the 1/4 teaspoon until icing is smooth and when you run a knife down the center of the bowl it takes 20 seconds for the icing to completely fill back in. (You can add more powdered sugar if necessary to reach the right consistency.)
- Transfer icing to a small plastic bag and snip off a very small piece of the tip. Practice writing a line or two on a plate before adding swirls to the top of the cupcakes. Let sit for 5 minutes and enjoy!
Notes
With two ingredients and thirty seconds, you can make this decadent Easy Chocolate Sauce, perfect for serving over ice cream, brownies, and whatever else your heart desires.
Looking for more indulgent treats? Check out my No-churn Peanut Butter Oreo Ice Cream , Homemade Pudding Pops , and Salted Caramel Snickerdoodle Milkshake .
Hey, so you know those times when you find yourself desperately reaching for that pint of ice cream in the freezer, but it’s been A Day, and you really need something more than just ice cream? Like, ice cream’s a great healer of many things, but some days call for the big guns.
Some days call for ice cream + chocolate sauce.
And if you’re like me, trying, sometimes succeeding, to eat healthy most of the time, you probably don’t just keep chocolate sauce in your fridge. You could whip out a pot and make a traditional homemade hot fudge sauce on the stove–it’s pretty easy. You should do it sometime. BUT there’s a chance that if this is a day that requires ice cream and chocolate sauce, it is not a day for cooking.
So for those days, here’s a two-ingredient fudge sauce recipe you can make in the microwave in 30 seconds. If you have cream or milk, some chocolate chips, and a functioning microwave, there’s nothing standing between you and a hot fudge sundae.
And it’s going to be a superb hot fudge sundae. Technically this easy chocolate sauce is a chocolate ganache, but it’s chocolatey, amazing, and so there for you when you need it. It starts out warm and gooey, and by the time your ice cream is all melty and the chocolate has cooled a little bit, it thickens up and becomes almost fudge-like pooled at the bottom of your bowl (or mug, or whatever ice cream dispensing container you are eating out of).
What I’m saying is that basically, it’s heaven, and after the week we’ve just had (seriously, F this week), we deserve oodles of it.
For More Easy Ice Cream Toppings Try
- Strawberry Sauce
- Peanut Butter Sauce
- Nutella Sauce
Ingredients
- ▢ 2 tablespoons heavy cream or milk *
- ▢ 1/4 cup ( 1.5oz ) chocolate chips
Instructions
- In small microwave-safe bowl, microwave cream or milk for 30 seconds, until simmering. Remove from microwave and stir in chocolate until melted and smooth (the mixture may look quite thin at first, but just keep stirring. It will come together!) Pour over ice cream and enjoy!
Notes
30-Second Easy Chocolate Sauce
Ingredients
- 2 tablespoons heavy cream or milk *
- 1/4 cup ( 1.5oz ) chocolate chips
Instructions
- In small microwave-safe bowl, microwave cream or milk for 30 seconds, until simmering. Remove from microwave and stir in chocolate until melted and smooth (the mixture may look quite thin at first, but just keep stirring. It will come together!) Pour over ice cream and enjoy!
