Small Batch Desserts Archives - Crazy for Crust https://www.crazyforcrust.com/recipes/small-batch-desserts-recipes/ Recipes... With a Slice of Life Wed, 22 Oct 2025 14:46:20 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://www.crazyforcrust.com/wp-content/uploads/2022/06/cropped-favicon-32x32.png Small Batch Desserts Archives - Crazy for Crust https://www.crazyforcrust.com/recipes/small-batch-desserts-recipes/ 32 32 Chocolate Mug Cookie Recipe https://www.crazyforcrust.com/double-chocolate-peanut-butter-mug-cookie/ https://www.crazyforcrust.com/double-chocolate-peanut-butter-mug-cookie/#comments Fri, 31 Jan 2025 13:38:20 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=7570 Perfect for when you just want one dessert not three dozen, this Double Chocolate Mug Cookie Recipe will satisfy your sweet tooth – it’s an easy microwave cookie recipe created from my double chocolate chip cookies. It’s a cookie. For one. In a mug! My Double Chocolate Chip Mug Cookie Recipe is my favorite cookie…]]>

Perfect for when you just want one dessert not three dozen, this Double Chocolate Mug Cookie Recipe will satisfy your sweet tooth – it’s an easy microwave cookie recipe created from my double chocolate chip cookies.

A chocolate mug cake topped with chocolate chips in a white ramekin, placed on a gray surface. A silver fork is partially visible in the background, and a light blue cloth is nearby.

It’s a cookie. For one. In a mug! My Double Chocolate Chip Mug Cookie Recipe is my favorite cookie recipe scaled down to one single serving. Sometimes you just want a quick and easy dessert without chilling, baking, or leftovers and this mug recipe is one of my favorites (besides my mug cake recipe and my mug brownie, that is). The chocolate and richness of this cookie make it taste like a brownie!

Top view of various baking ingredients in separate bowls on a white surface. Ingredients include sugar, butter, egg, cocoa powder, flour, chocolate chips, vanilla extract, baking powder, and salt, each labeled in bold black text.
  1. Butter: I use melted unsalted butter but you can substitute vegetable oil if you prefer. You’ll also want to add a pinch of salt.
  2. Cocoa Powder: You can use any unsweetened cocoa powder (or Dutch-process).
  3. Egg Yolk: The cookie needs some extra fat and structure, and it’s really hard to divide eggs into fractions. That’s why I use an egg yolk instead. Egg substitutions: Use 1 tablespoon milk or non-dairy milk or water, or 1 tablespoon egg beaters.
  4. Adapting full recipes to small ones is where my nerdy math background (summa cum laude in mathematics, thank you very much) comes in handy. I can convert fractions of cups into tablespoons and teaspoons and divide by 12 or 36 or whatever. It’s actually quite simple…which I know just made about 3/4 of you roll your eyes.
  5. Use at least an 8-ounce coffee mug or microwave safe-mug. The batter won’t fill it up completely but you don’t want it to overflow. You can also use a ramekin.
  6. Just stir all the ingredients together and then add to your mug or ramekin.
  7. Microwave for about 40 seconds, longer if you want it more done. All microwaves cook differently so you might have to play with the time.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

A partially eaten chocolate mug cake with scattered chocolate chips, served in a white ramekin. A fork with cake crumbs rests nearby on a light gray surface.

Expert Tips

  • This is meant to serve one, so no storing instructions needed. However if you don’t finish it, just cover with plastic and store at room temperature.
  • The beauty of making a cookie in a mug is the ratios are easier to mess with. Leave out the cocoa powder and add 1 extra teaspoon flour and you’ll have a chocolate chip cookie in a mug!
  • All microwaves cook differently, and all tastes are different. 30 seconds makes a gooey cookie in my microwave. You may need to cook it up to 60 seconds but play with it and test it a bit so it’s not dry.
  • Serve plain or with a scoop of vanilla ice cream.
A chocolate mug cake topped with chocolate chips in a white mug on a gray stone surface. A fork is placed nearby.
Print

Double Chocolate Chip Mug Cookie Recipe

Learn how to make a cookie in a mug A chocolate cookie in a mug is the perfect easy dessert for one – a simple gooey and fudgy cookie you will LOVE!
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 421kcal
Author Dorothy Kern
Cost $3

Ingredients

  • 1 tablespoon (14g) unsalted butter (or butter spread)
  • 1 tablespoon (13g) brown sugar
  • 1 teaspoon (4g) granulated sugar
  • 3 drops pure vanilla extract
  • ⅛ teaspoon baking powder
  • 1 egg yolk OR 1 tablespoon milk OR 1 tablespoon egg beaters
  • 2 teaspoons (2g) cocoa powder
  • 1 tablespoon (8g) all-purpose flour
  • 1 tablespoon (11g) mini chocolate chips

Instructions

  • Place butter in an 8-ounce coffee mug (or bigger, but it doesn’t grow much). Melt butter in the microwave, about 20 seconds. Stir in sugars, vanilla, and baking powder. Stir in egg yolk, cocoa, and flour. Stir in chocolate chips.
  • Heat in the microwave for 40 seconds. You may need to cook it up to 60 seconds depending on your microwave or doneness preference. Let cool slightly before eating.

Video

Notes

  • Feel free to add 1 tablespoon peanut butter on top after cooking.
  • All microwaves cook differently so yours might take less or more time.

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 37g | Protein: 9g | Fat: 28g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 197mg | Potassium: 232mg | Fiber: 2g | Sugar: 27g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg
A clear glass bowl containing partially mixed brown batter with chocolate chips on top, set on a white marble surface.
Stir all ingredients together in a small bowl then transfer to your mug.

Favorite Small Batch Recipes

]]> https://www.crazyforcrust.com/double-chocolate-peanut-butter-mug-cookie/feed/ 109 Small Batch Pancakes https://www.crazyforcrust.com/small-batch-pancakes/ https://www.crazyforcrust.com/small-batch-pancakes/#comments Thu, 16 Jan 2025 12:09:00 +0000 https://www.crazyforcrust.com/?p=103914 Small Batch Pancakes for the win! This fluffy, from-scratch recipe is perfect for those mornings when you’re craving pancakes but don’t want a whole stack. Make just enough for two (or four!) with this easy recipe. These Small Batch Pancake are light, airy, and have that irresistible golden-brown crust we all love. But the best…]]>

Small Batch Pancakes for the win! This fluffy, from-scratch recipe is perfect for those mornings when you’re craving pancakes but don’t want a whole stack. Make just enough for two (or four!) with this easy recipe.

A stack of pancakes topped with a pat of butter and drizzled with syrup on a white plate. A fork and a glass container of syrup are in the background, placed on a striped cloth.

These Small Batch Pancake are light, airy, and have that irresistible golden-brown crust we all love. But the best part? No more leftover pancakes tempting me to eat them! This recipe is perfectly portioned for smaller households or those times when you just want a couple of pancakes.

This recipe is made with easy pantry ingredients. Plus, it’s incredibly easy to customize. Add your favorite mix-ins like chocolate chips, blueberries, or even a swirl of cinnamon sugar to make them extra special.

Top-down view of labeled ingredients in small bowls on a white surface: flour, sugar, milk, salt, oil, and baking powder. Each item is placed separately and clearly marked.

How to make Small Batch Pancakes

  1. These are egg-free pancakes by design but they’re still super fluffy and moist and leavened by baking powder.
  2. I use vegetable oil to make my life easier, but you can substitute coconut oil or melted unsalted butter.
  3. Milk: You can use any kind of milk (regular, fat free, even non-dairy milk).
  4. I like to whisk together my dry ingredients in a small bowl, then stir in the liquid ingredients.
  5. Once you whisk in the wet ingredients you’ll want to cook the pancakes right away or you might need to add a bit more liquid.
  6. There might be some small lumps in the finished batter.
  7. Cook the pancakes on a preheated griddle or in a small skillet. You know when pancakes ready to flip with the little bubbles that float to the top start to pop.
  8. This recipe is written to make either two or four pancakes, the perfect single serving or small batch pancake recipe.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

A stack of pancakes on a plate with a slice of butter melting on top, drizzled with syrup. A piece of pancake is cut out, and a glass container of syrup is in the background. A striped cloth adds texture to the scene.

Dorothy’s Expert Tips

  • A nonstick skillet or griddle works best for making pancakes.
  • It’s best to mix up the pancake batter right before cooking as the batter will thicken as it sits.
  • Serve with a dollop of butter and drizzle of maple syrup, or use whipped cream and fresh berries or sliced bananas on top!
  • I plan to make a small batch of fluffy pumpkin pancakes next!
A stack of pancakes topped with a pat of butter and drizzled with syrup on a white plate. A glass syrup container and a striped napkin with a fork are in the background.
Print

Small Batch Pancakes Recipe

Small Batch Pancakes – make 4 pancakes for two or 2 pancakes for a single serve breakfast! Easy and fluffy pancakes are so simple.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 to 4 servings
Calories 83kcal
Author Dorothy Kern
Cost $5

Ingredients

For 2 pancakes:

  • ¼ cup (31g) all-purpose flour
  • 1 teaspoon (4g) granulated sugar
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ tablespoon vegetable oil or melted butter
  • ¼-⅓ cup milk

For 4 Pancakes:

  • ½ cup (62g) all-purpose flour
  • 2 teaspoons (8g) granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon vegetable oil or melted butter
  • ½ – ⅔ cup milk

Instructions

  • Preheat griddle to 350°F or heat a skillet over medium heat.
  • Whisk flour, sugar, baking powder, and salt in a small bowl.
  • Add oil and the smallest amount of milk called for (¼ cup for 2 pancakes; ½ cup for 4) and whisk, adding more milk as needed for desired thickness. You want the batter to easily run off the whisk back into the bowl.
  • Note: if the batter sits at all while you wait for the pan to heat it will thicken and you may need to add a bit more milk.
  • Ladle pancake batter onto prepared pan or griddle. Cook until the bubbles rise and begin to pop and the pancake is golden on the bottom, then flip.
  • Serve hot with syrup.

Video

Notes

  • You can use any kind of milk (regular or nondairy). The lower the fat content of the milk the less you’ll need to add.
  • You know your pan is ready to add your pancakes when you flick water into it and it “dances” in the pan.

Nutrition

Serving: 1serving | Calories: 83kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 158mg | Potassium: 113mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 49IU | Calcium: 62mg | Iron: 1mg

How to know when pancakes are ready to flip

Two pancakes cooking on a black griddle, each with small bubbles on the surface. A clear bowl with a red-handled brush is in the background on a light-colored countertop.

Pancakes are ready to flip when the top has a bunch of bubbles towards the center that start to pop.

Variations

Fluffy pancakes like this are so easy to vary to make your own:

  • Buttermilk Pancakes: use buttermilk instead of milk (did you know you can make your own buttermilk with lemon juice or vinegar?)
  • Blueberry Pancakes: fold some thawed frozen or fresh blueberries into the batter.
  • Chocolate Chip Pancakes: Fold chocolate chips into the batter.
  • Add a few drops of vanilla extract.

Small Batch Recipes

]]> https://www.crazyforcrust.com/small-batch-pancakes/feed/ 5 Vanilla Mug Cake Recipe https://www.crazyforcrust.com/vanilla-mug-cake-recipe/ https://www.crazyforcrust.com/vanilla-mug-cake-recipe/#respond Wed, 15 Jan 2025 13:48:00 +0000 https://www.crazyforcrust.com/?p=103905 Vanilla Mug Cake to the rescue! This soft and fluffy single-serve cake is full of colorful sprinkles – mix in 1 minute and cook in 1 minute! It’s the perfect way to satisfy your sweet tooth without baking an entire cake. This easy Vanilla Mug Cake Recipe is pure deliciousness in a mug – one…]]>

Vanilla Mug Cake to the rescue! This soft and fluffy single-serve cake is full of colorful sprinkles – mix in 1 minute and cook in 1 minute! It’s the perfect way to satisfy your sweet tooth without baking an entire cake.

A glass mug on a hexagonal white coaster contains a fluffy yellow cake topped with colorful sprinkles. Scattered sprinkles are visible on the gray surface around the mug.

This easy Vanilla Mug Cake Recipe is pure deliciousness in a mug – one of my favorite single-serving desserts. It’s light, airy, and has that classic vanilla cupcake flavor we all know and love. Plus, the sprinkles add a fun and festive touch that makes it perfect to enjoy without frosting.

And let’s be honest, sometimes you just want a little bit of cake without all the fuss. This recipe is quick, easy, and requires minimal cleanup – perfect for those nights when you need a sweet treat ASAP! I know I crave yellow cake often but I don’t want to make a whole batch – and that’s when this recipe is perfect.

A top-view image of ingredients in separate bowls on a white surface. They include flour, sugar, melted butter, milk, baking powder, salt, an egg yolk, colorful sprinkles, and a bottle of vanilla extract. Each ingredient is labeled.

How to make Vanilla Mug Cake

I cut this recipe down from my traditional birthday cake recipe – all the math is done for you! If you love a single serving cake (like my chocolate mug cake) this one is perfect for you.

  1. Egg Yolk: You only need half an egg, which I compensated for by using one large egg yolk. I tried it with the white and it didn’t turn out, so the fat in the yolk is needed for a soft and moist cake recipe.
  2. Flour: While I used all-purpose flour, you can also use gluten-free flour (the 1:1 AP flour). You’ll also need a pinch of salt and some baking powder.
  3. Butter: Like my cake recipe, this one starts with melted unsalted butter, although you can substitute vegetable oil to make it dairy-free.
  4. Milk: You can use any kind of milk (regular, fat free, low fat) or non-dairy milk (like almond milk).
  5. While it might be easier to make the cake in the mug you’re cooking it in, I prefer to use a separate bowl.
  6. You’ll need a microwave-safe mug or ramekin that is at least 7 ounces. The batter will rise as it cooks, so be sure that your vessel is big enough.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

A clear glass mug on a white coaster contains a mug cake with colorful sprinkles scattered on top. The mug is placed on a gray surface with a few sprinkles around it, and a blurred white background is visible.

Variations + Serving Suggestions

  • You can use coconut oil, vegetable oil, or melted butter.
  • Feel free to add other flavoring (like almond extract or cake batter extract).
  • Instead of sprinkles you can add mini chocolate chips or nuts.
  • If you want to add frosting you could use a can of prepared frosting or make some buttercream. We also love serving with whipped cream and fresh berries, vanilla ice cream, or a sprinkling of powdered sugar.
A close-up of a vanilla mug cake in a glass mug, topped with colorful sprinkles. One spoonful is missing, revealing the moist texture of the cake. The mug rests on a light-colored surface with scattered sprinkles nearby.

Expert Tips

  • All microwaves cook differently so you might need less or more time. Once you make it a few times you’ll get to know how yours cooks.
  • How do I know when it’s done? The cake is done when a toothpick inserted into the center comes out clean.
  • Be careful not to overfill the mug! The batter will rise as it cooks, so leave some room at the top.
  • The cake won’t fill a regular size coffee mug all the way to the top.
  • The texture is as close to the real thing as you’re going to get with a microwave cake, but know it won’t be exactly like the real thing.
  • Can you bake this cake in an oven? Yes, at 350°F for about 10-15 minutes.
A glass mug on a hexagonal white coaster contains a fluffy yellow cake topped with colorful sprinkles. Scattered sprinkles are visible on the gray surface around the mug.
Print

Vanilla Mug Cake Recipe

Small Batch Pancakes – make 4 pancakes for two or 2 pancakes for a single serve breakfast! Easy and fluffy pancakes are so simple.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1 serving
Calories 321kcal
Author Dorothy Kern
Cost $5

Ingredients

  • 2 Tablespoons (16g) all-purpose flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 tablespoon (14g) unsalted butter, melted
  • 2 tablespoons (21g) granulated sugar
  • 1 egg yolk
  • ⅛ teaspoon vanilla extract
  • 1 ½ tablespoons (3/4 ounce) milk (any kind)
  • 1 teaspoon (5g) rainbow sprinkles , optional

Instructions

  • Whisk flour, baking powder, and salt. Set aside.
    2 Tablespoons (16g) all-purpose flour, ¼ teaspoon baking powder, ⅛ teaspoon salt
  • Whisk melted butter with sugar, then whisk in egg yolk and vanilla.
    1 tablespoon (14g) unsalted butter, melted, 2 tablespoons (21g) granulated sugar, 1 egg yolk, ⅛ teaspoon vanilla extract
  • Stir in flour mixture and milk, then stir in rainbow sprinkles.
    1 ½ tablespoons (3/4 ounce) milk, 1 teaspoon (5g) rainbow sprinkles
  • Spray a mug or ramekin (at least 7oz size) with nonstick cooking spray. Add the cake batter.
  • Cook for approximately 1 minute on high in the microwave, or until a toothpick comes out with just a few crumbs.
  • Cool before eating.

Video

Notes

  • All microwaves cook differently so your cake might take a little less time or a little more time depending on how it cooks.

Nutrition

Serving: 1serving | Calories: 321kcal | Carbohydrates: 38g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 227mg | Sodium: 311mg | Potassium: 175mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 646IU | Calcium: 100mg | Iron: 1mg
Two glass bowls are on a white surface. The left bowl contains a beaten yellow egg mixture, and the right bowl is filled with white flour.
It’s best to whisk the dry ingredients and wet ingredients separately, then whisk them together and add to your mug.

Best Mug Cake Recipes

]]> https://www.crazyforcrust.com/vanilla-mug-cake-recipe/feed/ 0 Mug Brownie Recipe https://www.crazyforcrust.com/mug-brownie-recipe/ https://www.crazyforcrust.com/mug-brownie-recipe/#comments Tue, 14 Jan 2025 13:20:00 +0000 https://www.crazyforcrust.com/?p=103895 Make this Chocolate Mug Brownie Recipe whenever you’re craving a rich and fudgy brownie! It’s gooey, decadent, and ready in minutes! It’s the perfect single-serving treat for those times when you need a chocolate fix, fast! This Easy Mug Brownie Recipe is seriously dangerous! It’s so easy to whip up whenever that chocolate craving hits,…]]>

Make this Chocolate Mug Brownie Recipe whenever you’re craving a rich and fudgy brownie! It’s gooey, decadent, and ready in minutes! It’s the perfect single-serving treat for those times when you need a chocolate fix, fast!

A microwave chocolate mug cake topped with chocolate chips in a white ramekin. A striped dish towel and a spoon are in the background on a gray surface.

This Easy Mug Brownie Recipe is seriously dangerous! It’s so easy to whip up whenever that chocolate craving hits, and you don’t have to worry about leftovers tempting you later. It’s the perfect size for one, and the best part is, you can customize it with your favorite mix-ins like chocolate chips, nuts, or even a swirl of peanut butter.

Plus, who doesn’t love a warm, gooey brownie that’s ready in just a couple of minutes? When you want a small batch brownie for one this is the recipe you need. It’s got that fudgy texture you expect and the perfect balance of sweetness. I love a good single serve dessert or mug cake!

Image of baking ingredients on a white surface: small bowls of cocoa powder, sugar, salt, egg yolk, and flour, along with chocolate chips, a glass of water, and a bottle of vanilla extract, all labeled with text.

Ingredient Notes

  • Cocoa Powder: Since we’re not using any baking soda you can use regular unsweetened cocoa powder or Dutch-Process Cocoa.
  • Egg Yolk: The fat from the yolk makes these super rich. Just the yolk is needed; the whites would be too much.
  • Mini Chocolate Chips: While extra chocolate is optional, is it really? I like mini chips but regular can be used.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

A glass bowl containing a mixture of dry ingredients, primarily cocoa powder, sits on a white surface. The powdery texture and uniform color suggest preparation for baking.
A white bowl filled with rich chocolate pudding, topped with a generous layer of chocolate chips, set against a plain white background.

How to make a Brownie Mug Cake

  1. While you can for sure make mug recipes right in the mug or ramekin you’re using to cook the brownie, I prefer doing it in a separate small bowl.
  2. I whisk my dry ingredients first then mix in the wet ingredients (oil, egg yolk, vanilla extract and water).
  3. Cook the brownie batter in a microwave-safe mug or a ramekin. Whatever you use it must hold at least 7 ounces.

Microwave Brownie Variations

  • You can swap brown sugar for the white sugar or gluten-free flour for the all purpose flour.
  • Add chopped walnuts or pecans, or a swirl of peanut or nut butter.
  • You can use vegetable oil, coconut oil, or melted butter.
  • Want a creamier brownie? Use milk or almond milk in place of the water.
A small white ramekin filled with a chocolate mug cake topped with a few chocolate chips. A portion of the cake has been eaten, revealing its moist texture. The ramekin is on a gray surface with a striped cloth in the background.

Expert Tips

  • Using a coffee mug is just fine, just know it won’t fill it to the top.
  • Serve this fudgy mug brownie plain and warm with a scoop of vanilla ice cream or dollops of whipped cream.
  • Since it’s single serve, there isn’t anything to store, but if you don’t finish it, just cover and leave on the counter.
  • How do I know when it’s done? The brownie is done when the edges look set and the center is still slightly soft. It will continue to cook as it cools.
A microwave chocolate mug cake topped with chocolate chips in a white ramekin. A striped dish towel and a spoon are in the background on a gray surface.
Print

Mug Brownie Recipe

This easy Mug Brownie Recipe for one is the perfect single serve dessert.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1 serving
Calories 485kcal
Author Dorothy Kern
Cost $5

Ingredients

  • 2 tablespoons (16g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 1 ½ tablespoons (8g) unsweetened cocoa powder (or Dutch process)
  • ⅛ teaspoon salt
  • 1 ½ tablespoons vegetable oil
  • 1 large egg yolk
  • ½ tablespoon water
  • 1 tablespoon (12g) mini chocolate chips, optional

Instructions

  • Whisk flour, sugar, cocoa, and salt in a small bowl.
  • Add oil, egg, and water and stir.
  • Spray a mug or ramekin (at least 7 ounces) with nonstick cooking spray. Add the batter and sprinkle with chocolate chips.
  • Cook in the microwave on high power for approximately 1 minute. A toothpick will come out from the edge with just a few crumbs.
  • Cool at least 5 minutes before eating.

Video

Notes

  • Feel free to add chopped nuts or a tablespoon of nut butter.
  • You can swap any oil or melted butter.

Nutrition

Serving: 1serving | Calories: 485kcal | Carbohydrates: 62g | Protein: 4g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 194mg | Sodium: 301mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 50g | Vitamin A: 260IU | Calcium: 26mg | Iron: 1mg

Mug Desserts

]]> https://www.crazyforcrust.com/mug-brownie-recipe/feed/ 3 Small Batch Red Velvet Cupcakes https://www.crazyforcrust.com/pink-velvet-cupcakes-for-two/ https://www.crazyforcrust.com/pink-velvet-cupcakes-for-two/#comments Fri, 06 Oct 2023 08:10:40 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=1268 These Small Batch Red Velvet Cupcakes are delicious. They are fluffy and moist cupcakes that you do not want to miss – and this recipe makes a perfect 4 cupcakes! Makes 4 Red Velvet Cupcakes I love this red velvet recipe because they are small batch! If you don’t know, a small batch means that…]]>

These Small Batch Red Velvet Cupcakes are delicious. They are fluffy and moist cupcakes that you do not want to miss – and this recipe makes a perfect 4 cupcakes!

red cupcakes with frosting on top on a white plate.

Makes 4 Red Velvet Cupcakes

I love this red velvet recipe because they are small batch! If you don’t know, a small batch means that this recipe makes a smaller amount than usual. This recipe makes 4! It is so good because if you have a small group, you do not need to make an excessive amount of cupcakes!

Red velvet is always so fun because of how pretty they are. And they taste great too. They are so versatile and great for any event you have coming up! I’ve done all the math for you so you can make a small batch of cupcakes without having to divide or do fractions!

ingredients in red velvet cupcakes.

Ingredients Needed

  • Cocoa powder – Red velvet isn’t chocolate, but there is just a touch of cocoa in it.
  • Baking soda – This is how the cupcakes rise and get nice and fluffy.
  • Vegetable oil – Keeps the cupcakes super moist.
  • White Vinegar – The vinegar in red velvet cupcakes gives that signature flavor, helps activate the baking soda, and helps the red coloring pop.
  • Food coloring: Red for the amazing coloring, but this works with any color! You can use gel food coloring or regular.
  • Frosting: Cream Cheese Frosting is a classic pairing with red velvet.
process shot of red velvet cupcakes.
process shot of red velvet cupcakes.
process shot of red velvet cupcakes.
process shot of red velvet cupcakes.
process shot of red velvet cupcakes.

How to make Small Batch Cupcakes

  • Whisk together flour, sugar, cocoa, baking soda, and salt.
  • Mix together oil, vanilla, egg, and vinegar.
  • Stir wet ingredients into dry ingredients.
  • Add food coloring and stir.
  • Divide evenly 4 cupcake liners. Bake for 15-20 minutes, or until a toothpick comes out clean on the side (not necessarily in the center). Cool completely before frosting.
  • To make the frosting, beat cream cheese and butter with a hand mixer until creamy. Slowly beat in powdered sugar and vanilla extract until smooth. Frost as desired.
red cupcakes with frosting on top on a white plate.

Expert Tips

  • Cream cheese frosting is of course the classic frosting to go with small batch red velvet cupcakes, but you can use whatever frosting you’d like (vanilla buttercream is fantastic).
  • Make sure you let the cupcakes cool completely before frosting so the frosting can stay on the cupcakes correctly. 
  • You can also bake these in 2 (8-ounce) wide mouth mason jars. Baking time will be 20-25 minutes.

FAQs

Can you freeze cupcakes?

Yes you can! Store them in an airtight container to keep them fresh!

Can you dye them another color? 

For sure! Just use a different food coloring–blue velvet sounds great!

red cupcakes with frosting on top on a white plate.
Print

Small Batch Red Velvet Cupcakes Recipe

Make red velvet cupcakes – a small batch – 4 perfect cupcakes.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 cupcakes
Calories 145kcal
Author Dorothy Kern
Cost 6

Ingredients

  • 6 tablespoons + 2 teaspoons (52g) all-purpose flour
  • 5 tablespoons + 1 teaspoon (66g) granulated sugar
  • ½ teaspoon (1g) cocoa powder
  • ⅛ teaspoon baking soda
  • Pinch of salt
  • 4 tablespoons (60ml) vegetable oil
  • ⅛ teaspoon vanilla extract
  • 1 large egg
  • ½ teaspoon white wine vinegar
  • ¼ – 1 teaspoon food coloring
  • 4 tablespoons (57g) unsalted butter , softened
  • 4 ounces (113g) cream cheese , softened
  • 2 cups (226g) powdered sugar
  • ¼ teaspoon vanilla extract

Instructions

  • Preheat oven to 350°. Line a cupcake pan with liners.
  • Whisk together flour, sugar, cocoa, baking soda, and salt. Stir in oil, vanilla, egg, and vinegar. Add food coloring.
  • Divide evenly into muffin liners. Bake for 15-20 minutes, until a toothpick comes out clean on the side (not necessarily in the center). Cool completely before frosting.
  • To make the frosting, beat cream cheese and butter with a hand mixer until creamy. Slowly beat in powdered sugar and vanilla extract until smooth. Frost as desired.

Notes

  • You can also make this in 2 (8-ounce) wide mouth jars. Spray two half-pint wide mouth jars with cooking spray. Set on a small cookie sheet.
  • If you’re using gel food coloring you’ll only need a few drops.
  • Use pink or red or any color you want for these cupcakes!

Nutrition

Serving: 1cupcake | Calories: 145kcal

Other Red Velvet Recipes

 

]]> https://www.crazyforcrust.com/pink-velvet-cupcakes-for-two/feed/ 40 Small Batch Chocolate Chip Cookies https://www.crazyforcrust.com/small-batch-chocolate-chip-cookies/ https://www.crazyforcrust.com/small-batch-chocolate-chip-cookies/#comments Mon, 06 Feb 2023 13:04:00 +0000 https://www.crazyforcrust.com/?p=61437 Craving cookies but don’t want to make a giant batch? These easy small batch chocolate chip cookies are the answer! This recipe makes five soft and chewy chocolate chip cookies that will satisfy your craving. It’s an easy one-bowl recipe that is so easy to make. Easy Small Batch Chocolate Chip Cookies One thing I…]]>

Craving cookies but don’t want to make a giant batch? These easy small batch chocolate chip cookies are the answer! This recipe makes five soft and chewy chocolate chip cookies that will satisfy your craving. It’s an easy one-bowl recipe that is so easy to make.

Close up overhead shot of small batch chocolate chip cookies

Table of Contents

Easy Small Batch Chocolate Chip Cookies

One thing I am loving lately is small batch cookie recipes. They are so great when you want some homemade cookies but don’t want the hassle of making and baking multiple batches of cookies. This chocolate chip cookie recipe makes five cookies – the perfect amount when you’re craving cookies. Save this recipe for your next cookie craving. It makes the best single serve chocolate chip cookies!

Why You Will Love This Recipe

  • This is a scaled-down version of my best chocolate chip cookie recipe. I did a lot of testing to get this small-batch version just right, and it’s fantastic – you get the same soft and chewy cookies but in a smaller amount.
  • The cookies are super easy to make with just one bowl and spoon. No mixer needed with this recipe!
  • It’s also easy to customize this recipe to make other kinds. Just switch up the chocolate chips for your favorite nuts, candy, or baking chips.
INGREDIENTS IN SMALL BATCH COOKIES

Ingredients

  • Melted Butter: I like to start my cookies with melted unsalted butter
  • Egg: because this is a small batch, we just need an egg yolk
  • Mini chocolate chips: you can substitute regular chocolate chips too

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

4 photos showing how to make cookies

How to Make Small Batch Chocolate Chip Cookies

  • One Bowl: Combine the melted butter with both kinds of sugar in a large bowl. 
  • Stir: Mix in the egg yolk, vanilla, baking soda, and salt.
  • Flour: Slowly mix in the flour and once the dough comes together, stir in the chocolate chips.
  • Scoop: Line a baking sheet with parchment paper. Scoop two tablespoons of dough to form each cookie and place them two inches apart on the sheet.
  • Chill: Chill the dough for at least 30 minutes. 
  • Bake: Bake the cookies for 10 to 13 minutes at 350°F. The cookies are done when they are lightly golden around the edges and no longer glossy on top.
Overhead view of small batch chocolate chip cookies

Variations

This recipe works for other mix-ins, so if you want to try something besides chocolate chips, feel free to experiment. You can add 1/3 cup of mix-ins or a combination of mix-ins. Here are some ideas:

  • Mix in some nuts like chopped walnuts, almonds, or macadamia nuts. 
  • Switch the chocolate chips for white chocolate chips, peanut butter chips, or butterscotch chips.
  • Add your favorite candy like M&Ms, chopped peanut butter cups, Reese’s pieces, chopped Heath bars, or mint baking chips.
Overhead view of small batch chocolate chip cookies

Tips for the Best Small Batch Cookies

  • Measuring: For the best cookies, you need to accurately measure all of the ingredients and measure the flour the right way. Measure flour correctly by spooning and leveling it and packing your brown sugar.
  • Chocolate Chips: Use your favorite chocolate chips for this recipe. I’ve used semisweet, dark chocolate, milk chocolate, and semisweet chocolate chips, but mini chocolate chips are my favorite.
  • Baking: For cookies with the best texture, be careful not to overbake them. Every oven is different, so the baking time will vary. The best way to know when they are done is to look at the edges and top of the cookies. The edges should be lightly golden, and the tops shouldn’t have a glossy sheen.
  • Freezing: These cookies are freezer-friendly! Sometimes I make a batch, enjoy one or two, and pop the other two to three cookies in the freezer for later. Just wrap them with plastic wrap and store them in a freezer-safe container or bag.
Overhead view of small batch chocolate chip cookies

FAQs

Why didn’t my cookies spread?

 When cookies don’t spread, there’s usually one reason: too much flour. The amount of butter and flour is really important, so be sure to measure accurately. For flour, that means using the spoon and level method.

Do I have to chill the dough?

 If you don’t chill the dough, your cookies will spread too much and end up flat. For the best chocolate chip cookies with the right texture, you need to chill the dough for at least 30 minutes. Trust me – it’s worth the wait!

Why is my dough dry?

 Dry cookie dough usually happens because too much flour was added.

You are going to love how easy these small batch chewy chocolate chip cookies are to make. You’ll really love how good they are to eat, too! So be warned, you might end up making a few batches a week!

Overhead view of small batch chocolate chip cookies
Print

Small Batch Chocolate Chip Cookies Recipe

These Small Batch Chocolate Chip cookies are so easy to make! This is a scaled-down version of my best chocolate chip cookie recipe, when you only want a few cookies.
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 6 cookies
Calories 236kcal
Author Dorothy Kern
Cost 15

Ingredients

  • 4 tablespoons (57g) unsalted butter, melted
  • 1/4 cup (50g) packed brown sugar
  • 3 tablespoons (35g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup (82g) all-purpose flour
  • 1/3 cup (86g) mini chocolate chips

Instructions

  • Line a cookie sheet with a silicone baking mat or parchment paper.
  • Stir together melted butter with both sugars in a large bowl. Stir in egg yolk, vanilla, baking soda and salt. Slowly stir in flour. Stir in chocolate chips.
  • Drop 2 tablespoon size cookie balls on prepared cookie sheet, 2-inches apart. Chill 30 minutes.
  • Preheat oven to 350°F. Bake for 10-13 minutes or until just no longer glossy and lightly golden around the bottom edges. Cool before eating.
  • Store in an airtight container for up to 3 days.

Video

Notes

  • Measuring: For the best cookies, you need to accurately measure all of the ingredients and measure the flour the right way. Measure flour correctly by spooning and leveling it and packing your brown sugar.
  • Chocolate Chips: Use your favorite chocolate chips for this recipe. I’ve used semisweet, dark chocolate, milk chocolate, and semisweet chocolate chips, but mini chocolate chips are my favorite.
  • Baking: For cookies with the best texture, be careful not to overbake them. Every oven is different, so the baking time will vary. The best way to know when they are done is to look at the edges and top of the cookies. The edges should be lightly golden, and the tops shouldn’t have a glossy sheen.
  • Freezing: These cookies are freezer-friendly! Sometimes I make a batch, enjoy one or two, and pop the other two to three cookies in the freezer for later. Just wrap them with plastic wrap and store them in a freezer-safe container or bag.

Nutrition

Serving: 1cookie | Calories: 236kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 155mg | Potassium: 33mg | Fiber: 1g | Sugar: 21g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Small Batch Favorites

I also have a small batch pancakes recipe!

]]> https://www.crazyforcrust.com/small-batch-chocolate-chip-cookies/feed/ 19 Chocolate Creme Brulee https://www.crazyforcrust.com/easy-chocolate-creme-brulee-recipe/ https://www.crazyforcrust.com/easy-chocolate-creme-brulee-recipe/#comments Sat, 04 Feb 2023 16:00:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=13971 Yes, Chocolate Creme Brulee. No bake, no eggs, no water bath, and you don’t even need a torch if you don’t have one. It’s a creamy rich chocolatey creme brûlée recipe with a crunchy sugar topping! This is the perfect recipe for Valentine’s Day – an easy chocolate creme brulee recipe with that perfect caramelized…]]>

Yes, Chocolate Creme Brulee. No bake, no eggs, no water bath, and you don’t even need a torch if you don’t have one. It’s a creamy rich chocolatey creme brûlée recipe with a crunchy sugar topping!

chocolate creme brûlée in a white mug.

This is the perfect recipe for Valentine’s Day – an easy chocolate creme brulee recipe with that perfect caramelized sugar top and tons of chocolate flavor!

I almost can’t get over the fact that chocolate creme brulee exists. And, even better than chocolate creme brulee, this recipe is so easy you can do it right now. No fussy recipe here – this is an Easy Creme Brulee recipe – no oven needed.

Not only does this recipe not have egg yolks, but it doesn’t need to be baked, it doesn’t need a water bath, and if you don’t have a kitchen torch? NO PROBLEM.

ingredients in chocolate creme brûlée laid out on a white counter.

Ingredient Notes

  • Cocoa Powder – Use a really good unsweetened cocoa powder. You can even use Dutch Process cocoa if you want for a deeper flavor.
  • Cornstarch – This is what I used to thicken the pudding since we are not using eggs.
  • Milk – I used whole milk but for a thicker custard you could use heavy cream.
  • Chocolate: Use baking chocolate (semi-sweet) not chocolate chips.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

process shot of chocolate creme brûlée being made.
process shot of chocolate creme brûlée being made.
process shot of chocolate creme brûlée being made.
chocolate creme brûlée in a white mug.

How to Make Easy Chocolate Creme Brulee

  1. I like to whisk the cocoa, sugar, and cornstarch before adding the milk.
  2. You’ll want to cook on a medium-low heat, stirring constantly, until the pudding mixture thickens and coats the back of a spoon. This will take several minutes; be sure to scrape the bottom of the pan while stirring.
  3. You can place these in 2 (6 ounce) creme brûlée dishes or 3-4 smaller ones.
  4. Sprinkle cooled pudding with more granulated sugar. You can caramelize the sugar one of three ways: with a kitchen blowtorch, in the broiler, or by making a sugar syrup (see recipe below for directions).

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

chocolate creme brûlée in a white mug.

How to brûlée without a torch

  • If you don’t have a torch, make a simple sugar syrup before serving – you basically just melt sugar in a saucepan – and then pour it over the top. It’ll harden (don’t make it too thick or it’ll be too thick to chew and eat).
  • You can also sprinkle the top with sugar and then place the creme brûlée under the broiler, but it won’t get as melted and burnt as the torch method.
spoon scooping easy chocolate creme brulee with text at top

Storing Creme Brulee

Put the creme brulee in the fridge and cover it with plastic wrap! They will be good for up to 4 days. I don’t recommend freezing it.

Expert Tips

  • Watch and stir the custard carefully while making it. You don’t want it to burn on the bottom of the pan. It’s done when it thickens and coats the back of a spoon.
  • The pudding will thicken more as it cools.
  • Be careful touching the ramekins after torching; they’re hot!
  • You’ll need two 6-ounce ramekins or three to four 4 ounce ramekins.
  • If you want to make this authentically, get a kitchen torch.
chocolate creme brûlée in a white mug.
Print

Chocolate Creme Brûlée Recipe

Easy Chocolate Creme Brulee – this easy recipe is totally foolproof! It’s a no bake creme brulee – no eggs or fuss, just rich chocolate creme brulee! You don’t even need a torch if you don’t have one!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Chill Time 2 hours
Servings 2 -4 servings
Calories 340kcal
Author Dorothy Kern
Cost 6

Equipment

Ingredients

  • ⅓ cup (57g) granulated sugar
  • ⅛ teaspoon salt
  • 5 teaspoons (8g) unsweetened cocoa powder
  • 4 teaspoons (9g) cornstarch
  • 1 cup whole milk
  • 1 teaspoon vanilla bean paste or extract
  • 1 ounce semi-sweet baking chocolate
  • 4-5 tablespoons granulated sugar for topping

Instructions

  • Whisk sugar, salt, cocoa, and cornstarch in a medium saucepan. Add milk and whisk over medium low heat until the powder is dissolved. Switch to a wooden spoon or heat safe spatula and stir continuously until the mixture starts to thicken. Once it thickens, stir in the vanilla bean paste then remove the pan from the heat and stir in the baking chocolate. Stir until smooth. Pour into 2 (6oz) creme brûlée dishes or 3 smaller ramekins.
  • Cover and let the pudding cool to room temperature. Chill for at least 4 hours before your brulee.
  • To make the brûlée topping, you can use a torch or the stovetop method. Do this right before serving.
  • To brûlée using a torch: top each creme brûlée with about 2-3 teaspoons granulated sugar. Evenly toast the sugar until it bubbles, then turns translucent, being careful not to burn it.
  • To brûlée using the stovetop method: add 1/4 cup granulated sugar to a small saucepan. Place over low heat and do not touch it, but watch it closely. Once it starts to turn to liquid, stir with a wooden spoon, being careful not to get it on the sides of the pan, until the sugar turns to crystals then to liquid again, and turns a light amber color. Drizzle some onto each chocolate creme brulee. Note: this sugar hardens more than it does with the torch. Err on the light side of adding it to the top – you don’t need the entire amount for the 2 brûlées but it’s hard to make less than 1/4 cup – and be cautious eating it.
  • To brûlée using the broiler: sprinkle each dish with 2-3 teaspoons granulated sugar and cook under the broiler until melted – it won't be as crackly as with the torch method.

Notes

  • Get yourself some creme brûlée dishes, which are like ramekins but shallower and wider.
  • You can also use ramekins for this.
  • This recipe is designed to make two 6-ounce chocolate creme brûlées but you may get more of them if you use a smaller dish.
  • You can use regular unsweetened cocoa powder or Dutch process.
  • You can use heavy cream in place of milk for a thicker custard.
  • Make these ahead up to 48 hours in advance – store in refrigerator. Don’t top with sugar until right before serving.

Nutrition

Serving: 1/2 Creme Brulee | Calories: 340kcal | Carbohydrates: 66g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 2558mg | Fiber: 4g | Sugar: 56g
picture of creme brûlée torch

Torch

While you don’t have to have a torch, I prefer using one for this recipe.

Get Torch

Creme Brûlée Dishes

These are the dishes I use.

Get Dishes

Other Creme Brulee Recipes

]]> https://www.crazyforcrust.com/easy-chocolate-creme-brulee-recipe/feed/ 25 Chocolate Mug Cake https://www.crazyforcrust.com/skinny-single-serve-chocolate-raspberry-mug-cake/ https://www.crazyforcrust.com/skinny-single-serve-chocolate-raspberry-mug-cake/#comments Wed, 25 Jan 2023 11:00:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=11171 This single serving chocolate mug cake will satisfy your sweet tooth without the hassle. Feel like some cake at 9pm (or 6am)? I got you – this easy microwave cake is done in just a few minutes and it doesn’t even need frosting! Single Serving Chocolate Mug Cake This is the perfect portion of indulgent…]]>

This single serving chocolate mug cake will satisfy your sweet tooth without the hassle. Feel like some cake at 9pm (or 6am)? I got you – this easy microwave cake is done in just a few minutes and it doesn’t even need frosting!

Single Serving Chocolate Mug Cake

This is the perfect portion of indulgent chocolate cake for whenever that chocolate craving hits! It’s an easy chocolate dessert done in minutes – it’s a microwave mug cake – with simple ingredients you already have in your pantry and the taste is so good. I took my chocolate cake recipe and cut it down to serve one and did all the math for you.

My chocolate mug cake recipe is moist, tender cake full of chocolate flavor with no need for frosting – unless you want to add some.

ingredients in mug cake

Ingredients for Chocolate Mug Cake

  • Flour – All-purpose flour – be sure to measure it correctly.
  • Granulated Sugar – just a tablespoon of sugar
  • Cocoa powder – Unsweetened cocoa powder, not Dutch process
  • Baking soda – to help the cake rise (not baking powder)
  • Water – Hot water helps the bloom the chocolate and bring out the flavor
  • Vegetable oil – or canola oil or liquid coconut oil
  • Vinegar – White, distilled – activates the baking soda
  • Vanilla extract – always use pure vanilla extract.

How to Make a Chocolate Mug Cake

  • Combine dry ingredients: In a small bowl, whisk together baking soda, cocoa powder, sugar, flour, and a pinch of salt.
  • Add wet ingredients: Pour water, vinegar, oil, and vanilla extract into your dry mixture and stir until no lumps remain.
  • Prepare dish: Use nonstick cooking spray to grease a microwave-safe mug or small ramekin. Pour the cake batter into the dish. 
  • Bake: Set your microwave to 70% power and bake your mug cake for 40 to 60 seconds. Microwave power tends to vary, so keep a close eye on your dish. You’ll know it’s done when you can insert and remove a toothpick that comes out clean. 
  • Serve: Top your mug cake with powdered sugar after allowing it to cool for about 10 minutes. 

Expert Tips

  • It’s important to use a microwave safe mug or dish.
  • It’s very important to cook the cake at 70% power or the texture won’t turn out right.
  • Make it gluten free by using 1:1 GF all purpose flour
  • The cake recipe itself is dairy-free – no milk or butter needed! You also don’t need any eggs – so this is a good recipe for those with allergies.
  • Craving vanilla or rich chocolate? Try my Mug Brownie or my Vanilla Mug Cake!

FAQs

Why is my mug cake dry?

A mug cake will become dry if overcooked. When cooking a mug cake, be sure to set your microwave to 70% power to avoid dry cake. 

Can I bake a cake in a mug in the oven instead of the microwave?

Yes, you can bake a mug cake in the oven. However, you’ll need to make sure that the dish you use is oven safe. Bake at 350°F for 15 – 15 minutes, checking often.

chocolate cake in a small white glass
Print

Chocolate Mug Cake Recipe

A from-scatch chocolate mug cake that's super moist and the perfect chocolate cake for one!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 1 serving
Calories 158kcal
Author Dorothy Kern
Cost $5

Ingredients

  • 1 tablespoons + 2 teaspoons (14g) all-purpose flour
  • 1 tablespoon (13g) granulated sugar
  • 1 teaspoon (2g) unsweetened cocoa powder
  • ⅛ teaspoon baking soda
  • Pinch salt
  • 1 tablespoon + 1 teaspoon (20ml) hot water
  • 2 teaspoons (10ml) vegetable oil
  • ¼ teaspoon white vinegar
  • ¼ teaspoon vanilla extract

Instructions

  • Whisk together flour, sugar, cocoa powder, baking soda, and salt in a mug or small bowl.
  • Add water, oil, vinegar, and vanilla extract and stir until smooth.
  • Spray a mug or small ramekin with nonstick cooking spray. Add the cake batter.
  • Cook in microwave on 70% power for 40-60 seconds. This will depend on your microwave, but mine took 45 seconds. A toothpick will come out clean from the center when it's done.
  • Let cool for at least 10 minutes before eating. Top with a dusting of powdered sugar or whipped topping.

Notes

  • This recipe has been improved from it’s original form. The oritinal recipe used 2 teaspoons granulated sugar, raspberry extract in place of vanilla, and added 1 tablespoon sugar-free or regular raspberry preserves.
  • Top with chocolate whipped topping: Stir 1/8 tsp unsweetened cocoa powder into 1 tablespoon Cool Whip for the topping if you want.
  • To bake in the oven: Bake at 350° in an oven proof ramekin for about 10-15 minutes.

Nutrition

Serving: 1serving | Calories: 158kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 137mg | Potassium: 25mg | Fiber: 1g | Sugar: 12g | Vitamin A: 0.1IU | Calcium: 3mg | Iron: 1mg

Variations + Serving Ideas

  • Serve with whipped cream or a dusting of powdered sugar
  • You can also top the hot cake with mini chocolate chips for even extra chocolate flavor!
  • Top it with a scoop of vanilla ice cream, caramel sauce, and hot fudge!
  • Feel free to add some chopped pecans or walnuts to the cake itself.

Other Single Serve or Mug Recipes

]]> https://www.crazyforcrust.com/skinny-single-serve-chocolate-raspberry-mug-cake/feed/ 66 Small Batch Brownies https://www.crazyforcrust.com/small-batch-skillet-brownie/ https://www.crazyforcrust.com/small-batch-skillet-brownie/#comments Tue, 10 Jan 2023 11:15:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=21514 Small Batch Brownies are the perfect easy brownie recipe when you want two servings! This skillet brownie is one of our favorite easy recipes – we LOVE it with ice cream. It will satisfy that brownie craving – without all the leftovers. This small-batch brownie recipe is soft with a fudgy texture and tons of…]]>

Small Batch Brownies are the perfect easy brownie recipe when you want two servings! This skillet brownie is one of our favorite easy recipes – we LOVE it with ice cream. It will satisfy that brownie craving – without all the leftovers.

chocolate brownie in a black skillet with ice cream on top

This small-batch brownie recipe is soft with a fudgy texture and tons of gooey, decadent chocolate. You’ll want to eat the entire pan…and that’s okay because it is a small batch that serves 2 (or one, I’m not telling). I created this recipe because I had a hankering for chocolate and brownies but didn’t want any leftovers and it became a hit recipe!

I’ve done all the math and calculations for you to turn my favorite brownie recipe into a gooey single serve dessert. You can thank me later! You can even make a single brownie with my mug brownie recipe!

Ingredient Notes

  • Cocoa powder – Use Unsweetened Cocoa Powder, or you can substitute Dutch process.
  • Vegetable Oil – You can swap melted unsalted butter if you wish.
  • Egg – since it’s small batch, we’re just going to use one egg yolk.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

A white bowl on a marble surface contains a mix of dry ingredients for small batch brownies, including cocoa powder and sugar, all ready for baking preparation.
A white bowl holds a thick chocolate batter, perfect for small batch brownies. A pink spatula with a wooden handle rests inside, slightly smeared with batter. The scene is set against a simple white background.
A cast iron skillet filled with unbaked small batch brownie batter, showcasing a rich, dark chocolate hue and studded with chocolate chips, placed on a pristine white surface.

How to Make Small Batch Brownies

  1. I like to whisk my dry ingredients together first, then add in the wet ingredients.
  2. Mix everything together with a rubber spatula or wooden spoon, no mixer needed.
  3. You can use white sugar or light brown sugar – your choice!
  4. Feel free to add pecans or make walnut small batch fudge brownies if you prefer! I love adding extra chocolate chips on top.
  5. I spread the brownie batter in a small 6-inch skillet but you can use a small cake pan or loaf pan as well. I recommend getting some skillets because we love to make small batch skillet chocolate chip cookies (AKA Pizookies) too!

Storing Brownies

Small batch recipes like these don’t usually have leftovers, but if you don’t eat them all just store them at room temperature covered with plastic wrap. They’ll stay fudgy brownies for a few days.

chocolate brownie in a black skillet with ice cream on top

Expert Tips

  • The gooier, the better! Underbake this small-batch brownie for a few minutes to achieve maximum deliciousness. 17 minutes should do the trick!
  • Pan Substitutions: If you don’t have a small cast iron skillet, round pan, or loaf pan handy, employ the help of a muffin pan! This recipe will make four muffin cups of ooey-gooey goodness. If you use this method, keep a close eye on the bake time and check on the brownies frequently.
  • How to serve: Drop a heaping scoop (or two) of your choice of ice cream on top. Butter pecan, mint chocolate chip, mocha, and good ole’ vanilla bean are all great choices!

FAQs

Can I bake brownies in a loaf pan?

Yes! You can use a 5-inch loaf pan. Alternatively, you can also use a 5-6 inch cake pan as well.

Can I use melted butter instead of oil in brownies? 

Yes, melted butter works just as well as oil when making brownies.

Can I use dutch process cocoa powder when making brownies?

Yes, you can use Dutch-processed cocoa powder when baking brownies. The chocolate flavor will be milder than natural cocoa powder, which has a deeper, more “dark chocolate”-like flavor.

Small Batch Skillet Brownie for Two with ice cream on top
Print

Small Batch Brownies Recipe

Small Batch Skillet Brownie – this easy one bowl brownie recipe is the perfect dessert for two. It’s so rich and chocolatey and is the best brownie recipe!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 644kcal
Author Dorothy Kern
Cost $5

Ingredients

  • 5 tablespoons (39g) all purpose flour
  • 6 ½ tablespoons (81g) granulated sugar
  • 2 ½ tablespoons (13g) unsweetened cocoa powder
  • ⅛ teaspoon salt
  • 3 tablespoons (45ml) vegetable oil
  • 1 large egg
  • ⅓ cup (57g) chocolate chips , plus more to sprinkle on top

Instructions

  • Preheat oven to 350°F. Spray a 6″ cast iron skillet with nonstick cooking spray. You can also use a 5-6″ round cake pan or similar volume mini loaf pan.
  • Stir together flour, sugar, cocoa powder, and salt in a medium size bowl. Add egg and oil and stir until thick and moist. Stir in chocolate chips. Spread in prepared pan, sprinkle with more chocolate chips if desired.
  • Bake for 17-22 minutes depending on desired doneness. For gooier underdone brownies cook them about 17 minutes. For more done, bake 20-22 minutes. A toothpick will come out with just a few crumbs 1″ from the side for more done brownies.
  • Serve with ice cream or whipped cream and two spoons or let cool and slice.

Notes

  • If you don’t have a small 6-7 inch skillet, use a 6-inch round cake pan or a 8×4-inch loaf pan.

Nutrition

Serving: 1serving | Calories: 644kcal | Carbohydrates: 82g | Protein: 6g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 2518mg | Fiber: 6g | Sugar: 62g

A small batch brownies recipe! This easy brownie is made in a small pan or skillet and is perfect for one or two.

]]> https://www.crazyforcrust.com/small-batch-skillet-brownie/feed/ 34 Quick Cinnamon Rolls Recipe https://www.crazyforcrust.com/quick-cinnamon-rolls-small-batch/ https://www.crazyforcrust.com/quick-cinnamon-rolls-small-batch/#comments Sun, 20 Feb 2022 11:00:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=8229 I love making my easy cinnamon roll recipe because I’m impatient and hate waiting. That’s why this recipe is perfect! These quick cinnamon rolls are made in less than one hour. These have soft and fluffy dough, a sweet cinnamon filling, and cream cheese icing! One Hour Cinnamon Rolls If you know me, you probably…]]>

I love making my easy cinnamon roll recipe because I’m impatient and hate waiting. That’s why this recipe is perfect! These quick cinnamon rolls are made in less than one hour. These have soft and fluffy dough, a sweet cinnamon filling, and cream cheese icing!

cinnamon rolls in pan

One Hour Cinnamon Rolls

If you know me, you probably know I’m suuuuuuuuper impatient. My mom tried to teach me to crochet about 1.2 million times before she gave up. Same with sewing. I want what I want and I want it NOW.

That’s why this fluffy cinnamon rolls recipe is perfect for me. And if you’re like me and totally hate waiting alllllllll day for yeast to rise, this quick cinnamon roll recipe is for you. From start to finish these rolls are made in under one hour. No more getting up super early to make from scratch rolls (or spending hours the day before making overnight cinnamon rolls). THIS is the recipe you need to try.

cinnamon rolls in pan with one missing

Best Yeast for Cinnamon Rolls

Learn all about using yeast and the different kinds of yeast!

Option 1: Lots of Active Dry Yeast

Like my 45 minute dinner roll recipe, this yeasted dough has lots of yeast to make it rise fast. You add a full tablespoon of ACTIVE DRY yeast, sugar, and warm water (think bathwater) to the bowl of your stand mixer and let it sit for 15 minutes. It’ll get all frothy and awesome. Using the extra yeast makes it rise quicker.

Option 2: Use INSTANT Yeast

I will list both options in the recipe – because they require different methods – but the rest of this post details how to use instant yeast, because you only need one packet and it cuts out a bunch of rise time. Instant Yeast requires only a 10 minute rest and then a rise time, cutting the time to make cinnamon rolls down a ton. Each brand of yeast has different names for their instant yeast but I always use Rapid Rise Yeast from Fleischmann’s Yeast.

Ingredients in cinnamon roll recipe

Ingredients Needed

  • Yeast: Instant or Active Dry (be sure to know which one you have, because it matters)
  • Sugar: You’ll need a bit of granulated sugar for the dough to help activate the yeast, plus light brown sugar for the filling.
  • All-Purpose Flour: Be sure to measure the flour correctly
  • Butter: For the dough and the filling
  • Water: Instead of using warm milk, this recipe uses water. But you could use milk if you want (regular or nondairy).
  • Ground Cinnamon: For the filling

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

collage showing how to make cinnamon rolls

How to make Cinnamon Rolls

These directions use INSTANT YEAST. Be sure to read the recipe fully and know which you’re using – especially if you’re using active dry yeast.

  1. Whisk your yeast, 1 cup flour, sugar and salt in a large bowl. No mixer needed!
  2. Add your water and butter to a measuring cup or microwave safe bowl. Heat until between 120-130°F (I love using an instant read thermometer for this).
  3. Add the hot liquid to the dry ingredients and stir until smooth.
  4. Add more flour and stir until you can’t anymore.
  5. Turn out the dough onto a floured surface and knead until smooth and elastic. Let sit 10 minutes.
  6. While the yeast is proofing, you make your filling: stir together brown sugar and cinnamon. Melt your butter.
  7. Next, roll dough on a lightly floured surface with a rolling pin and spread it with cinnamon sugar filling. Roll the cinnamon rolls up and cut into how ever many you want using a sharp knife.
  8. Place rolls in a 9-inch baking dish and let the dough rise for 5-10 minutes before baking until they puff up a bit. Then pop the baking pan in the oven and make your frosting.
cinnamon rolls in pan without icing

Easy Cinnamon Roll Frosting

Let’s talk about the frosting for a second? Anyone else agree it’s the best part of the roll besides the gooey center? You have some options for making frosting:

  • The original: Cream Cheese frosting is made with cream cheese and melted butter and maple syrup, then you mix in powdered sugar. This is the absolute best topping for homemade cinnamon rolls!
  • Use vanilla buttercream or cream cheese frosting – both of which I love on cinnamon rolls.
  • Make these even quicker and use a can of frosting – your choice!

These rolls are so good. And they’re fast!! Perfect for you impatient people like me.

hand holding cinnamon roll

Expert Tips

  • Be sure to pay attention to what kind of yeast you’re using!
  • No mixer needed – but you can use one if you prefer – and using the dough hook on a stand mixer means you don’t have to knead the dough.
  • To help them rise faster, place them on the stove top or near the oven while it’s preheating.
  • EASIEST SLICING TIP: Slice your cinnamon roll dough using unflavored dental floss! This is quicker and easier than using a serrated knife – they won’t collapse!
  • Small Cinnamon Rolls rise faster! I like making these smaller so they’re more manageable in size – plus they’ll rise faster.
  • Turn these into overnight cinnamon rolls by covering tightly with plastic wrap after you’ve placed in the pan. Store in refrigerator overnight. Allow to come to room temperature before baking.
  • Store these lightly covered. I like to store them on the counter because they never last longer than a day. Storing them in the refrigerator will make them last longer.
  • You could add nuts in the center – pecans or walnuts would be amazing.
sliced open cinnamon roll on plate

Storing & Freezing

Store leftover cinnamon rolls in an airtight container on the counter for 1-2 days, or in the refrigerator a few days longer. You can freeze baked and cooled cinnamon rolls, with or without frosting, for several months.

Thaw frozen rolls in the fridge. Reheat them in the microwave on 50% power so the icing doesn’t melt. You can also freeze unbaked rolls – allow to thaw and rise before baking.

Quick Cinnamon Rolls FAQ

What type of yeast is best for making fast cinnamon rolls?

I prefer using instant yeast because you just need one packet – but you can use active dry yeast (you’ll need to use more of it).

What flour is best for making yeasted dough?

All-Purpose flour is the easiest one to use, although you can substitute bread flour in this recipe.

Why didn’t my active dry yeast get bubbly?

Chances are the water was too hot (or too cold) or the yeast might be old.

Why is my dough sticky? Why is my dough too dry?

If your dough is too sticky that means you should add a bit more flour – things like altitude and humidity can affect how much is needed. If your dough is too dry, you perhaps added too much flour.

Why didn’t my cinnamon rolls rise?

This happens when the yeast doesn’t activate. Chances are the water was too hot (killed the yeast) or too cold (didn’t wake it up) or your yeast could be old, or expired.

Why do cinnamon rolls fall after baking?

This happens when they are not done in the center. Make sure the dough is all the way done in the center – if the edges brown too much rotate the pans or cover lightly with foil.

How do you know when cinnamon rolls are done baking?

They’ll be golden brown and not doughy in the center.

How big should I make quick cinnamon rolls?

I recommend making these smaller, because they’ll rise faster.

How to thaw cinnamon rolls and how to reheat them:

cinnamon rolls in pan
Print

Cinnamon Rolls Recipe

Cinnamon rolls in one hour, yes it can be done! And this recipe makes a perfect 6 rolls – great for when you need a small batch.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 small rolls or 6 larger
Calories 219kcal
Author Dorothy Kern
Cost $8

Ingredients

Dough using Active Dry Yeast

  • ½ cup (118ml) warm water (30 seconds in the microwave; think hot bathwater)
  • 1 tablespoon (13g) granulated sugar
  • 1 tablespoon active dry yeast (measured out from 2 packets)
  • ½ teaspoon salt
  • 3 tablespoons (42g) unsalted butter (very soft but not melted)
  • 1 ½ cups (186g) all-purpose flour

Dough using Instant Yeast

  • 1 ½ cups (186g) all-purpose flour , divided
  • 1 packet (7g) instant yeast (Rapid Rise Yeast)
  • 1 tablespoon (13g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (118ml) water
  • 3 tablespoons (42g) unsalted butter

Filling

  • 2 tablespoons (28g) melted unsalted butter
  • ¼ cup (50g) packed brown sugar
  • 2 ½ teaspoons cinnamon

Frosting

  • 2 ounces (56g) cream cheese very soft
  • 2 tablespoons (28g) unsalted butter melted
  • 1 ½ cups (170g) powdered sugar
  • 1 tablespoon (15ml) maple syrup
  • 1 teaspoon (5ml) vanilla extract

Instructions

  • Preheat oven to 400°F. Spray a small 7” pie plate (or other similar sized pan) with cooking spray.

Active Dry Yeast Instructions

  • Place the water, sugar, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Let the mixture rest for 15 minutes. It will be very frothy when your timer rings!
  • Mix in the salt and butter using the paddle, until the butter breaks up into the mixture. Switch to the dough hook and add the flour. Start on “Stir” for a few seconds, until the flour starts to incorporate. Switch to “2” for about 30 seconds and then kick it up to “3” until the dough completely comes together. You know it’s done when all of the dough will join to form a ball and the sides of the bowl are almost clean (no dough left). If your dough is too wet, add an additional tablespoon or two of flour.

Instant Yeast Instructions

  • Whisk 1 cup flour with yeast, sugar and salt. Add water and butter to a measuring cup and microwave until it's between 120-130°F (the butter won't completely melt).
  • Add the wet ingredients into the dry and stir to combine. Add an additional 1/2 cup flour and mix. By hand: mix until a shaggy dough forms, then turn out onto a floured cutting board and knead until smooth and elastic. Mixer: Mix until dough comes together in a ball, then turn out onto a floured cutting board. You shouldn't need to knead it much. You'll know the dough is ready when it bounces back when pressed with 2 fingers. Cover and let rest 10 minutes.

Filling the Rolls

  • Whisk the cinnamon and brown sugar together for the filling.
  • Roll out dough to a rectangle that’s about 9×11” or so. Brush with melted butter and sprinkle evenly with filling
  • Roll up the dough into a tight roll. Cut into 6 equal slices with a serrated knife. Place in prepared pan.
  • Let the dough rest for 5-10 minutes on the stove top while oven is preheating.
  • Bake for about 13-15 minutes, until the tops start to get golden.
  • While baking, make the frosting. Place cream cheese and melted butter in a small bowl. The cream cheese needs to be soft enough to stir into the butter. You can microwave it for a few seconds if it’s not soft enough. Whisk the cream cheese and butter together, then whisk in powdered sugar, maple syrup, and vanilla extract. Frost rolls, serve warm.
  • The rolls will last at room temperature for 2-3 days. The frosting can also stay on the counter for the same amount of time, or you can refrigerate it.

Video

Notes

  • I have updated the recipe to use both kinds of yeast. This is your choice depending on what you have. You’ll need about 2 packets of active dry yeast or 1 packet of instant yeast. Rise time is different too – but they’re both pretty quick to make.
  • Originally this recipe called for soft butter and flour in the filling. I have since found that melted butter sprinkled with cinnamon sugar is much easier, but if you liked the old filling, here is the recipe: 3 tablespoons soft butter mixed with 1 tablespoon all purpose flour, 3 tablespoons brown sugar and 2 1/2 teaspoons cinnamon. Mix with a fork then spread in a thin layer all over the dough.
  • The frosting listed is amazing, but if you want an easier recipe, use my buttercream frosting recipe. Or make a simple glaze with 1/2 cup powdered sugar, 1 teaspoon vanilla and 1-2 tablespoons heavy whipping cream.

Nutrition

Serving: 1roll | Calories: 219kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 115mg | Potassium: 41mg | Fiber: 1g | Sugar: 21g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Other Favorite Cinnamon Roll and Breakfast Recipes

 Quick Cinnamon Rolls in one hour! This easy cinnamon roll recipe is done quick and makes the perfect sized small cinnamon rolls – these are done in under an hour. Whenever you want cinnamon rolls fast THIS is the recipe to use!

]]> https://www.crazyforcrust.com/quick-cinnamon-rolls-small-batch/feed/ 73