Chocolate cupcakes for two - a small batch of just two delicious vegan chocolate cupcakes that are incredibly quick and easy to whip up and so tasty! Perfect for Valentines Day.
I figured I should probably do a Valentines Day recipe; not that we ever bother with the holiday, but any excuse to make cake right?! Especially when the recipe makes just two delicious cupcakes so you don't have to feel guilty about eating most of a full batch of them yourself...
This chocolate cupcakes for two recipe is incredibly quick and simple to whip up; perfect not just for Valentines, but for any time that a cake craving hits.
You just whisk together the ingredients in one bowl, divide between two cupcake cases and bake. They also happen to be vegan, not that you can tell. They are so perfectly fudgy and delicious!
I topped them with a simple chocolate buttercream as you can't have a naked cupcake! (That's basically a muffin). To keep the whole recipe vegan I used vegan margarine and dairy free dark chocolate but butter will work just fine as well.
Decorate them however you see fit; I went for a simple scattering of chocolate shavings but sprinkles would be great too. The buttercream can be simply spread on, or it is pipeable too; though it is such a small batch that that seemed like overkill, and a little more awkward to do.
More Small Batch Vegan Recipes:
Vegan chocolate chip cookies for one (or two)
If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess
*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*
Chocolate Cupcakes For Two (Vegan)
Ingredients
Cupcakes:
- 35 g (3 Tbsp) plain (all-purpose) flour
- 30 g (2 Tbsp) caster sugar
- 2 teaspoon cocoa powder
- ⅛ teaspoon bicarbonate of soda (baking soda)
- pinch salt
- 30 ml (2 Tbsp) almond/soy milk
- 15 ml (1 Tbsp) sunflower oil
- ⅛ teaspoon white vinegar
- ⅛ teaspoon vanilla extract
Buttercream:
- 25 g (1 oz) dairy free dark chocolate chopped
- 30 g (2 Tbsp) vegan spread (or softened butter)
- 2 teaspoon cocoa powder
- 30 g (3 Tbsp) icing (powdered) sugar
Instructions
- Preheat the oven to 180C/350F/gas mark 4 and line a muffin tray with two cupcake cases.
- Place the flour, sugar, cocoa powder, bicarbonate of soda and salt in a bowl and whisk to combine. Add the milk, sunflower oil, vinegar and vanilla extract and whisk until smooth.
- Divide the mixture between the two cases and bake for 18-20 minutes until a skewer inserted into the centre comes out clean.
- Carefully transfer the cupcakes to a wire rack and set aside to cool.
- Melt the chocolate in short bursts in the microwave, stirring every 10 seconds. Set aside to cool slightly.
- Place the vegan spread or butter in a bowl and sift in the cocoa powder and icing sugar. Use a spatula to mix them together until smooth. Add the melted chocolate and stir well.
- Place the buttercream in the fridge for 5 minutes to firm up a little then slather it on top of the cooled cupcakes, top with chocolate shavings and dig in.
For another dessert for two idea check out my vegan chocolate raspberry skillet cookie for two, nutella stuffed chocolate chunk skillet cookie for two and my mini white chocolate berry drip cake.
Bethany
These cupcakes look so perfectly chocolatey and good!
KIERA KINCAID
This recipe is perfect for making a small batch or a bday gift. Very easy. They are rich and delicious!
Tamanna Rashid
I tried this recipe today and it was perfect. This kind of small batch recipe is very versatile. I can even use it for testing new flavorful cakes/cupcakes/muffins without creating a huge batch..
Thank you very much for sharing.
LOVE from Bangladesh
Lakin Wimmer
My girlfriend has been begging me to make cupcakes since the quarantine started, but I always said no because I didn't want to make a whole dozen cupcakes just for the two of us. Then I found this recipe!!
I made a couple modifications since I didn't have all of the needed ingredients. I didn't have caster sugar, so I put granulated sugar into the food processor to make it finer. I also used oat milk instead of almond/soy milk, vegetable oil instead of sunflower oil, and apple cider vinegar instead of white vinegar. I also doubled the recipe because according to my girlfriend, "Just one cupcake isn't enough; I need at least three!"
Even though I did a lot of modifying, these cupcakes still turned out great. I think my oven must run rather hot because I checked on them at 16 minutes at 350F and they were already done, so next time I make them I will be sure to check on them even sooner. Maybe they also baked faster due to some of the modifications I made? I'm not sure.
I also made what I now know to be a rookie mistake of putting the cupcakes into the fridge to cool. It made them significantly less moist than they were when I took them out of the oven. Luckily they still tasted great, but I now know not to do that again!
This was my first time ever making cupcakes so I'm happy with the results. The flavour was great and my girlfriend was thrilled with the results, so I'm sure I will be coerced into making these again sometime. As always, thank you so much for the great recipe!
Mel
Such a lifesaver this recipe! It’s so difficult for me to try reduce down a dozen cupcake recipe to 2-3 without it going weird(I’m not the worlds best baker). These are both amazing tasting and the perfect portion. Making them again right now 🙂
Ziggi
Very yummy! This is my third time using this recipe. I’m making them for my girlfriend.
Jo
Thank you soooo much for this! I've used this recipe twice now and they've turned out perfect both times! ❤️
MC Salander
Outstanding! I had some leftover chocolate frosting and decided to try this recipe. Made them for breakfast today. 🙂 Husband is vegan and for the past 30 years, I have had more and less (mostly less) success with vegan baking. I especially like the small batch format b/c I've tried other recipes and wasted ingredients on things that didn't work. THANK YOU for this easy and delicious option! I used every ingredient as specified and they were fabulous.