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Two vegan chocolate cupcakes in purple cake cases.
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Chocolate Cupcakes For Two (Vegan)

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 2 people
Author Domestic Gothess

Ingredients

Cupcakes:

  • 35 g (3 Tbsp) plain (all-purpose) flour
  • 30 g (2 Tbsp) caster sugar
  • 2 tsp cocoa powder
  • ⅛ tsp bicarbonate of soda (baking soda)
  • pinch salt
  • 30 ml (2 Tbsp) almond/soy milk
  • 15 ml (1 Tbsp) sunflower oil
  • ⅛ tsp white vinegar
  • ⅛ tsp vanilla extract

Buttercream:

  • 25 g (1 oz) dairy free dark chocolate chopped
  • 30 g (2 Tbsp) vegan spread (or softened butter)
  • 2 tsp 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.