Chocolate Cupcakes for Two {Vegan}

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Chocolate Cupcakes for Two {Vegan}

There’s something about me you need to know.

I can’t do dry cake. Or gummy cake. Or bland cake.

I’d rather eat celery sticks.

Even if I’m dying for a chocolate fix.

Chocolate Cupcakes for Two {Vegan} 2I’ve tried just about every single-cupcake recipe (or recipes that make two single cupcakes) known to man. (Ok, not really, but I’ve tried a lot…upwards of half a dozen different ones.) I was hard-pressed to find even one that I considered to be worth the calories. I knew this needed to change.

This recipe is what I came up with, and it is everything a cupcake should be; not just a quick fix of chocolate, but a legitimately decadent, delicious cake in both flavor and texture. That also happens to satisfy a serious chocolate craving.

Just a quick tip for making cake; the most common problem I’ve discovered from people who ask me what they’re doing wrong because they end up with a rubbery/gummy-textured cake is that they’re over-mixing. Be careful not to over-mix, and your cake should have a moist, tender crumb.

This beautiful fluffy frosting you see on these cupcakes is none other than my Fluffy Walnut Spread made into mousse. You can use any frosting you like or feel free to just sprinkle on a light dusting of powdered sugar – they are so moist, no frosting required!

Chocolate Cupcakes for Two {Vegan} 3

Chocolate Cupcakes for Two {Vegan}
Prep time: 
Cook time: 
Total time: 
Yield: 2 servings
  • 3 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon natural unsweetened cocoa powder (not Dutch-processed)
  • ⅛ teaspoon + 1/16 teaspoon baking soda
  • 1/16 teaspoon salt
  • 1/16 teaspoon instant coffee powder (optional, but recommended)
  • 3 tablespoons milk, any kind you like (be sure to use a vegan “milk” if keeping this recipe vegan is a concern)
  • 1 tablespoon canola oil, or other neutral-flavored oil
  • ½ teaspoon pure vanilla extract
  • Fluffy Walnut Mousse, or any frosting you like
  1. Preheat oven to 350F; line a muffin tray with 2 paper liners.
  2. Whisk together the flour, sugar, cocoa, baking soda, salt, and coffee powder in a medium bowl. Add the milk, oil, and vanilla, and stir just until combined, being careful not to over-mix.
  3. Divide the batter between the 2 lined muffin wells and bake until a toothpick inserted inside comes out clean, about 18 to 22 minutes.
  4. Cool 5 minutes in the tray, then transfer to a wire rack to finish cooling.
  5. Sprinkle a little powdered sugar on top, or frost with your favorite frosting, nut butter, or jam.
Measurement Tip: Note that 1/16 teaspoon is about 1 pinch.

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  1. says

    Awesome that you made it for 2 – one reason I rarely make sweets is because the yield is always so huge, and we are just 2 people at Casa Trix!

  2. Urban Wife says

    Pinned and making for an after-dinner dessert tonight. I love “for 2” recipes because a) less ingredients get used and b) my thighs thank me and c) I don’t have to put leftovers in the freezer, just to eat them the next day.
    Yup, enough said. :)

  3. says

    What a nice chocolatey treat and I love the frosting you came up with using your homemade spread. It’s hard to find a good vegan cake recipe, so I’m so glad to have this to try.

  4. says

    Sometimes you just need a little treat without having an extra dozen or so cupcakes sitting on the counter tempting you. What a great recipe! :)

  5. says

    We should make a cake snob club, Faith, and we could be the presidents. :D I feel the same way! I would really rather not even take a bite of sub-par cake-it’s not worth even tasting. Down with Walmart cake! ha! Your cupcakes do look superb! I’m wondering about how long it took to come up with the recipe and how much experimenting you had to do. (It takes me forever and sometimes I have to give up b/c I never get it right.) Did you also try it with vinegar and then omitted it b/c this one is better? I was trying to figure out what activated the soda without an acid but then realized that cocoa powder itself would do it, right? I’m also wondering if you tried this with baking powder and what the difference was. I have been amazed at the difference simply changing the leavener in a recipe will make.

    • says

      Veronica, Like I mentioned in the recipe, be sure to use natural unsweetened cocoa powder (not Dutch-processed). Dutch-processed cocoa powder is treated with an alkali to neutralize its acids; however, natural cocoa powder is acidic, which activates the baking soda.

  6. says

    I absolutely adore that you made this recipe “for two”. I love making sweets for us, but a dozen cupcakes is always overbearing!!! And these are so pretty, too. I’ll be keeping these in mind next time I’m craving chocolate!

    Happy weekend, Faith!

  7. says

    Faith, I just love the idea of making two cupcakes. My daughter and I couldn’t resist…we jumped right into the kitchen to whip these up! So, after devouring them, I can tell you that they were the most incredibly moist, chocolatey and satisfying cupcake I’ve ever had. Really. The texture was amazing…light with an awesome moist crumb. I will be making these again and again! Thank you so much!

  8. says

    I easily can cook for two, however, baking for two has never been realized in my cucina ;o)
    The 1/16th measures will be on my radar the next time I shop for new measuring spoons!

    BTW…all this controversy over which Cocoa powder to use has became a slight thorn in my side. After having read lots on the subject…I still remain with a penchant towards the ‘Dutch processed’ kind. Geez…decision…decisions…and not an easy one I might add ;o)

    Have a great weekend Faith.
    Ciao for now,

    • says

      Claudia, I hope all is well with you, my friend! The 1/16 teaspoon is equivalent to about 1 pinch, as I noted in the recipe – or if you prefer, just use a 1/8 teaspoon measuring spoon and fill it halfway. Yes, definitely use whatever cocoa powder you prefer – but in this recipe only natural (i.e., not Dutch-processed) will work because it needs the acid to activate the leavener (the baking soda).

      Have a wonderful weekend! xo

  9. Morgan Bailey says

    I was desperate for chocolate this evening and I’m so glad I stumbled upon this recipe! My cakes turned out so perfectly I almost died… but seriously, yum! I opted out of frosting and just sprinkled a little coarse sea salt on top about half way through baking. Thanks for the recipe!! (my boyfriend also thanks you) :)

  10. Janelle says

    I love this recipe! I have made it a ton of times, but recently I used blonde coconut sugar, coconut oil, and almond milk instead of white sugar, vegetable oil, and whole milk. I like it even better! Next I want to try it with a gluten free flour.

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