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Home » Type » Desserts » Cakes and Cupcakes » Chocolate Cupcakes for Two {Vegan}

Chocolate Cupcakes for Two {Vegan}

November 15, 2012 by Faith 35 Comments

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

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Chocolate Cupcakes for Two {Vegan}
Prep time:  2 mins
Cook time:  20 mins
Total time:  22 mins
Yield: 2 servings
 
Ingredients
  • 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
Instructions
  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.
Notes
Measurement Tip: Note that 1/16 teaspoon is about 1 pinch.
3.5.3251

Filed Under: Cakes and Cupcakes, Chocolate, Recipes for One Tagged: Chocolate, Cupcakes, Cupcakes for Two, Fluffy Walnut Mousse Frosting, Recipes, Small Batch Desserts, Vegan

Comments

  1. J says

    December 19, 2017 at 4:27 pm

    I made the vegan version of these cupcakes for an omnivore friends bday ;) she absolutely loved them! Could not tell it was vegan and now she wants me to make her more! This recipe was amazing for a quick two people serving! Thanks for sharing!

    Reply
  2. Anna says

    August 18, 2017 at 7:40 pm

    would it be possible to replace the oil with a tablespoon of unsweetened applesauce?

    Reply
    • Faith says

      August 19, 2017 at 10:23 am

      Anna, I haven’t tried the recipe using applesauce instead of oil, but I think it would work although the texture might be slightly different. If you try it, please let me know how it turns out!

      Reply
  3. Katia says

    January 22, 2017 at 8:18 am

    I just had to leave a comment! I made these last night and wow they were moist and delicious! I’m usually wary of vegan recipes, but this one was great – and so easy! They’re even better the second day! I love how all the ingredients are things I normally have on hand. I will definitely make these again.

    Reply
  4. Sam says

    June 27, 2016 at 1:27 am

    I love these cupcakes. So moist and light. I want to make these for my sons school bake sale but am not sure how of the quantities. If I want to make around 12 cupcakes, so do I just multiply all ingredients by 6???

    Reply
    • Faith says

      June 27, 2016 at 7:52 am

      Sam, I’m so happy you like the cupcakes! I haven’t played with this recipe, but here are the quantities I would use to make 12: 1 1/4 cups all-purpose flour; 3/4 cup sugar; 6 tablespoons natural unsweetened cocoa powder; 1/2 teaspoon baking soda; slightly scant 1/2 teaspoon salt; 1/2 teaspoon espresso powder; 3/4 cup milk; 6 tablespoons neutral-flavored oil (I might scale this down to 4 tablespoons); 1 1/2 teaspoons pure vanilla extract. I hope this helps; please let me know how it goes if you give it a try!

      Reply
  5. Janelle says

    July 2, 2015 at 6:23 pm

    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.

    Reply
  6. Averie @ Averie Cooks says

    February 15, 2013 at 12:50 am

    I saw Anna link these and they look so good – 2 cupcakes, and they’re vegan. And really, most times all I want (or need) is two. Perfect!

    Reply
  7. Morgan Bailey says

    January 22, 2013 at 9:31 pm

    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) :)

    Reply
  8. Krista says

    November 22, 2012 at 12:21 pm

    These look divine, Faith!

    Reply
  9. Food Lover says

    November 22, 2012 at 4:33 am

    Lovely recipe thanks for sharing! Congratulations for your new Book :)

    Reply
  10. Shannon says

    November 18, 2012 at 10:51 am

    i keep saving recipes like that, but haven’t tried them yet… now i will go delete those and add this one in ;) looks fabulous!

    Reply
  11. Girlnpurpledres says

    November 17, 2012 at 6:25 am

    They look incredibly delicious Faith – very yummy!

    Reply
  12. FOODESSA says

    November 17, 2012 at 5:44 am

    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,
    Claudia

    Reply
    • Faith says

      November 17, 2012 at 8:04 am

      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

      Reply
  13. Caroline says

    November 16, 2012 at 8:33 pm

    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!

    Reply
    • Faith says

      November 17, 2012 at 8:08 am

      Caroline, Yay!!! So glad you and your daughter enjoyed them – totally made my day! :)

      Reply
  14. Ashley - Baker by Nature says

    November 16, 2012 at 7:46 pm

    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!

    Reply
  15. grace says

    November 16, 2012 at 3:30 pm

    i like to accommodate vegans, but i don’t like to keep weird, never-to-be-used-again ingredients in my kitchen. this is a great recipe!

    Reply
  16. Suzie says

    November 16, 2012 at 12:24 pm

    These look wonderful and I bet they taste the same! I like that you scaled it back to make it for two :)

    Reply
  17. Veronica says

    November 16, 2012 at 12:50 am

    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.

    Reply
    • Faith says

      November 16, 2012 at 8:33 am

      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.

      Reply
  18. Laura (Tutti Dolci) says

    November 15, 2012 at 9:40 pm

    These are stunning, Faith! I’m in love with that fluffy frosting!

    Reply
  19. Betty says

    November 15, 2012 at 9:14 pm

    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! :)

    Reply
  20. Jeanette says

    November 15, 2012 at 4:53 pm

    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.

    Reply
  21. Diane says

    November 15, 2012 at 3:56 pm

    I am a chocoholic so I would love this. Have a good weekend Diane

    Reply
  22. Vita @ Juicer Depot says

    November 15, 2012 at 3:49 pm

    That looks like the perfect cupcake. Great idea making it just for two people. Love it!

    Reply
  23. Urban Wife says

    November 15, 2012 at 11:25 am

    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. :)

    Reply
  24. [email protected] says

    November 15, 2012 at 9:15 am

    Your cupcakes look soooo darn good! I’d like a bite…pleeeease! :-)
    I’m with you on the dry, bland cakes…blah!

    Reply
  25. Alyssa (Everyday Maven) says

    November 15, 2012 at 9:12 am

    This is awesome! I love the idea of just making two and tossing them in oven along with dinner when the oven is already on. I can’t wait to try these (and I know my husband is going to be super excited!)

    Reply
  26. Erica says

    November 15, 2012 at 8:38 am

    I’m totally book marking this and making it when I need a dessert for just J and I. Perfection

    Reply
  27. Lauren @ Healthy Food For Living says

    November 15, 2012 at 8:20 am

    Fabulous! I never make cakes – or cupcakes for that matter – for the sole purpose that there would be a TON of leftovers; so this recipe for two is perfect!

    Reply
  28. Trix says

    November 15, 2012 at 8:13 am

    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!

    Reply
  29. Katrina @ Warm Vanilla Sugar says

    November 15, 2012 at 6:48 am

    Faith, these sound lovely! And TOTALLY what I need this weekend. Awesome!

    Reply
  30. Rosa says

    November 15, 2012 at 6:43 am

    Divine! That wulnut mousse frosting is interesting.

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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