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.
I’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!
- 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
- Preheat oven to 350F; line a muffin tray with 2 paper liners.
- 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.
- Divide the batter between the 2 lined muffin wells and bake until a toothpick inserted inside comes out clean, about 18 to 22 minutes.
- Cool 5 minutes in the tray, then transfer to a wire rack to finish cooling.
- Sprinkle a little powdered sugar on top, or frost with your favorite frosting, nut butter, or jam.
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 
Divine! That wulnut mousse frosting is interesting.
Cheers,
Rosa
Faith, these sound lovely! And TOTALLY what I need this weekend. Awesome!
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!
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!
I’m totally book marking this and making it when I need a dessert for just J and I. Perfection
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!)
Your cupcakes look soooo darn good! I’d like a bite…pleeeease! :-)
I’m with you on the dry, bland cakes…blah!
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. :)
That looks like the perfect cupcake. Great idea making it just for two people. Love it!
I am a chocoholic so I would love this. Have a good weekend Diane
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.
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! :)
These are stunning, Faith! I’m in love with that fluffy frosting!
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.
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.
These look wonderful and I bet they taste the same! I like that you scaled it back to make it for two :)
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!
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!
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!
Caroline, Yay!!! So glad you and your daughter enjoyed them – totally made my day! :)
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
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
They look incredibly delicious Faith – very yummy!
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!
Lovely recipe thanks for sharing! Congratulations for your new Book :)
These look divine, Faith!
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) :)
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!
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.
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???
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!
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.
would it be possible to replace the oil with a tablespoon of unsweetened applesauce?
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!
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!