Chocolate Cupcakes for Two {Vegan}
Prep time: 
Cook time: 
Total time: 
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.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/chocolate-cupcakes-for-two-vegan/