Chocolate cupcakes for two – a small batch of just two delicious vegan chocolate cupcakes that are quick to make and incredibly tasty. Perfect for Valentine’s Day or any time a chocolate craving strikes.
I don’t usually make a fuss over Valentine’s Day, but it’s always a good excuse for cake — especially when the recipe yields just two cupcakes so there’s no guilt about polishing off most of the batch yourself.
This small-batch chocolate cupcake recipe is fast and straightforward: everything is whisked in one bowl, poured into two cases and baked. The cupcakes are vegan but still fudgy and rich — you won’t miss the dairy.
I finished these with a simple chocolate buttercream — a naked cupcake is basically a muffin, and frosting makes everything feel special. To keep the frosting vegan I used a plant-based spread and dairy-free dark chocolate, though regular butter and chocolate will also work if you’re not following a vegan diet.
Decorate as you like: I sprinkled chocolate shavings on top, but sprinkles or chopped nuts would work well too. The buttercream spreads easily and can be piped if you prefer, though piping a tiny batch can be fiddly.
More Small Batch Vegan Recipes:
Small batch vegan brownies
Vegan chocolate chip cookies for one (or two)
Vegan chocolate chip raspberry skillet cookie for two
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Chocolate Cupcakes For Two (Vegan)
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 or 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
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Preheat the oven to 180C/350F/gas mark 4 and line a muffin tray with two cupcake cases.
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In a bowl whisk together the flour, sugar, cocoa powder, bicarbonate of soda and a pinch of salt. Add the milk, sunflower oil, vinegar and vanilla extract and whisk until smooth.
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Divide the batter between the two cases and bake for 18–20 minutes, or until a skewer inserted into the centre comes out clean.
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Transfer the cupcakes to a wire rack and leave to cool completely.
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Melt the chopped chocolate in short bursts in the microwave, stirring every 10 seconds, then set aside to cool slightly.
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In a bowl combine the vegan spread (or softened butter) with the sifted cocoa powder and icing sugar. Mix until smooth, then stir in the melted chocolate.
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Chill the buttercream for 5 minutes to firm up slightly, then spread it over the cooled cupcakes. Top with chocolate shavings and enjoy.
For more dessert ideas for two, try the vegan chocolate raspberry skillet cookie for two, a nutella-stuffed chocolate chunk skillet cookie for two, or a mini white chocolate berry drip cake.
