Decadent Vegan Chocolate Cupcakes for Two: Your Go-To Small Batch Recipe

Discover the ultimate sweet treat for a duo! These delicious vegan chocolate cupcakes are incredibly quick to prepare, boasting a rich, fudgy texture that’s impossible to resist. Perfect for a special occasion like Valentine’s Day, a cozy night in, or simply when a chocolate craving strikes, this small batch recipe means no guilt and pure indulgence.

Every now and then, a special occasion calls for a treat, or perhaps you just have an undeniable craving for something sweet and chocolatey. While Valentine’s Day often serves as a wonderful excuse to bake, these delightful vegan chocolate cupcakes are truly perfect for any moment you desire a homemade indulgence. The best part? This recipe is specifically designed to make just two cupcakes, eliminating the temptation of a full batch and allowing you to enjoy a perfectly portioned dessert without an ounce of guilt.

Why Choose a Small Batch Cupcake Recipe?

There are countless reasons why baking a small batch of cupcakes, especially vegan chocolate cupcakes, is an absolute game-changer. For couples, it’s an ideal romantic gesture, providing two perfectly sized treats to share without any leftovers. For individuals, it means satisfying that sweet tooth instantly without the commitment of baking a dozen cupcakes, many of which might go stale. It also significantly reduces food waste and makes clean-up a breeze. Whether it’s a spontaneous craving, a quiet evening at home, or a mini-celebration, a small batch recipe ensures fresh, warm cupcakes every time.

This chocolate cupcakes for two recipe is remarkably quick and simple to prepare, making it not just ideal for holidays like Valentine’s, but for any instance a cake craving strikes. You won’t believe how easily these come together – just whisk all the ingredients for the cupcakes in a single bowl, divide the batter evenly between two cupcake cases, and bake. The result? Gorgeously moist, tender, and richly flavored chocolate cupcakes that also happen to be completely vegan, though you’d never guess it from their decadent taste and perfectly fudgy texture.

The Magic of Vegan Baking: Rich, Fudgy, and Irresistible

Don’t let the “vegan” label intimidate you; these chocolate cupcakes are proof that plant-based baking can be just as, if not more, delicious than their traditional counterparts. The combination of plant-based milk and vinegar creates a homemade “buttermilk” effect, reacting with the bicarbonate of soda (baking soda) to give these cupcakes a beautiful rise and an incredibly tender crumb. Sunflower oil ensures a moist texture without any dairy, and a good quality cocoa powder guarantees that deep, rich chocolate flavor we all adore. Even the most discerning palates will be impressed by the fudgy goodness and satisfying taste of these dairy-free delights.

Crafting Your Perfect Vegan Chocolate Buttercream

A cupcake isn’t truly complete without a generous swirl of buttercream! To maintain the vegan integrity of this recipe, we’re using a luscious dairy-free chocolate buttercream. This frosting is made with vegan margarine (or a plant-based spread) and dairy-free dark chocolate, ensuring a rich, creamy, and wonderfully chocolatey topping. If you’re not strictly vegan, traditional butter and regular dark chocolate will work perfectly too, yielding an equally delicious result. The secret to a velvety smooth buttercream lies in ensuring your melted chocolate is cooled slightly before incorporating it, preventing the buttercream from splitting.

Decorating these small batch beauties is where you can let your creativity shine! I opted for a simple scattering of delicate chocolate shavings, which adds elegance and extra cocoa flavor. However, feel free to use colorful sprinkles for a festive touch, fresh berries for a burst of freshness, or even a sprinkle of sea salt to enhance the chocolate. While this buttercream is perfectly pipeable, spreading it on with a knife or small spatula works just as wonderfully for such a petite batch, avoiding the need for extra piping bags and tips.

Essential Ingredients for Your Vegan Chocolate Cupcakes

For these irresistible vegan chocolate cupcakes, you’ll need a handful of common pantry staples. Let’s break down the key components and why they are important for achieving the perfect texture and flavor:

• Plain (All-Purpose) Flour: The base of our cupcakes, providing structure. Sifting helps prevent lumps.
• Caster Sugar: Fine sugar that dissolves easily, contributing to a tender crumb. Granulated sugar can be used as a substitute.
• Cocoa Powder: Essential for that deep chocolate flavor. Dutch-processed cocoa tends to be darker and less acidic, perfect for enhancing richness.
• Bicarbonate of Soda (Baking Soda): Our main leavening agent. It reacts with the acidic vinegar to create air bubbles, making the cupcakes light and fluffy.
• Pinch of Salt: A small but mighty ingredient that balances the sweetness and enhances the chocolate flavor.
• Almond/Soy Milk: Any unsweetened plant-based milk will work. Combined with vinegar, it mimics buttermilk, aiding in the leavening process and adding moisture.
• Sunflower Oil: Provides richness and moisture. Vegetable oil or other neutral-flavored oils can be substituted. It keeps the cupcakes moist for longer than butter.
• White Vinegar: The acidic component that activates the baking soda, crucial for the vegan lift. Apple cider vinegar can also be used.
• Vanilla Extract: A flavor enhancer that complements the chocolate beautifully. Use a good quality extract for the best results.

Tips for Baking Success

Even though this is an easy recipe, a few tips can ensure your vegan chocolate cupcakes turn out perfectly every time:

1. Measure Accurately: Especially for small batches, precision is key. Use a kitchen scale for flour and sugar for the most consistent results.
2. Don’t Overmix: Once wet ingredients are added to dry, mix just until combined. Overmixing can develop the gluten in the flour, leading to tough cupcakes.
3. Preheat Your Oven: Ensure your oven is fully preheated to the correct temperature before placing the cupcakes inside. This helps with proper rising.
4. Doneness Test: Bake until a skewer inserted into the center comes out clean. Be careful not to overbake, as this can dry out the cupcakes.
5. Cool Completely: Always allow cupcakes to cool entirely on a wire rack before frosting. Frosting warm cupcakes will cause the buttercream to melt and slide off.

Storage and Make-Ahead Advice

These vegan chocolate cupcakes are best enjoyed fresh, but if you happen to have any leftovers (which is unlikely with just two!), here’s how to store them:

• Unfrosted Cupcakes: Store them in an airtight container at room temperature for up to 2-3 days.
• Frosted Cupcakes: Due to the buttercream, it’s best to store them in an airtight container in the refrigerator. Bring them back to room temperature for about 15-30 minutes before serving for the best texture. They will last for 2-3 days in the fridge.
• Make-Ahead: You can bake the cupcakes a day in advance and store them unfrosted. Prepare the buttercream on the day you plan to serve for maximum freshness.

Exciting Variations to Try

While these vegan chocolate cupcakes are fantastic as is, here are some ideas to customize them to your liking:

• Mint Chocolate: Add a few drops of peppermint extract to both the cupcake batter and the buttercream for a refreshing minty twist.
• Mocha: Dissolve 1/4 teaspoon of instant coffee granules in the plant milk before adding it to the batter to deepen the chocolate flavor with a hint of coffee.
• Orange Chocolate: Add a teaspoon of orange zest to the cupcake batter and a few drops of orange extract to the buttercream for a bright, citrusy note.
• Nutty Flavor: Replace half of the sunflower oil with a nut oil (like walnut or pecan oil) for an added depth of flavor, or sprinkle chopped nuts on top of the frosting.
• Berry Fusion: Fold a few fresh raspberries or chopped strawberries into the batter just before baking, or use them as a beautiful garnish on top of the buttercream.

More Small Batch Vegan Recipes:

If you loved these small batch vegan chocolate cupcakes, you might also enjoy these other delightful recipes perfect for one or two:

Small batch vegan brownies – rich, fudgy brownies perfect for a quick treat.

Vegan chocolate chip cookies for one (or two) – a single-serving cookie that hits the spot every time.

If you tried this delightful recipe for vegan chocolate cupcakes, we’d love to see your creations! Why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess?

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5 from 5 votes

Chocolate Cupcakes For Two (Vegan)

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 2 people

Author Domestic Gothess

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/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

• Preheat the oven to 180C/350F/gas mark 4 and line a muffin tray with two cupcake cases.
  
• Place the flour, sugar, cocoa powder, bicarbonate of soda and salt in a bowl and whisk to combine. Add the milk, sunflower oil, vinegar and vanilla extract and whisk until smooth.
  
• Divide the mixture between the two cases and bake for 18-20 minutes until a skewer inserted into the centre comes out clean.
  
• Carefully transfer the cupcakes to a wire rack and set aside to cool.
  
• Melt the chocolate in short bursts in the microwave, stirring every 10 seconds. Set aside to cool slightly.
  
• Place the vegan spread or butter in a bowl and sift in the cocoa powder and icing sugar. Use a spatula to mix them together until smooth. Add the melted chocolate and stir well.
  
• Place the buttercream in the fridge for 5 minutes to firm up a little then slather it on top of the cooled cupcakes, top with chocolate shavings and dig in.
  

For even more delightful dessert for two ideas, be sure to explore my vegan chocolate raspberry skillet cookie for two, the indulgent nutella stuffed chocolate chunk skillet cookie for two, and the elegant mini white chocolate berry drip cake. Each offers a unique way to celebrate sweet moments without going overboard.