This recipe makes just two chocolate cupcakes, perfect for sharing with a partner or for those moments when you’re craving a cupcake but don’t need a whole batch. These dairy free chocolate cupcakes are also egg-free and topped with a rich, whipped dark chocolate ganache frosting, making them an indulgent dessert perfect for Valentine’s Day!
Are you ever in a situation where you want a chocolate cupcake but you really only want one or two, not 12? Well for those times, this is the recipe that is going to satisfy the craving!
This small batch cupcake recipe makes just two, soft and delicious, rich chocolate cupcakes with a creamy whipped ganache frosting. They are dairy free and vegan, plus they are made with simple ingredients meaning you’re likely to not even need a trip to the shops!
I made this recipe with Valentine’s Day in mind as with two cupcakes, you have one for yourself and one for your loved one. But really any situation where you want a single serve chocolate dessert is perfect.
If you’re looking for more small batch dessert inspiration, then you also need to try my chocolate lava cakes for two which is always a great option for a simple but decadent dessert, or for even more, browse this collection of chocolate Valentine’s Day desserts.
Key Ingredients
You’ll need all the same ingredients as with my regular vegan chocolate cupcake recipe, however just in a lot smaller quantities. All the ingredients should be pantry staples as well!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Plain flour – also known as all purpose flour in the US.
- White sugar – the sugar not only makes these cupcakes sweet and therefore delicious, but it also helps with keeping them tender and moist.
- Cocoa powder – always use a good quality cocoa powder for the best, rich, chocolate flavour. I’ve used Cadbury Bournville cocoa powder my entire life because it’s made from the same beans Cadbury uses to make their chocolate so you know it’s going to taste good. For those in the US, this is a Dutch-processed cocoa powder.
- Baking powder – this ensures a slow, stable rise and makes the cupcakes light and fluffy. Do not use baking soda (bicarbonate of soda) in this recipe as it won’t work.
- Dairy free milk – I usually use oat milk or almond milk but you can use any dairy free milk you prefer.
- Canola oil – adds moisture preventing the cupcakes from being dry.
- Vanilla extract – enhances the chocolate flavour making these cupcakes super delicious.
For the whipped chocolate ganache frosting you’ll also need some dark chocolate and either plant-based cream like the Flora Thickened Plant Cream or just use canned coconut milk – both work.
Equipment & Tools
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- Cupcake / muffin tin – I always recommend using light coloured baking pans as they allow for a much more even heat distribution. My favourite is this USA Pan muffin pan.
- Paper muffin liners – these are the ones I use and honestly they are expensive but they are the best paper liners I’ve used. They will not stick to your cupcakes and are the perfect size giving your cupcakes that professional finish.
Step-By-Step Instructions
To make these chocolate cupcakes with the whipped ganache, I recommend starting with the ganache as this will need at least 2 hours in the fridge to chill.
Mix the vanilla extract with the dairy free cream or coconut milk in a small heat safe bowl and microwave on high for 30 seconds or until hot. Pour the mixture over the chopped chocolate and allow to sit for 5 minutes before mixing well to combine. It should be super glossy. Cover and place in the fridge for 2 hours to firm up.
While the ganache is chilling, you can make your cupcakes. You don’t need an electric mixer for this one, and everything comes together easily in one bowl.
In a mixing bowl, mix together the flour, sugar, cocoa powder, baking powder, and salt and then add the oat milk, canola oil, and vanilla extract. Mix it up until just combined ensuring you don’t overmix as this can result in a gummy cupcake.
Split the batter between two cupcake liners in your cupcake pan and place into a preheated oven for around 20-22 minutes or until a skewer inserted comes out clean.
Allow the cupcakes to cool for about 5 minutes in the pan before removing and letting them cool completely on a wire rack.
Once the cupcakes are cool and the ganache is firm, you can use a whisk or electric mixer to whip it until smooth and creamy. Spoon the whipped ganache onto the cupcakes and top with extra shaved dark chocolate if desired.
Storage Instructions
As this recipe only makes 2 cupcakes, you’ll likely be eating them straight away. But if you do need to make them ahead, you can store the unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
Once frosted with the whipped ganache, they should be kept cool and are best stored in the fridge for up to 4 days.
Recipe FAQs
Yes, you can swap the plain flour for a gluten-free all purpose flour blend that contains xanthan gum for better structure.
Yes, you can make the whipped ganache up to 3 days in advance and store it in the fridge. Let it sit at room temperature for about 15–20 minutes if it’s too firm, then re-whip briefly before using.
Yes! You can swap the whipped ganache for a vegan buttercream if you prefer a lighter, sweeter frosting. You can use my favourite vegan chocolate buttercream recipe and reduce the quantity.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More chocolate desserts:
Mini Vegan Chocolate Cake
Vegan Chocolate Pancakes
Chocolate Self-Saucing Pudding
Vegan Brownies
Two Chocolate Cupcakes
Ingredients
For the chocolate cupcakes:
- ¼ cup plain flour/all purpose flour
- 2 ½ tablespoons white sugar/granulated sugar
- 2 tablespoons cocoa powder
- ¾ teaspoons baking powder
- Pinch salt
- 2 tablespoons dairy free milk
- 1 ½ tablespoons canola oil
- ½ teaspoon vanilla extract
For the whipped chocolate ganache frosting:
- ¼ cup dark chocolate chopped
- ¼ cup dairy free cream or canned coconut milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with two cupcake cases.
- In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Add oat milk, canola oil, and vanilla extract, then stir until just combined. Avoid overmixing.
- Divide the batter evenly between the two cupcake cases.
- Bake for 20–22 minutes, or until a skewer inserted into the centre comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the ganache. Mix the vanilla extract with the dairy free cream or coconut milk in a small heat safe bowl and microwave on high for 30 seconds or until hot. Pour over the chopped chocolate and allow to sit for 5 minutes before mixing well to combine. Place in the fridge for 2 hours to firm up.
- Once the ganache is firm, use a whisk or electric mixer to whip it until smooth and creamy. Spoon the whipped ganache onto the cooled cupcakes and top with extra shaved dark chocolate if desired.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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