Two Chocolate Cupcakes

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Chill Time 2

Total Time 2 30

Servings cupcakes

Calories 417kcal

Author Sally

Equipment

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.

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