These moist and fluffy small batch chocolate cupcakes make just two cupcakes for you and someone you love! So easy to make in just one bowl and naturally gluten free, no eggs, and no dairy! Topped with a lush dairy free chocolate sour cream buttercream!

vegan gluten free chocolate cupcakes sliced in half

Why you’ll love these vegan chocolate cupcakes for two

Have you ever wanted just one or two cupcakes but don’t want to go through the hassle of baking a dozen? Or maybe you want an easy vegan dessert that serves two people for Valentine’s Day!

Well then you are just going to love these super moist and tender small batch chocolate cupcakes. I absolutely ADORE my vegan chocolate cupcakes, but sometimes we just want only one (or two!).

two small batch cupcakes on a plate

We only need one bowl and just a whisk to make the batter (which is just a few simple pantry-staple ingredients!). Then we’re topping these cupcakes with an ultra lush and silky chocolate sour cream buttercream (it’s divine).

Just 20 minutes in the oven, and a few minutes to make the frosting. This small batch cupcake recipe is truly a dream, and if I ever do another cookbook, I’ll definitely be adding a whole section of small batch bakes.

Small batch cupcake ingredients:

I wanted to keep the ingredients super simple for these cupcakes. Not only do you not need a lot, but these are your basic pantry staple vegan ingredients. Everything is gluten free and nut free so that anyone can enjoy these cupcakes, vegan or not.

  • Gluten free 1:1 baking flour: I used King Arthur Measure for Measure here, but I’ve also tested this recipe with oat flour and all purpose. Any of these options will work!
  • Cocoa powder
  • Brown sugar
  • Baking powder & baking soda
  • Dairy free milk: You can use oat milk, soy milk, or almond milk here.
  • Dairy free yogurt & Dairy free sour cream: I used Forager Project for both. The dairy free yogurt is our vegan egg substitute in the cupcake recipe. And the sour cream is for the frosting!
  • Vegan butter: I loveee to use Miyoko’s here. It has a really rich flavor.
small batch chocolate cupcake ingredients on marble

How to make small batch chocolate cupcakes from scratch (step by step photos)

The full directions are found down below in the recipe card. You can also watch the tutorial video here. However, here are the basic steps:

  1. Gather your ingredients.
  2. Whisk together the flour, sugar, cocoa powder, and baking powder & soda in a medium bowl.
  3. Add in the room temperature wet ingredients, and mix until there are no streaks of dry ingredients left.
  4. Fill both cupcake liners almost to the top and bake!
  5. Once baked and cooled, frost with your favorite dairy free chocolate buttercream!

The chocolate sour cream buttercream:

I’m quite obsessed with this frosting.

Like this might be my all time favorite vegan frosting ever.

We’re making a rich and silky chocolate buttercream, but with the addition of sour cream for a bit of tang.

It’s like cream cheese frosting, but even better.

You can pipe this frosting onto the cupcakes or smear it on, as I did.

What sprinkles are vegan?

Here, I used the Go Supernatural! Unicorn Blend and India Tree’s coated pearls. I also really like to use Sweetapolita’s vegan sprinkles!

sliced open gluten free vegan chocolate cupcake

Do I have to make these chocolate cupcakes gluten free?

Absolutely not! I’ve tested this recipe with all purpose flour as well, and it really works!

vegan chocolate cupcake sliced in half

You are just going to LOVE these small batch cupcakes as much as I do! They’re seriously the perfect easy Valentine’s Day dessert, whether you’re sharing them with a partner, friend, or loved one!

If you make these vegan chocolate cupcakes, let me know how they go down below in the comments section, as well as giving them a rating ⭐️⭐️⭐️⭐️⭐️ so that others may find them!

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy cupcake baking for two!

More vegan cupcake recipes you’ll love:

Super Moist Vegan Vanilla Cupcakes

Vegan Chocolate Cupcakes

One Bowl Vegan White Chocolate Cupcakes

Vegan Champagne Cupcakes

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Small Batch Chocolate Cupcakes for Two with Chocolate Sour Cream Buttercream pinterest pin
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vegan gluten free chocolate cupcakes sliced in half

Super Moist Small Batch Chocolate Cupcakes (Vegan + Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These moist and fluffy small batch chocolate cupcakes make just two cupcakes for you and someone you love! So easy to make in just one bowl and naturally gluten free, no eggs, and no dairy! Topped with a lush dairy free chocolate sour cream buttercream!


Ingredients

Scale

Small Batch Chocolate Cupcakes:

  • 1/4 cup (38 g) gluten free flour (I used King Arthur Measure for Measure) or all purpose flour or oat flour (use the gram measurements)
  • 2 tbsp cocoa powder 
  • 2 tbsp brown sugar 
  • 1/4 tsp baking powder 
  • 1/8 tsp baking soda
  • 1/4 cup (60 mL) unsweetened dairy free milk, room temperature
  • 2 tbsp Forager Project cashew milk yogurt, room temperature 
  • 2 tbsp vegan butter, melted and cooled to room temperature

Vegan Chocolate Sour Cream Buttercream:

  • ½ cup vegan chocolate chips
  • ¼ cup unsalted vegan butter, room temperature
  • 3 tbsp Forager Project Sour Cream
  • 1 cup vegan powdered sugar
  • Optional: vegan sprinkles for to top

Instructions

  1. Prep: Preheat the oven to 350F, and line a cupcake tin with two cupcake liners.
  2. Make the batter: In a bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, and baking soda. Add in the dairy free milk, Forager Project Cashewmilk Yogurt, and vegan butter. Whisk to combine, just until the dry ingredients are fully incorporated into the batter.
  3. Bake: Scoop the batter into the two cupcake liners evenly. Bake for 20 minutes. Once baked, remove from the oven and allow the cupcakes to cool on a cooling rack until there is NO warmth left in the cupcakes. Then you can make the frosting.
  4. While the cupcakes are cooling: melt the vegan chocolate chips either via stovetop or the microwave until completely melted. Set aside to cool at room temperature.
  5. Make the chocolate sour cream frosting: To make the frosting, cream together the vegan butter and Forager Project Sour Cream. It’s okay if it splits a little bit. Add in the powdered sugar, and mix again until combined. Then pour in the cooled chocolate and cream together until fully combined.
  6. Frost and enjoy! Frost each cupcake with the chocolate sour cream frosting, and top with sprinkles. Serve and enjoy!

Notes

Frosting options: You can also use 1/4 of my classic vegan chocolate buttercream

Nutrition

  • Serving Size: 1 cupcake without frosting
  • Calories: 240
  • Sugar: 15.2 g
  • Sodium: 16.8 mg
  • Fat: 14.1 g
  • Saturated Fat: 8.2 g
  • Carbohydrates: 30.8 g
  • Fiber: 4.4 g
  • Protein: 4 g
  • Cholesterol: 30.5 mg