These super moist small batch chocolate cupcakes are the perfect size cupcakes for two people! Gluten free and dairy free, these secretly vegan chocolate cupcakes so easy, just one bowl, and perfect for Valentine’s Day, small birthday celebrations, or whenever you want a cupcake!

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. Not only are these cupcakes for two so quick and easy to make, but they’re also naturally and secretly vegan, dairy free, and gluten free!

vegan chocolate cupcake with liner pulled off

But don’t let the fact that these are gluten free vegan cupcakes make you hesitate. We’re using oat flour instead of a gluten free 1:1 baking flour to keep these cupcakes simple yet much like a classic chocolate cupcake in texture and taste.

Just one bowl and 20 minutes, and you have the best dang vegan chocolate cupcakes that even non-vegans will love!

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.

The U.S. measurements for these cupcakes are found down below in the recipe card, along with the full instructions (scroll to the bottom of the post). However, if you’d like to use the metric measurements, here are the ingredients for these small batch cupcakes:

  • 34 grams oat flour or regular flour: I used oat flour here, as it acts just like regular flour in this recipe. However, if oat flour is unavailable to you or you’d prefer regular flour, you can use that. You can also make your own oat flour.
  • 25 grams cacao powder: you can also use cocoa powder, but you’ll find that these cupcakes are much richer with cacao. Cacao powder also adds many benefits, making these a wonderfully nutrient and antioxidant rich chocolatey cupcake!
  • 25 grams coconut sugar: I’m keeping these small batch cupcakes entirely refined sugar free as well. You can use granulated sugar if you’d like, but I find that coconut sugar also adds a bit of a richer taste to these chocolate cupcakes.
  • 1/4 tsp baking powder
  • 30 mL dairy free milk: you can use any dairy free milk here! I recommend oat or cashew for the most neutral taste. However, if you’re nut free, use oat or coconut!
  • 62.5 grams unsweetened applesauce: this acts as the egg replacement in vegan baking. Applesauce is a wonderful way to add moisture into this vegan cupcake recipe while binding everything together.
  • 30 grams vegan butter, melted: make sure you’re measuring out 30 grams or two tablespoons of vegan butter before melting. “Melted butter” is different in quantity than “butter, melted.” Melted butter is measured as a liquid, whereas butter, melted is measured as a solid, then melted.
cupcakes for two ingredients

How to make super moist small batch chocolate cupcakes from scratch

The full directions are found down below in the recipe card. However, here are the basic steps:

  1. Gather your ingredients.
  2. Whisk together the flour, sugar, cacao powder, and baking powder 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!

How much buttercream do I need?

For these small batch cupcakes, you don’t need a lot of frosting.

I actually used my dairy free chocolate buttercream frosting from my chocolate cake and cupcakes recipe, and just used a smaller quantity.

For the specific measurements, I used 1/3 cup softened vegan butter, 1/2 cup coconut sugar, and 1/4 cup cacao powder. I did have some leftover frosting, which I then saved in an airtight container (to be used for when I try these vegan chocolate macarons from my pal, Camila at Pies and Tacos!).

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

vegan chocolate cupcakes

Vegan Cupcake FAQ’s

What acts as the egg replacement in vegan cupcakes and cakes?

Here, we’re using applesauce. It’s my favorite of all vegan egg replacements! Not only does applesauce add moisture to the actual cake, but also a bit of natural sweetness, allowing the quantity of measured sugar to be less.

You can also use dairy free coconut yogurt in here as well, or even 1 tablespoon of ground flaxseed mixed with 1.5 tablespoons of water.

Are these cupcakes gluten-free?

Yes, these small batch chocolate cupcakes are naturally gluten free and nut free. You can use a gluten-free 1:1 baking flour that has a gum in it, but I wanted to make these cupcakes as simple as possible. No expensive almond flour, etc.

If you don’t need these cupcakes to be gluten-free, you can also use cake flour (or make your own) or all-purpose flour.

Can I freeze these vegan cupcakes?

Absolutely! Say you just wanted one cupcake out of the two, you can easily freeze that remaining cupcake.

Simply store the cupcake in an airtight container or bag and place in the freezer for up to 2 months.

To thaw the cupcake, simply place the cupcake onto a plate or cooling rack and allow the cupcake 45-60 minutes to come to room temperature.

How do I decorate cupcakes?

I personally just smeared the frosting onto these chocolate cupcakes. Nothing fancy! I was trying to go for a look similar to the absolutely delicious cupcakes from Baked and Wired in D.C.

However, you can also use a piping bag and piping tip! I recommend the Wilton closed star tip or the Wilton round tip.

You can also use vegan sprinkles! The ones in the photos are from Supernatural Kitchen. Sweetapolita and Fancy Sprinkles also have a whole line of vegan sprinkles to use. Of course, the WholeFoods brand is great as well!

two chocolate cupcakes

I hope you 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!

Super Moist Small Batch Chocolate Cupcakes (Vegan + Gluten Free)
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vegan chocolate cupcake with liner pulled off

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

  • Author: thebananadiaries
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These super moist small batch chocolate cupcakes are the perfect size cupcakes for two people! Gluten free and dairy free, these secretly vegan chocolate cupcakes so easy, just one bowl, and perfect for Valentine’s Day, small birthday celebrations, or whenever you want a cupcake!


  • 1/4 cups oat flour (store bought or homemade) or cake flour
  • 1/4 cup cacao powder 
  • 2 tbsp coconut sugar 
  • 1/4 tsp baking powder 
  • 2 tbsp unsweetened dairy free milk, room temperature
  • 1/4 cup unsweetened applesauce, room temperature 
  • 2 tbsp vegan butter, melted and cooled
  • 1/4 batch of your favorite vegan chocolate buttercream


  1. Preheat the oven to 350F and place two cupcake liners in the middle two slots of the cupcake tin.
  2. In a medium bowl, whisk together the oat flour, coconut sugar, cacao powder, and baking powder.
  3. Add in the dairy free milk, applesauce, and vegan butter. Mix until there are no dry streaks left.
  4. Divide the batter into the two cupcake liners, filling them nearly to the top. You might have leftover batter- you can make a mini cupcake with them!
  5. Place the cupcake tin into the oven and bake for 12-15 minutes, or until the toothpick comes out clean. 
  6. Remove from the oven and allow the cupcakes to cool in their tin for 10 minutes. Then transfer them to a cooling rack to cool completely before frosting.
  7. When ready to frost, use your favorite vegan buttercream and top with sprinkles. Enjoy!


  • Serving Size: 1 cupcake without frosting
  • Calories: 252
  • Sugar: 18.1 g
  • Sodium: 237.6 mg
  • Fat: 13.8 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 34.1 g
  • Fiber: 4.4 g
  • Protein: 4.2 g
  • Cholesterol: 0 mg

Keywords: small batch cupcakes, small batch chocolate cupcakes, vegan cupcakes, cupcakes for two, vegan cupcake recipe, gluten free vegan cupcakes