Adaptable Recipes, Dessert, Weekend Baking Warrior

Weekend Baking Project Chocolate Cupcakes


There’s nothing in the world like cupcakes. It packs a lot of taste into every bite.  Nevertheless, there are times when a dozen is just too much temptation especially when it comes to chocolate. This is the beauty of small-batch recipes. This one comes from Just So Tasty

This makes 6 standard-size cupcakes or 4 jumbo-size cupcakes.


This recipe has been adapted by Still A Chick Lit

Small Batch Chocolate Cupcake original recipe by Just So Tasty


Chocolate Cupcakes

  • ½ cup all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, brown rice, white rice, or sorghum flour)
  • ¼ cup cocoa powder (unsweetened)
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup vegetable oil or canola
  • ½ cup white sugar (Swerve Sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar, finely pulsed)
  • ¼ teaspoon vanilla extract
  • 1 large egg(3 tablespoons of Aquafaba, 1/4 cup silken tofu pureed with 1/8 teaspoon baking soda, vegan egg replacer = 1 egg, liquid vegan egg replacer = 1 egg)
  •  cup buttermilk (dairy: low-fat, light, or whole-fat buttermilk)
  • (Non-dairy buttermilk 1/3 cup of unsweetened almond, soy, rice, or light coconut milk mixed with 1/2 teaspoon of fresh lemon juice or apple cider vinegar, let stand for at least five minutes)

Chocolate Frosting*

  • ½ cup unsalted butter softened (unsalted vegan butter)
  • 1 ½ – 2 cups powdered sugar (Swerve confectioner’s sugar substitute, organic powdered sugar, vegan powdered sugar)
  • ¼ cup cocoa powder (unsweetened)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 12 tablespoons milk or whipping cream (Dairy: heavy or light cream) (Non-dairy 1-2 tablespoons of full-fat coconut milk or almond milk)


Chocolate Cupcakes

  • Preheat the oven to 350F (180C) degrees and line a muffin tin with muffin papers. You’ll end up with 6 or 7 cupcakes in total. I always use the middle 6 muffin cavities because I find the cupcakes cook more evenly.
  • In a medium bowl whisk together the flour, cocoa, baking soda, baking powder, and salt.
  • In a separate medium bowl whisk together the oil, sugar, vanilla extract, and egg. Then whisk in the buttermilk.
  • Whisk the dry ingredients into the wet ingredients until no lumps remain.
  • Spoon the batter into the prepared muffin tin, filling each about ½ – ⅔ full. You should end up with 6 or 7 cupcakes total. Be sure not to fill the cupcake liners to the top.
  • Bake in the preheated oven for 18-20 minutes, or until an inserted toothpick comes out clean.

Chocolate Frosting*

  • In a medium bowl, beat the butter until soft.
  • Beat in 1 cup powdered sugar. If it’s lumpy, be sure to sift it first.
  • Add in the cocoa powder (again, sifting if lumpy), vanilla extract, and salt and beat until combined.
  • Mix in the rest of the powdered sugar about ½ cup at a time, alternating with a tablespoon of milk/cream until the desired sweetness and thickness is reached.
  • Frost the cooled cupcakes with a knife, or transfer the frosting to a piping bag and frost. I used a piping bag and a Wilton 1M piping tip.