Vegan Treats for Two: Gooey Chocolate-Chip Chocolate Cupcakes for Two

My Vegan MoFo theme of Vegan Treats for Two continues with these easy cupcakes for those lazy days when you MUST have chocolate cake but you don't have the time or energy to make a frosting. The key is to eat these no later than an hour or so after you've baked them. This depends on where you are in the world and what the temperature is in your kitchen, of course, but the general idea is to eat these before the chocolate chips that are hiding inside have had a chance to harden up again. My gooey-chocolate-chip window of opportunity is between an hour and an hour and a half, so the cupcakes have a chance to cool down to room temperature (or almost room temperature) but the chocolate chips remain soft and gooey.

Gooey Chocolate-Chip Chocolate Cupcakes for Two

30 g sugar
18 g vegetable oil or melted coconut oil at room temperature
20 g vegan milk (plus more later)
30 g all purpose flour
4 g dark cocoa powder (Dutch process)
1/16 tsp salt
1/16 tsp baking soda
1/8 tsp baking powder
20 g vegan milk
1/4 tsp white vinegar
30-40 g semi-sweet chocolate chips

1. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. More on that here: How to Bake Perfect Cupcakes in a Toaster Oven. Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated.

2. In a small bowl or coffee cup combine the sugar, oil, and milk and whisk vigorously for at least 30 seconds.

3. Sift in the flour and cocoa powder and add the salt, baking soda, and baking powder.

4. Fold everything slightly until you end up with a somewhat lumpy batter. Take care not to over mix the batter at this point! No more vigorous whisking or beating.

5. Add the rest of the milk and vinegar and fold gently again until everything is incorporated. Try not to over mix the batter.

6. Pour about a third of the cupcake batter into each prepared cupcake liner. This will make a sort of cushion to keep the chocolate chips from sinking all the way to the bottom.

7. Quickly and gently stir 30 grams of chocolate chips into the remaining batter and finish scooping it on top of the rest of the batter in the muffin tin. Try to gently drop the chocolate-chip loaded batter from fairly close to the rest of the batter that's already in the muffin tin, just to keep the chocolate chips from sinking down. At this point you can sprinkle about five more grams of chocolate chips on the tops of each cupcake if you want extra chocolatiness and visible chocolate chips on the top.

8. Bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 350 degrees F (180 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start.

9. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a cooling rack. These are best enjoyed no later than an hour or so after they've baked!


. If you're tempted to add more chocolate chips to the cake batter, try pouring half of the batter into the cupcake tin and then mix the chips into the remaining half. Just to give the cupcakes a bigger chip-holding cushion!


. Check out my blog post about baking cupcakes in a toaster oven.

. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use a digital scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of Wilton measuring spoons. How do you measure 1/16 tsp of salt and baking soda? I eyeball it using half of an 1/8 tsp.

. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.

This is how I measure 1/16 teaspoon of salt and baking soda. I've never seen a 1/16 teaspoon anywhere. I've seen a set of measuring spoons that has pinches and dashes, but eyeballing works just fine for me.

See the gooeyness? I love these! They're quick and easy to make and super satisfying. Sometimes ya just gotta have some gooey chocolate. I'll be back tomorrow with another Vegan Treats for Two recipe! I'm thinking... something... coconutty!


  1. Who waits an hour and a half to eat a cupcake?! HAHAHA. Those chips would probably still burn my mouth I'd eat them so fast. I love the idea of single-serve cupcakes. I so rarely bake anymore because too many leftover sweets can be dangerous!

    1. Ha! Who, indeed? Chocolate lava burns are painful but worth it! Too many leftover sweets can be so dangerous. I don't know when to stop eating!

  2. Gooey, chocolatey goodness! I'm anti-coconut, but I'll still tune in to see what you create ;)

    1. Oh no! Poor coconuts! Tomorrow's treat will have only a little bit of coconut, so hopefully it won't be too horrifying! :P

  3. These look so amazing. I want it in my face right now! Honestly, I am not a huge fan of frosting. I am a huge fan of melty chocolate goodness.

    1. Melty chocolate goodness all the way! Another thing I do when I don't want to bother with a frosting is plop a huge blob of melted chocolate chips on top of a cupcake and eat it while it's still warm. Melty chocolate goodness FTW!


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