This recipe for Small Batch Dark Chocolate Cupcakes makes 4 decadent cupcakes with fudge frosting in less than an hour! If that wasn't enough, they're gluten free, nut free, eggless and easily vegan!
Measure out ¼ cup of milk of choice. Add in ¼ tablespoon of white vinegar and stir to combine. I don't have ¼ table measuring spoon so I fill up my ½ tablespoon halfway.
Make a well in the center of the dry ingredients. Add in the cornstarch water mixture, the homemade buttermilk, the warm water, vegetable oil and vanilla. Whisk until smooth and combined.
Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. You should have 4 regular size cupcake tins filled.
If you're using a 6 cup cupcake tin, fill the two empty wells with water so the cupcakes bake evenly.
Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes spring back at you when carefully touched or when a toothpick inserted comes out clean.