One Bowl Chocolate Cupcakes
If you ever need to make moist quick and easy chocolate cupcakes? This is it. Nothing gets easier than these one-bowl chocolate cupcakes which means you throw all ingredients in one single bowl, mix it up and your batter is ready. These are delicious on their own but you also top them with my 5-minute chocolate or vanilla buttercream frosting recipe. A great treat for a simple evening snack, last-minute kids treat or decorated beautifully for a birthday celebration. They also make a great project for kids' activities.
Remember recently I told you why I need a quick and easy cupcake recipe and I shared my one-bowl vanilla cupcake recipe? Well, today I wanted to share with you these one-bowl chocolate cupcakes.
While both my kids love the one bowl vanilla cupcakes more. Generally, kids love chocolate cupcakes and whenever Aadi or Rhea brings friends over this is usually what makes a quick cupcake project for the evening.
One of the best things about these one bow recipes is that they are very forgiving. So a little bit of over mixing or under mixing is ok. Kids eating some of the creamed butter and sugar also is usually not a big deal. Do you know how kids love to stick their fingers in and lick the creamed butter and sugar? Unless they eat too much this recipe still works well.
Now, I know I'm showing you some decorated cupcakes but this is what they look like when they come out of the oven. I have baked these in cupcake wrappers but you will often see that I prefer to use baking cups to bake my cupcakes. Whether you bake them in wrappers or baking cups as long as the quantity is the same, they will bake at similar times. So a cocktail stick inserted in the center of the cupcake is a great indication of doneness.
The Secret to Success with one-bowl recipes
If you plan to make any of my one-bowl recipes, the one thing you want to take note of is the temperature of your ingredients. You want all the ingredients to be at room temperature. If the butter is not at room temperature, it will not cream well but lumpy. On the other hand, if it's too soft (or melted) the batter will be denser rather than light and fluffy resulting in dense cupcakes. The same goes for the eggs. Cold eggs will chill curdle the batter.
Now, I know I'm showing you some decorated cupcakes but this is what they look like when they come out of the oven. I have baked these in cupcake wrappers but you will often see that I prefer to use baking cups to bake my cupcakes. Whether you bake them in wrappers or baking cups as long as the quantity is the same, they will bake at similar times. So a cocktail stick inserted in the center of the cupcake is a great indication of doneness.
Frosting and Decorating
The best part about these cupcakes is that you can eat these without any frosting because they are so moist, soft and delicious. My kids have outgrown frosting now. So, our favorite is either the warm plain cupcakes with no frosting. The one frosting my kids love very much is fresh whipped cream or my whipped cream buttercream frosting.
These cupcakes today were frosted with my vanilla buttercream frosting that takes as little as five minutes to make. You can also use my Bakery Style Vanilla or Chocolate frosting Here are a few other frosting suggestions for you to consider.
- Cream cheese frosting I used on my Apple Blueberry Cupcakes.
- Whipped Cream - I used on my Light and Fresh Strawberry Cream Cupcakes. (my absolute favorite)
- Whipped Cream buttercream - I used on my Pink Cherry Cupcakes.
- Strawberry Buttercream - I used on my Strawberry Cupcakes
Useful Tips and Tools
- If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this buttercream go head and remove that K-Mix or Kitchen Aid from your kitchen cabinet. And, you don't have to buy an expensive stand mixer, a simple hand mixer works great too.
- Having said that, a simple Bowl, whisk and Spatula with a little extra elbow grease will do too.
- Personally, I believe in weighing ingredients by weight, which makes my kitchen scaleone of the most valuable items when baking. The same goes for mymeasuring cups and measuring spoons. It's always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- Also, it is important to buy cupcake linersfrom a trustworthy source to prevent peeling. There is nothing worse than to bake good cupcakes or muffins and then have all the liners peel off.
- Additionally, you can use a measuring cup to ensure you divide the batter evenly among all the cupcakes or muffins. That way all your cupcakes will be a similar size. Personally, I love using my cupcake scooper for that purpose.
- A good baking tray is always important. Try using a light colored baking trayBaking tray. Another option is to line the baking tray with Parchment Paper for easy clean up just in case of spillage.
- Every oven works differently. So the baking times are just guidelines. In the case of muffins and cupcakes, it’s often a good idea to rotate the baking tray mid-way the baking so they cook and rise evenly.
How to Make One Bowl Chocolate Cupcakes (Save/Pin)
- Place all ingredients in a bowl.
- Mix on medium speed until a smooth batter is obtained.
- Pour in cupcake cases - I like using baking cups more often.
- Bake for 20 to 22 minutes until a skewer inserted in the center comes clean.
- I forgot to put the oven temperature on it but as always I bake my cupcakes at 170 C/340 F.
- Cool cupcakes completely before you decorate
- Prepare buttercream frosting as directed in this recipe video
- Place buttercream in a piping bag with your favorite piping nozzle
- Color frosting into one, two or more colors as desired and put into a piping bag
- Pipe a swirl on each cupcake.
Don't forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Description
Ingredients
- 1/2 cup (100 g) White sugar
- 1/2 cup (113 g) Unsalted butter (1 stick) unsalted
- 1 1/4 cup (160 g) All-purpose flour
- 1/4 cup (4 tbsp) Cocoa powder
- 2 Eggs large
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/4 cup (60 ml) Buttermilk
- 1 tsp Vanilla Extract
Frosting
- 1 Batch Chocolate Buttercream Frosting
- 1 Batch Vanilla Buttercream Frosting
Instructions
Bake the Cupcakes
- Preheat the oven 170 C/340 F.
- Place all ingredients in a bowl.
- Mix on medium speed until a smooth batter is obtained.
- Pour in cupcake cases.
- Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.
- Prepare buttercream frosting as directed in this recipe video
- Place buttercream in a piping bag with your favorite piping nozzle
- Color frosting into one, two or more colors as desired and put into a piping bag
- Pipe a swirl on each cupcake.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
More Cupcake Recipes
- One Recipe Three Cupcakes Flavors
- Vanilla Sour Cream Cupcakes
- Eggnog Cupcakes with Eggnog Buttercream
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Spiced Apple Cupcakes with Caramel
- Devil's Food Chocolate Cupcakes with Chocolate Frosting
- Eggless Strawberry Cupcakes with Pink Buttercream
- Strawberry Cupcakes with Strawberry Jam Centers and Strawberry Buttercream Frosting
- Moist Red Velvet Cupcakes with Cream Cheese Frosting
- Best Ever Chocolate Fudge Cupcakes
Aruna
I tried the recipe it came out well.cupcake was soft n moist.....Thanxx for the nice recipe
Veena Azmanov
Thank you so much Aruna. So happy to hear that.
Manisha Rathi Patel
I like ur recipe so much. Turned out perfect. Soft and moist.
Veena Azmanov
Thank you so much Manisha. So happy you had success with this recipe. Thanks for coming back to write this feedback.