One Bowl Chocolate Cupcakes

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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 add 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.

Remember recently I told you why I need a quick and easy cupcake recipe and I shared my one-bowl vanilla cupcake recipe?

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.

About these cupcakes

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 curdle the batter.

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 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. Below I have given you a quick 5-minute chocolate frosting recipe. But, you can also use my classic vanilla buttercream, Bakery Style Vanilla, or Chocolate frosting. See my 30 plus buttercream frosting recipes

Step by step instructions

Bake the Cupcakes

• Preheat the oven 350 °F / 180 °C / Gas Mark 4
  Tip - the batter gets ready very quickly but, make sure the oven is well preheated.
• Line a muffin cup with cupcakes liners.
• In a bowl of a stand mixer with the paddle attachment or (mixing bowl with a whisk), add all the cupcake ingredients
  Tip - ensure all your ingredients are at room temperature especially butter, otherwise you will have a lumpy batter.
• Combine on medium speed until you have a smooth batter.
  Tip - Do not overmix the batter, as we don't want to activate the gluten in our flour.
• Divide the batter between the 12 to 15 medium cupcake liners.
• Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.
• Cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
  Tip - If you let the cupcakes sit in the pan for long the moisture will cause them to sink so remove them from the pan as soon as possible

Chocolate Frosting

• In a bowl of a stand mixer with the paddle attachment, add all the buttercream ingredients.
  Tip - make sure the butter is at soft room temperature otherwise you will have a lumpy mixture.
• Whip until you have a smooth, light, and fluffy buttercream.
  Tip - It is important to whip for at least 2 minutes so you have a light and fluffy whipped cream consistency buttercream.

Assemble

• Place buttercream in a piping bag with your favorite piping tip. I like to use a large star tip to make swirls.
• Add the frosting to the bag. Pipe a generous swirl on each cupcake. 
  Tip - you can also color frosting into one, two, or more colors as desired and then put it in the piping bag
• Garnish as desired.

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• See all cupcake recipes here

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