Moist Chocolate Cupcakes (one-bowl)
Coooking Temperature: 325 °F / 160 °C / Gas Mark 3
Calories: 14
Adjust Servings Here: 12 Cupcakes
Description
If you ever need quick, easy, and moist chocolate cupcakes, this is it. Nothing gets easier than these one-bowl chocolate cupcakes. In fact, you simply add all the ingredients to one single bowl, mix them up, and your batter is ready. These are delicious on their own, but you can also top them with my one-bowl chocolate frosting.
Ingredients
- ½ cup (45 g) Cocoa powder
- ⅓ cup (80 ml) Hot water
- 4 tbsp (60 g) Butter unsalted, soft room temperature
- ¼ cup (60 ml) Oil
- ½ cup (110 g) Brown sugar
- ⅓ cup (150 g) White sugar
- 2 Eggs large
- 1¼ cup (160 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ½ cup (120 ml) Sour cream or yogurt
- 1 tsp Vanilla Extract
Frosting
- ½ cup (45 g) Cocoa powder
- ¼ cup (60 ml) Hot water Hot
- ½ cup (113 g) Butter unsalted, soft room temperature
- 2 cups (240 g) Powdered sugar confectioners or icing sugar
- 1 tsp Vanilla extract
- 1 tsp Coffee powder (optional)
Instructions
Bake the Cupcakes
- Preheat the oven to 325°F / 160 °C / Gas Mark 3.
- Line a muffin cup with cupcake liners.
- Ingredients - In a bowl of a stand mixer, with the paddle attachment or (mixing bowl with a whisk), add all the cupcake ingredients starting with the cocoa powder and hot water first.½ cup Cocoa powder, ⅓ cup Hot water, 4 tbsp Butter, ¼ cup Oil , ½ cup Brown sugar, ⅓ cup White sugar, 2 Eggs, 1¼ cup All-purpose flour , 1 tsp Baking powder, 1/2 tsp Baking soda, ¼ tsp Salt, ½ cup Sour cream or yogurt, 1 tsp Vanilla Extract
- Mix - Combine on medium speed until you have a smooth batter.
- Liners - Divide the batter between 12 cupcake liners using an ice cream scooper or a 1/3 cup measure.
- Bake for 18 to 20 minutes, or 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. Cool cupcakes completely before you decorate.
Chocolate Frosting
- Combine - In a bowl of a stand mixer with the paddle attachment, add all the buttercream ingredients. Starting with the cocoa powder and hot water first. Combine, and then add all the remaining ingredients.½ cup Cocoa powder, ¼ cup Hot water, ½ cup Butter, 2 cups Powdered sugar, 1 tsp Vanilla extract, 1 tsp Coffee powder
- Whip until you have a smooth, light, and fluffy buttercream.
Assemble
- Bag - Place buttercream in a piping bag with your favorite piping tip. I like to use a large star tip to make swirls.
- Pipe a generous swirl on each cupcake. A few sprinkles and your cupcakes are ready to be served. Enjoy!
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
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen