Coooking Temperature: 325 °F / 160 °C / Gas Mark 3
Adjust Servings Here: 12Cupcakes
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 ingredients in one single bowl, mix it up and your batter is ready. These are delicious on their own, but you can also top them with my one-bowl chocolate frosting.
4tablespoon(113g)Butter unsalted, soft room temperature
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.Pro tip - It is essential that all ingredients are at room temperature. Otherwise you will have a lumpy batter. Also, adding the hot water and cocoa powder first will give a deeper color to the cupcakes.
Combine on medium speed until you have a smooth batter. Pro tip - Do not overmix the batter, since we don't want to activate the gluten in our flour.
Divide the batter between 12 cupcake liners using an ice cream scooper or ⅓ cup measure. Pro tip - These make 12 regular size cupcakes, you can also make 8 large cupcakes in baking cups.
Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.Pro tip - Turning the baking pan halfway through will ensure they bake evenly (I forgot as you can see in the video - some baked with sideway domes 🤪).
Cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
Cool cupcakes completely before you decorate.Pro tip - It is essential to cool cupcakes or cake completely before frosting or the frosting will melt.
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 rest of the ingredients. Pro tip - Make sure the butter is at soft room temperature otherwise you will have a lumpy mixture. Also, adding the hot water and cocoa powder first will give a deeper color to the buttercream.
Whip until you have a smooth, light, and fluffy buttercream. Pro tip - It is important to whip for at least 3 minutes so you have a light and fluffy whipped cream consistency buttercream.
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