Easy Chocolate Cupcakes {One-Bowl}
Moist and rich in chocolate flavour. These stress-free chocolate cupcakes are the easiest and tastiest one-bowl recipe you will come across. They can be beautifully paired with cream cheese frosting for the perfect decadent bite. There are no special ingredients here - just whisk, bake, and enjoy!
Equipment
- large bowl
Ingredients
- 1 cup Flour All-purpose
- 1 cup Sugar Granulated
- 1/3 cup Cocoa Dutch processed/Superior Red
- 1 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 tsp Espresso Powder
- 1 Egg
- 1/2 cup MIlk of your choice!
- 1/4 cup Canola Oil or other light vegetable oil
- 1 tsp Vanilla
- 1/2 cup Hot Water Boiled
Topping
- Cream Cheese Frosting
- Sprinkles
Instructions
- Preheat your oven to 350F. Line cupcake/muffin pan with paper liners. Set aside.
- In large mixing bowl, combine flour, sugar, espresso powder, salt, baking soda and baking powder. Sift cocoa powder into flour mixture
- To the flour mixture, directly add egg, vegetable oil, vanilla, and milk. Mix until well incorporated and mixture is a thick, glossy, dark brown paste.
- Add boiling water to the mixture. (slowly)
- Gently stir until the mixture transitions from a paste consistency to a thin liquid consistency.
- Pour approximately ¼c of batter into each cupcake liner.
- Bake cupcakes for ~22-25 minutes or until a toothpick inserted in the centre comes out clean.
- Remove from the oven and allow to cool for 5 minutes in the cupcake/muffin pans and then transfer to a cooling rack to cool completely.
- Once completely cooled, it's time to frost and decorate! I recommend my using my Cream Cheese Frosting (https://themindfulmeringue.com/?p=2672)
- Frost and decorate cooled cupcakes however you like!
Notes
Sofia's Tips:
- All-purpose flour works very well for these cupcakes! There is no need for special cake/pastry flour.
- This cake batter will be very thin after you add the hot water – don’t panic! This is the way it is supposed to be. Just go slow while mixing to ensure that you are able to get an even batter without the huge mess!
- After you add the eggs to the batter, use your whisk head to crush the egg yolk before beginning to mix it all together. I find this helps to make sure that you batter is smooth and evenly mixed
- Don’t open the oven too early in the baking period as you may cause the cupcakes to deflate! A few minutes over the baking time does not hurt these cupcakes so be patient and refrain from opening the oven until the timer is almost up!
- Are you hoping to frost these cupcakes at a later date?! Great Idea – these cupcakes freeze very well.
- Simply allow them to fully cool once out of the oven and once cooled, place them side by side in an air-tight freezer bag. These cupcakes can be frozen for up to 3 months without loss of quality.
- To thaw frozen cupcakes, place them in the refrigerator overnight (or during the day for at least 8 hours) then bring to room temperature and decorate away!
Tried this recipe?Let us know how it was!