Imagine sinking your teeth into the most decadent, moist chocolate cupcakes that take just one bowl and minimal effort to create! These heavenly One-Bowl Chocolate Cupcakes are about to become your new go-to dessert that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises bakery-quality cupcakes that are so rich, so chocolatey, and so incredibly easy to make, you'll never want to buy store-bought cupcakes again!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup sugar
- 1 cup flour
- 1/2 cup cocoa powder
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/4 cup cocoa powder (for frosting)
- 2-3 tbsp milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or lightly grease with cooking spray.
- In a large mixing bowl, combine sugar, flour, cocoa powder, baking powder, and salt. Whisk dry ingredients together until well blended and no lumps remain.
- Create a well in the center of the dry ingredients. Add vegetable oil and eggs. Mix with a whisk or electric mixer until the batter is smooth and fully incorporated, about 2-3 minutes.
- Using a standard ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes. To check doneness, insert a toothpick into the center of a cupcake - it should come out clean or with just a few moist crumbs.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream frosting, beat softened butter in a medium bowl until creamy and smooth, about 2 minutes.
- Gradually add powdered sugar and cocoa powder to the butter, mixing on low speed to prevent sugar from flying out.
- Add milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
- Once cupcakes are completely cool, frost using a piping bag or offset spatula, decorating as desired.
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature for better ingredient integration and a smoother batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep your cupcakes tender and light.
- Check Oven Accuracy: Use an oven thermometer to ensure your oven is precisely at 350°F for even baking.
- Frosting Consistency Hack: If your buttercream is too thick, add milk one teaspoon at a time. If it's too thin, add more powdered sugar gradually.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent melting and ensure a perfect finish.
- Storage Tip: Store frosted cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Make-Ahead Option: You can prepare the batter and refrigerate it for up to 24 hours before baking for maximum convenience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 3g
Fat: 19g
Saturated Fat: 7g
Cholesterol: 55mg
