One Bowl Chocolate Cupcakes
These homemade chocolate cupcakes are so rich and full of chocolate flavor – and they are incredibly easy to make!
I hope you don’t think I’m exaggerating when I say that these are the best chocolate cupcakes ever. Seriously, the best! I have made this recipe countless times and they always come out perfectly. When I made cupcakes for weddings and other events, this was my go-to chocolate cupcake recipe, it’s that good! The cupcakes are rich and moist and full of chocolate flavor. They basically melt in your mouth. And even better, they are so easy to make. You actually only need one bowl to make them – it doesn’t get much simpler than that. 🙂
As a side note – don’t be scared of the coffee in the recipe if you are not a coffee drinker. The cupcakes have zero coffee flavor, the coffee just helps bring out the taste of the chocolate. If you really don’t want to use it, you can substitute water.
*The frosting pictured can be found here: Chocolate Cloud Frosting
One Bowl Chocolate Cupcakes
Yield: Makes 24 cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These homemade chocolate cupcakes are so rich and full of chocolate flavor - and they are incredibly easy to make!
Ingredients:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup strong black coffee
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 1 Tbsp pure vanilla extract
Directions:
- Preheat oven to 350 F. Line 24 muffin cups with paper liners.
- Sift the dry ingredients into the bowl of electric mixer. Add the remaning ingredients to the bowl. With paddle attachment on mixer, mix for 2 minutes on medium speed, scraping the sides and bottom of the bowl as necessary. The batter will be liquidy. Pour into prepared muffin tins.
- Bake for 18-20 minutes, or until tops spring back when touched and a toothpick inserted in a center cupcake comes out clean or with moist crumbs. Let cool 5 minutes in the pan, then remove cupcakes to a wire rack to cool completely. Let cool completely before frosting.
*Note: the frosting used in the picture is chocolate cloud frosting.
adapted from my Dark Chocolate Cake with Hot Chocolate Buttercream Icing
