One-Bowl Chocolate Cupcakes Recipe

a chocolate cupcake with chocolate buttercream frosting on a white plate.

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings: cupcakes

Calories: 151kcal

Author: Becky Hardin

This one-bowl chocolate cupcake recipe uses buttermilk and melted butter for a soft, tender crumb, while boiling water blooms the cocoa for deep chocolate flavor and extra moisture.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
2 Cupcake Tin(s)
Hand Mixer or Stand Mixer (optional)

Ingredients

1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder *
2 cups granulated sugar **
1½ teaspoons baking soda
1½ teaspoons baking powder
1 cup buttermilk room temperature***
2 large eggs room temperature
2 teaspoons pure vanilla extract
½ cup salted butter melted and slightly cooled (1 stick)****
1 cup water boiling (212°F)
Chocolate buttercream frosting (click for recipe!)

Instructions

Preheat oven to 350°F. Spray cupcake pans with nonstick cooking spray or line with cupcake liners and set aside.
In a medium bowl, whisk the flour, cocoa powder, sugar, baking soda, and baking powder together. Set aside.
1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 cups granulated sugar, 1½ teaspoons baking soda, 1½ teaspoons baking powder
In a large heatproof bowl, whisk the buttermilk, eggs, vanilla, and melted butter together.
2 large eggs, 2 teaspoons pure vanilla extract, ½ cup salted butter, 1 cup buttermilk
Combine the wet and dry ingredients and beat together with a hand mixer or by hand with a whisk.
1 cup water
Gradually add in the boiling water while mixing to help break apart the batter. Batter will be thin.
Pour the batter into the prepared muffin tins (filling about 3⁄4 of the way full).
Bake for 22-25 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs. Cool completely on a wire rack.
Meanwhile, prepare the chocolate buttercream frosting.
Chocolate buttercream frosting
Top the cooled cupcakes with buttercream.

Video

Notes

*I used natural unsweetened cocoa powder. Dutch-process cocoa powder can also be used.

**Sugar helps keep these cupcakes moist. Cutting back can change the texture more than you’d expect.

***If you don’t have buttermilk, substitute 1 cup milk + 1 tbsp vinegar or lemon juice.

****Butter adds rich chocolate flavor and structure. If using unsalted butter, add ½ tsp salt to balance the sweetness. Oil also works, but the cupcakes won’t hold frosting as well.

Tips:

Room-temperature ingredients mix better and produce lighter, fluffier cupcakes.
Mix the wet and dry ingredients until just combined. A few small lumps are okay.
Add boiling water slowly while mixing to help keep the batter smooth.
Optional: add 1 tsp espresso powder for a richer chocolate flavor.
Avoid opening the oven early to prevent cupcakes from sinking.
These cupcakes are delicate; keep refrigerated (or freeze) if you want to pile high with frosting.
If you don't have a piping set, use a zip-top bag with the corner snipped off or simply spread the frosting with a knife.
Nutritional information is for cupcakes only. See frosting recipe for frosting nutrition.

Alternative Baking Options:

Mini Cupcakes: Fill mini cupcake liners about ⅔ full and bake for 10-12 minutes, checking early.
Cakes: You can bake the cake batter in two 8-inch round cake pans for 30 minutes, or in a 9x13-inch pan for 35 minutes.

Make-Ahead: Bake 1-2 days ahead (or freeze unfrosted up to 3 months), then frost just before serving.

Storage: Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition