One-Bowl Easy Chocolate Cupcakes
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
15
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Calories
130 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
One-Bowl Easy Chocolate Cupcakes
Description
One-Bowl Easy Chocolate Cupcakes combine cocoa powder, flour, sugar, baking powder, baking soda, and salt as the dry base. Wet ingredients like milk, vegetable oil, egg, vanilla, and cooled coffee are added to create a smooth, thin batter suitable for cupcake liners. The cupcakes are partially filled to avoid overflow during baking at 350˚F, then the oven temperature is reduced to 325˚F for 18-24 minutes until a toothpick comes out clean.
The resulting cupcakes have a tender crumb with deep chocolate flavor enhanced by coffee. The thin batter ensures a moist texture. After cooling, the cupcakes can be decorated according to preference.
This recipe is a straightforward method for making chocolate cupcakes using common pantry ingredients and a single mixing bowl, simplifying preparation and cleanup.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- ¼ cup vegetable oil
- 1 egg large
- 1 teaspoon vanilla
- ½ cup coffee cooled
Instructions
- Preheat oven to 350˚F. Line a 12-cup cupcake pan with cupcake liners. Line another cupcake pan with three cupcake liners for a total of 15. Set aside.
- Combine dry ingredients (flour, cocoa, sugar, baking powder, baking soda and salt) in a medium-size bowl and whisk to combine.
- Make a well in the center of the dry ingredients and add milk, oil, egg, vanilla and coffee. Stir with a whisk until all ingredients are combined then continue to whisk until batter is smooth. Scrape the sides of the bowl and mix for another 10-15 seconds. The batter consistency will be thinner than most cake batters, don’t worry, it’s just the way it should be!
- Fill cupcake liners just half full. (I'm always tempted to fill them higher and when I do, they overflow.)
- Place in the oven and reduce the temperature to 325˚F. Bake 18-24 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cupcakes to cool completely. Decorate as desired.
Notes
- The batter is intentionally thinner than typical cake batter, which is normal for this recipe.
- Fill cupcake liners only halfway to avoid overflow during baking.
- Let cupcakes cool completely before decorating.
- Refer to detailed tips in accompanying notes for variations and handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 122mg | 5% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 30IU | 1% |
| Calcium | 27mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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