One-Bowl Chocolate Cupcakes
There’s something magical about the combination of chocolate and coffee that elevates the humble cupcake into something truly special. These One-Bowl Chocolate Cupcakes are a testament to that magic, allowing you to whip up a batch of decadent treats with minimal fuss. Perfectly moist, deeply chocolatey, and topped with a rich chocolate frosting, these cupcakes are bound to steal the show at any gathering or simply delight your taste buds at home. The best part? You only need one bowl to make them, which means less cleanup and more time to enjoy your delicious creations.
Why I Love This Recipe
These One-Bowl Chocolate Cupcakes are not just about convenience; they deliver on flavor and texture. The rich cocoa powder combined with the hint of coffee creates a depth of flavor that’s hard to resist. The addition of sour cream ensures that each cupcake is incredibly moist, while the butter and eggs provide a tender crumb. Plus, who can resist a quick and easy recipe that results in such decadent results? It’s a crowd-pleaser for birthdays, parties, or just because you deserve a treat.
What to Buy
To create these scrumptious cupcakes, here’s a detailed shopping list to ensure you have everything you need:
- 1/2 cup very hot coffee or hot water
- 1 stick (1/2 cup) unsalted butter, cut into small cubes
- 1/2 cup semi-sweet chocolate chips
- 2 large eggs
- 1 large egg yolk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup full-fat sour cream
- 2 tablespoons coconut or canola oil
- 3 cups confectioners’ sugar
- 3/4 cup unsweetened cocoa powder (for frosting)
- 2 tablespoons sour cream (for frosting)
- 3 tablespoons half and half
- 1/4 teaspoon salt (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
Equipment Breakdown
Before you dive into the baking, gather the necessary equipment to streamline the process:
- Mixing bowl: A large bowl is essential for mixing all your ingredients together.
- Whisk or spatula: You’ll need this for mixing and ensuring there are no lumps in your batter.
- Muffin tin: A standard muffin tin will work perfectly for baking your cupcakes.
- Parchment liners: These will help with easy removal and add a lovely touch.
- Measuring cups and spoons: Precision is key in baking, so ensure you have these handy.
The Method for One-Bowl Chocolate Cupcakes
Now that you have your ingredients and equipment ready, let’s get into the step-by-step process of creating these luscious One-Bowl Chocolate Cupcakes.
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This allows for even baking, giving you that perfect rise and texture.
Step 2: Prepare the Muffin Tin
Line your muffin tin with parchment liners. This will not only make for easy cleanup but also ensure your cupcakes come out flawlessly.
Step 3: Melt Chocolate and Butter
In your mixing bowl, combine the unsalted butter and semi-sweet chocolate chips. Pour in the very hot coffee or hot water. Mix until everything is melted and combined into a smooth mixture. The heat from the liquid will help the chocolate and butter meld beautifully.
Step 4: Add Eggs and Sugar
Once your chocolate mixture has cooled slightly, add in the eggs, egg yolk, and granulated sugar. Whisk until everything is well combined and smooth. This is where the magic starts to happen!
Step 5: Incorporate Vanilla
Add the vanilla extract to the mixture and stir well. The aroma of vanilla will enhance the chocolate flavor, making your cupcakes even more delightful.
Step 6: Mix Dry Ingredients
Next, sprinkle the all-purpose flour, baking soda, baking powder, cocoa powder, and salt over the wet ingredients. Use a spatula or whisk to gently fold the dry ingredients into the batter. Be careful not to overmix; a few lumps are perfectly fine.
Step 7: Add Sour Cream and Oil
Now, it’s time for the sour cream and oil. Gently fold them into the batter until just combined. The sour cream will add moisture and richness, while the oil contributes to a tender crumb.
Step 8: Fill Muffin Tin
Using a scoop or spoon, fill each muffin liner about 2/3 full with batter. This allows room for the cupcakes to rise beautifully.
Step 9: Bake
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them towards the end to avoid overbaking.
Step 10: Cool
Once baked, remove the cupcakes from the oven and allow them to cool in the muffin tin for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
Holiday & Seasonal Touches
These One-Bowl Chocolate Cupcakes can be adapted to fit any holiday or season:
- Valentine’s Day: Top with pink or red frosting and heart-shaped sprinkles.
- Halloween: Decorate with orange frosting and spooky-themed sprinkles.
- Christmas: Use peppermint extract in the frosting and garnish with crushed candy canes.
- Birthday: Add colorful sprinkles or edible glitter for a festive touch.
Missteps & Fixes
Even experienced bakers can run into issues. Here are some common missteps and how to fix them:
- Cupcakes overflowed: Make sure to fill each liner only 2/3 full to allow space for rising.
- Dry cupcakes: Avoid overmixing the batter and check for doneness a minute or two earlier than the suggested time.
- Frosting too runny: If your frosting is too thin, add more confectioners’ sugar a tablespoon at a time until desired consistency is reached.
- Frosting too thick: Add a splash of half and half to loosen it up.
Make Ahead Like a Pro
Want to get a head start on your baking? Here’s how to make ahead:
These One-Bowl Chocolate Cupcakes can be baked and stored in an airtight container for up to 3 days at room temperature. If you want to prepare the batter ahead of time, cover the mixing bowl with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, allow the batter to come to room temperature before filling the muffin tin.
One-Bowl Chocolate Cupcakes FAQs
Can I use different types of chocolate?
Absolutely! You can experiment with dark chocolate, milk chocolate, or even white chocolate for different flavor profiles. Just be sure to adjust the sweetness accordingly.
Can I make these cupcakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 substitute for best results.
What’s the best way to store leftover cupcakes?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be frozen for up to 3 months. Just thaw them in the fridge overnight before serving.
Can I make these cupcakes without eggs?
Yes! You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). This will maintain moisture and structure in the cupcakes.
Ready, Set, Cook
Now that you have all the details, it’s time to roll up your sleeves and get baking! These One-Bowl Chocolate Cupcakes are sure to become a favorite in your household. With their rich flavor, moist texture, and simplicity, they embody everything we love about homemade treats. Whether for a special occasion or just a sweet afternoon snack, these cupcakes will not disappoint. Enjoy the delightful process of baking, and don’t forget to share your creations with friends and family (or keep them all to yourself!). Happy baking!
One-Bowl Chocolate Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line your muffin tin with parchment liners.
- In your mixing bowl, combine the unsalted butter and semi-sweet chocolate chips. Pour in the very hot coffee or hot water. Mix until melted and combined.
- Once cooled slightly, add the eggs, egg yolk, and granulated sugar. Whisk until smooth.
- Add the vanilla extract and stir well.
- Sprinkle the flour, baking soda, baking powder, cocoa powder, and salt over the wet ingredients. Gently fold them into the batter.
- Fold in the sour cream and oil until just combined.
- Fill each muffin liner about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- For extra flavor, try adding a pinch of espresso powder to the batter.
- Customize your frosting with different extracts like almond or peppermint.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
