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Homemade One-Bowl Chocolate Cupcakes photo

One-Bowl Chocolate Cupcakes

These One-Bowl Chocolate Cupcakes are SO DECADENT! Moist, chocolatey, and topped with rich frosting, they're perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1/2 cup very hot coffee or hot water
  • 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 all-purpose flour
  • 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
For the Frosting:
  • 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

  • Mixing bowl
  • Whisk or spatula
  • Muffin tin
  • Parchment liners
  • Measuring cups and spoons

Method
 

Preparation Steps:
  1. Preheat your oven to 350°F (175°C).
  2. Line your muffin tin with parchment liners.
  3. 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.
  4. Once cooled slightly, add the eggs, egg yolk, and granulated sugar. Whisk until smooth.
  5. Add the vanilla extract and stir well.
  6. Sprinkle the flour, baking soda, baking powder, cocoa powder, and salt over the wet ingredients. Gently fold them into the batter.
  7. Fold in the sour cream and oil until just combined.
  8. Fill each muffin liner about 2/3 full with batter.
  9. Bake for 18-20 minutes, or until a toothpick comes out clean.
  10. 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.