Best One Bowl Chocolate Cupcakes Recipes

EASY ONE-BOWL CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin cups with paper liner. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.
• Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool in pans on wire racks, 5 minutes, then transfer cupcakes to racks and let cool completely. Frost as desired.

ONE-BOWL CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
• Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.

EASY ONE-BOWL MILK CHOCOLATE FUDGE CUPCAKES

Steps:

• Set oven to 350 degrees.
• Line 12 regular size muffin tin with paper liners.
• In a medium-size mixing bowl, mix together the flour, brown sugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with a wooden spoon to combine.
• In a two-cup measuring cup or bowl whisk together the milk, egg, oil and vanilla.
• Add the milk/egg mixture to the dry ingredients; mix very well with a wooden spoon to combine well.
• Mix in the chocolate chips and nuts (if using).
• Divide the batter evenly between the lined muffin tins.
• Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean (don't overbake!).
• Cool, and frost with favorite chocolate frosting.

ONE-BOWL CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
• Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

BAKER'S® ONE BOWL CHOCOLATE-SOUR CREAM CUPCAKES

Steps:

• Heat oven to 350ºF.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in sour cream and vanilla.
• Add eggs, 1 at a time, mixing well after each. Add 1/4 cup flour and baking soda; mix well. Gradually stir in remaining flour.
• Spoon into 24 paper-lined muffin cups.
• Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.

ONE-BOWL BUTTERMILK CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350°F Line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together flour, sugar, baking soda and salt.
• Pour in the rest of the ingredients (it's helpful to have the buttermilk at about room temperature) and stir until just combined.
• Divide evenly into the prepared muffin tin and bake for 14-16 minutes at 350F, or until a tester comes out clean.
• Cool completely on a wire rack before frosting.

ONE-BOWL CHOCOLATE CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. 2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

ONE BOWL CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350. Grease 24 muffin cups - or line them with papers and don't grease them. Combine the boiling water and the cocoa in a bowl. Stir until no lumps remain. Set aside. Combine all of the remaining dry ingredients in a bowl. Sift and set aside. Combine all of the remaining wet ingredients. Add these to the cocoa mixture. Stir together. Place the dry ingredients in a mixing bowl. Add the wet ingredients. Beat on low speed about 3 min. scraping the bowl as needed. The batter will be very liquid-y. Divide the batter among 24 cups, filling each about 2/3 full. Bake, rotating pans if necessary, until a cake tester comes out clean, about 20-25 min. Transfer pans to a wire rack to cool, and remove the cupcakes from the pan as soon as they are not too hot to touch. Cool completely. (these can be made up to 3 days ahead and refrigerated if they are well wrapped). **Note: if you are using Dutch-process cocoa (that is, cocoa treated with alkali) use the full amount of baking soda. If you are using natural cocoa, reduce the baking soda to 2t.** This can also be made two 8 inch pans - although it will take about 40 min. to bake.

ONE BOWL CHOCOLATE CUPCAKES

Steps:

• Place all ingredients in a large bowl.
• Mix at low speed until all ingredients are moistened.
• Scrape down bowl.
• Mix at high speed for 3 minutes.
• Fill baking cups 2/3 full.
• Bake at 350F for 20-25 minutes.