These one bowl Chocolate Cupcakes are quick and easy! There's nothing quite like the joy of whipping up a batch of delicious chocolate cupcakes, and what makes the experience even sweeter is a quick and easy one-bowl recipe. Say goodbye to a sink full of dishes and hello to simplicity and indulgence in every bite.
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Why You’ll Love This Chocolate Cupcake Recipe
You'll love this recipe because it's incredibly convenient and saves you from a ton of cleanup hassle! Baking up a batch of rich chocolate cupcakes requires just one mixing bowl-no need to wrestle with multiple bowls and utensils.
Plus, with simple ingredients you likely already have in your pantry, like flour, cocoa powder, and eggs, you can whip up these decadent treats in no time. This one-bowl chocolate cupcake recipe is sure to become your new go-to favorite!
Ingredients for Chocolate Cupcakes (Substitutes Included)
Self Rising Flour: Self-rising flour is a type of flour that has a leavening agent, typically baking powder, and salt already mixed into it in precise proportions. This means that when you use self-rising flour in a recipe, you don't need to separately add baking powder and salt, as they are already included in the flour.
Sub Plain Flour For Self Rising Flour: In this specific recipe, which calls for 175 grams of self-rising flour, you would use approximately 2 ½ teaspoons of baking powder and a pinch of salt when substituting plain flour. This ensures that you maintain the leavening and flavor-enhancing properties of self-rising flour in your chocolate cupcakes.
Cocoa Powder: This provides the rich chocolate flavor. You can use Dutch-processed cocoa powder or natural cocoa powder depending on your preference.
Salt: Just a pinch is used to enhance the flavor. You can use sea salt or kosher salt as alternatives.
Fine Sugar: Regular granulated sugar is often used in baking. You can also use brown sugar for a slightly different flavor.
Coffee Granules (Optional): These enhance the chocolate flavor. If you don't have coffee granules, you can use instant coffee or omit them if you prefer.
Light Olive Oil: It adds moisture and a subtle flavor. You can substitute it with vegetable oil, canola oil, or melted butter.
Vanilla Extract: It provides a pleasant aroma and flavor. You can use vanilla essence or other flavor extracts like almond or hazelnut if you prefer.
Milk: Any type of milk, such as whole milk, skim milk, or non-dairy milk (e.g., almond milk), can be used as a substitute.
Large Eggs: If you need an egg substitute due to allergies or dietary preferences, you can use applesauce, yogurt, mashed bananas, or commercial egg replacers.
How To Make Chocolate Cupcakes In One Bowl (Step-by-Step)
1. Prepare the Dry Ingredients: Sift flour, baking powder, cocoa powder, and a pinch of salt in a large mixing bowl.
2. Add Sugar and Coffee Granules (Optional): Mix fine sugar and coffee granules (if using) into the dry ingredients.
3. Combine Wet Ingredients: Add light olive oil, vanilla extract, milk, and eggs to the same bowl with the dry ingredients.
4. Mix the Batter: Use a hand whisk to thoroughly combine the wet and dry ingredients until you have a smooth batter.
5. Prepare Cupcake Tray: Line a cupcake tray with baking cups.
6. Portion the Batter: Use a 5.5cm wide ice cream scoop to portion the batter into each cupcake cup.
7. Bake: Bake the chocolate cupcakes in a preheated oven at 170 degrees Celsius (340 degrees Fahrenheit) for 22-25 minutes.
8. Cool and Serve: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely. The Chocolate Cupcakes pair beautifully with my Raspberry Buttercream.
Pro Tips for Moist and Fluffy Cupcakes
One pro tip for making this recipe is to make sure that all your wet ingredients, such as the eggs, milk, and oil, are at room temperature before mixing them with the dry ingredients. This helps to ensure that all the ingredients combine smoothly and evenly, resulting in a well-textured batter and ultimately, perfectly moist and delicious chocolate cupcakes.
Also, room temperature ingredients tend to incorporate air more easily, which can contribute to a lighter and fluffier final product. So, remember to take your wet ingredients out of the fridge ahead of time and let them sit on the counter for about 30 minutes before starting the recipe. Your chocolate cupcakes will thank you for it!
Delicious Serving Ideas for Chocolate Cupcakes
Fudge Sauce Buttercream: Top your chocolate cupcakes with my delicious Hot Fudge Sauce Condensed Milk Buttercream then drizzle with a layer of extra Hot Fudge Sauce! Could it get any better?
Classic Chocolate Frosting: Spread or pipe a layer of classic chocolate frosting on top of the chocolate cupcakes for the ultimate chocolate lover's experience. The creamy texture complements the moistness of the cupcakes, creating a heavenly combination.
Whipped Cream and Berries: Add a touch of freshness by topping your chocolate cupcakes with a dollop of freshly whipped cream and a few berries. The lightness of the whipped cream balances the richness of the chocolate, and the berries provide a burst of natural sweetness.
Salted Caramel Drizzle: Elevate your chocolate cupcakes with a drizzle of salted caramel sauce. The sweet and salty contrast enhances the flavor profile, creating a gourmet twist on the classic chocolate cupcake.
Ice Cream Sandwich: Slice your chocolate cupcakes in half horizontally and create a delightful ice cream sandwich. Place a scoop of your favorite ice cream between the cupcake halves for a decadent treat that combines warm, moist cake with cold, creamy ice cream.
White Chocolate Buttercream: Decorate with our delicious White Chocolate Buttercream Frosting. It's perfect for frosting cakes, cupcakes, and filling pastries. Unlike traditional buttercream, it has no powdered sugar, making it less sweet with a more balanced taste.
Aero Buttercream: My Aero Buttercream is rich, fluffy, and full of that classic mint chocolate flavor-made smooth with sweetened condensed milk and melted Aero bars.
Buttercream Pairings That Work Beautifully
- Pineapple Buttercream: Sweet and tangy, this tropical twist cuts through rich chocolate perfectly.
- Aero Condensed Milk Buttercream: Creamy and light with chocolate-mint flavor-pairs well with fudgy cupcakes.
- Raspberry Condensed Milk Buttercream: Fresh and fruity, this one adds brightness to any dark chocolate base.
- Hot Fudge Chocolate Condensed Milk Buttercream: Rich, bold, and extra chocolatey-ideal for serious chocoholics.
You can also try my Chocolate Cupcakes with Ganache or Chocolate Cupcakes with Buttercream if you want different frostings.
More Chocolate Recipes From Cupcake Savvy's Kitchen
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FAQs About Chocolate Cupcakes
You can test the cupcakes for doneness by inserting a toothpick into the center of one. If it comes out clean or with a few moist crumbs (not wet batter), they're ready. Be careful not to overbake, as this can result in dry cupcakes.
Yes, you can freeze the cupcakes for up to three months. Make sure they are completely cooled before placing them in an airtight container or freezer bag to prevent freezer burn. Thaw them at room temperature or in the refrigerator before serving.
Absolutely! You can use this recipe to make a single-layer cake by pouring the batter into a greased and lined cake pan instead of portioning it into cupcake liners. Adjust the baking time accordingly, as it may take slightly longer to bake a cake compared to cupcakes.
Absolutely! Feel free to add your favorite mix-ins like chocolate chips, chopped nuts, or even dried fruit to the batter for extra flavor and texture. Just fold them in gently after combining the wet and dry ingredients.
Best Chocolate Cupcakes (One Bowl Recipe)
INGREDIENTS
- 175 g (1½ cups) self raising flour
- 65 g (2 oz) cocoa powder
- 1 pinch salt
- 200 g (1 cup) sugar
- 1 teaspoon instant coffee granules optional
- ⅔ cup olive oil light
- 2 teaspoon vanilla extract
- ¾ cup milk
- 2 eggs large
INSTRUCTIONS
- Preheat your oven to 170°C/340°F
- Over a large mixing bowl, use a mesh strainer to sift together the self-raising flour, cocoa powder, and a pinch of salt. Use a whisk to ensure thorough mixing.
- Add the fine sugar and coffee granules (if using) to the bowl. Mix all the dry ingredients well.
- In the same bowl, add the wet ingredients: light olive oil, vanilla, milk, and eggs. Use a hand whisk to combine everything until you have a smooth and well-incorporated batter.
- Line a cupcake tray with baking cups.
- Using an ice cream scoop, add one scoop of batter to each cupcake hole.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and let them rest in the pan for 5 minutes. Then, transfer them to a cooling rack to cool completely. ENJOY!
NOTES
- Use room-temperature ingredients for a smoother batter.
- Don't overmix - mix just until combined for a light texture.
- For a rich ganache topping, check out my ganache cupcake version.
- Store in an airtight container for up to 3 days or refrigerate up to 5.
Linda Stitt says
The chocolate cupcakes look amazing!
I'd love to try them, but every time I click on "US" it won't give me the conversions for the measurements. 🙁
Fay says
Hi Linda. it's a very forgiving recipe. IO have tested it in Australian and US measurements. When you click the conversion, some of the cup measurement remain because the differences are only slight and do not affect the outcome.
Mel says
Works great!
Fay says
It's a staple!