Best Chocolate Cupcakes (One Bowl Recipe)

These one-bowl chocolate cupcakes are moist, fluffy, and full of rich chocolate flavor. The batter comes together in minutes with simple ingredients, no mixer needed.

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 257kcal

Author Fay Khoury

EQUIPMENT

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.

NUTRITION