One-Bowl Chocolate Cupcakes
This chocolate cupcake recipe uses the same beloved batter as my popular chocolate cake, scaled down to make just 12 moist and deeply chocolatey cupcakes.
Servings: 12
Calories: 168kcal
Equipment
- Cupcake pan
Ingredients
- 1 ⅛ cup all-purpose flour
- 1 cup granulated sugar
- ⅜ cup cocoa powder (Dutch processed or natural unsweetened)
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 3 ounces whole milk room temperature
- ¼ cup vegetable oil
- 2 Tablespoons full-fat sour cream room temperature
- 1 large egg room temperature and lightly beaten
- 1 teaspoon vanilla extract
- 4 ounces boiling water (or hot coffee)
Instructions
- Preheat oven to 350º F. Line a cupcake pan with paper liners and set aside.
Make the cupcake batter.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.1 ⅛ cup all-purpose flour, 1 cup granulated sugar, ⅜ cup cocoa powder, 1 teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon fine sea salt
- To the dry ingredients add milk, oil, sour cream, egg, and vanilla. Stir until well combined. The batter will be thick, similar to the texture of brownie batter.3 ounces whole milk, ¼ cup vegetable oil, 2 Tablespoons full-fat sour cream, 1 large egg, 1 teaspoon vanilla extract
- Add boiling water to the batter, carefully mixing with a whisk until well blended. The batter will now be very thin.4 ounces boiling water
Bake the cupcakes.
- Pour the batter into the cupcake liners, filling each ⅔ full.
- Bake the cupcakes for 18-20 minutes, or until the tops sprigs back when gently poked and a cake tester inserted into the center of a cupcake comes out clean or with just a few moist crumbs.
- Let the cupcakes cool completely before frosting.
Notes
Storage: These cupcakes can be stored in an airtight container at room temperature for up to 4 days.
Freezing: Wrap completely cooled cupcakes with plastic wrap before sealing in a plastic bag or airtight container and freezing. Cupcakes can be wrapped together in groups and do not need to be individually wrapped. Defrost cupcakes at room temperature before frosting and serving.
Nutrition
Calories: 168kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 211mg | Potassium: 72mg | Fiber: 1g | Sugar: 17g | Vitamin A: 44IU | Vitamin C: 0.02mg | Calcium: 38mg | Iron: 1mg
