One Bowl Chocolate Cupcakes
These homemade chocolate cupcakes are so rich and full of chocolate flavor – and they are incredibly easy to make!
I hope you don’t think I’m exaggerating when I say that these are the best chocolate cupcakes ever. Seriously, the best! I have made this recipe countless times and they always come out perfectly. When I made cupcakes for weddings and other events, this was my go-to chocolate cupcake recipe, it’s that good! The cupcakes are rich and moist and full of chocolate flavor. They basically melt in your mouth. And even better, they are so easy to make. You actually only need one bowl to make them – it doesn’t get much simpler than that. 🙂
As a side note – don’t be scared of the coffee in the recipe if you are not a coffee drinker. The cupcakes have zero coffee flavor, the coffee just helps bring out the taste of the chocolate. If you really don’t want to use it, you can substitute water.
*The frosting pictured can be found here: Chocolate Cloud Frosting
One Bowl Chocolate Cupcakes
Yield: Makes 24 cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These homemade chocolate cupcakes are so rich and full of chocolate flavor - and they are incredibly easy to make!
Ingredients:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup strong black coffee
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 1 Tbsp pure vanilla extract
Directions:
- Preheat oven to 350 F. Line 24 muffin cups with paper liners.
- Sift the dry ingredients into the bowl of electric mixer. Add the remaning ingredients to the bowl. With paddle attachment on mixer, mix for 2 minutes on medium speed, scraping the sides and bottom of the bowl as necessary. The batter will be liquidy. Pour into prepared muffin tins.
- Bake for 18-20 minutes, or until tops spring back when touched and a toothpick inserted in a center cupcake comes out clean or with moist crumbs. Let cool 5 minutes in the pan, then remove cupcakes to a wire rack to cool completely. Let cool completely before frosting.
*Note: the frosting used in the picture is chocolate cloud frosting.
adapted from my Dark Chocolate Cake with Hot Chocolate Buttercream Icing
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
I have used this recipe for years as a bundt cake. Then cover with a simple gnache. Served with a berry combo and sprinkled with powdered sugar, it looks and tastes great! Nice to have the cupcake option. **Useful hint is to keep powdered buttermilk mix (found in baking aisle) on hand for recipes like this.
How does the cooking time change for a bundt cake?
These look soooo chocolatey and delicious! Want one now!
do you use the measurement of the buttermilk in liquid or powder form? i always get confused by that!
The printing link to the frosting is not showing the recipe. Can’t wait to make these cupcakes. Thanks!
For bundt cake. Grease and flour your pan thoroughly. Bake at 350 degrees for 45-50 minutes. Let it cool in pan for 15+ minutes before removing. Enjoy!
Oh, Megan! This recipe looks super easy and delicious. I think it may be dangerous that I have all the ingredients in my pantry/fridge 🙂 .
Found this recipe on your site a few years ago, and I have made it SOOOOOOOOOOOOOOOOOO many times! Best chocolatey cupcakes ever!