One-Bowl Chocolate Cupcakes

Chef

Sara Neumeier

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Cookbook

Cupcakes Year-Round: 50 Recipes for Every Season and Celebration

Published by Stewart, Tabori & Chang

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This image courtesy of Joseph DeLeo

Editor's Note: What can be better than two dozen homemade cupcakes? Making two dozen cupcakes using only one bowl, of course! This no-fuss recipe for One-Bowl Chocolate Cupcakes is easy to make and won't require countless bowls or other kitchen equipment to prepare. Whether this is your first time making cupcakes from scratch or you're simply looking for an easy way to make cupcakes, this one-bowl cupcake recipe is for you. After the cupcakes have cooled completely, it's time to put on the frosting! Use the recipe for Easy Buttercream frosting by this recipe's author for a truly decadent treat everyone will love.

Serves24 Cupcakes

Cooking MethodBaking, One-Pot

CostInexpensive

Easy

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionPicnic

Recipe CourseDessert

Taste and TextureButtery, Chocolatey, Sweet

Type of DishCake, Dessert

Ingredients

Four 1-ounce squares unsweetened baking chocolate
½ cup (1 stick) unsalted butter
1 cup hot water
2 cups sugar
2 large eggs
½ cup buttermilk
1 teaspoon pure vanilla extract
¼ teaspoon salt
1¼ teaspoon baking soda
2 cups all-purpose flour

Instructions

Preheat the oven to 350 degrees F. Line 24 cupcakes tins with baking papers.
Place the chocolate, butter, and boiling water in a medium, heatproof bowl placed over a pot of gently simmering water. When the chocolate and butter are just melted, whisk in the sugar. Let cool to lukewarm temperature, about 4 minutes.
Whisk the eggs into the mixture. Add the buttermilk, vanilla, salt, and baking soda; whisk to combine. Whisk in the flour until evenly combined.
Fill each baking paper two-thirds full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes.