Welcome to the world of one-bowl chocolate cupcakes: a haven for bakers of all levels seeking a delightful dessert fix. In this article, we'll take you on a delectable journey as we explore the secrets of creating the ultimate chocolate cupcakes, all from the convenience of just one single mixing bowl. Get ready to indulge in the rich, decadent flavors of chocolate, enhanced by simple yet effective techniques that will make your cupcakes the star of any gathering. Whether you're a seasoned baker or a novice in the kitchen, we'll guide you through the process with ease, so you can whip up these heavenly treats in no time.
Let's cook with our recipes!
EASY ONE-BOWL CHOCOLATE CUPCAKES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 36 to 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line standard muffin cups with paper liner. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.
- Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool in pans on wire racks, 5 minutes, then transfer cupcakes to racks and let cool completely. Frost as desired.
ONE-BOWL CHOCOLATE CUPCAKES
This recipe for a classic chocolate cupcake is one to keep in the arsenal. It's the base for our Handwritten Valentine Cupcakes with Chocolate Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
- Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.
ONE-BOWL CHOCOLATE CUPCAKES
Make and share this One-Bowl Chocolate Cupcakes recipe from Food.com.
Provided by shmeks02
Categories Dessert
Time 50m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
ONE BOWL CHOCOLATE CUPCAKES
Categories Cake Chocolate Dessert Bake Kid-Friendly
Number Of Ingredients 11
Steps:
- Preheat the oven to 350. Grease 24 muffin cups - or line them with papers and don't grease them. Combine the boiling water and the cocoa in a bowl. Stir until no lumps remain. Set aside. Combine all of the remaining dry ingredients in a bowl. Sift and set aside. Combine all of the remaining wet ingredients. Add these to the cocoa mixture. Stir together. Place the dry ingredients in a mixing bowl. Add the wet ingredients. Beat on low speed about 3 min. scraping the bowl as needed. The batter will be very liquid-y. Divide the batter among 24 cups, filling each about 2/3 full. Bake, rotating pans if necessary, until a cake tester comes out clean, about 20-25 min. Transfer pans to a wire rack to cool, and remove the cupcakes from the pan as soon as they are not too hot to touch. Cool completely. (these can be made up to 3 days ahead and refrigerated if they are well wrapped). **Note: if you are using Dutch-process cocoa (that is, cocoa treated with alkali) use the full amount of baking soda. If you are using natural cocoa, reduce the baking soda to 2t.** This can also be made two 8 inch pans - although it will take about 40 min. to bake.
Tips:
- Use good quality cocoa powder for a richer chocolate flavor.
- Don't overmix the batter, as this can result in tough cupcakes.
- Fill the cupcake liners only 2/3 full, as they will rise during baking.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them.
Conclusion:
These one-bowl chocolate cupcakes are a quick and easy dessert that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or simply as a sweet treat. With just a few simple ingredients, you can create a batch of delicious cupcakes that will be sure to satisfy your chocolate craving. So next time you're looking for a quick and easy dessert, give these one-bowl chocolate cupcakes a try. You won't be disappointed!
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