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The Flavor Bender Recipes All Dessert Recipes Cakes & Cupcakes Perfect Chocolate Cupcakes (Easy, one bowl recipe)

Perfect Chocolate Cupcakes (Easy, one bowl recipe)

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Cakes & Cupcakes
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Author: Dini K.
Posted: 6/11/2020
Updated: 6/11/2020

These chocolate cupcakes are going to be the BEST cupcakes you’ve ever had! They have a rich, deep chocolate flavor, they are not too sweet, and they have an incredibly moist and soft crumb, all in a well tested, foolproof, one bowl recipe. You won’t be able to stop at one, guaranteed!

These one bowl chocolate cupcakes are easy to make, foolproof and absolutely delicious!

A chocolate cupcake, frosting with chocolate buttercream frosting swirl, with chocolate pearls as decoration on a white plate

These are my favorite chocolate cupcakes to eat. Hands down. I’ve tried many chocolate cupcakes and recipes over the years, but these are easily the best.

I’ve gotten lots of great feedback from you, my lovely readers, on my perfect vanilla cupcakes, so I decided to share their chocolate version too. I’ve spent months fine-tuning this recipe, to make sure that it’s not only simple, but also foolproof for anyone to try.

I adapted this recipe from my devil’s food cake (a rich, layered chocolate cake recipe). So I’m not surprised at how much I love these, and how often I make them! I guarantee you will love these too.

Frosted with swirls of swiss meringue buttercream, chocolate cupcakes on a cooling wire rack

Why you should try this recipe

  • This is a one bowl chocolate cupcake recipe. So there’s very little clean up afterwards.
  • Use a scale, so that you don’t have to bother with measuring cups to measure out each ingredient. Simply ‘tare’ the scale between each ingredient, and measure everything directly into the same mixing bowl.
  • Foolproof chocolate cupcake recipe. I’ve tested this recipe in many different ways to find out what works best. I’ve tweaked the ingredients to make sure they are not only easy to make, but you get perfect results every time too.
  • These cupcakes are light and moist. Never dry!
  • A rich, deep chocolate flavor, and they are not too sweet at all.
A close up of a cup cake cut in half, to show the crumb texture.
Look at that crumb!

Ingredients and substitutions to make these chocolate cupcakes

Cocoa powder

Important ingredient for making chocolate cupcakes, obviously. I use Callebaut cocoa powder that has a very deep chocolate flavor. It’s also dutch processed. HOWEVER, you can use natural cocoa OR dutch processed cocoa powder instead. Read about the difference between the two in my dutch process vs natural cocoa powder post.

If the cocoa powder you’re using is clumpy, and you’re using volume measurements, then make sure to sift the cocoa powder BEFORE measuring it. If you end up adding too much cocoa powder, the result will be dry cupcakes.

Substitute the cocoa powder with black cocoa powder to make these black cupcakes for Halloween.

Dutch cocoa powder in a grey bowl

Hot water to bloom the cocoa powder

I use hot water to bloom the cocoa powder. Blooming is the process of dissolving the cocoa powder in a hot liquid and letting it sit for a few minutes. The blooming process allows the cocoa particles to expand within the liquid (and thicken the liquid) and release more of the oils and flavor in the cocoa powder. It also minimizes lumps.

For this recipe I used hot water, but you can use hot coffee instead as well.

Melted butter

I add the melted and slightly cooled butter to the bloomed cocoa powder. This way it’s easier to mix it into the batter. Butter adds flavor to the cupcakes too.

You can substitute the butter with oil, in a pinch. You can also use margarine or coconut oil.

Using oil also reduces the cleaning up you have to do, because you can directly measure it into the bowl that you’re using for the chocolate cupcake batter.

Sugar

I use both white sugar and brown sugar. The brown sugar adds moisture. To avoid adding too much moisture, I add a combination of white and brown sugar.

Sour cream

Sour cream (straight from the fridge), not only helps the mixture cool down to room temperature, it also helps keep the cupcakes moist. The acidity in the sour cream reacts with baking soda, making it more active.

If you don’t have sour cream, you can use unsweetened greek yogurt as well, but avoid 0% fat yogurt. You can also use buttermilk. You can also substitute it with a vegan coconut yogurt (not non-fat).

Eggs

Large eggs were used in this recipe. Each large egg weighs about 2 oz / 56 g.

Flour

I used all purpose flour, but you can use cake flour as well. Do NOT use self raising flour, because self raising flour has salt and raising agents added to it.

If you absolutely have to substitute with self raising flour, then you’d have to do some trial and error to figure out how to optimize the baking powder and soda amounts in the recipe. If you do try it, let me know!

Baking powder and baking soda

These are the two chemical leaveners needed for these chocolate cupcakes. Baking powder come with its own acid, so it can activate on its own.

Baking soda can be active on its own too. However, the presence of an acid will make it even more active. This is why I add sour cream, as mentioned above.

Making the chocolate cupcakes

These are one bowl cupcakes. All the mixing is done in one bowl, so that you have minimum clean up afterwards.

Here’s how to make the process of making one bowl chocolate cupcakes as easy as possible.

  • As mentioned above, if you use a scale, you can simply “tare” between each ingredient addition.
  • I give you weight measurements, not only for accuracy, but for convenience too.
  • Use a 3 tbsp cookie scoop to measure out the batter equally between the cupcake liners.
  • If you don’t have a cookie scoop, you can use a jug/container and pour just enough batter to fill each regular-sized cupcake liner about 2/3 of the way up.
  • You don’t need a hand mixer or a stand mixer, and will only need a manual whisk. I often double the recipe and still only use a manual whisk.
Mixing hot water and cocoa powder in a bowl, for the cocoa to bloom
Blooming the cocoa powder
Adding melted butter and sour cream to the bloomed cocoa powder
Adding butter and sour cream
White sugar and brown sugar added to the chocolate cake batter base
Adding sugar
2 eggs and vanilla added to the bowl, with a whisk next to it.
Adding eggs

How I mix the chocolate cupcake batter

You only need a bowl and a whisk to mix this one bowl chocolate cupcake batter.

In a large jug or bowl, place the hot water or hot coffee. Add the cocoa powder and mix it well until you have a smooth paste. Let it sit for a few minutes to cool down.

Add the melted butter or oil, and vanilla, followed by the sour cream, and whisk until you have a smooth mixture. The cold sour cream will also help cool down the batter and bring it to room temperature before adding the eggs.

Add the white and brown sugar and mix it well until the mixture is smooth with no sugar lumps.

Whisk the eggs into the batter. Whisk only until the eggs are mixed in well. Don’t over-mix the batter.

Stirring in the flour and raising agents into the cupcake batter.
Adding the dry ingredients
Smooth, one bowl chocolate cupcake batter in a bowl
Whisking the flour into the batter

Finally, sift the flour over the batter, followed by the baking soda and baking powder. You could also mix these three ingredients separately in a different bowl before adding it to the base.

Use a whisk to mix these ingredients into the wet batter until smooth. Only mix until the batter is smooth, so as to avoid over-mixing the batter and over-working the gluten.

If you’re doubling this recipe, weigh the flour and baking powder and baking soda separately, and add it in 2 additions to avoid over-working the cake batter.

Preheat the oven to 350 F and divide the cake batter into your muffin pan. Having liners will make clean up much easier. This recipe will make about 14 cupcakes.

Bake for about 15 – 17 minutes, until a toothpick inserted comes out clean, and your cupcakes have a slightly springy top.

Let them cool completely on a wire rack before frosting.

A view of the filled cupcake liners, with the chocolate cupcake batter
Freshly baked chocolate cupcakes
Chocolate cupcakes cooling on a wire rack, with frosting in the background.

Frosting the cupcakes

You can use any type of buttercream for these one bowl cupcakes. The ones in the photos in this post are frosted with chocolate Swiss meringue buttercream.

Piping smooth chocolate buttercream on top chocolate cupcakes on a cooling rack

Chocolate Swiss meringue buttercream – This is my favorite option. It’s made with egg whites, sugar and chocolate (you can also use chocolate chips instead). Very buttery, soft, and has a lovely chocolate flavor that is not too sweet.

Vanilla Swiss meringue buttercream – Another buttery, soft buttercream option that isn’t too sweet. A nice flavor contrast to the chocolate cupcakes.

Vanilla American buttercream – This vanilla buttercream is sweeter (but less sweet than other American buttercreams). Made with butter and powdered sugar – it’s easier to make compared to Swiss meringue buttercream. This is an easy option.

Chocolate American buttercream – Made with cocoa powder, powdered sugar and butter. Has a deep chocolate flavor, and is a touch sweeter than chocolate Swiss meringue buttercream. This is also an easy option.

Overhead view of Chocolate SMBC
Chocolate Swiss meringue buttercream
Creamy Chocolate Buttercream Frosting - fluffy, creamy, melt in your mouth soft chocolate buttercream with deep chocolate flavor! Plus it's super easy to make!
Chocolate American buttercream

How much frosting do I need?

That depends entirely on how you plan to frost these easy chocolate cupcakes.

If you want nice, big swirls on top, you will need about 30 g of frosting per cupcake. This is about 3 – 4 tbsp of frosting per cupcake. This comes up to about 2.75 – 3.5 cups of frosting for one batch of this chocolate cupcakes recipe (i.e. 14 cupcakes). When in doubt, make more and freeze the excess for later.

For less frosting per cupcake, then go for about 2 tbsp per cupcake. This comes up to about 1.75 – 2 cups of frosting for one batch of this recipe.

Frosting the chocolate cupcakes

How to store the cupcakes for later

When the cupcakes have cooled to room temperature, store them in an air-tight container at room temperature for up to 2 days (I’ve kept them for up to 3 days as well). This goes for frosted or unfrosted cupcakes.

They will keep in the fridge for about 1 week (in an air-tight container), unfrosted.

Or you can freeze them to keep them for longer. Make sure to avoid freezer burn. To do this, wrap the unfrosted cupcakes individually to minimize exposure to air in the freezer. They will keep for about 3 months this way in the freezer.

Cold and frozen chocolate cupcakes can be thawed out at room temperature, frosted and served again. They will taste just as delicious as fresh cupcakes! 🙂

These cupcakes are easily the best I’ve ever had, because they aren’t too sweet, allowing that deep chocolate flavor to stand out even more.

And they are super soft and moist too. These are hands down the best, ultra moist chocolate cupcakes you’ll ever have! 🙂 Perfect for special occasions like birthdays and weddings too. But because these chocolate cupcakes are made in ONE bowl, they are easy enough and quick to make, to satisfy your every day chocolate cravings too.

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

5 from 2 votes

Perfect Chocolate Cupcakes (Easy, one bowl recipe)

Author: Dini K.
Yield: about 14 cupcakes
Cuisine: American, European, North American
These one bowl chocolate cupcakes are easy to make, foolproof and absolutely delicious! Deep chocolate flavor, and perfectly sweet. Special enough for birthdays, and simple enough for every day chocolate cravings!
EASY - This recipe is great for beginners. Using a scale to measure ingredients will make it even easier and more accurate.
US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
Please use the US Customary / Metric toggle button to switch between measurement units.
Prep: 15 minutes minutes
Cooling time: 3 hours hours
Cook: 20 minutes minutes
Difficulty: Easy
Servings: 14 cupcakes
Print Rate

Ingredients:

Chocolate Cupcakes

  • ⅓ cup hot water or hot coffee
  • 1.5 oz Dutch cocoa powder about 5 - 6 tbsp, do not pack the cocoa into the spoon
  • ¼ tsp salt use ½ tsp, if you don’t mind a slight salted flavor in your chocolate cupcakes
  • 1 stick unsalted butter ½ cup / 4 oz, melted and cooled. You can also substitute with an equal amount of oil
  • ¼ cup sour cream straight from the fridge
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup of AP flour spoon and leveled
  • ¾ tsp baking powder
  • ½ tsp baking soda

Frosting

  • Chocolate Swiss meringue buttercream (intermediate option for buttercream)
  • Chocolate buttercream (easy option for buttercream)
  • Vanilla Swiss meringue buttercream (intermediate option for buttercream)
  • Vanilla buttercream (easy option for buttercream)
US Customary - Metric

Instructions:

Chocolate Cupcakes

  • Preheat oven to 350°F / 180°C. Line a muffin pan with cupcake liners (12 cavities). You can also line 2 - 3 extra muffin pan cavities with liners, in a second pan (for a total of 14 - 15 cupcakes). Set aside.
  • In a large heat-proof bowl, add the hot water and cocoa powder. Whisk the two together until you have a smooth paste. Let it sit for a few minutes to allow the cocoa to bloom and for the mixture to cool down a little.
  • Add the salt, melted butter, sour cream, and mix to combine.
  • Add both sugars, and whisk to break up and mix the sugars into the batter.
  • The batter should not be too warm at this stage. If it is, let it sit for a few minutes to cool down a little.
  • Add both eggs and vanilla extract, and whisk to combine.
  • Add the flour, baking powder and soda. Gently whisk, just until the flour is mixed through the batter with no lumps. (You can also whisk the flour with the baking soda and baking powder in a separate bowl, and add this to the batter.)
  • Evenly divide the batter into the cupcake liners (about 3 tbsp, which should be about ⅔ of the way up the cupcake liners). If you have extra cupcake batter, cover it with plastic wrap and keep it in a cool place until the first batch of cupcakes is done and cooling.
  • Bake the cupcakes in the preheated oven for about 16 - 17 minutes, rotating the pan at the 10 minute mark (if needed). The cupcakes are done when a toothpick inserted into the cupcake comes out clean, and the tops are slightly springy to the touch.
  • Remove the cupcakes from the oven and let them cool slightly for a couple of minutes. Then carefully remove them from the muffin pan, and place them on a cooling rack to cool completely.
  • Once cooled, these can be frosted using one of the following recipes.

Frosting for the cupcakes

  • Chocolate Swiss meringue buttercream (change servings to 16)
  • Chocolate buttercream (use recipe as is, for smaller amounts of frosting, or change to 18 servings)
  • Vanilla Swiss meringue buttercream (change servings to 17)
  • Vanilla buttercream (use recipe as is, or change to 30 servings)

Nutrition Information:

Serving: 1cupcakeCalories: 174kcal (9%)Carbohydrates: 24g (8%)Protein: 2g (4%)Fat: 8g (12%)Saturated Fat: 5g (31%)Cholesterol: 43mg (14%)Sodium: 103mg (4%)Potassium: 108mg (3%)Fiber: 1g (4%)Sugar: 15g (17%)Vitamin A: 261IU (5%)Calcium: 33mg (3%)Iron: 1mg (6%)

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Course:Cakes, Cupcakes, Desserts
Cuisine:American, European, North American
Keyword:Chocolate Recipes, Cupcakes, Easy Cakes, Easy Desserts, One bowl recipes
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

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  1. Nuz says

    February 25, 2022 at 00:45

    Hi can I use buttermilk instead of sour cream?

    Reply
    • Dini says

      February 25, 2022 at 12:30

      Hi Nuz
      It should be fine, but I haven’t done it myself.
      If you do try it, let me know if it came out well!

      Reply
  2. Meryl Midodji says

    March 15, 2021 at 03:42

    5 stars
    I tried out this recipe and it came out so good! I just wanted to ask if it’s possible to use this recipe for a layer cake?

    Reply
    • Dini says

      March 16, 2021 at 20:20

      Hi Meryl!
      I’m so glad you liked the cupcakes!
      I haven’t tried to make a layer cake with this precise recipe, but I do have several chocolate cake recipes on the blog.
      One bowl chocolate sheet cake
      Devils food cake
      Classic chocolate cake

      I hope you try one of these recipes 🙂

      Reply

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