One-Bowl Chocolate Cupcakes
These easy one bowl chocolate cupcakes are rich, moist and delicious topped with a luscious, fudgy dark chocolate frosting. Make them for your sweetheart today!
Servings: 24 cupcakes
Ingredients
- CUPCAKES
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons safflower oil or canola oil
- 1 teaspoon pure vanilla extract
- FROSTING
- 2 1/4 c. confectioner’s sugar
- 1/4 c. unsweetened cocoa powder
- Pinch of salt
- 6 oz. cream cheese at room temperature
- 1 1/2 sticks butter at room temperature
- 9 oz. bittersweet chocolate melted and cooled
- 3/4 c. sour cream
- Sift sugar cocoa, and salt into a bowl.
Instructions
- CUPCAKES
- 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 (I use a one scoop ice-cream scooper). Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
- FROSTING
- Beat cream cheese and butter in separate bowl on medium-high speed until smooth. Reduce speed and add sugar/cocoa/salt mixture slowly. Add melted chocolate slowly and beat until combined. Add sour cream and beat until smooth. Add your sprinkles.