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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!
Prep Time10 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate, cupcakes, one bowl recipe
Servings: 24 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
  • 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.


  • 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.
  • 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.