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
Calories: 210kcal
Ingredients
- CUPCAKES
- ¾ cup unsweetened cocoa powder
- 1 ½ cups all-purpose flour
- 1 ½ cups sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup warm water
- ¾ cup buttermilk
- 3 tablespoons safflower oil or canola oil
- 1 teaspoon pure vanilla extract
- FROSTING
- 2 ¼ c. confectioner’s sugar
- ¼ c. unsweetened cocoa powder
- Pinch of salt
- 6 oz. cream cheese at room temperature
- 1 ½ sticks butter at room temperature
- 9 oz. bittersweet chocolate melted and cooled
- ¾ 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 ⅔ 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.
Nutrition
Calories: 210kcal | Carbohydrates: 50g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 190mg | Potassium: 176mg | Fiber: 3g | Sugar: 17g | Vitamin A: 159IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 2mg