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One-Bowl Chocolate Cupcakes | www.tasteandtellblog.com

Happy Valentine’s Day!!  I’m not one to go crazy over Valentine’s Day – I think love should be celebrated and expressed every day – but it’s always fun to bake up a batch of goodies for the holidays!!  And what says love better than chocolate?

Actually, a couple of weeks ago, I needed to make some cupcakes.  It was then that I discovered that through all my baking, I don’t have a “tried and true”, “this recipe never fails me” chocolate cupcake recipe.  What a shame!!  So, I have set out to find that perfect chocolate cupcake recipe.

Unfortunately, while this recipe was good, I don’t think it will make it as my “go-to” recipe.  I actually saw this recipe on quite a few blogs, claiming that it is a perfect recipe, so it could have just been me.  I think my mistake was trying to substitute the Dutch-process cocoa.  I can never find it here, so I found a substitution online, and gave it a try.  While the cupcake itself was good, it didn’t create that perfect rounded cupcake top, and if the cups weren’t filled exactly right, the top spread a bit and became almost crispy.  But they still tasted good!!

So if you have what you think is the perfect chocolate cupcake recipe, please share!

One-Bowl Chocolate Cupcakes | www.tasteandtellblog.com

One-Bowl Chocolate Cupcakes
From Martha Stewart’s Cupcakes

Makes 18 cupcakes

1 ½ cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
1 ½ cups sugar
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 large eggs
¾ cup buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
¾ cup warm water

Preheat the oven to 350F. Line standard muffin tins with paper liners. With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Reduce speed to low. Add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined, scrapingdown sides of bowl as needed.

Divide batter evenly among lined cups, filling each about two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months in airtight containers.


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19 Responses to One-Bowl Chocolate Cupcakes

  1. Susi says:

    Happy Valentine's Day! Your cupcakes look lovely :o)

  2. Heather of Kitchen Concoctions says:

    These cupcakes are perfect for today!

    My 'go to' made from scratch chocolate cake recipe is this one. It is so easy and comes out perfect every time (they do have a 'flatter' and less rounded top, but that doesn't bother me)!


  3. 3girls4me says:

    Happy Valentine's Day. Love the cupcakes. 🙂

    I used this recipe from Hoosier Homemade yesterday and they were delicious. It's very similar to yours.

    * 1 1/2 cups sugar
    * 2 cups flour
    * 3/4 cup cocoa
    * 1 teaspoon baking powder
    * 1 1/2 teaspoons baking soda
    * 1/2 teaspoon salt
    * 2 eggs
    * 1 cup oil
    * 3/4 cup buttermilk {a splash of vinegar in the cup then fill with milk, let set a couple minutes}
    * 1 teaspoon vanilla
    * 3/4 cup hot coffee

    Add cupcake liners to muffin tin. Preheat oven to 350 degrees. In a large bowl whisk together sugar, flour, cocoa, baking powder, baking soda and salt. In a separate bowl, whisk together eggs, oil, buttermilk and vanilla. Add to the dry ingredients with a whisk or electric mixer. Carefully add the hot coffee. Mix well. Fill cupcake liners with about 1/3 cup of batter. Bake for 15-18 minutes or until cake springs back when you touch it. Let cool completely.

  4. Abby says:

    I used a box! Ha. They're still filled with love…. Happy Valentine's Day!

  5. Rosa's Yummy Yums says:

    So pretty and tempting! Happy VAlentine's Day.



  6. Joanne says:

    I'm on the lookout for a favorite ever chocolate recipe as well, so let me know if you find it! I do love that this is one bowl…perfect for those times when you just don't feel like dirtying every dish in your kitchen.

  7. kat says:

    I'm a big fan of this dark chocolate cupcake (you can leave out the bacon) http://agoodappetite.blogspot.com/2008/04/dark-chocolate-bacon-cupcakes.html

  8. Nada says:

    Beautiful cupcakes, happy Valentine s day!

  9. teresa says:

    they sure look dang good, you make food so pretty! happy valentine's day!

    i have a shoutout for you on my blog!

  10. Amy of Sing For Your Supper says:

    Well, these certainly LOOK delicious and perfect! My favorite chocolate cake recipe is hands down, Hershey's Perfectly Chocolate Cake. It's moist and so chocolaty, and the frosting is to die for!
    Happy Valentine's Day!

  11. Allison says:

    The cupcakes look beautiful. I just made that recipe as well and we did not love it. We ate all of them but, they were not out of this world. Looking forward to seeing what people send you.

  12. ABowlOfMush says:

    Ooh I just made these cupcakes on my latest post! They're delicious huh!?

    These cupcakes look so beautiful!

  13. scrambledhenfruit says:

    These are so pretty and perfect for your Valentines! 🙂

  14. Melissa @IWasBornToCook says:

    So beautiful! Hope you had a great Valentine's Day!

  15. Katie says:

    They look so cute! Hope you had a great Velentines

  16. xeyedmary says:

    I was doing my daily stalk thru Tastespotting and found your blog- your cupcakes are SO pretty! Here is my go-to-chocolate cupcake recipe- it makes PERFECT rounded tops!
    Chocolate Cupcakes (makes 12-14)

    •4 TBSP butter
    •¼ cup vegetable oil
    •½ cup water
    •1 cup all purpose flour
    •1 cup granulated sugar
    •¼ cup plus 2 TBSP unsweetened cocoa powder
    •¾ tsp baking soda
    •1/8 tsp salt
    •1 large egg
    •¼ cup buttermilk
    •1 tsp vanilla
    Preheat oven to 365 degrees (between 350 and 375 degrees)

    Line a 12-cup muffin tin with papers.

    In a medium saucepan, heat the butter with the vegetable oil and water over low heat, just until the butter melts. Do not boil!

    In a large bowl, sift flour with sugar, cocoa, baking soda & salt. Add the melted butter mixture and beat with mixer at low speed until smooth. Add egg and beat until incorporated, then add buttermilk and vanilla and beat until smooth, scraping bottom & sides of bowl.

    Pour the batter into the lined muffin tins, filling them three fourths full. (I actually got 14 cupcakes).
    Bake the cupcakes for 25 minutes, until springy and a toothpick inserted in center comes out clean. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
    Here's my blog post if you're interested: http://anotherxcrazyblog.blogspot.com/2009/08/wicked-wednesday-wrecipes.html

  17. grace says:

    cupcakes, swell. dainty pink frosting? i will eat it and i will love it. tasty work. 🙂

  18. Avanika [YumsiliciousBakes] says:

    They sure look good. I mean, how wrong could you go with chocolate and frosting.

    Which recipe did you use though, I have the book, and couldn't see a one bowl chocolate cupcake one?

  19. Eeva-Maija says:

    I don't know is it just me, but I liked this recipe very much. I didn't have buttermilk on hand (the need to bake came very suddenly) so I used orange juice instead and I added some chocolate chips too. Mine turned out round at the top as well. Thanks for posting this recipe!

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