If you’re searching for an easy one-bowl cupcake recipe, these moist chocolate cupcakes are a must-try. This cupcake recipe uses simple ingredients you likely have in your pantry. It's perfect for any occasion.
While this has mostly been made as a cupcake recipe, I have used it in many shapes and sized baking tins and it works just as well.
In these pictures you can see I have used it for small cupcakes, mini-log tins and min-round tins.
If you’re in the mood for chocolate cupcakes, these are a treat. Topped with chocolate or vanilla buttercream frosting, they will satisfy your sweet tooth. You can whip them up quickly without the need for an electric mixer. This makes them an ideal choice for a fuss-free baking session.
To start this one-bowl cupcake recipe, preheat your oven to 180°C (350°F) and line a cupcake pan with cupcake liners. Whisk together the dry ingredients in a large mixing bowl: plain flour, sugar, cocoa powder, baking soda, and salt. This step ensures everything is well combined before you move on to the wet ingredients.
Next, make a well in the centre of the dry mixture. Pour in the water, vegetable oil, apple cider vinegar, and vanilla extract. Stir gently until the batter comes together and is smooth, but be careful not to overmix. Overmixing can cause the cupcakes to lose their light and fluffy texture.
Moist Chocolate Cupcakes
Once your smooth chocolate cake batter is ready, spoon it into the cupcake liners. Fill each one about two-thirds full. This allows the cupcakes to rise without overflowing in the oven. Bake the cupcakes for 15-20 minutes, or until a toothpick inserted into the centre comes out clean.
Once baked, let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack. Make sure they are at room temperature, and allow them to cool completely before frosting. Cooling completely before frosting is crucial to avoid melting the buttercream frosting.
Adding the Buttercream Frosting
Now that your cupcakes have cooled completely, it’s time to make the frosting. Both chocolate and vanilla buttercream frostings are easy to make in one bowl. Choose your favourite. For the chocolate buttercream frosting, start by beating softened vegan butter until it’s creamy.
Sift in the powdered sugar and cocoa powder, then add the vanilla extract and a little plant-based milk to achieve a smooth consistency. If vanilla is more your style, simply skip the cocoa powder for a pure vanilla flavour. Use a piping bag or knife to spread the frosting onto your cooled cupcakes. These moist vanilla or chocolate cupcakes, made in one bowl, are the perfect treat for any celebration.
One Bowl Cupcake Recipe
I have made the cake chocolate. This is to symbolise the earth/dirt. I then used the vanilla frosting recipe with some green food colouring.
Ingredients
1 1/2 cups plain flour
1 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup water
1/3 cup vegetable oil
1 tbsp apple cider vinegar
1 tsp vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
Make a well in the centre of the dry ingredients and add the water, vegetable oil, apple cider vinegar, and vanilla extract.
Stir everything together until the batter is smooth and just combined, being careful not to overmix.
Spoon the batter into the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Buttercream Frosting
Chocolate Buttercream Frosting
You can make chocolate frosting using the recipe below.
Ingredients
1/2 cup vegan butter (softened)
2 1/2 cups powdered sugar
1/4 cup cocoa powder
2-3 tbsp plant-based milk (such as almond, soy, or oat)
1 tsp vanilla extract
Instructions
In a large mixing bowl, beat the softened vegan butter until creamy and smooth.
Sift in the powdered sugar and cocoa powder and mix on low speed until combined.
Add the vanilla extract and 2 tablespoons of plant-based milk. Mix on medium speed until the frosting is smooth and fluffy. If the frosting is too thick, add an additional tablespoon of plant-based milk, a little at a time, until you reach the desired consistency.
Once the frosting is smooth and spreadable, it’s ready to use. Spread it onto your cooled cupcakes using a knife or piping bag.
To see what chocolate I use for my skull moulds read Sweet William baking.
Vanilla Buttercream Frosting
You can make vanilla frosting using the recipe below. This is ideal for adding food colouring.
Ingredients
1/2 cup vegan butter (softened)
3 cups powdered sugar
2-3 tbsp plant-based milk (such as almond, soy, or oat)
1 1/2 tsp vanilla extract
Instructions
In a large mixing bowl, beat the softened vegan butter until creamy and smooth.
Sift in the powdered sugar and mix on low speed until combined.
Add the vanilla extract and 2 tablespoons of plant-based milk. Mix on medium speed until the frosting is smooth and fluffy. If the frosting is too thick, add an additional tablespoon of plant-based milk, a little at a time, until you reach the desired consistency.
Once the frosting is smooth and spreadable, it’s ready to use. Spread it onto your cooled cupcakes using a knife or piping bag.
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