One Bowl Chocolate Cupcakes with Cream Cheese Frosting

One-Bowl Chocolate Cupcakes are my go-to recipe for quick and easy cupcakes. I have made them multiple times for parties and work events with the same delicious results. This recipe requires ingredients that I usually have in my cupboards and I love that you can toss all of the ingredients in one bowl, mix it up, and be done. It’s similar to making a box cake mix but with fresh, quality ingredients.

This recipe produces light and airy cupcakes that pair well with the thick, tangy cream cheese frosting. I found that most frosting recipes in Martha Stewart’s Cupcakes produce around four cups of frosting, which is more than enough for 20-24 chocolate cupcakes. This recipe is extremely simple, however if I wanted to make it more elaborate I would add a layer of chocolate ganache between the cupcake and frosting, or decorate with chocolate shavings or sprinkles.

One-Bowl Chocolate Cupcakes
Recipe from Martha Stewart’s Cupcakes
Makes 18

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
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 buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water
Cream Cheese Frosting (recipe follows)

Preheat oven to 350 degrees F. Line standard muffin tins (18) with paper liners. With an electric mixer on medium speed, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Reduce speed to low. Add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined, scraping down 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.


One Bowl Chocolate Cupcakes

Cream Cheese Frosting
Recipe from Martha Stewart’s Cupcakes
Makes 4 cups

8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
3/4 teaspoon pure vanilla extract

With an electric mixer on medium speed, beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.


Chocolate Cupcakes with Cream Cheese Frosting