This is kind of the set-it-and-forget-it of the chocolate cupcake recipe world. It’s the recipe I’ve been using for years, tweaked over time. It’s rich, dark, chocolate-y. Tender, not-too-sweet (Asian style!) and the secret ingredient is: full-fat coconut milk! Which keeps it…oh Gawd what’s another word for moist? It does give the cupcakes the slightest coconut-flavour but I barely notice it. It’s frosted with the easiest chocolate buttercream using only four ingredients. Sprinkle to your heart’s content and you have the perfect birthday party cupcake. Snap. I made these cuties for my sweet nephew Tanner’s 6th birthday – he is wild about lizards so I hand-drew the lizard cupcake topper!
One Bowl Chocolate Cupcakes
ingredients
For the cupcakes
- 1 1/4 cup unbleached all purpose flour
- 1 cup Dutch process cocoa powder
- 1 cup granulated white sugar
- 1 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 2 large eggs
- 1 400 ml (can) of full fat high quality coconut milk
- 1/4 cup warm water
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
For the chocolate buttercream
- 1 cup (2 sticks) unsalted butter , at room temperature
- 1 1/2 cups icing sugar
- 1/2 cup dutch process cocoa powder
- 1 teaspoon pure vanilla extract
instructions
Make the cupcakes
- Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners of your choice.
- In a large bowl (or bowl of a stand mixer) fitted with the paddle attachment, combine the dry ingredients on low speed until incorporated, about 1 minute.
- Add the eggs, coconut milk, vegetable oil, vanilla and water.
- Beat on low speed until fully incorporated, about two minutes.
- Using a spring-loaded ice cream scoop or a large spoon, evenly distribute the batter into your lined cupcake pan.
- Bake on the centre rack for 14-18 minutes, turning pan halfway through. Insert a wooden toothpick into the centre of a cupcake to check doneness; do not over bake.
- Let cool in pans for 5 minutes, then let cupcakes cool completely on a wire rack.
Make the buttercream
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high speed until light and fluffy, about two minutes.
- Turn the mixer off. Scrape down the sides of the bowl using a spatula. Add the icing sugar, cocoa powder and vanilla extract.
- Turn the mixer back on at very low speed to slowly incorporate – once the icing sugar and cocoa powder has been absorbed (i.e., isn’t a dust storm!) turn the mixer on HIGH and beat until light and fluffy – about 2 minutes.
- Fill a piping bag fitted with a 1M tip with the chocolate buttercream; apply chocolate buttercream swirls to your cupcakes and adorn with sprinkles.
- Cupcakes will keep in the fridge, tightly sealed, for up to 4 days – bring back to room temperature before enjoying!
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movita beaucoup
Love, love, love recipes like this. Every baker should have ’em in their back pocket.
I’m also envious of your drawing skills, as when I draw things people usually say, “Wow. That’s… what IS that?”
Sarah // The Sugar Hit
These kind of one bowl dealios are always my favourite cupcakes. They just seem to have a more damp crumb, more lush texture, and I can NEVER remember to get butter out in time without a series of alarms and reminders and planning, so yeah, they work for me on every level. INTO IT!