ONE-BOWL CHOCOLATE CUPCAKES
This recipe for a classic chocolate cupcake is one to keep in the arsenal. It's the base for our Handwritten Valentine Cupcakes with Chocolate Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift 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.
- Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.
ONE-BOWL CHOCOLATE CUPCAKES
Make and share this One-Bowl Chocolate Cupcakes recipe from Food.com.
Provided by shmeks02
Categories Dessert
Time 50m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 11
Steps:
- 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 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
EASY ONE-BOWL CHOCOLATE CUPCAKES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 36 to 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line standard muffin cups with paper liner. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.
- Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool in pans on wire racks, 5 minutes, then transfer cupcakes to racks and let cool completely. Frost as desired.
ONE-BOWL CHOCOLATE CAKE BATTER
Provided by Food Network Kitchen
Categories dessert
Yield 1 layer cake, 1 sheet cake or 30 cupcakes
Number Of Ingredients 13
Steps:
- Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt and baking powder in a large bowl with a mixer on low speed until combined. Add the eggs, milk, vegetable oil, vinegar and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes. Beat in the hot water until smooth.
- Turn this one-bowl chocolate cake batter into three different desserts.
- Layer Cake:
- Brush two 9-inch round cake pans with vegetable oil, line with parchment, then brush with more oil and dust with flour.
- Divide the batter between the pans; tap against the counter to remove any air bubbles.
- Bake at 350 degrees F until a toothpick inserted into the centers of the cakes comes out clean, 40 to 45 minutes. Let cool 15 minutes in the pans, then turn out onto racks to cool completely; discard the parchment.
- Sheet Cake:
- Line a 9-by-13-inch baking dish with foil and brush with vegetable oil.
- Pour the batter into the pan; tap against the counter to remove any air bubbles.
- Bake at 350 degrees F until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the pan.
- Cupcakes:
- Line 30 muffin cups with paper liners.
- Pour the batter into the muffin cups, filling them about halfway. Tap the pans against the counter to remove any air bubbles.
- Bake at 350 degrees F until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove to racks to cool completely.
BAKER'S® ONE BOWL CUPCAKES
Do you like your chocolate cupcake recipe moist, rich and fudgy? These BAKER'S ONE BOWL Cupcakes will be right up your chocolate cupcake alley!
Provided by My Food and Family
Categories Baking Ingredients
Time 1h15m
Yield Makes 1 doz. or 12 servings, 1 cupcake each.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar and vanilla. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition.
- Spoon evenly into 12 paper-lined medium muffin cups.
- Bake 19 to 21 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min.; remove to wire racks. Cool completely. Spread tops of cupcakes with whipped topping.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 110 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 18 g, Protein 3 g
ONE BOWL CHOCOLATE CAKE III
This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.
Provided by shirleyo
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 217.1 mg, Sugar 17.3 g
ONE BOWL CHOCOLATE CUPCAKES
Make and share this One Bowl Chocolate Cupcakes recipe from Food.com.
Provided by momthecook 2
Categories Dessert
Time 35m
Yield 24 cupcakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a large bowl.
- Mix at low speed until all ingredients are moistened.
- Scrape down bowl.
- Mix at high speed for 3 minutes.
- Fill baking cups 2/3 full.
- Bake at 350F for 20-25 minutes.
Nutrition Facts : Calories 262, Fat 9.9, SaturatedFat 2.4, Cholesterol 35.2, Sodium 214.2, Carbohydrate 40.4, Fiber 1.1, Sugar 25.1, Protein 3.5
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EASY ONE BOWL CHOCOLATE CUPCAKES - SIMPLY DELICIOUS
From simply-delicious-food.com
4.7/5 (28)Total Time 35 minsCategory Cake, DessertPublished 2021-08-03
- Add the egg, milk, oil/melted butter and vanilla extract and combine with the dry ingredients. Beat until the mixture is smooth.
MOIST CHOCOLATE CUPCAKES (ONE-BOWL) - VEENA AZMANOV
From veenaazmanov.com
- Preheat the oven 325 °F / 160 °C / Gas Mark 3.Pro tip - The batter gets ready very quickly but, make sure the oven is preheated well.
- In a bowl of a stand mixer with the paddle attachment, add all the buttercream ingredients. Starting with the cocoa powder and hot water first. Combine, and then add all the rest of the ingredients. Pro tip - Make sure the butter is at soft room temperature otherwise you will have a lumpy mixture. Also, adding the hot water and cocoa powder first will give a deeper color to the buttercream.
- Place buttercream in a piping bag with your favorite piping tip. I like to use a large star tip to make swirls.
ONE BOWL CHOCOLATE CUPCAKES FOR TWO - CAMILLE STYLES
From camillestyles.com
- Preheat oven to 350 degrees F. Line two tins of a cupcake pan with cupcake liners or parchment paper.
- In a mixing bowl, add the almond milk, vanilla extract, melted coconut oil, and egg white*. Stir to combine. *make sure all wet ingredients are at room temperature.
- Through a sifter, add the flour, sugar, cocoa powder, baking soda, salt, and espresso powder, and sift into the bowl with wet ingredients. Stir until the batter just comes together.
ONE BOWL CHOCOLATE CUPCAKES WITH DARK ... - CLOUDY KITCHEN
From cloudykitchen.com
- ONE BOWL CHOCOLATE CUPCAKES Preheat the oven to 350°f / 180°c. Line a muffin pan with cupcake liners (This recipe made 14 to 16 cupcakes so you may need two pans, or you can bake them separately). In a large bowl, whisk together the flour, sugar, cocoa, espresso powder, salt, baking soda, and baking powder. Add the eggs, yolk, vanilla bean paste, oil, and milk, and mix to combine well. Add the boiling water and whisk until incorporated. Scoop about ¼ cup plus 2 Tbsp of batter into each liner using a cookie scoop (I have a ¼ cup scoop and a 2 Tbsp, or you could use a quarter cup measure). Bake the cupcakes for 19 to 20 minutes, or until they spring back when touched, or a toothpick inserted into the cupcake comes out clean. Cool on a wire rack.
- DARK CHOCOLATE SOUR CREAM GANACHE Place the sour cream and chopped chocolate into a heat proof bowl, and mix to combine. Microwave for 30 second intervals, stirring well between each interval (it will likely take a minute, but watch carefully). Once the chocolate is melted, switch to a whisk and whisk the ganache until it is well combined and shiny. Scrape down the edges of the bowl with a spatula. Press a piece of plastic wrap over the surface of the ganache, and leave to sit at room temperature for 2-3 hours, or until it has thickened and is a pipeable consistency.
- ASSEMBLY Transfer the ganache to a piping bag fitted with a large open star tip such as an ateco #826. Pipe ruffled piping onto the cupcake, by holding the piping tip directly above the cupcake, and piping a mound of ganache. Repeat with the remaining cupcakes. Finish with sprinkles, crispy pearls, or flaky sea salt, as desired.
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DAIRY FREE CHOCOLATE CUPCAKES - EARTHLY PROVISIONS
From earthly-provisions.com
- Preheat oven to 375* F. Line a muffin tin with liners or just grease the tin- which ever you prefer.
- In a large bowl, combine sugar, plant milk, canola oil, vanilla, lemon juice and espresso powder. Whisk well to combine.
- Place a sifter on top of the liquids bowl, being sure to not dip the sifter into the liquid, and sift in the cocoa powder. Whisk well to combine.
MOIST VANILLA CUPCAKES (ONE-BOWL) - VEENA AZMANOV
From veenaazmanov.com
- Preheat the oven at 325°F/ 160°C/ Gas Mark 3.Pro tip - The batter gets ready very quickly. But, make sure the oven is preheated well.
- Add all buttercream ingredients in the bowl of a stand mixer.Pro tip - You can also use a bowl and whisk but I think a stand mixer or mixing bowl with a hand mixer would be easier.
- Place buttercream in a piping bag with your favorite piping tip. I used a star tip. Pro tip - You can also color this frosting with as many colors as you want.
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- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
- Sift flour, cocoa powder, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk until thoroughly combined. Add eggs, oil, melted butter and vanilla and begin whisking until combined. Add buttermilk and whisk until completely smooth.
- Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
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- Preheat oven to 350 degrees F. Grease 3 9-inch round cake pans. Place 9-inch parchment rounds on bottoms of pans and grease if desired.
- In a large mixing bowl whisk together the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add eggs, milk, water, vegetable oil, and vanilla extract to bowl on top of other ingredients. Gently whisk the wet ingredients on top to just combine slightly and break eggs. Then whisk all ingredients together until just combined. It's ok if small lumps.
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CHOCOLATE CUPCAKE RECIPE FROM SCRATCH - THE BUSY BAKER
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- While the cupcakes cool, mix the butter on high speed in a stand mixer or in a mixing bowl with a hand mixer until the butter is fluffy and creamy (about 3-4 minutes).
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From thecomfortofcooking.com
- For the Chocolate Cupcakes: Preheat oven to 350 degrees F. Line 2 cups of a 12-cup muffin tin with paper liners. Spray with nonstick cooking spray.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in milk, oil and vanilla until just combined. Divide batter evenly between cups.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
ONE-BOWL CHOCOLATE CUPCAKES - BAKER BY NATURE
From bakerbynature.com
- Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
- Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
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