Cook The Book: One-Bowl Chocolate Cupcakes Recipe

Name: Cook The Book: One-Bowl Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups unsweetened Dutch-process cocoa powder (plus more for pans); 2 1/2 cups all-purpose flour; 2 1/2 cups sugar; 2 1/2 teaspoons baking soda; 1 1/4 teaspoons baking powder; 1 3/4 teaspoons table salt; 2 large whole eggs plus 1 large egg yolk; 1 1/4 cups warm water; 1 1/4 cups buttermilk; 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled; 1 1/4 teaspoons pure vanilla extract

Servings: persons

1 3/4 cups unsweetened Dutch-process cocoa powder (plus more for pans)
2 1/2 cups all-purpose flour
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 3/4 teaspoons table salt
2 large whole eggs plus 1 large egg yolk
1 1/4 cups warm water
1 1/4 cups buttermilk
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
1 1/4 teaspoons pure vanilla extract

1
Heat oven to 350 degrees F. Line two standard muffin tins with paper cupcake liners.
2
In a large bowl, whisk together cocoa, flour, sugar, baking soda, baking powder, and salt.
3
Whisk in eggs, yolk, water, buttermilk, butter, and vanilla until smooth and combined, about 3 minutes.
4
Divide batter evenly among lined cups, filling each about halfway. Bake cupcakes, rotating tins half way through, until a cake tester inserted into the centers comes out clean, about 20 minutes.
5
Transfer to a wire rack; cool 10 minutes, then turn out cupcakes onto rack. Let cool completely before frosting.
6
Coat two 8 by 2-inch round cake pans with nonstick cooking spray. Line bottoms with parchment paper rounds; spray parchment.
7
Follow instructions for cupcakes above, dividing batter evenly between prepared pans. Bake, rotating pans halfway through, until a cake tester inserted in the centers comes out clean, about 45 minutes.
8
Transfer pans to a wire rack to cool 10 minutes.
9
Invert cakes onto the rack; peel off parchment. Reinvert cakes, and cool completely, top sides up, before frosting.

1631

kcal

Calories

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 cups unsweetened Dutch-process cocoa powder (plus more for pans), 2 1/2 cups all-purpose flour, 2 1/2 cups sugar, 2 1/2 teaspoons baking soda, and more.

Yes, Cook The Book: One-Bowl Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cook The Book: One-Bowl Chocolate Cupcakes

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