This one bowl chocolate cupcakes has to be my favourite go to for an easy no fuss bake. It's gooey, fluffy and it has a very delicate chocolate taste that's perfect with a glass of milk or a cup of tea. It also bakes well into layer cakes and it's my go to recipe when I bake my favourite Milk Bar Store inspired chocolate naked cake.
This recipe has been adapted from two of my favourite baking blogs, Sweetapolita and Sally's baking addiction. Sweetapolita's recipe uses buttermilk and Sally's baking addiction uses a combination of buttermilk and sour milk. I prefer the buttermilk only method for an oil based recipe and prefer a buttermilk and sour milk combo for my butter based chocolate cake which I'm hoping to share soon. Key for this recipe is ensuring that you are using good cocoa powder and by "good" I mean dutch process cocoa and not the store bought drinking kind. I prefer Valrhona and Cocoa Barry Extra Brute and I always use these two exclusively when a recipe calls for cocoa powder. They taste exceptionally good and give you that rich chocolate darkness in baked goods. There's a Callebaut version that I haven't tried yet but hoping to test soon.
I know a lot of bakers shy away from using oil in cakes but this cake doesn't taste oily and the oil is actually what keeps the cake moist and light. Trust me you wouldn't be disappointed. I always make sure that I use good organic sunflower or rapeseed/canola oil when baking with oil. Organic sunflower and rapeseed/canola because I try to stay away from oils labelled as 'vegetable oil" because of soy contamination (for personal reasons).
For the frosting, I used a simple chocolate fudge buttercream and topped the cupcakes with sweetapolita's soft serve twinkle sprinkle. I also filled the cupcakes with melted chocolate just because I'm extra.
Chocolate Cupcakes: makes 24 to 30 muffin sized cupcakes
- 285g sifted plain flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon baking soda
- 450g caster sugar
- *120g cocoa powder
- 180ml sunflower or rapeseed/canola oil
- 240ml good strong black coffee
- 360ml *buttermilk, room temperature
- 3 large eggs, room temperature
- 1 tablespoon pure *vanilla extract
- Preheat oven to 180°C
- Sift together the flour, cocoa powder, salt, baking powder and baking soda into a bowl and then add the sugar.
- In a separate bowl or jug, combine the oil, buttermilk and whisk in the eggs one at a time until combined. Add the vanilla and set aside.
- Gently add the wet ingredients into the dry ingredients. Mix for about 60 seconds, add the hot coffee to the batter and mix the batter for about another 60 seconds or until all the mixture is combined. Remember not to over mix your cake batter. You don't want to over work the gluten in the flour which could result in a "tough" cake texture.
- Fill the baking cups with the batter just up to half way of the cup. This cupcakes will rise so you want to be cautious so they don't overspill during baking.
- Once all the cupcakes are cooled completely, top the cupcake with your favourite frosting and sprinkle. I used a chocolate buttercream frosting and topped with soft serve twinkle sprinkle in this recipe.
Chocolate Fudge Buttercream
- 720g sifted icing sugar
- 100g sifted cocoa powder (I used cocoa barry extra brute)
- 210g *dark chocolate chips
- 470g unsalted butter + 2 tablespoon butter at room temperature
- 1 tablespoon pure *vanilla extract
- 5 tablespoon milk, room temperature
- Over a low heat, melt the chocolate with 2 tablespoon of butter in a saucepan and cook until the chocolate just begins to melt. Once the chocolate and butter just starts to melt, take the saucepan off the heat, stir until completely melted and set aside to cool.
- In the bowl of a mixer fitted with a mixing paddle, add the remaining room temperature butter and beat the butter until smooth.
- Gradually and carefully add the sifter icing sugar to the butter and beat until the mixture doubles in size.
- Add 3 tablespoons of milk plus the vanilla and mix on high until the mixture becomes light and fluffy.
- Add the cocoa and melted chocolate to the buttercream and continue mixing on high for about 2 minutes.
- It's worth noting that the more you mix, the more the buttercream will go from a dark brown chocolate colour to a lighter brown chocolate colour if using dutch process cocoa.
- Add the remaining 2 tablespoon of milk if required to adjust the consistency of the frosting and beat for another 30-60 seconds.
- Pipe frosting on cooled cupcakes and top with your favourite sprinkles.
- I used cocoa barry extra brute in this recipe
- The 54% callebaut dark chocolate callets are my go to chocolate chips for making ganache or adding into baked goods
- Cupcakes topped with Sweetapolita Soft Serve Twinkle Sprinkle
- I used Nielsen-Massey vanilla extract for this cake
- I used a grocery store brand buttermilk
Happy Baking xoxo