One Bowl Chocolate Cupcakes

That’s right.  One bowl is all that is needed to mix up these chocolatey treats.If you’re looking for a dessert that you can mix up quickly without washing every dish in your kitchen afterwards, this is it.

I topped them with tangy cream cheese frosting, but it’s difficult to imagine a frosting that wouldn’t pair well with these. 

One Bowl Chocolate Cupcakes                                                                                           Source: Adapted from  Martha Stewart’s Cupcakes

Yield: 18 standard cupcakes

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups sugar
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup sour cream
• 3 tablespoons vegetable oil
• 2 teaspoons pure vanilla extract

Preheat oven to 350°. Line standard muffin tins with paper liners and set aside.

In the bowl of a stand mixer, stir together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, warm water, sour cream, 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 18-20 minutes, rotating pan once. Let cupcakes cook in the pan 10 minutes before removing to wire rack to cool completely.

Cream Cheese Frosting

• 1 pound (4 cups) confectioners’ sugar, sifted
• 1 cup (2 sticks) unsalted butter, room temperature
• 12 ounces cream cheese, room temperature
• 2 teaspoons pure vanilla extract
• pinch of salt

Using a fine-mesh sieve, sift icing sugar into a medium bowl.
Using a stand mixer or food processor, beat the butter and cream cheese until fluffy.  If  using mixer, reduce speed to low.  Add confectioners’ sugar, 1/2 cup at a time, and mix until smooth and combined, scraping down sides of bowl as needed.  Add the salt and vanilla and mix to combine.

Pipe or frost cupcakes and enjoy!

p.s.  Extra frosting can be frozen in an air-tight container for three  months.  You never know when you’ll want to break out a box of vanilla wafers or graham crackers.

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