One Bowl Chocolate Cupcakes

IMG_29172gValentine’s Day is now only a few days away and all of the Valentine’s baking is well underway.
I have been loving all of the gorgeous Valentine’s Day baked goods & diy’s all over Pinterest & fellow blogs! So festive & fun!

In keeping with the V-Day theme, today we are sharing an extremely simple (i’m talking super easy) but delicious, Chocolate Cupcake recipe. 
Baking doesn’t always have to be crazy and time consuming. I wanted to make something fun & simple so I decided to make these ONE BOWL Chocolate Cupcakes. Yup, One Bowl. Meaning you only need one bowl to make this recipe. No seperating the dry and wet ingredients – Everything goes in one big bowl, simple! 

These cupcakes are super moist and perfectly chocolaty! I topped the cupcakes with plain vanilla icing and used pink food colouring to make these cupcakes more Valentines-ish, but feel free to use whichever icing you prefer. {Chocolate, Mocha, Buttercream, Cookies & Cream etc!}




My grandparent’s got me these adorable Wilton Heart Silicone Baking Cups and I’ve been dying to bake with them.  Totally cute right?! They’re perfect for Valentine’s Day.

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I wasn’t planning on making any mini cupcakes but I had some batter leftover. Mini cupcakes are always cute!








One-Bowl Chocolate Cupcakes
Classic chocolate cupcakes topped with pink vanilla frosting.
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  1. {yield: 2-3 dozen)
  2. 2 1/2 cups all-purpose flour
  3. 1 1/4 cups cocoa powder
  4. 2 1/2 cups granulated sugar
  5. 2 1/2 teaspoons baking soda
  6. 1 1/4 teaspoons baking powder
  7. 1 1/4 teaspoons salt
  8. 2 large eggs, plus 1 large egg yolk
  9. 1 1/4 cups milk
  10. 1/2 cup plus 2 tablespoons vegetable oil
  11. 1 teaspoon pure vanilla extract
  12. 1 1/4 cups warm water
  1. 3/4 cup unsalted butter, at room temperature
  2. 2 teaspoons vanilla extract
  3. 4 cups icing sugar
  4. 4-5 tablespoons milk (preferably whole milk)
  1. Preheat oven to 350 degrees F. Line 2 muffin pans with baking cups and set aside.
  2. Into the bowl of your stand mixer, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Attach the bowl to mixer fitted with the paddle attachment.
  3. Add the eggs and yolk, milk, vegetable oil, vanilla & warm water. Mix on low speed until combined, approx. 3 minutes.
  4. Fill baking cups about two-thirds full, dividing the batter evenly among the muffin cups. Bake for 20-25 minutes, rotating pans halfway through.
For the icing
  1. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the vanilla extract. With the mixer on low speed, slowly add in the icing sugar. Scrape down the sides of the bowl as necessary. Add the milk and beat on medium-high speed for 3-4 minutes until icing is light and fluffy.
Adapted from Martha Stewart's Baking Handbook
Adapted from Martha Stewart's Baking Handbook
Rose & Lea

Natasha xo

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