Both my moist vanilla and chocolate cupcakes are delicious on their own, but you can also top them with my one-bowl buttercream frosting recipe. A great treat for a simple evening tea, a last-minute kids’ party, or decorated beautifully for a celebration.
Chocolate cupcakes
One bowl cupcakes
Preheat the oven to 325 °F / 160 °C / Gas Mark 3.Pro tip – The batter gets ready very quickly but, make sure the oven is preheated well.Line a muffin pan with cupcakes liners.In a bowl of a stand mixer, with the paddle attachment or (mixing bowl with a whisk), add all the cupcake ingredients starting with the cocoa powder and hot water first.Pro tip – It is essential that all ingredients are at room temperature. Otherwise, you will have a lumpy batter.Also, adding the hot water and cocoa powder first will give a deeper color to the cupcakes.
Next, combine on medium speed until you have a smooth batter.Pro tip – Do not overmix the batter, since we don’t want to activate the gluten in our flour.Then, divide the batter between 12 cupcake liners using an ice cream scoop or 1/3 measure cup.Pro tip – These make 12 regular-size cupcakes, you can also make 8 large cupcakes in baking cups.
Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.Pro tip – Turning the baking pan halfway through will ensure they bake evenly (I forgot as you can see in the video – some baked with sideway domes ?).Cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.Cool cupcakes completely before you decorate.Pro tip – It is essential to cool cupcakes or cake completely before frosting or the frosting will melt.
One-bowl chocolate frosting
In a bowl of a stand mixer with the paddle attachment, add all the buttercream ingredients. 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. Whip until you have a smooth, light, and fluffy buttercream.Pro tip – It is important to whip for at least 3 minutes so you have a light and fluffy whipped cream consistency buttercream.
Assemble
Place buttercream in a piping bag with your favorite piping tip. I like to use a large star tip to make swirls.Add the frosting to the bag. Pipe a generous swirl on each cupcake. Pro tip – You can also color frosting into one, two, or more colors as desired and then put it in the piping bag.A few sprinkles and your cupcakes are ready to be served.Enjoy!
Moist Vanilla Cupcakes (one-bowl)One Bowl Vanilla CakeOne Bowl Chocolate Cake – Naked CakeLemon CupcakesBest Chocolate Cupcakes Recipe
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