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One-Bowl Chocolate Cupcakes

  • yield: Makes 18 to 24
Photography:

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Ingredients

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

Cook's Note

Cupcakes will keep, covered, for up to three days.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

  2. Step 2

    Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Source
Martha Stewart Kids, 2004

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Reviews (50)

  • Stillsmillingca 9 Nov, 2013

    Perfect Chocolate Cupcake recipe, not too sweet, not too fluffy, perfect!

  • MyaLi 27 Oct, 2012

    We made this cupcake recipe in both regular and mini sizes. At first the batch looks waterly but the cupcakes turned out perfectly fluffy. And the taste is not overly sweet which we love. We have an even cook convection oven. We set the temperature to 177 degree Celsius for 15 - 18 minutes. One thing we did differently is that we melt the coco powder first in hot water and let it cools down before we pour into mixture. :) really enjoy this recipe!!

  • cheflora 14 Oct, 2012

    I'll have to keep looking for a good chocolate cupcake recipe: I made these last night and they turned out firm and tasteless. They were rising nicely until I rotated the muffin pan, then they sagged a bit in the middle and didn't recover.

  • Soraya 3 Oct, 2012

    Totally awesome. Found the recipe on Monday and made my second batch 3 days later. Hubby and kids are devouring them with no topping at all. Question tho, mine seems to get a peak on the side? Not sure why it's happening, never happened before...

  • ChChLiz 3 Oct, 2012

    This is my go-to cupcake recipe, I whipped it up today with one hand as I held a bubba with the other! So easy and incredibly low in fat. I pour the mix in to a jug and then fill silicone liners, always good to spray them with oil first for easy removal. I often use unsweetened yogurt instead of buttermilk, with no problems. Highly recommend this recipe!

  • cutee_pie29 12 Aug, 2012

    Made these for the first time tonight and they were amazing! They were so quick and easy to make and turned out beautifully. Whipped up a quick chocolate buttercream to go with them and that perfect! I will definitely be making these again. I would truly recommend rotating the muffin tins halfway through baking to ensure even baking and do not be tempted to overfill the cups. AMAZING!!!!

  • cutee_pie29 12 Aug, 2012

    Made these for the first time tonight and they were amazing! They were so quick and easy to make and turned out beautifully. Whipped up a quick chocolate buttercream to go with them and that perfect! I will definitely be making these again. I would truly recommend rotating the muffin tins halfway through baking to ensure even baking and do not be tempted to overfill the cups. AMAZING!!!!

  • Ayu Rashid 10 Jul, 2012

    Made this recipe a few times already, sometimes I add a tsp of instant coffee to the warm water. Very moist and came out nice n shiny surface, no frosting needed. :)

  • Veneranda 21 Jun, 2012

    This is the best chocolate cupcake recipe I have ever made. It's so easy. I've made it numerous times and they have always turned out perfect. I highly recommend this recipe!

  • Jackie12344 25 May, 2012

    I've made this recipe twice and it's been horrible each time. The cupcakes over flow the mold and spead out all over. Even when under filling the cupcakes have a horrible taste and sink in in the middle. What a waste of buttermilk. So dissappointed with these. Don't make them.

  • cheftb 22 Jan, 2012

    These cupcakes were very moist. Made them for my child's class.

  • LISBILIS 7 Nov, 2011

    These really are the easiest chocolate cupcakes to make and they're chocolatey and moist. Turns out great every single time i make them!

  • Cookie19 31 Oct, 2011

    I have been looking for the perfect chocolate cupcake recipe since a long time now and this recipe brought a big smile on my face when I saw and tasted the cupcakes.. Also the best part is only 3tbs of oil.. I am a happy girl today :)
    Thanks Martha

  • delectabled 13 Jul, 2011

    These are delicious and so easy to make!! Highly recommend

  • alyciama 21 Mar, 2011

    I substituted applesauce for the oil and added 1 1/2 tblsp. instant vanilla flavored coffee and will be topping with Kahlua buttercream frosting! Delicious!

  • Deliuta 20 Mar, 2011

    Does anyone know what the frosting recipe for these cupcakes is?

  • SumatraJoe 25 Feb, 2011

    This is gourmet bakery delicious!! And only 3 T of oil?? I am shocked at how decadent the chocolate is and not cocoa-y like most recipes. So moist and very airy texture (not a dense cupcake). If filled too full, cupcake develops 'muffin top' and can't hold the weight below. Aim for 1/2 full (resulting in slightly more) for perfect results.

  • resticat 3 Dec, 2010

    i use coconut oil instead of safflower oil. it gives them a hit of a coconut flavor. yummy!!

  • hannahlj 13 Oct, 2010

    These are my go-to chocolate cupcakes. They are so easy and so good.

  • hannahlj 13 Oct, 2010

    These are my go-to chocolate cupcakes. They are so easy and so good.

  • GramsinOregon 1 Aug, 2010

    Regular milk with a tblspn of either lemon juice or vinegar stirred in and left to sit for a few minutes, makes a good substitute for buttermilk.

  • almavillarroel 11 Jul, 2010

    if i don't have buttermilk what can i use???

  • pancakesx 5 Jul, 2010

    These came out perfect. The cocoa you use will definitely affect the end product. I only had 2 cupcakes sink in the middle and they were the 2 that were in the center of the large pan. I made 18 with the cups filled pretty high and had enough to probably make 20. I baked mine for 18 minutes and they were moist, light, and delicious. Perfect with cream cheese frosting! Everyone loved them.

  • mmeriche30 30 Apr, 2010

    these turned out well, despite my concerns with the batter being super runny. thanks to the post below, i went ahead and baked them and am glad i did. these are light and airy cupcakes, not dense or "cake" like, in my opinion. they are just what i was hoping for when considering the recipe. i am topping them with chocolate chip icing!

  • kimberly_ponomarova 7 Mar, 2010

    This was fabulous. I chose this recipe because I had JUST enough ingredients for making it. Am I glad I did, it was moist, rich, soft, and not too sweet. I baked this as a frosting free cake, rather than cupcakes, it turned out great. Also, don't be scared if your batter looks too runny, mine was only slightly thicker than Hershey's syrup! Husband approved. :D

  • akrasno 3 Nov, 2009

    I have never made a cake from scratch and this was super easy and the results were great. Highly recommend.

  • jenerator 30 Oct, 2009

    These are very moist and delicious! I substituted some instant coffee for the cocoa, and it amped up the chocolate flavor. My yield was 1 dozen normal sized cupcakes, and 2 dozen minis.

  • gws6872 23 Oct, 2009

    These are DELICIOUS. Best we've ever made. Definitely pair with buttercream, it is so good. I didn't have safflower oil so I used canola and it was fine. YUMMY!! A

  • whatsthatsmell 16 Oct, 2009

    The cupcakes are so delicious. With the basic buttercream, its a bakery quality cupcake for 1/2 the cost.

  • AaishaShaikh 29 Sep, 2009

    Turned out great - moist, good texture, and a nice chocolate taste. Batter was runny, but still baked well. Did not rise and no real dome. Otherwise fantastic.

  • sweetthea 28 Jun, 2009

    Not the perfect looking cupcake but they sure taste good!

  • sweetthea 28 Jun, 2009

    Not the perfect looking cupcake but they sure taste good!

  • LASwissMiss 15 Mar, 2009

    These turned out great except for about 5 which sunk slightly in the middle. The chocolaty flavor is excellent and they are exceptionally easy!

  • LASwissMiss 15 Mar, 2009

    These turned out great except for about 5 which sunk slightly in the middle. The chocolaty flavor is excellent and they are exceptionally easy!

  • LASwissMiss 15 Mar, 2009

    These turned out great except for about 5 which sunk slightly in the middle. The chocolaty flavor is excellent and they are exceptionally easy!

  • LASwissMiss 15 Mar, 2009

    These turned out great except for about 5 which sunk slightly in the middle. The chocolaty flavor is excellent and they are exceptionally easy!

  • LASwissMiss 15 Mar, 2009

    Turned out super...a few sunk a bit in the middle but overall very good and fantastic chocolaty flavor. VERY easy!

  • LASwissMiss 15 Mar, 2009

    Turned out super...a few sunk a bit in the middle but overall very good and fantastic chocolaty flavor. VERY easy!

  • beachome 22 Feb, 2009

    I made these with powdered buttermilk which I would not recommend. While the cupcakes were tasty they had lumps from the buttermilk powder.

  • beachome 22 Feb, 2009

    I made these with powdered buttermilk which I would not recommend. While the cupcakes were tasty they had lumps from the buttermilk powder.

  • lelly4566 11 Feb, 2009

    I would guess that any vegetable oil would work. I was going to try the recipe with canola oil.

  • lelly4566 11 Feb, 2009

    I would guess that any vegetable oil would work. I was going to try the recipe with canola oil.

  • Sugi 10 Feb, 2009

    Must you use safflower oil or can you substitute - if so, what common oil can you use?

  • Sugi 10 Feb, 2009

    Must you use safflower oil or can you substitute - if so, what common oil can you use?

  • meagpie 30 Jan, 2009

    Good chocolate cupcake. I too was concerned about consistency of mix (after making Yellow Cupcakes which were much thicker). Baked up well. I used dark cocoa instead of regular - a little too rich but good still. I will try it again with regular cocoa.

  • meagpie 30 Jan, 2009

    Good chocolate cupcake. I too was concerned about consistency of mix (after making Yellow Cupcakes which were much thicker). Baked up well. I used dark cocoa instead of regular - a little too rich but good still. I will try it again with regular cocoa.

  • apparentlyjessy 23 Jan, 2009

    The mixture is very runny, so I was a little concerned at first, but they turned out perfectly! My new go-to chocolate cake recipe! Its so yummy!(I got 18 cupcakes out of this recipe.)

  • apparentlyjessy 23 Jan, 2009

    The mixture is very runny, so I was a little concerned at first, but they turned out perfectly! My new go-to chocolate cake recipe! Its so yummy!(I got 18 cupcakes out of this recipe.)

  • neev 13 Jan, 2009

    best ever choc ccakes

  • neev 13 Jan, 2009

    best ever choc ccakes