{VIDEO} Easy One-Bowl Chocolate Buttermilk Cupcakes

 Looking for a moist, fudgy, rich and decadent chocolate cupcake recipe, that is virtually fool proof and made in one bowl, in just minutes?! Well here it is!


These cupcakes are extra moist from the vegetable oil, packed with flavor from the vanilla, cocoa, and touch of espresso to bring out the depth in the chocolate (you can't taste any coffee flavor in the baked cupcakes, I promise). They also have a super soft, velvety tender crumb the acidity in the buttermilk. Best of all, they bake up nice and pretty with a perfect, fluffy dome on top.

The best part is that these cupcakes are so versatile. I love to use this recipe as the base for most of my fun flavored cupcake combinations and pair it with my favorite simple buttercream FROSTING recipe for a batch of gourmet cupcakes in over 2 dozen flavor combinations!

This recipe couldn't be more simple! It comes together in one bowl with just 3 step!

 First, just add the wet ingredients to the dry ingredients. 

Pour in boiling water or coffee. Sometimes I just dissolve the espresso powder from the recipe in the boiling water before I add it to the batter.

...stir and viola! The batter will be very thin but will rise to give you a nice puffy dome for fluffy, moist cupcakes!

Bake as directed and even add some filling, to really jazz them up!


Frost, decorate and enjoy!

Remember, the better quality ingredients you use, the better tasting cupcakes you will have. I measure out the flour and cocoa, using a kitchen scale before I start. Little things people tend to not pay attention to, like the way you measure a cup of flour or cocoa powder, can make all the difference in the outcome of your baked good.

Easy One-Bowl Chocolate Buttermilk Cupcakes

Yield: 12-14 cupcakes or 24 minis (also makes a 6"-9" cake layer)

  • 3/4 cup + 2 tablespoons (105g) all-purpose flour, weighed or spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder or instant coffee granules
  • 1/2 cup (40g) unsweetened cocoa powder, dutch processed
  • 1 cup (192g) granulated white sugar
  • 1/2 cup buttermilk (or 1/2 cup milk mixed with 1 1/2 teaspoons vinegar)
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup boiling water (or omit espresso powder and use 1/2 cup coffee)

Prepare Cupcakes:
Preheat the oven to 350 degrees F. Line a cupcake pan with baking cups. In a large bowl, sift together the flour, baking soda, baking powder, salt, espresso powder, cocoa and sugar, mixing until fully combined. In a measuring cup lightly whisk together buttermilk, oil, egg, and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Stir in the boiling water. Batter will be thin and liquidy.

Distribute all of the batter between 14 baking cups, about 3 tablespoons batter per cupcake (one pan plus 2 extra). Bake standard size cupcakes for 16-18 minutes*, or until an inserted toothpick comes out with a few moist crumbs. Cool completely on a wire rack before filling and frosting.

*Bake mini cupcakes for 8-10 minutes

I like to top them with a simple chocolate buttercream for a true chocolate lovers cupcake, but feel free to check out my Go-To Frosting & Filling Recipes (with flavor variations) to mix and match with your cupcakes, for your own custom, gourmet flavor combinations! I could eat this stuff by the spoonful! It is soooo simple to whip together and you can toss in just about any ingredient to create a ton of flavor variations, from creamy coconut, to cookies & cream, whipped espresso, and more.

Here are my favorite frostings for piping on cupcakes:

Get creative and create different flavor combinations, like Cookies & Cream,

 Triple Chocolate Truffle (one of my all-time faves!)

Mocha Fudge,

Top them with some coconut cream cheese frosting and roll it in shredded coconut!

 Or, how about a Holiday favorite? Chocolate Peppermint!

Or... skip the frosting all together and enjoy these moist, fudgy cupcakes plain or with a little sprinkle of powdered sugar!

Be sure to check out my Best Vanilla Cupcakes Ever too!