One-Bowl Chocolate Cupcakes

"From Martha Stewart"
photo by Jubes photo by Jubes
photo by Jubes
photo by Jubes photo by Jubes
photo by Dazy5224 photo by Dazy5224
photo by Dazy5224 photo by Dazy5224
photo by Redsie photo by Redsie
Ready In:
18 cupcakes




  • 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.
  • 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.

Questions & Replies

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  1. Food F.
    Amazing and very easy to make it :)
  2. Redsie
    Love one-bowl cupcakes!! So easy and less dishes to do!! Delicious cupcakes! Used recipe #140486 to frost. Thanks!
  3. joycelaycak
    Excellent and easy recipe! Thank you!
  4. Jubes
    So easy to make and great reviews from my family of taste-testers. Described as being fluffy and moist whilst not overly rich and "I could eat ten of these!". Decorated to be mini ice-cream sundaes for an 18th birthday celebration. I didn't have buttermilk, so substituted regular milk with a tablespoon of white vinegar added. A super easy to make, dark, light and moist cupcake. My cakes rose to have a lovely rounded top- perfect for my decorating needs. Definitely a make again recipe for us. Photo to be posted also
  5. Nika The Mad Baker
    These were great. Easy, chocolatey and most of all moist. I topped them with some strawberry buttercream. These are definitely a keeper.


  1. maplecottage
    Easy recipe to follow, and a bonus is that it can be hand mixed (I don't have an electric mixer). I had to substitute Safflower for Sunflower oil as I didn't have any but it made no difference. They came out moist, however some had a volcanic damp peak but were perfectly cooked inside. My mix was able to make 21 - not sure if this is down to the change in oil used or that the cupcake liners were small inside. Regardless these were a big success, my 3 year old daughter loved them, and I am a terrible baker, this is the first set of chocolate cakes I have made without ruining, My husband said the texture was the best homemade cake texture he had ever tasted. they bounce back in your mouth as you chew. I give it 5 stars due to this :) Thank you for posting this recipe.



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