Casual Times One Bowl Chocolate Cupcake Recipe




This is kind of the set-it-and-forget-it of the chocolate cupcake recipe world. It’s the recipe I’ve been using for years, tweaked over time. It’s rich, dark, chocolate-y. Tender, not-too-sweet (Asian style!) and the secret ingredient is: full-fat coconut milk! Which keeps it…oh Gawd what’s another word for moist? It does give the cupcakes the slightest coconut-flavour but I barely notice it. It’s frosted with the easiest chocolate buttercream using only four ingredients. Sprinkle to your heart’s content and you have the perfect birthday party cupcake. Snap. I made these cuties for my sweet nephew Tanner’s 6th birthday – he is wild about lizards so I hand-drew the lizard cupcake topper!

One Bowl Chocolate Cupcakes

1 dozen cupcakes

For The Cupcakes

  • 1 1/4 cup unbleached all purpose flour
  • 1 cup Dutch process cocoa powder
  • 1 cup granulated white sugar
  • 1 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 2 large eggs
  • 1 400 ml can of full fat high quality coconut milk
  • 1/4 cup warm water
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract

For The Chocolate Buttercream

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 1/2 cups icing sugar
  • 1/2 cup dutch process cocoa powder
  • 1 teaspoon pure vanilla extract

Make The Cupcakes

Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners of your choice.

  1. In a large bowl (or bowl of a stand mixer) fitted with the paddle attachment, combine the dry ingredients on low speed until incorporated, about 1 minute.
  2. Add the eggs, coconut milk, vegetable oil, vanilla and water.
  3. Beat on low speed until fully incorporated, about two minutes.
  4. Using a spring-loaded ice cream scoop or a large spoon, evenly distribute the batter into your lined cupcake pan.
  5. Bake on the centre rack for 14-18 minutes, turning pan halfway through. Insert a wooden toothpick into the centre of a cupcake to check doneness; do not over bake.
  6. Let cool in pans for 5 minutes, then let cupcakes cool completely on a wire rack.

Make The Buttercream

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high speed until light and fluffy, about two minutes.
  2. Turn the mixer off. Scrape down the sides of the bowl using a spatula. Add the icing sugar, cocoa powder and vanilla extract.
  3. Turn the mixer back on at very low speed to slowly incorporate – once the icing sugar and cocoa powder has been absorbed (i.e., isn’t a dust storm!) turn the mixer on HIGH and beat until light and fluffy – about 2 minutes.
  4. Fill a piping bag fitted with a 1M tip with the chocolate buttercream; apply chocolate buttercream swirls to your cupcakes and adorn with sprinkles.

Cupcakes will keep in the fridge, tightly sealed, for up to 4 days – bring back to room temperature before enjoying!


chocolate cupcake sprinkles - coco cake land

These babies can easily be “vegan-ized” as well, which I’ve done countless times. Simply use egg replacer, such as Celimix, instead of eggs. Frost with a dark chocolate ganache made with dark chocolate and coconut milk. Happy baking, sweet pals! xo Lyndsay 

2 Responses to “Casual Times One Bowl Chocolate Cupcake Recipe”

  1. movita beaucoup

    Love, love, love recipes like this. Every baker should have ’em in their back pocket.

    I’m also envious of your drawing skills, as when I draw things people usually say, “Wow. That’s… what IS that?”

  2. Sarah // The Sugar Hit

    These kind of one bowl dealios are always my favourite cupcakes. They just seem to have a more damp crumb, more lush texture, and I can NEVER remember to get butter out in time without a series of alarms and reminders and planning, so yeah, they work for me on every level. INTO IT!


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