Cakes / Chocolate / Recipe

Chocolate Cupcakes Recipe

An exceptionally moist, gorgeous chocolate cupcakes recipe that comes together in just one bowl. It’s as quick & easy as mixing together a boxed mix!

A delicious and effortless one-bowl cupcakes recipe for delicious and exceptionally moist Chocolate Cupcakes. |
A delicious and effortless one-bowl cupcakes recipe for delicious and exceptionally moist Chocolate Cupcakes. |

I made us a moist chocolate cupcakes recipe! I know we’ve not spoken since December, and I sincerely apologize for that. Emails flooded my inbox daily for the past couple months, asking if I was well, and if another recipe post would be seen on this site. My answer the entire time was always, “Yes, I promise! Soon.”

A delicious and effortless one-bowl cupcakes recipe for delicious and exceptionally moist Chocolate Cupcakes. |

The time has come that I pull up the venetian blinds, and let life, no matter how grey and rainy at times (figuratively and literally), back in. For the past couple months, I’ve been working behind the scenes, but I’ll get to that in a minute. And the work, I assure you has not been grey. It’s made life a little clearer for me. It’s made me learn more about who I am, where I want life to take me, and it’s taught me that at times, something’s got to give.

A delicious and effortless one-bowl cupcakes recipe for delicious and exceptionally moist Chocolate Cupcakes. |
A delicious and effortless one-bowl cupcakes recipe for delicious and exceptionally moist Chocolate Cupcakes. |

I’ve learned that in order for me to get anything done (aside from eating Chocolate Cupcakes), I need a large legal pad filled with thin yellow pages and thick lines, which are suitable for only fitting ten or so tasks to list under “To-Do!” I guess I’m old-fashioned in the sense that I need to have my tasks at hand,literally in front of me. On paper. If it’s on the computer, things don’t end up working out very smoothly. Now, I know, this is coming from a 19-year-old– one who you’d suspect is constantly texting, watching television, and socializing on the telephone until two o’ clock in the morning. I am the worst when it comes to texting, as a matter of fact, my mother can send a text message faster than I. If you’ve ever gotten a text message from me, you’ll know that I am not educated when it comes to texting lingo. “FTW?! What is that supposed to mean?” I’ll admit, I still feel uncomfortable writing “FTW”, as I’m sure, knowing my luck, I’d type it into my phone incorrectly. As for watching television and socializing on the telephone until two-in-the-morning? Well, I’d much rather get in a couple hours more sleep, to be completely honest.

A delicious and effortless one-bowl cupcakes recipe for delicious and exceptionally moist Chocolate Cupcakes. |

I’ve also learned that the longer I put something off, the tougher it is to begin. Like this chocolate cupcakes post, for instance. After over two months of not posting, and realizing that enough was enough, the other night, I felt like I had to make up for that lost time. And I’m not sure if I will with a single post (if I have managed to do so, I thank you for thinking so). With each post on the site, I found that I was slowly pulling myself back, and it’s scary to say such a thing, but that was the case until I sat down to write this post. I pulled myself back, for the fear that I’ll have nothing left to write about, or that my photos or my prose will be nothing as great as my last one. But a friend reminded me that I started this blog for myself, and that I must continue to write for myself- whenever I have time to write. It seems sort of selfish to think that way, but I think putting myself in that mindset is the only way that I’ll be able to share more with you. She also reminded me that “Good writing comes from living.” So, I will do just that– live.

A delicious and effortless one-bowl cupcakes recipe for delicious and exceptionally moist Chocolate Cupcakes. |

A regular schedule of posting would be nice for all of us, and I assure, you, with all my might and will-power, I will try to do just that. So, without biting-off more than I can chew, let’s start off with once a week, shall we? And if I have more time and more to share, like this chocolate cupcakes recipe, there might be a couple posts a week. I feel that putting it in writing makes it more solid, and sharing it with friends almost forces me to stick with it (“Force” isn’t quite the word… I’m leaning more toward “encourage”, but I’m sure you get my drift).

A delicious and effortless one-bowl cupcakes recipe for delicious and exceptionally moist Chocolate Cupcakes. |
A delicious and effortless one-bowl cupcakes recipe for delicious and exceptionally moist Chocolate Cupcakes. |

I’m sure you’ve been wondering about the work I’ve been doing behind the scenes. So, as you may have noticed, the site did go “under the knife”. There weren’t many physical changes, other than- larger photos, a larger sidebar, and a new color theme. There were some additions which includes a Visual Recipe Index! In addition to on-site things, I’d absolutely love to see your beautiful photos and wonderful takes on the recipes from my little home on the web or the book! Tag me on Instagram (KamranTSG) and use the hashtag #handmadebaking :)

A delicious and effortless one-bowl cupcakes recipe for delicious and exceptionally moist Chocolate Cupcakes. |

In addition to coding and re-working the site layout, I’ve been baking more than ever (more about this chocolate cupcakes recipe in a minute). If you remember the news in this post, I have more exciting news to share with you. I hate dancing around the topic at hand, and I’ve a very bad tendency to do so, as being the center of attention just isn’t my thing. I’d much rather be giving others attention, than receiving all of it.

The publishing company I was developing a proposal with a while back? It was Chronicle Books in California. You might have quite a few of their books on your bookshelves or in your kitchen, in fact (Among a few: Plenty, Tartine, Tartine BreadRuhlman’s Twenty, Sky High, and Flour).

We’re calling the book Hand Made Baking. As time draws closer to publication, of course there will be so much more information about the book to share with you, but for now, I know this much: there will be chocolate (and of course a delicious chocolate cupcakes recipe– every book needs one), and with each post, there’ll definitely be talk of Hand Made.

A delicious and effortless one-bowl cupcakes recipe for delicious and exceptionally moist Chocolate Cupcakes. |
A delicious and effortless one-bowl cupcakes recipe for delicious and exceptionally moist Chocolate Cupcakes. |

Speaking of chocolate, as you’ve probably noticed, I made us some insanely rich and moist chocolate cupcakes in honor of all of this news, and because I wanted to make it up to you, my dear readers.

This moist chocolate cupcakes recipe is as difficult as putting a boxed cake mix together. It all starts off with a scant cupful of all-purpose flour, a cup of sugar, a kiss of cocoa, a touch of baking soda and baking powder, and some sea salt in a large mixing bowl. The dry mixture is whisked together, just until the cocoa turns the pale ingredients into a milk chocolate tan. After that, vanilla extract, an egg, some sour cream, vegetable oil, and a bit of boiling water are stirred in until just combined. The watery chocolate mixture is spooned into a paper-lined muffin tin, and is then baked for about 17 minutes. In that time, the liquid chocolate concoction transforms into tender, moist-crumbed chocolate cupcakes.

Once baked, the chocolate cupcakes are left to sit in the tin until the tin is cool to the touch, then they’re transferred to cooling racks while the frosting is made.

The frosting for this chocolate cupcakes recipe is as scarcely difficult as the cake- it requires a mound of cocoa and a small puddle of melted butter to be combined in a bowl with a couple heaping cupfuls of powdered sugar, some milk, and a scant teaspoon of vanilla extract. The mixture is mixed until smooth and spreadable.

Once the chocolate cupcakes have been completely cooled, the dulcet dark earth-colored frosting is generously spread onto each cupcake. Once finished, each cupcake is adorned with fairy dust, in the form of dark chocolate shavings.

And there you have it!Hand Made Baking by Kamran Siddiqi. Chocolate Cupcakes. Yes.

Yield: Makes 16 Cupcakes

Chocolate Cupcakes

Chocolate Cupcakes

These cupcakes are as difficult as putting a boxed cake mix together. Because I find every excuse possible to not dirty another bowl or spoon when baking, I’m happy to say that this recipe doesn’t require much to be dirtied. It’s a one-bowl recipe that can be made, simply, with a bowl and a spoon / silicone spatula. It can also be made using a stand mixer (a bit more work in this case), or a food processor– whatever floats your boat.

The recipe calls for sunflower oil, but you can easily use any neutral tasting oil you have on hand such as: safflower, corn, canola, or vegetable oil.

When filling the cupcake liners, be sure to fill them up with no more than 3 level tablespoons of batter, as this batter is runny. If you prefer, use a 1.5 ounce ice cream scoop.

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 1 hour 25 minutes
Total Time 2 hours


For the Cupcakes:

  • 1 cup / 200g granulated white sugar
  • ¾ cup plus 2 tablespoons / 105g all-purpose flour
  • ¼ cup plus 2 tablespoons / 30g unsweetened cocoa powder (natural, non-dutched), sifted
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg, room temperature
  • ½ cup (4.25 oz) /120g sour cream, room temperature
  • ¼ cup / 45g sunflower oil (refer to headnotes for alternatives)
  • 1 tablespoon pure vanilla extract
  • ½ cup/ 120mL boiling water

For the frosting:

  • 6 tablespoons / 85g unsalted butter, melted
  • ½ cup / 40g unsweetened cocoa powder (natural, non-dutched)
  • ¼ cup / 60mL milk
  • 2 ¼ cups / 225g confectioners’ sugar
  • ¾ teaspoons pure vanilla extract
  • 1 teaspoon golden syrup or light corn syrup


Make the cupcakes:

  1. Preheat the oven to 350ºF/ 180ºC / Gas Mark 4. Line standard muffin tins with paper liners.
  2. Now, in a large heatproof mixing bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon or silicon spatula (which I prefer) just until smooth and combined. Pour in the boiling water, and slowly mix starting from the center working your way out– this makes it easier to mix without the splattering. The batter will be runny, but fear not, this is normal.
  3. Divide the batter evenly among the lined cups, using a spatula to help you scrape the bowl, filling each lined cup with 3 tablespoons of batter, about halfway full. (Kamran Note: I use a 1 ½ ounce ice cream scoop for this, which makes things a little easier when it comes to filling).
  4. Bake for 15-19 minutes, rotating the pans halfway through, until a cake tester or a wooden toothpick inserted into the center of each cupcake comes out clean.

    Transfer cupcakes in pans to wire racks for about 10-minutes until the tins are cool to the touch. Once the tins are cool, remove the cupcakes from the pans, and transfer to the wire racks. Let the cupcakes cool completely before frosting (about 1 hour).

Make the frosting and frost the cupcakes:

  1. In a large bowl (or in a stand mixer), combine the melted butter and cocoa powder powder until smooth. Now, alternately mix in the milk and powdered sugar, beating (on medium speed) to spreading consistency. Add another tablespoon or so of milk, if necessary. Mix in vanilla and golden syrup / light corn syrup.
  2. Frost the chocolate cupcakes using a small offset spatula or non-serrated butter knife, making sure to frost to the very edges (doing this is not only an excuse to have more frosting on your cupcakes–yum!, but it also helps keep the cupcakes moist), and adorn with chocolate shavings or other edible decorations of your liking.


How to frost the cupcakes: To frost the cupcakes, I used a small off-set spatula (you can use a butter knife without a serrated edge, if you don’t have one) at an angle to spread the frosting smoothly around the cake. Then, I used a cake spatula to create the indent in the center. Turn 360º one way, and turn 180º in the opposite direction; lift the spatula, and that’s it. Shave some dark chocolate on top using a vegetable peeler (or you can use a microplane or box grater).

You may want more frosting: do note that the frosting recipe provided can easily frost all 16 cupcakes, however, if you’d prefer to have tall “hats” of chocolate frosting on each of your cupcakes, as pictured in the post, 1 ½-ing the recipe will be necessary.

Nutrition Information:



Serving Size:

1 Cupcake

Amount Per Serving: Calories: 233Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 159mgCarbohydrates: 35gFiber: 1gSugar: 27gProtein: 2g


  • Sparky
    August 13, 2013 at 2:41 am

    Hi, I’ve made this a lot and always turned out really well, even if I used yogurt instead of sour cream. Do you think I can use the same recipe to make a red velvet cupcake by decreasing the amount of cocoa and adding red food color? I’m planning to make this and red velvet cupcakes for my nephew’s birthday next month.

  • April
    January 25, 2014 at 12:06 am

    Hello. I’m making these for my sons birthday party. I just got them out if the oven. They came out perfect. Easy to make!! My only regret is that all I had for cupcake liners were Christmas themed… hmmm…

  • Gabi
    January 28, 2014 at 10:31 pm

    Yum! I made these tonight for some friends and they were so good and EASY! One bowl? Yes please!

  • Cass
    March 16, 2014 at 10:01 pm

    I made these cupcakes for my sisters wedding this weekend and they were perfect! She really wanted regular buttercream frosting, so I did not actually make the frosting listed here…but the cupcake was excellent!

  • Erin
    March 27, 2014 at 10:57 pm

    I came back to make these for the second time and realized I never left a review. I made these sometime around spring 2012 to go along with a senior project presentation I did in high school (a really huge, year-long project that involved me job-shadowing at a bakery) and ended up with a 99, so I’d say they were a hit with the judges :)

  • jeney
    March 30, 2014 at 1:39 pm

    I can’t tell you how many different chocolate cupcakes I’ve made in my lifetime, but from now on these are the only ones I will ever make. They are the best chocolate cupcakes ever. Thanks so much for this recipe!

  • Shayne
    May 13, 2014 at 10:08 pm

    These look great and so dark and rich! I can’t believe they look that rich without using any chocolate in them except for cocoa? Will be making a batch this afternoon when my kids get home. Thanks for the fab recipe :)

  • Rachel @ Bakerita
    October 26, 2014 at 5:07 pm

    Congratulations!! Can’t wait for Hand Made, I’m sure it will be stunning. These cupcakes are beautiful photographed and sound phenomenal, lovely! Pinned!

  • Olivia
    December 24, 2014 at 2:19 am

    Hi, i found this web site and decided to try this recepi the cupcake turn really good. I loved it… Moist inside Not too sweet
    But then and not too sure what went wrong with thr frosting. I did melt the butter and so on ., but it turn out like splitting. The chocolate is not combining on the bottom, but the taste is so good im still going to used it.

    I like the way you photograph the cupcake… Cheers

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