I’m sharing a recipe that delivers super fudgy, intensely chocolatey cupcakes in just one bowl—with minimal cleanup and no mixer required. They’re moist, rich, and topped with a dreamy chocolate buttercream that melts in my mouth.

Why I’ll Love This Recipe

I love that I can whip up these cupcakes in one bowl using pantry staples. The result is a deep chocolate flavor with a spongey, fudgy texture that makes every bite a little celebration. Plus, the simplicity gives me more time to savor rather than fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large egg
½ cup buttermilk
½ cup vegetable oil
1½ teaspoons pure vanilla extract
1 cup all-purpose flour
½ cup granulated sugar
½ cup light brown sugar, packed
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup hot water

directions

Preheat the oven to 350 °F and line a cupcake or muffin pan with liners.
In a medium bowl, whisk together the egg, buttermilk, oil, and vanilla.
In a separate large bowl, mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt.
Add the dry ingredients to the wet mix in batches, whisking until just combined.
Stir in the hot water until the batter is smooth and somewhat thin—this is expected.
Fill the liners only about halfway to allow room for rising.
Bake for 15–20 minutes or until a toothpick comes out with a few moist crumbs.
Let the cupcakes cool completely before frosting.

Servings and timing

Servings: Makes about 16 cupcakes
Prep time: 12 minutes
Cook time: 15–20 minutes
Total time: 27–32 minutes

Variations

I sometimes swap the hot water for hot coffee to deepen the chocolate flavor—it gives a lovely mocha nuance.
I can easily replace buttermilk with regular milk plus a splash of vinegar or lemon juice if needed.
For a lighter texture, I occasionally experiment with Dutch-process cocoa or mix in a bit of espresso powder to enhance the aroma.
If I want a surprise inside, I’ll add a spoonful of Nutella or peanut butter into the center of the batter before baking.
I’ve also made mini versions of these using a mini muffin tin—they bake faster and are perfect for parties.

storage/reheating

I store these cupcakes in an airtight container at room temperature for up to two days. If I need them to last longer, I refrigerate them and let them come back to room temperature before serving. They stay moist and tender for several days. I don’t recommend microwaving as it can dry them out—instead, I leave them out on the counter for a few hours if chilled.

FAQs

What happens if I overfill the cupcake liners?

Overfilling can lead to messy spillovers and domed tops. I always fill them just halfway to ensure even baking and a perfect rise.

Can I use regular milk instead of buttermilk?

Yes, I’ve used regular milk mixed with a teaspoon of vinegar or lemon juice, and it works great as a substitute.

Do I really need hot water?

Absolutely. The hot water helps bloom the cocoa powder and creates a smooth, moist batter with rich chocolate flavor.

Do I need a mixer for this recipe?

No mixer needed. I love that I can make the entire batter by hand with a simple whisk and bowl.

Why do the cupcakes stay moist?

Using oil instead of butter keeps the texture soft and moist. The hot water and sugars also help lock in that fudgy consistency.

Conclusion

These Perfect Chocolate Cupcakes are a dream come true for any chocolate lover. They’re rich, moist, and deeply satisfying—all while being incredibly easy to make. I keep coming back to this recipe whenever I need a reliable, crowd-pleasing dessert.