Description
Rich, fudgy, and intensely chocolatey one-bowl cupcakes topped with dreamy chocolate buttercream. Easy to make, minimal cleanup, and perfect for any celebration.
Ingredients
- 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
Instructions
- Preheat 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 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.
- Fill liners halfway to allow room for rising.
- Bake for 15–20 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool completely before frosting.
Notes
- Swap hot water for hot coffee for a deeper mocha flavor.
- Make buttermilk substitute with regular milk plus 1 teaspoon vinegar or lemon juice.
- Use Dutch-process cocoa or add espresso powder for variation.
- Store in an airtight container at room temperature for 1–2 days, or refrigerate for longer storage.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
