These cupcakes are so good! They are so moist, fluffy, and packed with chocolate flavor of course! I have been baking for almost seven years now, and I have never found a better one-bowl chocolate cupcake recipe. Bon Appetite!
Origins
The recipe that these originate from was the first cupcake I ever made, and they have been my quick go-to recipe for almost seven years now. They were my Mom’s go-to since I was born, fourteen years ago. A few years ago, I realized that while those were good, they could be great. I started experimenting a little bit, and oh my, was that a good idea or what. After many years of trial and error, these beauties were the product.
Packed With Chocolate Flavor
These are definitely chocolate cupcakes. The most annoying thing is when a recipe has only a little chocolate flavor like they are giving you a taste but no more. Trust me, these are not like that.
Even though they might not have the most cocoa powder in them, they still have amazing flavor. The hot water and espresso powder make the chocolate flavor so much more intense and delicious. Not to mention salt, which always intensifies any flavor.
Why Vinegar?
Ah yes. This is a most unusual ingredient, but yet it is what really makes these cupcakes. Instead of using an egg replacer, these cupcakes use a combo of baking soda and vinegar. When the vinegar hits the cupcake batter, you will see a visible reaction. The baking soda reacts with the vinegar to create gas bubbles, and giving the cake extra rise.
This technique originates from the great depression era. They could not afford eggs and found that this technique provided a cake that was just as good, and now, I have used this technique to create a cake that’s even better!
Final Tips
This cake is so easy that I do not have many tips, but here are a few quick thoughts.
- Make sure your water is not too hot. If your water is too hot, then it will start baking your cake before it goes in the oven! Your water should not be boiling, but just slightly simmering or steaming.
- Add the dry ingredients in the proper order. This may seem like a hassle, but it will be worth it. They are all added specifically in this order to ensure the texture is perfect.
That’s it! I hope y’all enjoy these as much as I do.
The Best One Bowl Chocolate Cupcakes
Cuisine: AmericanDifficulty: Easy24
cupcakes30
minutes40
minutes300
kcalIngredients
1 cup hot water
1 Tbsp espresso powder
1/2 cup vegetable oil
1 tsp vanilla extract
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup white sugar
1 1/2 cup all-purpose flour
2 Tbsp white vinegar
Directions
- Preheat oven to 350°F and place cupcake wrappers in a 12 muffin pan.
- In a medium-sized mixing bowl, mix together the hot water and the espresso powder. Add in the oil and vanilla extract and stir together.
- Add the cocoa powder, baking soda, salt, and white sugar. Mix until combined. Add the all-purpose flour and mix again until no flour streaks remain. Add the white vinegar and quickly scoop into prepared cupcake pan, filling cupcake liners 2/3 full.
- Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick comes out clean. If adding frosting, make sure the cupcakes are completely cool before frosting.
- Enjoy!
Notes
- Make sure your water is not too hot or else it will make a dense cupcake
