Light, moist, and chocolatey, these one-bowl Chocolate Cupcakes are perfect for celebrations or any day that needs a special treat. No eggs needed!
Oil & Vinegar Cake...that's what my family calls this chocolate cake.
That's because it contains...uhm...oil & vinegar (and other good stuff, I assure you!). With no eggs or butter required (and no mixer), this recipe for chocolate cake is so easy to throw together that I make it on a weekday when I want to treat the family.
It's not a fussy chocolate cake...one bowl and a 9- x 9-inch baking pan is all it needs, with just a dusting of powdered sugar to finish it off. We usually serve it right from the pan. A perfect weekday cake.
The original chocolate cake recipe below is years-old, from the Los Angeles Times. I can't even tell you when I cut it out (which isn't like me...I'm usually quite meticulous about such things).
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Make a small batch of chocolate cupcakes
Another great thing about this one-bowl chocolate cake recipe is that it's easily scalable. And since right now there's only two of us at home, I figured that making six cupcakes instead of a full cake would be better, portion-control-wise. Plus, cupcakes are fun!
So I present to you One-Bowl Chocolate Cupcakes.
By the way, if these ingredients look at all familiar, it's because this same chocolate cake recipe, scaled down 25%, is how you make a quick Microwave Chocolate Mug Cake. That's right...a single serving cake cooked in the microwave in 2 minutes. How cool is that!
As I said, one-bowl. Mix the dry ingredients, add the wet ingredients, and into the pan it goes! In this case, a standard muffin pan does the trick.
What comes out is a rich, moist chocolate cupcake that's perfect to make any day special.
Make the cupcakes extra special
And what if you have a special celebration in mind? How about some Chocolate Buttercream Frosting! Have your butter softening on the counter while you make the cupcake batter, then whip up the frosting while they're in the oven.
Voilá...you've got chocolate cupcakes perfect for any party. And if it is a party, don't forget the Vanilla Bean Ice Cream!
It's tough being at stuck at home with limited ingredients, so that means making an effort to make the days special. But as you can see, these one-bowl Chocolate Cupcakes don't require too much effort. I'm all for that.
Any day can be a celebration, especially when there's chocolate cupcakes around!
Slainté! L’chaim! Cheers!
Tammy
Recipes using dark chocolate
Remember, even though these recipes use dark chocolate, you can generally substitute the chocolate type of your choice. Go ahead and use your favorites!
- Mini Skillet Hot Fudge Pudding Cake
- One-Bowl Chocolate Cupcakes - no eggs needed
- Dark Chocolate Hot Fudge
- Dark Chocolate Whisky Fudge
- Easy Dark Chocolate Truffles
- The Best Dark Chocolate Pudding - no eggs needed
- Dark Chocolate Buttercream Frosting
- Dark Chocolate Bourbon Brownies
- The Best Triple Chocolate Brownies
- Whiskey Marshmallow Topped Brownies
- Quick Mini Chocolate Raspberry Jam Tarts
- Easy Kahlua Chocolate Fudge
- Dairy-Free Chocolate Mousse
- Black Bottom Maple Bourbon Pecan Pie
- Port Wine Chocolate Cake
- Chocolate Ganache - can be used as a truffle base or a frosting, this is an easy and versatile two-ingredient recipe to have in your repertoire!
- White Chocolate Marshmallow Pecan Fudge - ok, this is white chocolate, but you can use whatever chocolate you'd like!
📖 Recipe
One-Bowl Chocolate Cupcakes (no eggs needed)
Equipment
Ingredients
- 1½ cups all-purpose flour, (6-3/4 oz, 180g)
- 1 cup granulated sugar, (7 oz, 200g)
- ¼ cup cocoa powder, (3/4 oz, 20g)
- 1 tsp baking soda
- ½ tsp kosher salt
- ⅓ cup canola oil, (2-1/4 oz, 66g)
- 1 Tbsp cider vinegar
- 1 Tbsp vanilla
- 1 cup boiling water, (8 oz, 227g)
- powdered sugar, for dusting
Instructions
- Preheat oven to 350ºF. Spray a standard muffin pan with baking spray or line with cupcake liners.
- In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the oil, vinegar, and vanilla. Pour in the boiling water and mix until combined.
- Portion the batter into the prepared cupcake pan, filling each well 2/3 full. Tap to shake out bubbles.
- Bake for for 18-22 minutes, or until a cake tester comes out clean.
- Cool the in pan for 15 minutes before turning out onto rack.
- Dust with powdered sugar before serving, or frost with chocolate buttercream frosting.
Video
Notes
Nutrition
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