As a busy Mom, running a busy household full of busy children- it can be hard to follow your best intentions all of the time. Take my commitment to celebrate my kids half-birthdays every year. At that halfway point between one birthday and the next, I like to honor my kids by allowing them to choose what we will serve for dinner that night and select a special dessert in which we will place one candle and sing “Happy Half-Birthday” to them. No presents, no party- just a nice family dinner with a special treat at the end.
So two weeks ago, when my daughter was turning 9 1/2, she asked for chocolate cupcakes- reminding me at breakfast that this was what she would like. Which I promptly forgot all about until around 2pm, when I dashed into the kitchen to pull out a boxed mix so that I could quickly whip up a batch… only to find that I didn't have any boxed chocolate cake mix. Uh-oh.
So I turned to a book that I had received recently, but hadn't yet had time to try, “One Bowl Baking” by Yvonne Ruperti- a cookbook designed for the busy home baker who still wants to bake from scratch (hey-that's me!). Every single recipe in the book can be made in just one bowl- and you don't even need a mixer or fancy ingredients. Sure enough- I turned to page 100 and within 15 minutes I had prepared the batter for “Chocolaty Butter Cupcakes”!
Best EVER One Bowl Chocolate Cupcakes
And because my daughter requested vanilla icing- and I absolutely never use the stuff that comes in a can, I decided to try the “Simple Buttercream Frosting” on page 97, and it too was perfect! I did “cheat” a bit and used my electric mixer to make the frosting light and fluffy, and I also took the time to put the icing in a piping bag in order to create these pretty little “poofs” of frosting on top of each cupcake (I knew that my girly-girl would love that!), but I didn't mind putting forth the extra effort here because making the cupcakes was so simple.
Want the Recipe?
This terrifically moist chocolate cupcake makes a great base for any variety of frostings. Wrap loosely and store at room temperature up to four days. (posted with permission)
Makes 124 tablespoons (2 ounces or 55 grams) unsalted butter, softened 3⁄4 cup (5 1⁄4 ounces or 150 grams) packed light brown sugar 1⁄4 teaspoon salt 1 large egg 1 teaspoon vanilla extract 1⁄3 cup (80 mL) sour cream 3⁄4 cup (3 3⁄4 ounces or 105 grams) all-purpose flour 1⁄4 cup (3⁄4 ounce or 21 grams) cocoa powder 3⁄4 teaspoon baking soda 1⁄3 cup (80 mL) hot water
- Place an oven rack in the middle position. Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, stir the butter, sugar, and salt until combined. Whisk in the egg, then the vanilla and sour cream.
- Add the flour, cocoa powder, and baking soda to the bowl, then gently whisk until almost combined. Whisk in the hot water.
- Scoop the batter into the cupcake cups and bake until just firm to the touch, about 15 to 18 minutes.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
If you would like the recipe for the delicious vanilla buttercream frosting? Then you'll need to buy the book! (an amazon affiliate link)
Seriously- you won't be disappointed!
*I received a complimentary copy of “One Bowl Baking” to try out a few of the recipes. All opinions expressed here are my own.