Easy One-Bowl Chocolate Cupcakes

INGREDIENTS SERVINGS12

3/4 cup unsweetened cocoa powder

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
DIRECTIONS
1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing
bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla.
Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the
flour mixture.
3. Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes
out clean, 20 to 25 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.

Chocolate Cupcakes
INGREDIENTS (SERVINGS 12)
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
DIRECTIONS
1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing
bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each,
then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour
cream and beginning and ending with flour.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out
clean, 20 to 25 minutes.
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White
Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
Simple Chocolate Cupcakes
Ingredients (SERVINGS 12)
 ¾ cup plain flour
 ¼ cup cocoa
 ½ cup caster sugar
 2 teaspoons baking powder
 ½ teaspoon vanilla or vanilla essence
 80 g butter
 2 eggs
 ½ cup milk

Method
1. Preheat oven to 160°C. Prepare 12 hole muffin tray or 24 hole mini muffin tray.
2. Sift all dry ingredients into a mixing bowl.
3. Make a small well in the middle of the bowl and then add remaining ingredients.
4. Beat on low speed with electric mixer until just combined.
5. Scrape down sides of bowl and beat on medium speed for a further two minutes.
6. Place tablespoons of the mixture into 12 hole muffin tray until holes are half full. Heaped teaspoon
of mixture for mini muffins.
7. Place tray into oven for 15-18 minutes for 12 hole muffin pan or 10-12 minutes for mini muffin pan.
8. Stand for 5 minutes and then turn out onto wire rack to cool.
9. Iced or leave plain if preferred.

Easy Chocolate Cupcakes (SERVINGS 12)

 3/4 cup unsweetened cocoa
 1 1/2 cups all purpose flour
 1 1/2 cups white sugar
 1 1/2 teaspoons baking soda
 1/2 teaspoon baking powder
 1/2 teaspoon salt
 2 large eggs
 3/4 cup water
 3/4 cup buttermilk
 1/3 cup vegetable oil or melted butter
 1 tsp vanilla extract
 2/3 cup mini chocolate chips (optional)
Preheat oven to 350F. Place liners in 2-12 cup muffin tins.
In a large bowl, whisk together cocoa, flour, white sugar, baking soda, baking powder and salt until thoroughly
mixed.
In a medium bowl, whisk together eggs, water, buttermilk, vegetable oil and vanilla extract. Whisk into flour
mixture until all of the ingredients are mixed in and no streaks of flour remain. Add in optional mini chocolate
chips, if using.
Fill muffin cups evenly with the prepared batter.
Bake at 350F for 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, or with
only a few crumbs.
Remove cupcakes from the pan and cool completely on a wire rack before frosting.
Vanilla Cupcakes Buttercream Icing
 125g butter, softened
 125g butter, softened
 ½ cup, plus 2 tablespoons of caster sugar
 3 cups icing sugar, sifted
 ½ teaspoon pure vanilla extract
 ½ teaspoon vanilla essence
 2 large eggs, at room temperature
 ¼ cup milk warmed for ten seconds in microwave
 1 cup self-raising flour (or 1 cup standard flour and 1 teaspoon baking powder)

 3 tablespoons milk, warmed for ten seconds in microwave

Preheat oven to 180 degrees Celsius. Line a 12 hole muffin pan with cupcake cases.

Place the butter, sugar, vanilla, eggs and flour into a food processor (or use an electric handheld mixer, it works

just as well) and pulse for 10-15 seconds. Pour in the warmed milk and pulse again till combined.

Spoon the mixture evenly into the cases filling each 3/4 full. Bake for 17 minutes or until skewer inserted into

the centre comes out clean.

To make buttercream icing, cream the butter with an electric mixer until very pale, about 2-3 minutes. Using
low speed, mix in the icing sugar alternatively with the milk and vanilla. Continue to beat until light and fluffy.

Pipe or swirl the buttercream icing onto cooled cupcakes.

Makes 12.

Butterscotch Cupcakes
 250 g butter, softened
 1 ½ cups brown sugar
 4 eggs
 2 ¼ cups all-purpose flour
 2 tsp baking powder
 1 cup milk
Preheat the oven to 160 degrees Celsius. Line a 12 hole muffin pan with cupcake cases.

Place butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Gradually add eggs

one at a time, beat well. Sift over the flour and baking powder and beat until combined. Fold through the milk

and mix until combined.

Spoon the mixture evenly into the cases filling each 3/4 full. Bake for 15-20 minutes or until skewer inserted into

the centre comes out clean.

Makes 12.
Chocolate Cupcakes
 3/4 cup cocoa powder
 3/4 cup all-purpose flour
 1/2 teaspoon baking powder
 1/4 teaspoon salt
 3/4 cup butter at room temperature
 1 cup sugar
 3 eggs
 1 teaspoon vanilla extract
 1/2 cup sour cream
Preheat oven to 180 degrees Celsius. Line a 12 hole muffin pan with cupcake cases.

Into a mixing bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter
and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer

on low speed, add flour mixture alternately with sour cream.

Spoon the mixture evenly into the cases filling each 3/4 full. Bake for 20 -25 minutes or until skewer inserted into

the centre comes out clean.

Makes 12.

Lemon Cupcakes
 225 grams butter, softened
Lemon Buttercream Icing
 2 cups sugar
 125g butter, softened
 4 eggs
 3 cups icing sugar, sifted
 3 cups all-purpose flour
 ½ teaspoon vanilla essence
 1/2 tsp baking soda
 ¼ cup milk warmed for ten seconds in microwave
 1/2 tsp salt
 2 tbsp fresh lemon juice
 1 cup milk
 2 Tbsp lemon zest
 2 Tbsp lemon juice
Preheat oven to 160 degrees Celsius. Line a 12 hole muffin pan with cupcake cases.

In a large bowl with an electric mixer, cream the butter and sugar together until fluffy and pale, about 2-3

minutes. Add the eggs, one at a time until the mixture becomes creamy.

In a medium bowl combine the flour, baking soda and salt together. Mix to combine.

Alternately add the dry ingredients and the milk until thoroughly mixed.

Add the lemon zest and lemon juice. Mix batter for an additional minute until light and fluffy.

Spoon the mixture evenly into the cases filling each 3/4 full. Bake for 17 - 23 minutes or until skewer inserted

into the centre comes out clean. To make buttercream icing, cream the butter with an electric mixer until very

pale, about 2-3 minutes. Using low speed, mix in the icing sugar alternatively with the milk, vanilla and lemon

juice. Continue to beat until light and fluffy.

Pipe or swirl the buttercream icing onto cooled cupcakes.

Makes 12.

Carrot Cupcakes
Ingredients

 1 cup flour
 1 cup sugar
 1 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon cinnamon
 1/4 teaspoon salt
 1 egg plus 1 egg white, at room temperature
 1/3 cup vegetable oil
 8 ounces carrots (about 3 medium), peeled and coarsely shredded
 3 cups Vanilla Buttercream
Preparation

1. Preheat oven to 350°F. Line a muffin tin with paper liners; set aside.
2. Using an electric mixer, combine dry ingredients. Beat in eggs, oil and carrots.
3. Spoon batter into prepared cups. Bake for 25 minutes. Let pan cool.
4. Frost with buttercream and decorate as desired.