Easy One Bowl Chocolate Cupcakes (Melt & Mix, No Mixer Required)
If you love a one bowl, melt and mix recipe that delivers big chocolate flavour with minimal effort, these Easy One Bowl Chocolate Cupcakes are about to become your new favourite. Made with simple pantry staples and no stand mixer required, this is the kind of recipe every home baker needs in their back pocket.
There’s no creaming butter, no complicated steps, and barely any washing up. Just melt, whisk, and pour. The result? Soft, moist chocolate cupcakes with a tender crumb and rich chocolate flavour in every bite. Perfect for birthdays, school bake sales, or weekend baking with the kids.
Whether you top them with a light homemade buttercream or a whipped store-bought frosting that teens adore, these cupcakes are simple, reliable and delicious - exactly how home baking should feel.
Easy One Bowl Chocolate Cupcakes
These Easy One Bowl Chocolate Cupcakes are made using a simple melt and mix method - no stand mixer required. Soft, moist and deeply chocolatey, they’re the ultimate go-to cupcake recipe for birthdays, bake sales or everyday baking.
Ingredients
- 125g unsalted butter
- 100g dark or milk chocolate melts
- ⅓ cup (30g) cocoa powder
- ½ cup milk (room temperature)
- ¼ cup vegetable oil
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 2 eggs (room temperature)
- ¾ cup (175g) caster sugar
- ¾ cup (115g) self-raising flour
- ¼ teaspoon baking powder
- Pinch salt
- 1 tub Betty Crocker Creamy Deluxe Vanilla Frosting (or your favourite buttercream)
- 1 teaspoon vanilla extract (optional)
- 1-2 cups icing sugar (optional, to thicken)
Instructions
- Preheat oven to 160°C (fan forced). Line two standard 12-hole muffin trays with cupcake liners.
- In a large microwave-safe bowl, add butter, chocolate melts and cocoa powder.
- Microwave on medium for 1 minute. Stir well. Continue heating in 10-second intervals, stirring between each, until smooth and fully melted.
- To the melted chocolate mixture, whisk in milk, vegetable oil, vinegar and vanilla extract until smooth.
- Add the eggs and whisk until fully incorporated. The mixture will look glossy and slightly thickened.
- Whisk in caster sugar until combined.
- Sift self-raising flour, baking powder and salt directly into the bowl.
- Whisk gently until the batter is smooth and lump-free. Do not overmix.
- The batter will be thinner than traditional cupcake mixtures - this is normal.
- Using a ¼ cup measuring cup, pour batter into cupcake liners, filling each about ¾ full.
- Gently tap trays on the bench to release air bubbles.
- Bake for 15-20 minutes, or until cupcakes spring back lightly when touched in the centre.
- Allow cupcakes to cool completely in trays before icing.
Notes
🧁 Frosting Option: Whipped Store-Bought Frosting
While I usually make my own buttercream or chocolate frosting for these cupcakes, teens are loving Betty Crocker Creamy Deluxe Vanilla Frosting. Here’s how to make it taste more homemade:
- Scoop the entire tub of Betty Crocker Frosting into a mixing bowl.
- Use electric beaters to whip for 3–5 minutes on high speed - it will become light and fluffy.
- Optional: Add 1 teaspoon vanilla extract for extra flavour.
- Optional: Add 1-2 cups icing sugar to thicken if desired.
- Note: Not suitable for piping - easiest to spread with a butter knife or offset spatula.
- Decorate as you like - sprinkles, M&Ms or fun toppings.
⭐ Top Tips
- One Bowl, Less Mess: Use a large microwave safe bowl for the entire batter to keep things simple.
- Room Temperature Ingredients: Eggs and milk at room temperature help create a smoother batter and better rise.
- Don’t Overheat Chocolate: Microwave in short bursts to prevent burning.
- Thin Batter is Normal: Melt and mix batter will be thinner than traditional cupcake batter.
- Check Early: Ovens vary - start checking at 15 minutes.
- Whipped Store-Bought Frosting Tip: Adds a teen-friendly, fuss-free option while keeping it light and more homemade.
Nutrition Facts
Calories
310Fat
19 gSat. Fat
9 gCarbs
42 gFiber
2 gNet carbs
41 gSugar
26 gProtein
3 gSodium
48 mgCholesterol
51 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
