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One-Bowl Chocolate Cupcakes

Prep Time 15 mins
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 14 Cupcakes


  • 1 1/2 Cups All Purpose Flour
  • 6 Tbsp Cocoa Powder
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Cup Granulated Sugar
  • 1/3 Cup Canola Oil
  • 1 Cup Unsweetened Plant Milk of Choice I used So Delicious Coconut Milk
  • 1 tsp Vanilla
  • 1 tsp Lemon Juice or Vinegar
  • 2 tsp Instant Espresso Powder (or Instant Coffee)


  • Preheat oven to 375* F. Line a muffin tin with liners or just grease the tin- which ever you prefer.
  • In a large bowl, combine sugar, plant milk, canola oil, vanilla, lemon juice and espresso powder. Whisk well to combine.
  • Place a sifter on top of the liquids bowl, being sure to not dip the sifter into the liquid, and sift in the cocoa powder. Whisk well to combine.
  • Now add flour, salt, baking powder and baking soda into the sifter and sift into the bowl. Whisk to combine.
  • Portion batter into the lined or greased cupcake tin. Fill each liner about 2/3 of the way full.
  • Bake in a 375* oven for 18-22 minutes or until a toothpick inserted into the center of one of the middle cupcakes comes out clean. Mine were perfect in 20 minutes.
  • Let cool completely before decorating!
Keyword cake, chocolate, Chocolate cake, Chocolate Recipes, cupcakes