Chocolate Cupcakes Without a Mixer
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This simple recipe for Olive Oil Chocolate Cupcakes is an easy one bowl chocolate cupcakes recipe! I even use my Chocolate Ganache Frosting so this recipe, so you can make chocolate cupcakes without a mixer!
If you’re looking for more cupcake recipes, be sure to check out some of my other favorites like Maple Bacon Brown Sugar Cupcakes, Cookies ‘N Cream Cupcakes, or my Brown Sugar Carrot Cupcakes.
Table of Contents
These chocolate cupcakes without a mixer are a perfect solution for when you want a decadent treat without the fuss of extra equipment! These one bowl chocolate cupcakes mix up quickly with just a bowl and a whisk! By whisking together the dry ingredients like flour, cocoa powder, and sugar, and then folding in the wet ingredients oil, milk, and eggs, you can achieve a beautifully smooth batter by hand. The result? A batch of chocolatey cupcakes with deep flavor that taste like they took hours to prepare, even though they came together in minutes!
This is such an easy recipe for Chocolate Cupcakes without a mixer! Plus, skipping the mixer means less cleanup—always a bonus! I top these with my Chocolate Ganache Frosting, so you get a rich, fudgy chocolate cupcake that's quick and easy to make. You can top these with all kinds of toppings from sprinkles to fresh strawberries!
Why You'll Love This Recipe
Easy: This recipe for Olive Oil Chocolate Cupcakes is incredibly easy! This recipe for one bowl chocolate cupcakes only requires one bowl for the batter and then one bowl for the frosting! Minimal dishes, minimal work, easy to make anytime!
Chocolate Cupcakes No Mixer Needed: Want chocolate cupcakes, but don’t want the hassle of getting out the stand mixer, cleaning it, or even using a hand mixer (my nemesis)? These chocolate cupcakes without a mixer just require two mixing bowls, a whisk, and a spatula! That’s it!
Moist & Fluffy: This is an Olive Oil Chocolate Cupcakes recipe, which makes these cupcakes incredibly moist and fluffy. I prefer using oil in cakes over butter most of the time as I find it makes a moister cake. I use olive oil in this recipe, but you could also use avocado oil, canola oil, or sunflower oil.
Rich & Chocolatey: I top these Olive Oil Chocolate Cupcakes with a rich and decadent Chocolate Ganache Frosting. I love this frosting recipe as it is rich and chocolatey, but it is also so easy! One of the things I despise frosting is making a huge mess with sifting all the powdered sugar. When I owned my bake shop, it was like you were in a constant snow globe of powdered sugar whenever you were in the back, haha. So, I absolutely love making icing without powdered sugar as it’s so easy and there’s way less clean up!
Ingredients
- EVOO: I use organic extra virgin olive oil in this recipe for a healthier chocolate cupcake. You can also use canola oil if you prefer or want a more true chocolate flavor without the hearty flavor of olive oil.
- Heavy Whipping Cream: I Organic Valley Heavy Whipping Cream in the cake for extra moisture as well as in the ganache frosting.
- Eggs: I use organic large eggs.
- Vanilla Extract: My favorite is Simply Organic.
- Cane Sugar: I use organic cane sugar.
- Cake Flour: I use organic cake flour for a light and tender crumb.
- Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate flavor.
- Baking Powder: Make sure to use baking powder. If you want more info on leavenings and which ones to use when, read my post the Difference Between Baking Soda and Baking Powder.
- Salt: I use a fine sea salt in the batter.
- Dark Chocolate: I use dark chocolate for the Chocolate Ganache Frosting. You can use mini dark chocolate chips for ease or chop up a chocolate bar, either works.
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Tools Needed
- Scale: Always use a digital food scale for the best results.
- Heatproof Mixing Bowl: You'll need a heatproof mixing bowl for the ganache and to mix up the batter.
- Whisk: I mix the batter with a whisk.
- Cupcake Pan: You'll need a cupcake pan.
- Spatula: You'll need a spatula to mix up the batter to fold in the dry ingredients.
Step by Step Instructions
Step 1
To make the frosting: In a heatproof bowl, add the chocolate and cream. Using a double boiler, melt, while stirring, until combined. Remove from heat. Alternatively, you can microwave in 30 second intervals, stirring between each one to prevent burning, until the chocolate and cream are completely combined.
Cover the bowl with plastic wrap and place in the fridge for at least 2 hours or overnight.
Step 2
Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
Step 3
To make the batter: In a large mixing bowl, add the olive oil, heavy whipping cream, eggs, cane sugar, and vanilla extract, and whisk to combine.
Add the cake flour, cocoa, baking powder, and fine sea salt in that order. Fold together with a spatula until you have a smooth batter.
Step 4
Fill cupcake liners three-quarters full. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.
Step 5
Remove the frosting from the fridge and give it a stir with a spatula to mix it up. Using a butter knife, add frosting on top of each cupcake. Top with desired toppings.
Topping Ideas
- Rainbow Sprinkles
- Chocolate Sprinkles
- Strawberries
- Blueberries
- Blackberries
- Raspberries
- Chocolate Chips
- Chopped Nuts (peanuts, pecans, cashews, almonds, or walnuts)
- Caramel Sauce
FAQ's
Absolutely! If you want the ease of using your stand mixer or hand mixer, you can make this recipe with either one.
Yes, if you don't have olive oil or don't want to use it, you can use avocado oil, canola oil, vegetable oil, or sunflower oil. I haven't tested this with coconut oil, it may work, but you would need to melt it if you're going to try that.
If you don’t have a whisk, just use a fork to mix up the oil, cream, and eggs. Use the fork for break the yolks and just scramble it like you would scrambled eggs until it’s combined. Then you can use a spatula for the rest!
Yes, you can make these ahead of time. If you want to just make the frosting and batter ahead of time, they can both stay in the fridge (covered) overnight. Then you can bake off cupcakes and frost the following day. If you make the cupcakes ahead of time, be sure to store them in an airtight container in the fridge.
Because chocolate ganache has cream in it, the cupcakes need to be stored in the fridge. These should be stored in an airtight container in the fridge to help keep them moist. They’ll last for about 3 days.
Craving More?
Chocolate Cupcakes Without a Mixer
Ingredients
Frosting
- 226 grams dark chocolate chips
- 226 grams heavy whipping cream
Batter
- ¾ cup extra virgin olive oil
- ¾ cup heavy whipping cream
- 3 large eggs
- 326 grams cane sugar
- 1 ½ teaspoons vanilla extract
- 308 grams cake flour
- 75 grams Dutch cocoa powder (sifted)
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
Toppings
- Natural rainbow sprinkles
- Natural chocolate sprinkles
- Fresh strawberries
Instructions
- To make the frosting: In a heatproof bowl, add the chocolate and cream. Using a double boiler, melt, while stirring, until combined. Remove from heat. Alternatively, you can microwave in 30 second intervals, stirring between each one to prevent burning, until the chocolate and cream are completely combined.
- Cover the bowl with plastic wrap and place in the fridge for at least 2 hours or overnight.
- Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
- To make the batter: In a large mixing bowl, add the olive oil, heavy whipping cream, eggs, cane sugar, and vanilla extract, and whisk to combine.
- Add the cake flour, cocoa, baking powder, and fine sea salt in that order. Fold together with a spatula until you have a smooth batter.
- Fill cupcake liners three-quarters full. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.
- Remove the frosting from the fridge and give it a stir with a spatula to mix it up. Using a butter knife, add frosting on top of each cupcake. Top with desired toppings.
- Store in an airtight container in the fridge for up to 3 days.
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