With this recipe, you can whip up a batch of tender, chocolate cupcakes in no time. Zero fuss and no fancy steps — just easy pantry magic. These “quick-mix” cupcakes live up to their name, coming together in minutes using a bowl, measuring cup and a whisk, along with ingredients you probably already have on hand. These moist cupcakes make a fabulous base for frosting. But between us, I’ve been known to pass them off as breakfast muffins when time is tight. More good news – the cupcake itself (without the frosting) is alpha-gal friendly. (Be sure to use organic cane sugar, rather than granulated white sugar, which is filtered through bone char, if making for alpha-gal folks.)

To gild the lily, make the ethereal peanut butter frosting I’ve included. (Or one of our other frostings, see note below). It’s so decadently creamy that you’ll want to eat it by the spoonful. It’s easy to whip together with a hand mixer; the peanut butter stabilizes the heavy cream, so the whipped cream stays smooth and fluffy without any weeping.

Susie Middleton

Makes 12 cupcakes

For the cupcakes:

  • 1 cup (8 ounces) water
  • ¼ cup (1 ¾ ounces) neutral-flavored oil
  • 1 large egg
  • 1 ½ teaspoons pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 1/3 cups (6 ounces) all-purpose flour
  • ¾ cup (5 ¼ ounces) granulated sugar (use organic cane sugar to be alpha-gal-friendly)
  • 1/3 cup (1 ounce) unsweetened natural cocoa powder (see note), sifted if lumpy
  • 2 teaspoons baking powder
  • ½ teaspoon table salt
  • ¼ teaspoon baking soda

 

For the frosting:

  • 1 cup (8 ounces) heavy cream, chilled
  • ¼ cup (2 ¼ ounces) creamy-style peanut butter (not natural)
  • ¼ cup (1 ounce) confectioners’ sugar  

 

Make the cupcakes

1. Measure the water and oil in a 2-cup measuring cup. Add the egg, vanilla and vinegar. Using a fork, mix until well blended.

2. In a medium bowl, whisk the flour, sugar, cocoa, baking powder, salt and baking soda until blended. Add the water-oil mixture and whisk until well blended and only a few small lumps remain, about 1 minute. Set the batter aside while the oven heats (see note below).

3. Position a rack in the center of the oven and heat the oven to 350°F. Line 12 standard muffin cups with foil or paper liners.

4. Divide the batter evenly between the muffin cups (about ¼ cup each). Just before baking, tap the pan gently on the counter a few times to release some of the air bubbles. Bake until a pick inserted in the center comes out clean, 21 to 23 minutes. Move to a rack to cool completely.

Make the frosting

1. In a medium bowl, combine the heavy cream, peanut butter and confectioners’ sugar. Using a handheld electric mixer, beat on low speed until the peanut butter is blended into the cream, about 1 minute. Increase the speed to medium high and continue beating until the cream is thick and holds firm peaks, 30 to 90 seconds. Be careful not to over-whip or the cream will become grainy. Use immediately or cover and refrigerate up to 1 day.

Frost and serve

1. Divide the frosting evenly between the cupcakes (about 2 tablespoons per) and spread to the edges. (An offset spatula works well.) Serve the cupcakes immediately or cover very loosely and refrigerate. To serve, set the cupcakes on the counter for about 1 hour to come to room temperature. Leftovers are delicious for days.

 

Kitchen Notes

  • Resting the batter: Allowing the batter to rest while the oven heats yields a smoother, slightly domed cupcake top.
  • Other frosting options: In place of the Peanut Butter Frosting, try using this Milk Chocolate Frosting or a half recipe of either Whipped Strawberry Frosting or Brown Sugar Cream Cheese Frosting.
  • Cocoa powder: I recommend natural — not Dutch-process — cocoa for this recipe. I use Hershey’s as well as Ghirardelli.