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1-Bowl Chocolate Cupcakes and 7-Minute Frosting

January 23, 2011
I’ve mentioned before that November to February is Cake Eating Season for my family and friends. Yesterday, I made cupcakes for my mom and my cousin’s pre-birthday celebration and I decided to go the Martha Stewart route because she has never steered me wrong before (at least I don’t think/can’t remember) and also because the recipes seemed so easy. I mean come on, one bowl cupcakes and no mixer required? Check. Frosting that doesn’t have powdered sugar in it? Check.

Lazy Efficient me always looking for short cuts? Check.


1-Bowl Chocolate Cupcakes from Martha Stewart
¾ cup unsweetened cocoa powder
1½ cups all-purpose flour
1½ cups sugar
1½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 large eggs
¾ cup warm water
¾ cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract


-Preheat oven to 350°F/180°C. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.


-Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.


-Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.


7-Minute Frosting from Martha Stewart
¾ cup plus 2 tablespoons sugar
1 tablespoon light corn syrup
3 large egg whites, room temperature


-In a small, heavy saucepan, combine ¾ cup sugar, corn syrup, and 2 tablespoons water. Heat over medium heat, stirring occasionally, until sugar has dissolved. Rub a bit between your fingers to make sure there is no graininess. Raise heat to bring to a boil. Do not stir anymore. Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230°F/110°C, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.)


-Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2½ minutes. Gradually add remaining 2 tablespoons sugar. Remove the syrup from the heat when the temperature reaches 230°F/110°C (it will keep rising as pan is removed from heat). Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg-white mixture, with the mixer on medium-low speed.

-Beat frosting on medium speed until cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately.


Pastel sprinkles are my favourite! I piped the frosting using a 1M tip.


I also tried to make it more “festive” by making these toppers.

Years of watching Art Attack as a kid pays off sometimes!


That’s my cousin and my mother, who will turn 11 and 49 39 respectively.


It looks like the model cupcake right?

Well… looks can be deceiving. I mean I’d make the frosting again (it had a lovely marshmallowy taste) maybe with vanilla extract, but I’m pretty sure I won’t be making the cupcakes again. I didn’t like it one bit, it was a bit on the dry and bland side. Such a shame, not only because the recipe had so many positive feedback online but also because making it was a breeze. Oh well, you live and learn!

12 Comments leave one →
  1. January 25, 2011 5:25 AM

    Your frosting looks so shiny and pretty! I’ve never made a 7-minute frosting, you make it look so easy! Definitely model cupcakes there.

  2. January 26, 2011 12:16 PM

    they look terrific!

  3. rebelwithoutasauce permalink*
    January 26, 2011 4:45 PM

    @vicki – it WAS easy! trust me, i am usually a frosting noob so even i was shocked at how easy and foolproof it was :)

    @melissa – thanks!

  4. January 26, 2011 11:00 PM

    Ha, art attack! The cupcakes look great though!

  5. January 27, 2011 1:57 PM

    All wasn’t lost…your cupcakes look beautiful! Love the sprinkle choice.

  6. rebelwithoutasauce permalink*
    January 27, 2011 3:37 PM

    @brilynn – i blame art attack for the fact that i still find it hard to part with paper towel tubes lol. and thanks!

    @jenn – thank you! :)

  7. Chelsea permalink
    February 4, 2011 1:29 AM

    I LOVE Martha Stewart’s recipes! I assume you may have gotten these from her cupcake book, but if not I HIGHLY recommend it. Its a-mazing. Your cupcakes look great!

    • rebelwithoutasauce permalink*
      February 7, 2011 1:17 PM

      yup, i got both these recipes from her cupcake book! borrowed mine from the library though ;) and thanks!

  8. Pat P. permalink
    February 24, 2011 10:02 AM

    Hey, just made the frosting, urg. I saw it on Martha Stewarts magazine then googled it to see if anybody else had done it. Mine came out SO whippy and fluffy, it was making me feel all woozy just licking the spoon. Plus, it did taste faintly of marshmellows (yum), but the flavor wasn’t strong enough, like eating air.

    When you say” beat the frosting”, was I supposed to take out the whipping blade and put in the regular beating paddle? Maybe thats why I got a gobbleful of AIR?? Urg.

    Newbie at homemade frostings…….

    • rebelwithoutasauce permalink*
      February 25, 2011 7:08 PM

      i have a handheld mixer so my blades are like this but i don’t think its the blades, perhaps you beat them for too long? i’m not really sure! i’m no expert at homemade frostings, because i kinda suck that them LOL. that’s why i mainly use ganache! ;)

  9. Katie permalink
    March 13, 2012 5:17 AM

    A question from a baking novice–does your recipe call for regular white sugar, or confectioner’s suger?
    Looks delicious, thanks!

    • rebelwithoutasauce permalink*
      May 6, 2012 11:57 PM

      sorry for the super late reply but both the cupcakes and the frosting calls for caster sugar :)

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