One-Bowl Chocolate Cupcakes
- Rate146
- Comments()
Martha Stewart Kids, 2004
- Yield Makes 18 to 24
Add to Shopping List
Ingredients
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons safflower oil
- 1 teaspoon pure vanilla extract
Directions
- Preheat oven to 350 degrees. 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.
Cook's Note
Cupcakes will keep, covered, for up to three days.
Recipe Reviews
More from Food
New From Our Blogs
-
Valentine's Day Bargain Bubblies
Taste of the Test Kitchen, February 10, 2012 -
Romantic Dinner for Two
Taste of the Test Kitchen, February 9, 2012 -
Secret Shortcut: Smoked Salmon
Taste of the Test Kitchen, February 8, 2012 -
Dipped In Chocolate For Valentine's Day
Taste of the Test Kitchen, February 6, 2012 -
Our Favorite Dips For Super Bowl Watching
Taste of the Test Kitchen, February 2, 2012
These cupcakes were very moist. Made them for my child's class.
These really are the easiest chocolate cupcakes to make and they're chocolatey and moist. Turns out great every single time i make them!
I have been looking for the perfect chocolate cupcake recipe since a long time now and this recipe brought a big smile on my face when I saw and tasted the cupcakes.. Also the best part is only 3tbs of oil.. I am a happy girl today :)
Thanks Martha
These are delicious and so easy to make!! Highly recommend
These cupcakes are super delicious and easy to make. I didn't change a thing about the recipe, but I did use a vanilla buttercream frosting recipe that I found on the Food Network web site. There's a link to it and a photos of the cupcakes on my blog:
http://gradkitchen.blogspot.com/2011/04/chocolateblackberry-cupcakes-with.html
I substituted applesauce for the oil and added 1 1/2 tblsp. instant vanilla flavored coffee and will be topping with Kahlua buttercream frosting! Delicious!
Does anyone know what the frosting recipe for these cupcakes is?
This is gourmet bakery delicious!! And only 3 T of oil?? I am shocked at how decadent the chocolate is and not cocoa-y like most recipes. So moist and very airy texture (not a dense cupcake). If filled too full, cupcake develops 'muffin top' and can't hold the weight below. Aim for 1/2 full (resulting in slightly more) for perfect results.
i use coconut oil instead of safflower oil. it gives them a hit of a coconut flavor. yummy!!
These are my go-to chocolate cupcakes. They are so easy and so good.
These are my go-to chocolate cupcakes. They are so easy and so good.
Regular milk with a tblspn of either lemon juice or vinegar stirred in and left to sit for a few minutes, makes a good substitute for buttermilk.
if i don't have buttermilk what can i use???
These came out perfect. The cocoa you use will definitely affect the end product. I only had 2 cupcakes sink in the middle and they were the 2 that were in the center of the large pan. I made 18 with the cups filled pretty high and had enough to probably make 20. I baked mine for 18 minutes and they were moist, light, and delicious. Perfect with cream cheese frosting! Everyone loved them.
these turned out well, despite my concerns with the batter being super runny. thanks to the post below, i went ahead and baked them and am glad i did. these are light and airy cupcakes, not dense or "cake" like, in my opinion. they are just what i was hoping for when considering the recipe. i am topping them with chocolate chip icing!
This was fabulous. I chose this recipe because I had JUST enough ingredients for making it. Am I glad I did, it was moist, rich, soft, and not too sweet. I baked this as a frosting free cake, rather than cupcakes, it turned out great. Also, don't be scared if your batter looks too runny, mine was only slightly thicker than Hershey's syrup! Husband approved. :D
I have never made a cake from scratch and this was super easy and the results were great. Highly recommend.
These are very moist and delicious! I substituted some instant coffee for the cocoa, and it amped up the chocolate flavor. My yield was 1 dozen normal sized cupcakes, and 2 dozen minis.
These are DELICIOUS. Best we've ever made. Definitely pair with buttercream, it is so good. I didn't have safflower oil so I used canola and it was fine. YUMMY!! A
The cupcakes are so delicious. With the basic buttercream, its a bakery quality cupcake for 1/2 the cost.
Turned out great - moist, good texture, and a nice chocolate taste. Batter was runny, but still baked well. Did not rise and no real dome. Otherwise fantastic.
Not the perfect looking cupcake but they sure taste good!
Not the perfect looking cupcake but they sure taste good!
These turned out great except for about 5 which sunk slightly in the middle. The chocolaty flavor is excellent and they are exceptionally easy!
These turned out great except for about 5 which sunk slightly in the middle. The chocolaty flavor is excellent and they are exceptionally easy!
These turned out great except for about 5 which sunk slightly in the middle. The chocolaty flavor is excellent and they are exceptionally easy!
These turned out great except for about 5 which sunk slightly in the middle. The chocolaty flavor is excellent and they are exceptionally easy!
Turned out super...a few sunk a bit in the middle but overall very good and fantastic chocolaty flavor. VERY easy!
Turned out super...a few sunk a bit in the middle but overall very good and fantastic chocolaty flavor. VERY easy!
I made these with powdered buttermilk which I would not recommend. While the cupcakes were tasty they had lumps from the buttermilk powder.
I made these with powdered buttermilk which I would not recommend. While the cupcakes were tasty they had lumps from the buttermilk powder.
I would guess that any vegetable oil would work. I was going to try the recipe with canola oil.
I would guess that any vegetable oil would work. I was going to try the recipe with canola oil.
Must you use safflower oil or can you substitute - if so, what common oil can you use?
Must you use safflower oil or can you substitute - if so, what common oil can you use?
Good chocolate cupcake. I too was concerned about consistency of mix (after making Yellow Cupcakes which were much thicker). Baked up well. I used dark cocoa instead of regular - a little too rich but good still. I will try it again with regular cocoa.
Good chocolate cupcake. I too was concerned about consistency of mix (after making Yellow Cupcakes which were much thicker). Baked up well. I used dark cocoa instead of regular - a little too rich but good still. I will try it again with regular cocoa.
The mixture is very runny, so I was a little concerned at first, but they turned out perfectly! My new go-to chocolate cake recipe! Its so yummy!(I got 18 cupcakes out of this recipe.)
The mixture is very runny, so I was a little concerned at first, but they turned out perfectly! My new go-to chocolate cake recipe! Its so yummy!(I got 18 cupcakes out of this recipe.)
best ever choc ccakes
best ever choc ccakes