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One-Bowl Chocolate Cupcakes Photo:

One-Bowl Chocolate Cupcakes

Martha Stewart Kids, 2004 http://www.marthastewart.com/282243/one-bowl-chocolate-cupcakes
3.50548
Rated
70.1096100(278)278
  • Yield Makes 18 to 24

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

  1. 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.
  2. 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.

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