One-Bowl Chocolate Cupcakes With Buttercream Frosting

READY IN: 30mins
Recipe by Eat Your Vegetables

This recipe is from Martha Stewart Living magazine, spring 2009.

Ingredients Nutrition


  1. Preheat oven to 350. Line standard muffin tins with paper liners.
  2. Sift the first 6 ingredients together in a large bowl.
  3. Add eggs, warm water, buttermilk, oil and vanilla; mix until smooth.
  4. Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes.
  5. Transfer cupcakes to wire racks and let cool. Will keep, covered for up to 3 days.
  6. To make the frosting: Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium, add sugar 1/2 c at a time, beating after each addition about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla and beat until buttercream is smooth. Use immediately or cover and refrigerate for up to 3 days. (Bring to room temp and beat on low speed until smooth before using).

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