One-Bowl Chocolate Cupcakes With Buttercream Frosting

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

• Ready In: 30 mins
• Yields: 18 cupcakes

Ingredients

• 3⁄4 cup 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  vegetable oil
• 1  teaspoon vanilla extract
• 12  ounces unsalted butter, softened
• 1  lb confectioners' sugar
• 1⁄2 teaspoon vanilla extract

Directions

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).