One-Bowl Chocolate Cupcakes
From Martha Stewart
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READY IN: 50mins
SERVES: 18
YIELD: 18 cupcakes
UNITS: US
INGREDIENTS
Nutrition- 3⁄4cup unsweetened cocoa powder
- 1 1⁄2cups all-purpose flour
- 1 1⁄2cups sugar
- 1 1⁄2teaspoons baking soda
- 3⁄4teaspoon baking powder
- 3⁄4teaspoon salt
- 2large eggs
- 3⁄4cup warm water
- 3⁄4cup buttermilk
- 3tablespoons safflower oil
- 1teaspoon pure vanilla extract
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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.
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