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One-Bowl Chocolate Cupcakes

Source of Recipe

Martha Stewart's kids magazine


Recipe Introduction

I frosted these with a half batch of Chocolate Frosting from the first Cake Mix Dr. book. They're very tasty! I thought the texture was kind of similar to a cake mix--moist and slightly spongey/light--but the taste is definitely better w/ no cake mix aftertaste. Plus they're very easy to mix up and only use 3 T. oil. I think this will be my "go to" recipe when I need chocolate cupcakes. A couple of more thoughts...the batter is very thin so don't expect a thick scoopable batter and I got 18 full-size cupcakes. I suppose I could have stretched the batter further if needed, but these were a nice size.

List of Ingredients

3/4 c unsweetened cocoa powder
1 1/2 c flour
1 1/2 c sugar
1 1 /2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 c warm water
3/4 c low-fat buttermilk
3 Tbsp oil
1 tsp vanilla


Recipe

Preheat oven to 350. Line cupcake pans with papers.

Sift dry ingredients into a medium bowl.

Add eggs, warm water, buttermilk, oil, and vanilla. Mix with an electric mixer until batter is smooth. Scrape down sides of bowl to ensure even mixing.

Divide batter among cups--filling each about 2/3 full.

Bake until tops are springy to the touch, about 20 minutes. Transfer to a wire rack--cool. Frost with your favorite frosting.