One-Bowl Chocolate Cupcakes
Adapted from Martha Stewart
3/4 (4 1/2 oz) cup unsweetened cocoa powder
1 1/2 cups (6 3/4 oz or 180 grams) all-purpose flour
1 cup (7 oz or 200 grams) white granulated sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs, at room temperature
3/4 cup warm water
3/4 cup buttermilk
3 tbsp canola oil
1 tsp pure vanilla extract
Preheat oven to 350 degrees. Line standard muffin tins with paper liners and set aside.
Into a large bowl, sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt. If you don’t have a sifter on hand (I don’t!) use a fine-meshed sieve and shaking it into the bowl. Add eggs, warm water, buttermilk, oil, and vanilla extract, and mix until smooth, roughly 3 minutes. While mixing, scrape down the sides and bottom of bowl to ensure that the batter is well mixed. Mix gently, and be careful not to overmix – which could yield you a dense, tough crumb.
Divide batter evenly among muffin cups, filling each 2/3 full, and bake for about 20 minutes, or until tops spring back when touched. I would rotate pan once midway through baking to ensure even baking. Transfer to a wire rack; let cool completely before frosting.
Makes 18 cupcakes.