One-Bowl Chocolate CupcakesOctober 30, 2010 at 4:03 pm | Posted in cupcakes | 11 Comments
I don’t equate cupcakes with Halloween, but every year I do whip up a batch to celebrate the day (and possibly come one step closer to using up my never-ending jar of orange and black sprinkles). Last year they were vanilla, this year they’re chocolate. I’d say that I’ve been a little choco-deprived lately, as the last true chocolate treat I made here was back in August…but that would be a total lie, since all week I’ve been pillaging the stash of Reese’s and Kit Kats that I supposedly bought for the neighborhood children!
Really, I’ve been wanting to make Martha Stewart’s One-Bowl Chocolate Cupcakes for ages…a good friend told me it’s the recipe she always makes for her kids. For something so easy (you go from zero to cake in about 25 minutes), they are surprisingly good. Perfectly moist, not too crumbly (cupcakes that fall to pieces when you unwrap them tick me off) and a fast chocolate fix.
The frosting was just a quickie, no measurements, cream cheese frosting with enough matcha powder added to look the color of Frankenstein’s face, or maybe pond scum. Gruesome, as my grandmother would say (not to mention a little too strong on the matcha). Happy Halloween!!
One-Bowl Chocolate Cupcakes- makes about 18
adapted from marthastewart.com
Steph’s Note: Don’t worry if your batter seems a little loose or runny…it’ll still become cake in the oven!
3/4 cup unsweetened 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 safflower oil
1 teaspoon pure vanilla extract
-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 18-20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely before frosting.