I know exactly what has been bugging you for the last two weeks relentlessly...You just can't settle on the absolute PERFECT recipe to celebrate National Chocolate Cupcake day with, right?!
Never fear, we've got your back and you still have plenty of time to bake before the clock strikes midnight on October 18th, 2011!
So in honor of National Chocolate Cupcake day (today!), I bring you my favorite and easiest chocolate cupcake recipe, courtesy of the mighty Martha Stewart:
One-Bowl Chocolate Cupcakes
YieldMakes 18 to 24
Ingredients
- 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
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.
What I've noticed the most when using this recipe is the batter is a bit runnier than you would normally expect. But don't let that fool you into filling your cups more than 2/3 full because they will rise beautifully!
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