One of my mom's co-workers is joining the military, and today was his last day at work. He really loves when my mom brings my cupcakes on Wednesdays, so she asked me to make him a batch before he left. I gladly accepted! I didn't want to use cake mix, because I'm drowning in it at work all day. But I wanted something quick and easy. My mind went straight to Martha Stewart's famous "One-Bowl Chocolate Cupcakes" I've heard so much about. People, people, people! I'm hear to tell you it's not hype. These cupcakes are INSANELY good. Actually let's just call apples apples. These cupcakes are PERFECT! They're soft. They're chocolatey. They're moist. I topped them with more of the chocolate mousse from the last post. I say this all the time about a gazillion recipes, but these are my new "go-to" chocolate cupcakes!
MY NOTES: I halved the recipe and got 11 cupcakes. I made my own buttermilk by adding a tiny bit of white vinegar to the whole milk.
Martha Stewart's One-Bowl Chocolate Cupcakes
Makes 2 dozen
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 vegetable oil
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Overall rating on a scale of 1-5
Moistness: 5!!
Tenderness: 5!!
Frosting: 5
