Martha's One Bowl Chocolate Cupcakes
Monday, January 19, 2009 at 10:05AM 
These were the easiest cupcakes I have ever made. Delicious and moist…just perfect Martha knows her stuff! Don’t over bake them…check after about 15-17 minutes…those extra couple of minutes could turn moist into dry…trust me, I did it with one batch.
It was fun mixing the food coloring to make the spectrum of cupcake colors. Another little piece of advice when mixing colors…don’t mix green into pink and add yellow. It comes out a very disgusting yucky unappetizing green/brown. I should have pulled my color wheel out!
Makes 24 medium cupcakes
Ingredients
¾ cup unsweetened cocoa powder
1 ½ cups all-purpose flour
1 ½ cups sugar
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 large eggs
¾ cups warm water
¾ cup buttermilk
3 tablespoons canola oil
1-teaspoon vanilla extract
Preheat oven to 350°F. Line cupcake pan with paper liners. Sift cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, water buttermilk, oil and vanilla, mix until smooth.
Pour batter in to prepared tins using a ¼ cup-measuring cup. Tins should be 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to a wire rack, cool completely before icing
Martha’s Buttercream frosting
12 oz (3 sticks) unsalted butter, softened
16oz confectioners’ sugar
½ teaspoon vanilla extract
Beat butter until pale and creamy using an electric mixer on high speed. Reduce speed to low and gradually add sugar, beating after each addition. Add vanilla and beat until icing is creamy and smooth. Cover and refrigerate until ready to use, bring to room temperature to ice cupcakes. Add food coloring as desired.
Adapted from Martha Stewart Living Magazine, February 2009 Issue
Reader Comments (1)
why didn't i hear about these!! i have been asking for these since the issue came out! you should make the chocolate chip cupcakes next!