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One-Bowl Chocolate Cupcakes

Vegetarian • Makes 18-24

Refrigerated

2 Eggs, large

Baking & Spices

1 1/2 cups All-purpose flour
3/4 tsp Baking powder
1 1/2 tsp Baking soda
3/4 cup Cocoa powder, unsweetened
3/4 tsp Salt
1 1/2 cups Sugar
1 tsp Vanilla extract, pure

Oils & Vinegars

3 tbsp Safflower oil

Dairy

3/4 cup Buttermilk

Liquids

3/4 cup Water
Chief Family Officer
Chief Family Officer • 1 year ago

One-Bowl Chocolate Cupcakes from Martha Stewart Recipes

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Handwritten Valentine Cupcakes Chocolate Cupcakes 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. Chocolate Glaze Ingredients 2/3 cup heavy cream 4 ounces bittersweet chocolate, finely chopped 1 tablespoon corn syrup Directions Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Use immediately.

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