One-Bowl Chocolate Cupcakes With Buttercream Frosting |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from Martha Stewart Living magazine, spring 2009. Ingredients:
3/4 cup 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 vanilla extract |
12 ounces unsalted butter, softened |
1 lb confectioners' sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350. Line standard muffin tins with paper liners.
2. Sift the first 6 ingredients together in a large bowl.
3. Add eggs, warm water, buttermilk, oil and vanilla; mix until smooth.
4. Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes.
5. Transfer cupcakes to wire racks and let cool. Will keep, covered for up to 3 days.
6. To make the frosting: Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium, add sugar 1/2 c at a time, beating after each addition about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla and beat until buttercream is smooth. Use immediately or cover and refrigerate for up to 3 days. (Bring to room temp and beat on low speed until smooth before using).
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