Chocolate Cupcakes
Updated May 16, 2019
This week I was asked to bring in a dessert for work, this rarely happens since we are supposed to eat healthy at our workplace…but since they asked I jumped at the opportunity! I love any reason to bake!!
I never got into the cupcake craze. I like cupcakes…they are cute, fun, and usually pretty tasty, but I guess I just prefer baking other desserts. I do have several cupcake recipes on my long baking list, but haven't gotten around to many of them.
Well, I finally tried one this time around. I went with Martha Stewart's Chocolate Cupcake recipe. I stuck with a classic. Almost everyone loves chocolate, right?? I know I do!!
I wanted to try this recipe because of the ingredient list…buttermilk, oil, warm water, cocoa. I figured these would lead to moist, chocolaty cupcakes. I HATE it when they are dry!! Well, I was right, these cupcakes were super moist and chocolaty!! I had leftover cream cheese frosting that needed to be used so I topped them off with that. Why waste a good thing?
My co-workers approved, 2 thumbs up from everyone!! I think I will go back to this recipe. The cupcakes were great. I was in a rush that night so I didn't have time to do any fancy decorating, but maybe next time. These would be fun for birthdays, holidays, etc.
Chocolate CupcakesAdapted from Martha Stewart
- 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 cup warm water
- ¾ cup buttermilk
- 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 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.
I ended up with 18 normal size cupcakes. You could do minis or big ones if you wish!