One-Bowl Chocolate Cupcakes

I know that cupcakes are seen as a fad, but I think they're in for the long-haul.  They're a lot easier to make than cakes, are more fun to eat, and have an innate cuteness that cakes just don't possess.  Plus, people aren't likely to line the streets of Manhattan for a slice of cake.  Cupcakes are what people want, and that's why I'm here to show you how to make show-stopping rich chocolate cupcakes without the fuss of many chocolate cake recipes.  This is as simple as a brownie mix, just with more ingredients to add.  No stand mixer necessary!

Start by sifting together 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, and 3/4 teaspoon salt.

When your done the mixture will resemble brownie mix.

Now add 2 eggs and 3/4 cup buttermilk.

Then add in 3/4 cup warm water (I just let me tap water run until it became hot).

Top it off with 3 tablespoons vegetable oil and 1 teaspoon vanilla extract.

Mix it all together for 3 minutes to create a delicious chocolate soup.  It will be very thin.  Make sure there are no lumps.

Line muffin tins with 24 liners.  Fill the cups about 2/3 full and bake at 350 degrees for 20 minutes, until the tops spring back when touched.

I was worried these would come out dense like brownies, but they are a perfect light cupcake texture.

An extra-dark chocolate cupcake begs for a perfect vanilla buttercream.  Black and white cupcakes bring the best of both worlds together.  When you're an indecisive Libra like me, it's good to have a dessert up your sleeve when you can't decide between chocolate and vanilla.  But if you're also torn between a fruit dessert too, I can't help you there.

One-Bowl Chocolate Cupcakes
By Martha Stewart

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 teaspoons baking powder
3/4 teaspoon salt
2 eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Line muffin tins with 24 liners.  Start by sifting together 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, and 3/4 teaspoon salt.  Add in 2 eggs, 3/4 cup warm water, 3/4 cup buttermilk, 3 tablespoons vegetable oil, and 1 teaspoon vanilla extract.  Mix for 3 minutes (by hand) until no lumps remain.  Fill cups 2/3 full and bake for 20 minutes until cupcakes spring back when lightly touched by a finger.  Cool completely before icing, preferably with vanilla buttercream.