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One-Bowl Chocolate Cupcakes
Recipe Summary
Yield: Makes 18
Ingredients
Ingredient Checklist
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
Gallery
One-Bowl Chocolate Cupcakes
Recipe Summary
Yield: Makes 18
Gallery
One-Bowl Chocolate Cupcakes
One-Bowl Chocolate Cupcakes
One-Bowl Chocolate Cupcakes
Recipe Summary
Yield: Makes 18
Recipe Summary
Yield: Makes 18
Yield: Makes 18
Makes 18
Ingredients
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. Sift 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.
Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for One-Bowl Chocolate Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for One-Bowl Chocolate Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
