**Updated with Layer Cake and Sheet Cake Variations below!!!**
What do you do when you're craving chocolate cupcakes? You make these! The recipe comes from Martha Stewart's Baking Handbook.
Deliciously decadent and easy to whip up, you can have cupcakes in an hour. I ended up with 26 regular cupcakes and also 24 mini cupcakes! Frosted with my favorite Buttercream Frosting, this time I used vanilla for the frosting instead of coconut...I also considered almond extract.
One-Bowl Chocolate Cupcakes
Makes 2 dozen
This recipe is extremely versatile. We love to use it for cupcakes, but it makes an equally impressive layer or sheet cake; either is a perfect choice for kids' birthday parties.
2 1/2 cups all-purpose flour
1 1/4 cups Dutch-process cocoa powder
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
2 large whole eggs, plus 1 large egg yolk
1 1/4 cups milk
1/2 cup plus 2 tablespoons vegetable oil
1 1/4 teaspoons pure vanilla extract
1 1/4 cups warm water
1 batch Buttercream Frosting
Preheat the oven to 350 degrees F. Line two standard 12-cup muffin pans with paper liners. Into the bowl of an electric mixer, pour flour, cocoa, sugar, baking soda, baking powder and salt. Stir to combine. Using the paddle attachment, add the eggs and yolk, the milk, oil and vanilla, and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack to cool slightly, then remove cupcakes from pan and cool completely on racks. Frost cupcakes generously with Buttercream Frosting, swirling to cover. Cupcakes can be refrigerated in an airtight container for up to 3 days.
Layer Cake variation: Coat two 8-by-2-inch round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment. Set aside. Follow instructions for One-Bowl Chocolate Cupcakes, dividing batter between the prepared pans. Bake, rotating pans halfway through, until a cake tester inserted in the center comes out clean, about 45 minutes. Transfer pans to a wire rack to cool 30 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes, and let them cool completely, top sides up.
Using a serrated knife, trim the tops of the cake layers to make level. Place one layer on a cake plate, and spread 2/3 cup buttercream on top. Place other cake layer on top. Spread entire cake with remaining buttercream, swirling to cover completely.
Sheet Cake Variation: Butter a 13-by-9-inch pan and dust with cocoa powder, tapping out excess. Follow instructions for One-Bowl Chocolate Cupcakes, transferring batter to the prepared pan. Bake, rotating halfway through, until a cake tester inserted in the center comes out clean, 45 to 50 minutes. Frost as desired.