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Ingredients
| unsweetened cocoa powder (sifted): 3/4 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| granulated sugar: 1 1/2 cups |
| baking soda: 1 1/2 tsp |
| baking powder: 3/4 tsp |
| salt: 3/4 tsp |
| eggs: 2 (large) |
| water: 3/4 cup (warm) |
| buttermilk: 3/4 cup |
| vegetable oil: 3 Tbl |
| vanilla extract: 1 tsp |
| unsalted butter: 12 oz (softened) |
| powdered sugar: 1 lb |
| vanilla extract: 1/2 tsp |
One-Bowl Chocolate Cupcakes With Buttercream Frosting
Credit: Food.com
User rating:
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Prep Time
10 min -
Cook Time
20 min -
Servings
18 serving(s)
Tags
- Preheat oven to 350. Line standard muffin tins with paper liners.
- Sift the first 6 ingredients together in a large bowl.
- Add eggs, warm water, buttermilk, oil and vanilla; 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. Will keep, covered for up to 3 days.
- 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).