Week 19. Experiment: Find the best chocolate cupcake!

I was desperately scrambling for a chocolate cupcake...I wanted to find a REALLY good one for Alyssa's wedding and hadn't been having much luck. Then I found this cupcake...



One bowl Chocolate Cupcakes

Ingredients
Makes 18 to 24.

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
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together 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, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

**Hannah's Hints**

* Thank goodness for Martha Stewart!! I've never been a big follower/fan of hers, but after tasting this cupcakes I'm re-thinking!

* The fact that this only uses one bowl is like a miracle sent from the baking Gods. One bowl means I can just re-fill when I'm attempting to make 150 of these babies...thank you thank you Cupcake Gods!

* They're delicious, moist, perfectly chocolate-y, not too sweety sweet. Perfect.

* Mission: Accomplished!