Cook the Book: One-Bowl Chocolate Cupcakes

Cook the Book: One-Bowl Chocolate Cupcakes
Cook the Book: One-Bowl Chocolate Cupcakes is This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Heat oven to 350 degrees F. Line two standard muffin tins with paper cupcake liners.
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CupcakesCupcakes
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Muffin LinersMuffin Liners
Muffin TrayMuffin Tray
OvenOven
2
In a large bowl, whisk together cocoa, flour, sugar, baking soda, baking powder, and salt.
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Baking SodaBaking Soda
Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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WhiskWhisk
BowlBowl
3
Whisk in eggs, yolk, water, buttermilk, butter, and vanilla until smooth and combined, about 3 minutes.
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ButtermilkButtermilk
VanillaVanilla
ButterButter
WaterWater
EggEgg
Egg YolkEgg Yolk
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WhiskWhisk
4
Divide batter evenly among lined cups, filling each about halfway.
5
Bake cupcakes, rotating tins half way through, until a cake tester inserted into the centers comes out clean, about 20 minutes.
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CupcakesCupcakes
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OvenOven
6
Transfer to a wire rack; cool 10 minutes, then turn out cupcakes onto rack.
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CupcakesCupcakes
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Wire RackWire Rack
7
Let cool completely before frosting.
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FrostingFrosting
8
Variation: Chocolate
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ChocolateChocolate
9
Layer Cake
10
Coat two 8 by 2-inch round cake pans with nonstick cooking spray. Line bottoms with parchment paper rounds; spray parchment.
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Cooking SprayCooking Spray
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Baking PaperBaking Paper
11
Follow instructions for cupcakes above, dividing batter evenly between prepared pans.
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CupcakesCupcakes
12
Bake, rotating pans halfway through, until a cake tester inserted in the centers comes out clean, about 45 minutes.
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OvenOven
13
Transfer pans to a wire rack to cool 10 minutes.
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Wire RackWire Rack
14
Invert cakes onto the rack; peel off parchment. Reinvert cakes, and cool completely, top sides up, before frosting.
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FrostingFrosting
DifficultyExpert
Ready In45 m.
Servings24
Health Score1
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