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
Heat oven to 350 degrees F. Line two standard muffin tins with paper cupcake liners.
In a large bowl, whisk together cocoa, flour, sugar, baking soda, baking powder, and salt.
Whisk in eggs, yolk, water, buttermilk, butter, and vanilla until smooth and combined, about 3 minutes.
Divide batter evenly among lined cups, filling each about halfway.
Bake cupcakes, rotating tins half way through, until a cake tester inserted into the centers comes out clean, about 20 minutes.
Transfer to a wire rack; cool 10 minutes, then turn out cupcakes onto rack.
Let cool completely before frosting.
Coat two 8 by 2-inch round cake pans with nonstick cooking spray. Line bottoms with parchment paper rounds; spray parchment.
Follow instructions for cupcakes above, dividing batter evenly between prepared pans.
Bake, rotating pans halfway through, until a cake tester inserted in the centers comes out clean, about 45 minutes.
Transfer pans to a wire rack to cool 10 minutes.
Invert cakes onto the rack; peel off parchment. Reinvert cakes, and cool completely, top sides up, before frosting.