The recommendation for this cupcake recipe and the beautiful picture is all thanks to Julia from our Facebook community. Thank you, Julia! No surprise this favored recipe is from Martha Stewart; my favorite vanilla cake recipe is also from Martha. You can find what I made with it in this link. This recipe was found on the blog Confessions of Art.
One Bowl Chocolate Cupcakes (from Martha Stewart’s Baking Handbook)
Yields 24 cupcakes
2 1/2 cups all-purpose flour
1 1/4 cups dutch-process cocoa powder
2 1/2 cups sugar
2 1/2 tsp baking soda
1 1/4 tsp baking powder
1 1/4 tsp salt
2 large eggs, plus 1 large egg yolk
1 1/4 cups whole milk
1/2 cup vegetable oil, plus 2 tablespoons
1 1/4 tsp pure vanilla extract
1 1/4 cups warm water
Preheat oven to 350F and line or spray two standard 12-cup muffin pans.
Sift into the mixer bowl: flour, cocoa powder, sugar, baking soda, baking powder and salt. Add the eggs, yolk, milk, oil, vanilla and warm water.
Beat with a paddle attachment on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl if needed.
Divide batter evenly among the muffin cups (my batter was pretty liquid, so I used a measuring cup to pour it out into the muffin cups).
Bake, rotating pans halfway through the baking time, until a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in the pan for a little bit and then transfer onto a wire rack or board to cool completely.
Cupcakes can be refrigerated in an airtight container for up to 3 days (or frozen for a few months).