Martha Stewart's One-Bowl Chocolate Cupcakes Recipe

Name: Martha Stewart's One-Bowl Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. Unsweetened cocoa powder; 1 1/2 c. all-purpose flour; 1 1/2 c. sugar; 1 1/2 tsp. baking soda; 3/4 tsp. baking powder; 3/4 tsp. salt; 2 large eggs; 3/4 c. warm water; 3/4 c. buttermilk; 3 tbsp. safflower oil; 1 tsp. pure vanilla extract

Servings: persons

3/4 c. Unsweetened cocoa powder
1 1/2 c. all-purpose flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 large eggs
3/4 c. warm water
3/4 c. buttermilk
3 tbsp. safflower oil
1 tsp. pure vanilla extract

1
Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
2
Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
3
Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
4
Divide batter among muffin cups, filling each 2/3 full.
5
Bake until tops spring back when touched, about 20 minutes.
6
Transfer cupcakes to wire racks, and let cool.
7
Cupcakes will keep, covered, for up to 3 days.

1277

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 c. Unsweetened cocoa powder, 1 1/2 c. all-purpose flour, 1 1/2 c. sugar, 1 1/2 tsp. baking soda, and more.

Yes, Martha Stewart's One-Bowl Chocolate Cupcakes falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Martha Stewart's One-Bowl Chocolate Cupcakes

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