Chocolate Cupcakes

By Maria Lichty

Updated May 16, 2019

Pin Recipe41

This week I was asked to bring in a dessert for work, this rarely happens since we are supposed to eat healthy at our workplace…but since they asked I jumped at the opportunity! I love any reason to bake!!

I never got into the cupcake craze. I like cupcakes…they are cute, fun, and usually pretty tasty, but I guess I just prefer baking other desserts. I do have several cupcake recipes on my long baking list, but haven’t gotten around to many of them.

Well, I finally tried one this time around. I went with Martha Stewart’s Chocolate Cupcake recipe. I stuck with a classic. Almost everyone loves chocolate, right?? I know I do!!

I wanted to try this recipe because of the ingredient list…buttermilk, oil, warm water, cocoa. I figured these would lead to moist, chocolaty cupcakes. I HATE it when they are dry!! Well, I was right, these cupcakes were super moist and chocolaty!! I had leftover cream cheese frosting that needed to be used so I topped them off with that. Why waste a good thing?

My co-workers approved, 2 thumbs up from everyone!! I think I will go back to this recipe. The cupcakes were great. I was in a rush that night so I didn’t have time to do any fancy decorating, but maybe next time. These would be fun for birthdays, holidays, etc.

Chocolate Cupcakes
Adapted from Martha Stewart

• ¾ cup unsweetened cocoa powder
• 1 ½ cups all-purpose flour
• 1 ½ cups sugar
• 1 ½ teaspoons baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• 2 large eggs
• ¾ cup warm water
• ¾ cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside.
2. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
3. Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

I ended up with 18 normal size cupcakes. You could do minis or big ones if you wish!