It’s that time of year – when one should always have a good cupcake recipe on hand for a spontaneous bbq or summer party. Here is my favorite. I have used it for years. My eternal thanks to Martha Stewart.
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs ( this recipe works beautifully with egg substitutes !)
3/4 cup warm water
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Line two 12-cup cupcake pans with paper liners or spray with canola oil. Into a large mixing bowl, sift together cocoa, flour, sugar, baking soda and powder, and salt. Add eggs, the warm water, buttermilk, oil, and vanilla – mix batter until smooth. About 3 minutes. Scrape down the sides and bottom of bowl to make sure batter is well mixed.
Divide batter evenly among cups, filling each about 1/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pans once during baking. Transfer to a wire rack; let cool completely. Makes 2 dozen.
Top with the frosting of your choice!