One Bowl Chocolate Cupcakes

3/4 c. unsweetened cocoa powder
1 1/2 c. sugar
1 1/2 c. all-purpose flour
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. vanilla extract

Line standard muffin tins with paper liners (18). Sift cocoa powder, flour, sugar, baking soda, baking powder and salt into large bowl. Add eggs, warm water, buttermilk, oil and vanilla and mix until smooth. Divide batter among muffin cups, filling each 2/3 full. Bake in preheated oven until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks and let cool.

Chocolate Glaze

2/3 c. heavy cream
1 Tbsp. corn syrup
4 oz. bittersweet chocolate, finely chopped

Heat cream in small saucepan over medium heat. Place chocolate and corn syrup in small bowl. Pour hot cream over chocolate mixture and stir until smooth. Use immediately.

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