One Bowl Chocolate Cupcakes
Recipe from Martha Stewart's Baking Handbook, pg. 168
2 1/2 C all-purpose flour
1 1/4 C Dutch process cocoa powder
2 1/2 C sugar
2 1/2 tsp. baking soda
1 1/4 tsp. baking powder
1 1/4 tsp. salt
2 large whole eggs, plus 1 large egg yolk
1 1/4 C milk
1/2 C + 2 T vegetable oil
1 1/4 tsp. pure vanilla extract
1 1/4 C warm water
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Attach bowl to mixer fitted with the paddle attachment; add the eggs and yolk, milk, oil, vanilla, and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
Divide batter evenly among the muffin cups, filling each about 2/3 full. Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake comes out clean, 20-25 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes on to the rack; then reinvert and let them cool completely, top sides up. Frost cupcakes (recipe to follow). Cupcakes can be refrigerated in an airtight container for up to 3 days.
Cream Cheese Frosting
8 oz. package cream cheese, cold
5 T unsalted butter, softened
2 tsp. vanilla
4 C confectioner's sugar, sifted
Beat cream cheese, butter & vanilla in a medium bowl at a low speed just until blended. Adding 1/3 at a time, the sugar and beat just until smooth and at desired consistency.