One-bowl Chocolate Cupcakes With Buttercream Frosting

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3/4 cup 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
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 12 ounces unsalted butter, softened
• 1 lb confectioners' sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350. line standard muffin tins with paper liners.
• 2 sift the first 6 ingredients together in a large bowl.
• 3 add eggs, warm water, buttermilk, oil and vanilla; mix until smooth.
• 4 divide batter among muffin cups, filling each 2/3 full. bake until tops spring back when touched, about 20 minutes.
• 5 transfer cupcakes to wire racks and let cool. will keep, covered for up to 3 days.
• 6 to make the frosting: beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. reduce speed to medium, add sugar 1/2 c at a time, beating after each addition about 5 minutes. (after every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). add vanilla and beat until buttercream is smooth. use immediately or cover and refrigerate for up to 3 days. (bring to room temp and beat on low speed until smooth before using).