Martha Stewart's One-Bowl Chocolate Cupcakes

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

1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
2. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
3. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
4. Divide batter among muffin cups, filling each 2/3 full.
5. Bake until tops spring back when touched, about 20 minutes.
6. Transfer cupcakes to wire racks, and let cool.
7. Cupcakes will keep, covered, for up to 3 days.

cocoa powder, flour, sugar, baking soda, baking powder, salt, eggs, warm water, buttermilk, safflower oil, vanilla

Taken from www.delish.com/recipefinder/martha-stewart-one-bowl-cupcake-recipe (may not work)