One Bowl Chocolate Cupcakes

• 1 1/4 c boiling water
• 1 1/4 c cocoa powder
• 2 1/2 c all purpose flour
• 2 1/2 c sugar
• 2 1/4 t baking soda -
• 1 1/4 t baking powder
• 1 1/4 t salt
• 2 large eggs + 1 large egg yolk
• 1 1/4 c milk
• 1/2 c + 2T vegetable oil
• 1 1/4 t vanilla extract

1. Preheat the oven to 350.
2. Grease 24 muffin cups - or line them with papers and don't grease them.
3. Combine the boiling water and the cocoa in a bowl. Stir until no lumps remain. Set aside.
4. Combine all of the remaining dry ingredients in a bowl. Sift and set aside.
5. Combine all of the remaining wet ingredients. Add these to the cocoa mixture. Stir together.
6. Place the dry ingredients in a mixing bowl. Add the wet ingredients. Beat on low speed about 3 min. scraping the bowl as needed. The batter will be very liquid-y.
7. Divide the batter among 24 cups, filling each about 2/3 full.
8. Bake, rotating pans if necessary, until a cake tester comes out clean, about 20-25 min.
9. Transfer pans to a wire rack to cool, and remove the cupcakes from the pan as soon as they are not too hot to touch. Cool completely.
10. (these can be made up to 3 days ahead and refrigerated if they are well wrapped).
11. **Note: if you are using Dutch-process cocoa (that is, cocoa treated with alkali) use the full amount of baking soda. If you are using natural cocoa, reduce the baking soda to 2t.**
12. This can also be made two 8 inch pans - although it will take about 40 min. to bake.

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Taken from www.epicurious.com/recipes/member/views/one-bowl-chocolate-cupcakes-52542321 (may not work)