Cook The Book: One-Bowl Chocolate Cupcakes

• 1 3/4 cups unsweetened Dutch-process cocoa powder (plus more for pans)
• 2 1/2 cups all-purpose flour
• 2 1/2 cups sugar
• 2 1/2 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 1 3/4 teaspoons table salt
• 2 large whole eggs plus 1 large egg yolk
• 1 1/4 cups warm water
• 1 1/4 cups buttermilk
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
• 1 1/4 teaspoons pure vanilla extract

1. Heat oven to 350 degrees F. Line two standard muffin tins with paper cupcake liners.
2. In a large bowl, whisk together cocoa, flour, sugar, baking soda, baking powder, and salt.
3. Whisk in eggs, yolk, water, buttermilk, butter, and vanilla until smooth and combined, about 3 minutes.
4. Divide batter evenly among lined cups, filling each about halfway. Bake cupcakes, rotating tins half way through, until a cake tester inserted into the centers comes out clean, about 20 minutes.
5. Transfer to a wire rack; cool 10 minutes, then turn out cupcakes onto rack. Let cool completely before frosting.
6. Coat two 8 by 2-inch round cake pans with nonstick cooking spray. Line bottoms with parchment paper rounds; spray parchment.
7. Follow instructions for cupcakes above, dividing batter evenly between prepared pans. Bake, rotating pans halfway through, until a cake tester inserted in the centers comes out clean, about 45 minutes.
8. Transfer pans to a wire rack to cool 10 minutes.
9. Invert cakes onto the rack; peel off parchment. Reinvert cakes, and cool completely, top sides up, before frosting.

dutch, flour, sugar, baking soda, baking powder, salt, eggs, water, buttermilk, unsalted butter, vanilla

Taken from www.seriouseats.com/recipes/2008/11/martha-stewart-one-bowl-chocolate-cupcake-recipe.html (may not work)