One Bowl Chocolate Cupcakes




¾ cup unsweetened cocoa powder
1 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 ½ tsp baking soda
¾ tsp baking powder
¾ tsp salt
2 large eggs
¾ cup warm water
¾ cup buttermilk
3 tbs canola or vegetable oil
1 tsp vanilla extract



Preheat oven to 350 degrees. Line standard cupcake tin with paper liners and set aside.

Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large mixing bowl. Add eggs, warm water, buttermilk, oil, and vanilla. Mix until smooth, about 3 minutes. The mixing can be done easily by hand with a whisk. The batter will be watery/runny.

Divide the batter evenly among the cupcake liners. Fill each liner about 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to a wire rack and allow to cool completely.

Yields approximately 18 regular sized cupcakes.