My favorite go-to Chocolate Cupcakes

These cupcakes are delicious and easy, and the best part is that you only use one bowl. They are light and fluffy, perfect for a snack or dessert. You can also make this recipe as a layered cake, I've tried and it turns out great. I like to top them off with MY version of swiss meringue butter cream and then cute sprinkles!

Makes about 24 cupcakes

3/4 cup unsweetened cocoa powder (less if you don't want it too chocolaty)
1 1/2 cup 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 (NOT olive!)
1 teaspoon pure vanilla extract

*if you don't have buttermilk -like me- use 3/4 cup milk plus 2 teaspoon white vinegar. I always use this method and it gives he cupcakes a nice edge.

Preheat oven to 350 degrees F. (200 degrees C) Put paper liners into a standard muffin tins. Set aside.
In a large bowl, mix together all the dry ingredients. Then add the eggs, warm water, buttermilk, oil and and vanilla. At first mix with a spoon, then change to mixer. Use a spatula to get around the sides of the bowl and the bottom. The mixture will be very runny; don't change the amounts of wet ingredients you put in.

Now comes the challenge of getting the batter into the tins. I usually like to use an ice cream scooper, but since this batter is so runny I pour some batter into a pitcher and use that. If there are drips, wipe them off so that they don't burn in the oven. Put the pans into the oven and bake for around 20 minutes. They will be ready when the tops spring back when touched and a toothpick inserted comes out clean.

Enjoy! Please leave a comment if you are willing to try or tried this recipe. I would love to hear how they came out! Also any questions and concerns are welcome. Thanks for reading!

Love,
Cupcake