Chocolate Cupcakes

This week I was asked to bring in a dessert for work, this rarely happens since we are supposed to eat healthy at our workplace…but since they asked I jumped at the opportunity! I love any reason to bake!!

I never got into the cupcake craze. I like cupcakes…they are cute, fun, and usually pretty tasty, but I guess I just prefer baking other desserts. I do have several cupcake recipes on my long baking list, but haven’t gotten around to many of them.

Well, I finally tried one this time around. I went with Martha Stewart’s Chocolate Cupcake recipe. I stuck with a classic. Almost everyone loves chocolate, right?? I know I do!!

I wanted to try this recipe because of the ingredient list…buttermilk, oil, warm water, cocoa. I figured these would lead to moist, chocolaty cupcakes. I HATE it when they are dry!! Well, I was right, these cupcakes were super moist and chocolaty!! I had leftover cream cheese frosting that needed to be used so I topped them off with that. Why waste a good thing?

My co-workers approved, 2 thumbs up from everyone!! I think I will go back to this recipe. The cupcakes were great. I was in a rush that night so I didn’t have time to do any fancy decorating, but maybe next time. These would be fun for birthdays, holidays, etc.

Chocolate Cupcakes

Adapted from Martha Stewart

  • ¾ cup unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup warm water
  • ¾ cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside.
  2. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  3. Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

I ended up with 18 normal size cupcakes. You could do minis or big ones if you wish!

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Your recipes are the best I have been reading and loving your ideas and recipes for months . Thank you so much for sharing this great food with me and my family!

    My Regards- Selah Joy Edwards

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