I swear, these chocolate cupcakes are the easiest thing in the whole world. You mix it all in one bowl. Â It takes less than 15 minutes, and then you pop them in the oven. Â Easy-peasy.
Like many a child of the 80s, I grew up with cupcakes and cakes made from boxed cake mixes. Â Once I started baking and realized that making cakes from scratch required very little extra work, and resulted in a vastly superior flavour, I was kind-of confused as to why anyone thought that those boxed cake mixes were a good idea. To me, they always end up tasting like stale vegetable oil and sugar, even more so now that I have the comparison of my own, super-delicious cupcakes.
I get it, I get it; our moms were sold on the supposed convenience – you don’t have to buy all of those ingredients, you don’t have to find the measuring spoons, you just throw a couple of things into a bowl and badda-boom, badda-bing – cupcakes!
Except that those cupcakes are gross. Â And all of these ingredients keep well (except for the eggs and buttermilk). Â And you’re an adult, so learn do bake, why don’tcha? It’s like, super-easy. Â Your great-grandma probably did it in a wood-fired oven while pregnant and suffering from cholera or something.1
Wondering what to do with the extra buttermilk? Why not try making Buttermilk Pancakes?
- 3/4 cup unsweetened cocoa powder (Note: buy the brand-name cocoa; it’s one of those products where it makes a noticeable difference)
- 1 1/2 cups all-purpose flour
- 1 1/2 cups 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 olive oil
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees.
- Line standard muffin tins with paper liners; set aside.
- Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
- Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes.
- Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Divide batter evenly among muffin cups, filling each 2/3 full.
- Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.
- Transfer to a wire rack; let cool completely. You can use the cooling time to whip up a batch of home-made buttercream icing!
- No, she didn’t; people with cholera have no time for baking.
And sugar was like, a luxury. As was cocao. And probably vanilla, too. [↩]