You probably think I’m crazy for turning on my otherwise quiet oven but I had a craving for a moist chocolate cupcake. A store cupcake just wouldn’t do. Instead, I made my favorite chocolate cake recipe first posted here and tried out a new Marshmallow-like frosting via Dorie Greenspan’s Baking:From My Home To Yours. These little white-topped cakes made me smile and it seems that many have tried this recipe.
Look, I know it is hot. In fact, it is steamy here. I basically hide indoors from the hours of 12 p.m. to 7 p.m. I wish I could be poolside 24/7. Every day I wear light summer dresses. Ice cream has become a daily staple in my diet.
However, I insist you make these cupcakes. I will give you 5 reasons why…
1. The recipe only dirties one bowl yet produces the tastiest cupcake ever. ONE BOWL!
2. You can pair any frosting with this cake recipe and I guarantee it will work.
3. Forget waiting for the butter to get soft; you will be using vegetable oil. I hate realizing at the last minute that I forgot to take the butter out, therefore rendering the rest of my night cake-less.
4. Light, sweet, Marshmallow-like frosting. ‘Nuff said.
5. Because you will make tons of friends with these cupcakes. I swear, bring them to the office and you will get so many smiles and friendly waves.
One Bowl Chocolate Cupcakes
Origin: Martha Stewart’s Baking Handbook
Yield: 2 dozen
Prep Time: 25 minutes
Cooking Time: 20 to 25 minutes
Inactive Prep Time: 20 minutes
● 2 1/2 cups all-purpose flour
● 1 1/4 cups dutch-process cocoa powder
● 2 1/2 cups sugar
● 2 1/2 tsp baking soda
● 1 1/4 tsp baking powder
● 1 1/4 tsp salt
● 2 large eggs, plus 1 large egg yolk
● 1 1/4 cups whole milk (I used sour cream)
● 1/2 cup vegetable oil, plus 2 tablespoons
● 1 1/4 tsp pure vanilla extract
● 1 1/4 cups warm water
Preheat oven to 350℉. Line two standard 12-cup muffin pans with paper liners.
Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Attach bowl to mixer fitted with the paddle attachment; add the eggs, and yolk, the milk, oil, vanilla, and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
Divide batter evenly among the muffin cups, filling each about two-thirds full. Bake rotating pans, halfway through, until a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost cupcakes with swiss meringue buttercream, swirling to cover, and garnish with toppings.
Cupcakes can be refrigerated in an airtight container for up to 3 days.
For the filling and frosting:
1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract
Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.
Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.
When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable — don’t try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it’s really better to use it right now.