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5 Reasons Why To Bake These Cupcakes

cupcake

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.

cupcake

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.

Chocolate Cupcake + frosting

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

Ingredients:
● 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

Directions:
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

Directions:
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.

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July 26, 2010 - 6:08 pm

cozydelicious - Yum! Perfect simple cupcakes. I love any recipe that only uses one bowl!

July 26, 2010 - 8:54 pm

Mary - Ohhhh my! Those look DIVINE!!! I’m sold!

Mary xo
Delightful Bitefuls

July 26, 2010 - 9:03 pm

Jessie - Mmmm… looks great. And since you went to all the trouble of coming up with 5 reasons and all, I will probably make these tomorrow. Thanks for sharing :)

July 26, 2010 - 9:36 pm

tracy - Reason #6: It will make me think of you!!

ONE BOWL!!!! SOLD

July 27, 2010 - 7:50 am

whitneyinchicago - I want one with a big glass of super cold milk right now. Delicious.

July 27, 2010 - 8:12 am

Lindsey - I have a similar Martha one bowl chocolate cupcake recipe that is my go to, since it is so easy and they come out delicious every time! Although my current favorite frosting actually has marshmallow fluff in it, and is completely divine.

July 27, 2010 - 10:45 am

Frog Hollow Farm Girl - Hi – I’ve been into baking cupcakes the last two months – particularly Ina Garten’s coconut cupcakes! If you ask me, it’s worth turning the oven on sometimes. I’ve been freezing my cupcakes and take them out 3-4 at a time since it’s just the two of us right now. How do you think these chocolate cupcakes would freeze?

July 27, 2010 - 2:17 pm

Caitlin @ Amuse-bouche - You don’t need to give me 5 reasons to bake these cupcakes. The picture was enough to convince me.

July 27, 2010 - 4:00 pm

Amanda - haha exactly!!!

July 27, 2010 - 4:32 pm

kickpleat - oh my, those look way too awesome. i love the frosting!!! i’m convinced.

July 27, 2010 - 6:08 pm

Maddie - I’m sure this would never work, but wouldn’t it be fun if you could take a little crème brulée torch to the top and make toasted marshmallow frosting?

July 28, 2010 - 7:58 am

radish - I’m with Tracy on this one — ONE BOWL!

July 28, 2010 - 4:32 pm

maggie - OK OK OK you won! I’ll make these this week :)

Maggie

Mybreakfastblog.com

July 28, 2010 - 6:57 pm

Amanda - my thoughts exactly!

July 28, 2010 - 6:57 pm

Janae Monir - Oh my goodness, I just wrote about this recipe the other day! I LOVE these chocolate (cup)cakes, they’re the only ones I’ll make. I can seriously attest they are the best ever, so moist and chocolaty and you can do just about anything with them (and one! bowl!). Gotta try your frosting recommendation…

Been reading your blog for a while and really enjoy it :)

July 29, 2010 - 7:49 pm

Amanda - They are the best, Janae!!

July 29, 2010 - 7:50 pm

Amanda - You could try it without the frosting. Wrap it up tight and nuke it in the microwave. It might not be as fresh but should taste ok.

July 30, 2010 - 9:57 am

jordan - these look amazing – but q: i dont like to cook w. vegetable oil – do u have to make the cupcakes w. it or could i add back in butter? does this mess with the consistency? here’s to experimenting!

July 30, 2010 - 7:49 pm

Sherri - This looks so good. I love that fact that you only use one bowl. I think I will use the sour cream instead of the milk. Do you still use the 1 and 1/4 cup if using the sour cream? I can’t wait to try these.

July 31, 2010 - 8:47 pm

Amanda - yes, same amount.

July 31, 2010 - 8:48 pm

Amanda - it would definitely change the consistency. this is more of a classic devils food cake recipe. I suggest searching for a traditional chocolate cake recipe instead.

August 1, 2010 - 6:44 am

steph (whisk/spoon) - mmmm…i would totally turn on the oven for these (esp as i have been crazing chocolate lately)!

August 3, 2010 - 5:34 pm

southern hostess - These look heavenly. Yum!

August 4, 2010 - 12:52 pm

jodye @ 'scend food - These cupcakes do look particularly delicious, and I do have a certain craving for chocolate. Maybe I’ll just turn these into some vegan chocolate cupcakes and have myself a little feast!

August 4, 2010 - 3:16 pm

Nicolette - The frosting looks so yummy! It seems like it would be nice and light for a hot summer day.

August 5, 2010 - 9:23 am

Kavina - Hey! I love photography and cooking and fashion, so I know this blog will do me well! But I couldn’t find the follow/subscribe button anywhere…please help me out! I will be notified for follow-up comments, so please just comment back! Thanks a ton!

=)

August 5, 2010 - 7:20 pm

Amanda - its at the very top of the column on the right. click on the “subscribe to feeds”.

August 6, 2010 - 2:53 am

Lung Cancer : : One Bowl Chocolate Cupcakes - Cancer Health Center - [...] not moist enough to pass as a cake, instead they were more like muffins.  I came across this blog and her take on a one-bowl chocolate cupcake.  They looked really good and seemed fairly easy, [...]

August 13, 2010 - 1:55 pm

Gina - mmmmmmmmmmmmmmmm :)

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