Chocolate Cupcakes

By LisaMK

This is a basic recipe to use your favorite topping From Food and Wine magazine.

Ingredients

• 4 tbs unsalted butter
• 1/4 c canola oil
• 1/2 c water
• 1 c flour
• 1 c sugar
• 1/4 c plus 2tbs unsweetened cocoa powder (not Dutch)
• 3/4 tsp baking soda
• 1/8 tsp salt
• 1 egg
• 14 c buttermilk

Details

Servings 12
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 350 degrees. Line muffin tin with paper or foil liners.
In a medium saucepan, melt butter with canola oil and water over low heat.
In a large bowl, sift flour with sugar, cocoa powder, baking soda and salt. Add melted butter mixture and beat with a handheld mixer at low speed until smooth. Add egg and beat until incorporated, then add buttermilk and vanilla and beat until smooth, scraping bottom and sides of bowl. Pour batter into lined muffin tin, filling them about 3/4 full.
Bake the cupcakes in center of oven for about 25 mins, until springy and toothpick inserted comes out clean. Let cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top cupcakes with your favorite topping.