Ella’s birthday was a while ago but just now got around to having a party for her and her friends. She settled on an art theme. Seven other girls invaded our “art studio” to make about five different art projects.
Of course, my very first question before deciding on what these projects were going to be was “what kind of cake do you want?” Right away she settled on cupcakes. I figured she’d go for a simple vanilla cake as she does not share my love of chocolate. She surprised me though and asked for chocolate cupcakes.
And what my daughter wants….my daughter gets.
At least when it comes to chocolate cupcakes.
She also requested purple frosting with mini art palettes. Easy enough to do. I simply made the palette shape out of royal icing and then added the “paint” by painting on watered down food coloring. I was going to add paint brushes but I didn’t have enough powdered sugar in my second batch of royal icing so it was too runny and they didn’t dry in time. Oh well. We perched the palettes atop the chocolate cupcakes with purple frosting. Very cute.
If you are anything like me and love chocolate, cake, or chocolate cake you’ll appreciate these cupcakes. They are made in one bowl and are super easy to make. The recipe says it makes two dozen but I get 2 1/2 dozen nice-sized cupcakes from it. When I can get away with it, this is my go-to recipe any time I need a cake because they always turn out perfectly. These are the cupcakes I gave Melanie for her first birthday (although not Ella — I wasn’t a baker yet and used *gasp* a box mix…please note my head is hung with shame). They’re the easiest to make and always turns out moist and delicious. Just my kind of recipe! Thank you Martha Stewart!
One-Bowl Chocolate Cupcakes
from Martha Stewart’s Baking Handbook
2 1/2 cups all-purpose flour
1 1/4 cup dutch-processed cocoa powdered (I’ve used regular with good results)
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoon salt
2 large whole eggs
1 large egg yolk
1 1/4 cup milk
1/2 cup plus 2 tablespoons vegetable oil (do not forget the 2 tablespoons, they do make a difference)
1 1/4 teaspoon vanilla
1 1/4 cup warm water.
Preheat the oven to 350 degrees.
Line two 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. (I usually just run the mixer on the lowest speed for a few seconds.) Attach bowl to mixer fitted with the paddle attachment. Add the eggs, yolk, milk, oil, vanilla, and warm water. Beat on low speed until smooth and combined, about 3 minutes. Scrape down sides of bowl as needed.
Divide batter evenly among the muffin cups, filling each about 2/3 full. Bake, rotating pans halfway through, for 20-25 minutes or until a toothpick inserted into one cake comes out clean. Transfer pan to a wire rack to cool slightly. Turn cupcakes out onto a wire rack to cool completely.
Eat as is or add frosting (see my post Congratulations Salli for a good recipe).