One-Bowl Chocolate Cupcakes

One-Bowl Chocolate Cupcakes (Adapted from Martha Stewart)

1 1/4 cups all-purpose flour
1/2 cup plus 2 tablespoons Dutch-process cocoa powder
1 1/4 cups granulated sugar
1 1/4 teaspoons baking soda
1/2 teaspoon plus 1/8 teaspoon baking powder
1/2 teaspoon plus 1/8 teaspoon salt
1 large egg
1/2 cup plus 2 tablespoons milk
1/3 cup canola oil
3/4 teaspoon vanilla
1/2 cup plus 2 tablespoons warm water

Preheat the oven to 350 degrees.

In a large mixing bowl, whisk together flour, cocoa, sugar, baking soda, baking powder and salt.

Add the egg, milk, canola oil, vanilla and water - beat on low until smooth and combined, scraping down the sides as needed.

Evenly divide the batter between the wells of a 12 cup muffin tin lined with paper liners. Place into the oven and bake until the cupcakes are golden brown and a toothpick placed in the center of a cupcake comes out mostly clean with a few moist crumbs attached, about 18 to 24 minutes.

Remove from the oven and carefully turn cupcakes out onto a wire rack and allow them to stand, top side up, until completely cool before frosting.

Makes 12 cupcakes.

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