The only Super Bowl to speak of here is this one heaped with a winter-proof strawberry buttercream.
Using only one bowl to make the chocolate cupcakes was pretty super too.
Everyone scores big at this party.
One-Bowl Chocolate Cupcakes
Makes 24
Adapted from Martha Stewart
- 1-1/2 cups sugar
- 1-1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1-1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 1 tsp. salt
- 3/4 cup buttermilk, room temperature
- 1/3 cup vegetable oil
- 3/4 cup warm water
- 2 large eggs
- 3/4 tsp. pure vanilla extract
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with the paper liners that took you twenty minutes to choose.
In a large bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder, and salt. Next, add the buttermilk, oil, and water, blending until smooth. Stir in the eggs and vanilla extract.
Fill each liner just above its halfway point and bake until a toothpick inserted in the cupcakes' centers comes out with just a few crumbs attached, 18-22 minutes.
Let the cupcakes cool in the pans for 5 minutes before transferring them to wire racks for a complete cool down.
Eat one naked, calling it a muffin, and then frost the rest with strawberry buttercream.
Strawberry Buttercream
Frosts 24 cupcakes
- 1/2 cup whole frozen strawberries, thawed
- 1 cup (2 sticks) unsalted butter, still firm and slightly chilled
- pinch of salt
- 3 cups confectioners' sugar
- 1/2 tsp. pure vanilla extract
Purée the strawberries in a small food processor.
With an electric mixer, or the paddle attachment of a stand mixer, beat the butter and salt on medium speed until fluffy and remorseful.
Downshift, then gradually add sugar, mixing until well combined.
Add vanilla and puréed strawberries, stirring until the icing is tinged pink and irresistible.