CHOCOLATE CUPCAKES

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Yield: 12 cupcakes

INGREDIENTS

• 4 tablespoons salted butter

• 1/4 cup canola oil

• 1/2 cup water

• 1 cup unbleached flour

• 1 cup granulated sugar

• 1/4 cup plus 2 tablespoons unsweetened natural cocoa powder (not Dutch-process)

• 3/4 teaspoon baking soda

• 1/8 teaspoon kosher salt

• 1 large egg

• 1/4 cup buttermilk

• 1 teaspoon pure vanilla extract

Collect all of the components.

Preheat the oven to 350 degrees Fahrenheit. Use paper or foil liners to line a 12-cup muffin tray.

Melt the butter, vegetable oil, and water in a medium saucepan over low heat. Sift together the flour, sugar, cocoa powder, baking soda, and salt in a large mixing basin. Add the melted butter mixture and beat on low speed with a handheld mixer until smooth. Add the egg and mix until combined, then add the buttermilk and vanilla and beat until smooth, scraping down the sides of the bowl as needed.

Fill the prepared muffin tins about three-fourths full with the batter.

Bake the cupcakes for about 25 minutes, or until they are springy and a toothpick inserted into the center comes out clean. Allow the

Allow the cupcakes to cool slightly before transferring them to a cooling rack to cool entirely. Cupcakes should be frosted and topped as desired. (See recipes for Chocolate Frosting).