MARTHA'S CHOCOLATE CUPCAKES & GLAZE

YIELDS 18

INGREDIENTS

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tablespoons safflower oil

1 teaspoon pure vanilla extract

.

PREPARATION
1. Preheat oven to 350°. Line standard muffin tins with paper liners.

2. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.

3. Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.

.

CHOCOLATE GLAZE (YIELDS 1 cup)
.

INGREDIENTS

2/3 cup heavy cream

4 ounces bittersweet chocolate, finely chopped

1 tablespoon corn syrup

.

PREPARATION
Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Use immediately.