ONE BOWL CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350. Grease 24 muffin cups - or line them with papers and don't grease them. Combine the boiling water and the cocoa in a bowl. Stir until no lumps remain. Set aside. Combine all of the remaining dry ingredients in a bowl. Sift and set aside. Combine all of the remaining wet ingredients. Add these to the cocoa mixture. Stir together. Place the dry ingredients in a mixing bowl. Add the wet ingredients. Beat on low speed about 3 min. scraping the bowl as needed. The batter will be very liquid-y. Divide the batter among 24 cups, filling each about 2/3 full. Bake, rotating pans if necessary, until a cake tester comes out clean, about 20-25 min. Transfer pans to a wire rack to cool, and remove the cupcakes from the pan as soon as they are not too hot to touch. Cool completely. (these can be made up to 3 days ahead and refrigerated if they are well wrapped). **Note: if you are using Dutch-process cocoa (that is, cocoa treated with alkali) use the full amount of baking soda. If you are using natural cocoa, reduce the baking soda to 2t.** This can also be made two 8 inch pans - although it will take about 40 min. to bake.