Chocolate Cupcake Experiment No. ( Can't count anymore!)

I recently purchased MARTHA STEWART'S BAKING HANDBOOK and found this recipe, which uses vegetable oil instead of butter. I substituted that with canola oil and the end product was amazing.

It was a chocolatey cake, and healthy too. Nice texture as described in the book. The slightly different recipe is availabe online yielding the ultimate result as well.

One Bowl Chocolate Cake from marthastewart.com

Ingredients

Makes 2 eight-inch square or 3 eight-inch round layers ( but I got 24 medium cupcakes instead)

Unsalted butter, for pans, optional for individual baking liners
1 1/2 cups unsweetened cocoa powder, plus more for pans,optional for individual baking liners
3 cups all-purpose flour
3 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups buttermilk
3/4 cup vegetable oil
* 1 1/2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Butter round or square cake pans, and line bottoms with parchment; butter parchment, and dust with cocoa.
2. Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.
3. Divide batter among prepared pans. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes for 8-inch layers, depending on amount of batter.
4. Let cakes cool in pans on a wire rack for 20 minutes, then remove from pans and cool completely, right side up on rack.