Basic Chocolate Cupcakes
Our neighborhood pig roast was this weekend and for the first time ever we were assigned to bring desserts. My dad asked me to make cupcakes – something simple everyone would like – so I decided to revisit the simple chocolate cupcakes and actually make them delicious.
I took the Hershey’s Chocolate Cake recipe I used for my peppermint cupcakes for these because out of the 3 chocolate cupcake recipes I’ve tried, that one is by far the best – moist, chocolatey, and just all around delicious. Then I topped it with a simple buttercream and mini chocolate chips. I don’t care how informal the event is, I refuse to make ugly cupcakes now – especially after how poorly my original chocolate cupcakes looked.
These were the first thing from the dessert table to disappear! I call that a success!
Ingredients
- 2 cups sugar
- 1 3/4 cup flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 stick butter (1/2 cup)
- 2-3 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F and line cupcake trays with paper lining
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 16-20 minutes or until wooden pick inserted in center comes out clean.
- To make the frosting Cream the butter and slowly add the powdered sugar
- Add the vanilla, then stir in milk until frosting has reached the desired consistency