These chocolate cupcakes are sure to be a hit at your next birthday party, church event or mid-week family dinner! It’s totally worth your time to make chocolate buttercream frosting.
Unfortunately, these cupcakes were made from the last minute request by our 7-year-old. His teacher’s birthday is tomorrow and he wanted to bake her a special treat. Who am I to deny such a sweet request?
Hopefully, she won’t mind the “not-as-yummy store-bought frosting that tastes like vanilla but is bright red” that I found in the back of my pantry. She’s a Georgia Bulldog fan, so I’m pretty sure we can pull it off!
Happy Baking!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 cool time |
| Servings |
cupcakes
|
Ingredients
- 2 cups sugar
- 1 3/4 cup All purpose flour
- 3/4 cup Cocoa powder
- 1 1/2 teas Baking powder
- 1 1/2 tsp Baking soda
- 1 tsp salt
- 2 eggs
- 1 cup Milk
- 2 tsp Vanilla extract
- 1/2 cup Canola oil
- 1 cup Boiling water
- Frosting
- Cupcake Liners
Ingredients
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Instructions
- Heat oven to 350 degrees
- Prepare muffin tins by inserting cupcake liners.
- In a large mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt. Mix thoroughly. Use the whisk attachment if using your electric mixer.
- In a separate smaller bowl, mix together eggs, milk, oil and vanilla. Pour liquid mixture into dry ingredients.
- Whisk for 2 minutes.
- Carefully, stir in boiling water. (Batter will be very thin)
- Pour fully mixes batter into prepared muffin tins.
- Bake for 20 minutes or until fully cooked.
- Allow to cool in the pan for 10 minutes and then carefully move the cupcakes to finish cooling on a rack.
- Top with your favorite frosting.
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