Tuesday, July 9, 2013

"Perfectly Chocolate" Chocolate Cup Cake

Serves 30 Cupcakes
Sugar - 2 cups
All Purpose Flour - 1 3/4 cups
Unsweetened Cocoa Powder - 3/4 cup
Baking Powder - 1 1/2 tsps
Baking Soda - 1 1/2 tsps
Salt - 1 tsp
Eggs - 2
Milk - 1 cup
Vegetable/Canola Oil - 1/2 cup
Vanilla Extract - 2 tsps
Boiling Water - 1 cup

Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
Frost with PERFECTLY CHOCOLATE FROSTING(recipe follows). 

ONE-PAN CAKE: Grease and flour 13x9x2 - inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack.  Frost.
ROUND CAKE: Grease and flour two 9-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; 

Yields 2 cups frosting
Butter or Margarine - 1/2 cup(1 stick)
Unsweetened Cocoa Powder - 2/3 cup
Powdered Sugar - 3 cups
Milk - 1/3 cup
Vanilla Extract - 1 tsp

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. 


  1. What a decadent and moist looking cupcake! My son's birthday is coming up and I'll have to keep this in mind for his party.

    1. Try it out and let me know your feedback.