"Perfectly Chocolate" Chocolate Cup Cake

Inspired from here

Serves 30 Cupcakes

Ingredients:

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

Method:

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). 

Note: 

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; 

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

Yields 2 cups frosting

Ingredients:

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

Method:

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.