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.