How is it, I ask you, that a recipe this easy would be THIS GOOD? These cupcakes are a breeze to throw together, yet they are moist and delicious. And the frosting... don't even get me started on the frosting...pure chocolaty yumminess!
The original recipe for the cupcakes makes 3 dozen, so I've scaled it back to make just 2 dozen. However, I sometimes make this recipe into a chocolate layer cake, and when I do that I usually just make the larger-sized batch. Either way though, this recipe is a keeper!
Chocolate Cupcakes with Rich Chocolate Frosting
Cupcake recipe adapted from Zoe Bakes
Frosting recipe adapted from Food.com
Makes 24 cupcakes
For the cupcakes:
2 cups sugar (or honey sucanat)
2 cups all purpose flour (or 10 oz Soft White wheat flour)
3/4 cup cocoa powder
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup oil
2 teaspoons vanilla extract
1 cup hot coffee
Preheat your oven to 350º. Line tins with cupcake papers.
In a large bowl combine dry ingredients. Whisk until thoroughly mixed. Set aside.
In a separate bowl whisk together the eggs, milk, oil, and vanilla until well mixed. Add wet ingredients to dry ingredients. Whisk until batter is smooth. Slowly pour in hot coffee. Whisk until fully blended and smooth, about 2 minutes. (The batter will be runny).
Evenly distribute batter between the 24 muffin cups, (filling them 2/3 - 3/4 of the way full). Bake until toothpick comes out clean, about 18-20 minutes. Allow to fully cool before frosting them.
For the frosting:
1/2 cup (1 stick) butter, softened
2 2/3 cups confectioner's sugar, sifted
1/3 cup half and half (or milk)
1 1/2 teaspoons vanilla extract
3/4 cup unsweetened cocoa powder, sifted
In the bowl of an electric mixer cream the butter. Sift in confectioner's sugar and cocoa powder. Add vanilla and half and half. Beat until frosting is smooth and creamy. (If you find the frosting is a little thick, add a small amount of additional half and half). Spread a generous amount onto each cupcake. Enjoy!