So anyways, I volunteered to bring dessert, but honestly I was so looking forward to said meatballs that I was having trouble feeling inspired. Fruit cobbler (...ehh) pound cake with blackberry sauce (...ehh) chocolate something. Yeah. Chocolate cupcakes... that...could...work...
London and I hopped on our bike and picked up sprinkles, cocoa and coconut flakes, and behold the results. Pretty decent. Considering I never make cupcakes.
But what really made it was this chocolate cake recipe that my Mom clipped out of a magazine ages ago and had passed on. Nothing mysterious about it, nothing complicated, nothing over the top devils-triple-chocolate-gooeyness about it. Just perfect chocolate cake that stays moist for days. Not that it ever lasts long enough to know...
I don't own cake pans (I know!) so I always turn this into cupcakes.
Perfect Chocolate Cupcakes
cupcake liners, makes about 30 cupcakes
1 ½ cups unsweetened cocoa powder, plus more for pans
3 cups all-purpose flour
3 cups sugar
1 TBSP baking soda
1 ½ tsp baking powder
1 ½ tsp salt
3 large eggs
1 ½ cups buttermilk (I used a scant less than 1 1/2 cups of milk and added a tsp of vinegar to sour it. Just let it sit a couple of minutes...
1 ½ cups hot water
¾ cup vegetable oil
1 ½ tsp vanilla extract
- Preheat oven to 350 degrees and fill your tins with cup liners.
- Sift cocoa, flour, sugar, baking soda, baking powder, and salt into mixer bowl. On low, stir in eggs, buttermilk, hot water, oil, and vanilla; beat until smooth, about 2 minutes, scraping bowl as necessary.
- I use regular muffin tins and bake for about 15 minutes, just make sure to test them