I know it’s been a while since I posted. I have missed you all. I certainly hope that in my 3 month brake I didn’t lose all my loyal readers, but if so, I totally understand. I really enjoyed the time off, but all of a sudden I felt the need to start baking again and re-connecting with my long lost readers. Thanks to all who have supported me and continue to support me! It means the world! Now onto the food:
I don’t know if I’ve posted this recipe before, I can’t seem to find this particular one. But this is definitely my go-to recipe for Chocolate Cupcakes. I got this recipe from my Mom and it is so versatile. You can add whatever you like or leave it as it is, either way it is delicious! Â It works out perfectly every time and it is the perfect combination of texture and moistness. I love to add some mini chocolate chips to the batter and you get that extra richness that I happen to like.
I hope you enjoy it as much as I do!!!
makes 2 dozen
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups granulated sugar
6 tablespoons unsweetened cocoa
1 teaspoon vanilla
3/4 cups vegetable oil
1 cup cold water
In a medium bowl, sift together the flour, baking soda, salt, sugar and cocoa. Set aside. Using a mixer, beat the eggs, vanilla, oil and water until well blended. Slowly add the dry ingredients until well incorporated. Scoop evenly between 24 lined muffin cups and bake at 375 degrees for about 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Frost with your favorite frosting. Here is my favorite:
2 oz. cream cheese, at room temperature
2 tablespoons butter, at room temperature
4 1/2 cups confectioner’s sugar
1/4 cup milk
1 teaspoon vanilla extract
Using a mixer, beat the cream cheese and butter until creamy. Add 2 cups of the sugar and mix until well combined. Add the remaining sugar, milk and vanilla extract. beat until fluffy.