Here’s a classic one for you.
These days, it’s all too easy to go down to your local bodega or grocery store and pick up a boxed cupcake or cake mix. And while there is a time and a place for a quick fix [big/little week in sororities comes to mind], there is something to be said for taking the homemade route.
It’s kind of like being in a dark room and not really realizing it until someone turns on the light. Sure, boxed mixes are good, but once you’ve had a homemade cupcake…. Lets just say your world will be a lot brighter after these.
This chocolate cupcake not only has a deep chocolate flavor, but it’s so moist it basically begs to be consumed with a glass of milk on hand. It’s still crumbles perfectly in your mouth, and chocolate buttercream icing is the perfect glue to hold it all together.
Take ten extra minutes to make your next batch of cupcakes extra special. You won’t regret it.
Makes approximately two dozen
From Joy of Baking
½ c. butter
1 c. sugar
2 t. vanilla extract
1 1/3 c. all purpose flour
2 t. baking powder
¼ t. salt
1 c. boiling water [use half milk or all milk for an EXTRA special cupcake]
½ c. unsweetened cocoa powder
Combine the boiling water and cocoa powder, and whisk until smooth. Set in the fridge to cool.
Mix the dry ingredients together. Cream together the butter and sugar. Add eggs one at a time. Add vanilla and stir.
Slowly add half the flour to the butter + sugar. Add the water + cocoa powder, mix, and add the remaining flour. Mix until well incorporated.
Pour into cupcake liners and bake for 16 – 20 minutes, until the top is slightly golden and a toothpick comes out clean.