Perfectly Chocolate Cupcakes
Makes 24-27 cupcakes
2 cups sugar1 ¾ cups all purpose flour
¾ cup unsweetened cocoa (I use Ghirardelli)
1 ½ teaspoons baking power
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Line muffin tin with paper liners. Heat oven to 350 degrees.
In large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
Stir in boiling water. Batter will be thin, this is correct.
Fill liners 2/3 full with batter.
Bake cupcakes for 22-24 minutes.
Cool completely on wire rack before frosting.
Vanilla Cream Cheese Frosting
1 stick (8 tablespoons) unsalted butter, set out for 10 minutes8 oz cream cheese, directly from the fridge
1 teaspoon vanilla extract
4 cups powdered sugar
1-4 tablespoons heavy whipping cream (can use milk)
Place butter in large mixing bowl and blend slightly.Add cream cheese and blend until combined about 30 seconds.
Add vanilla extract and powdered sugar and blend on low speed until combined.
Increase speed to medium speed and beat until it begins to get fluffy.
Slowly add the heavy cream, little bit at a time until desired consistency is met. (I use 1 tablespoon to pipe on frosting)
Beat until fluffy, about 1 minute.
Use at once or keep refrigerated.
This recipe comes from glorious treats blog. Her blog is such eye candy and the recipes are soo good!