We all have those ‘go-to-receipes’ that just seem to always work & are super easy, don’t we? I often don’t plan to bake, unless it is for a special occasion. It just seems to happen depending upon my mood of the day & what the little munchkins are up to. Sometimes I like to be adventurous, & other times I just want to wipp something up super quickly. These cupcakes are those one-bowl kinda cupcakes that has minimal mess but all the super chocolate cupcake goodness. Nothing is compromised in that department. The original recipe is found here. Enjoy x
INGREDIENTS:
3 cups sugar
3 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder, plus more for pans
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk, room temperature
3/4 cup vegetable oil
2 large eggs
1 1/2 teaspoons pure vanilla extract
DIRECTIONS:
STEP 1
Preheat oven to 350 degrees. Line standard muffin cups with paper liner. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.
STEP 2
Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool in pans on wire racks, 5 minutes, then transfer cupcakes to racks and let cool completely. Frost as desired.
