I have been making these chocolate cupcakes forever.  My children request them every year for their birthdays.  What I love about this recipe is that it requires only one bowl and it’s pretty foolproof.  The frosting I sometimes use for this recipe comes from the fine folks at Betty Crocker. Yes, I use store-bought frosting sometimes and I LOVE it! But, if I’m feeling fancy, I’ll make my own.  The chocolate buttercream I make for these cupcakes is rich, decadent and very easy to whip up!

Ingredients:

• 2 cups all-purpose flour
• 1 cup cocoa powder, sifted
• 2 cups sugar
• 1 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup warm water

For the frosting:

• 1 1/2 cups butter, softened
• 1/3 cup Dutch-processed cocoa powder
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp sea salt

Method:

1. Preheat oven to 350F.  Grease or line a muffin pan with paper liners.
2. In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda and salt.
3. Add the eggs, milk, vegetable oil, vanilla and warm water.  Stir until fully combined.
4. Pour batter into muffin cups, filling each about two-thirds full.
5. Bake for 22-25 minutes, until a toothpick inserted into the centre of a muffin comes out clean.
6. Cool completely before frosting.
7. For the frosting: using an electric mixer fitted with the paddle attachment, whip the butter until it is light and nearly doubled in volume.  This should take about 10 minutes.
8. Add the cocoa powder and mix until incorporated.
9. Reduce mixer speed to low and slowly add the powdered sugar, one half cup at a time, until desired consistency is reached.
10. Add the vanilla and salt and mix until fully combined.

*Yield: About 18 cupcakes