I finished reading Wicked Appetite by Janet Evanovich yesterday, and was inspired to make cupcakes. I have always used other people’s recipes for cakes, but yesterday, I created a chocolate cupcake that is possibly THE best, most tender and tasty cupcake EVER. The problem now? Naming it:
Val’s Chocolate Heaven in a Cupcake?
Chocolate Chiffon Cupcakes?
Divine Chocolate Cupcakes?
Oh, this makes about 30 cupcakes.
Val’s Chocolate Heaven Cupcakes:
2 c. sugar,
2 c. flour,
1 c. baking cocoa,
1 1/2 tsp. baking soda,
1 tsp. kosher salt,
2 tsp. vanilla,
2 eggs (slightly beaten),
1 1/4 c. buttermilk,
1/2 c. vegetable oil,
1 c. boiling water,
confectioner’s sugar (for sprinkling).
Preheat oven to 350. Line cupcake tins with paper liners, spray with non-stick spray. In a a large bowl, sift flour, baking soda, baking cocoa, salt, and sugar. Add buttermilk, 2 eggs, vanilla, and oil. Beat until well mixed. Stir in boiling water. Fill about cupcake liners about 3/4. Bake for 20 minutes. Cool on cooling rack. Sprinkle with sugar and eat up!