chocolate cupcakes

If you, like me, love the texture of cake made from boxed mix (it's okay to admit it) but still prefer being able to say, "Oh, yes, they're made from scratch," then this is the cupcake recipe for you. I'd tried a whole bunch of butter-based recipes before finally realizing that the secret to that boxed fluffiness is oil. These come out way lighter than their buttery counterparts, and as long as you don't overfill your muffin cups (which I have done multiple times before and it always leads to heartbreak), you'll have the softest, most delightful little chocolate cupcakes you can imagine. 

ingredients:

1 1/2 c AP flour

2/3 c cocoa powder

1 c sugar

1/3 c brown sugar

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 eggs

1/3 c oil

1 tsp vanilla extract

2/3 c whole milk

1/2 c hot water

directions:

Preheat oven to 350 degrees. Line 18-24 cupcake wells with paper liners.

In a large bowl, whisk together all the dry ingredients. In a liquid measuring cup, combine eggs, oil, vanilla, and milk. Add these wet ingredients to the dry ingredients, stirring until just combined. Slowly stir in water.

Pour batter into lined pan, filling each cup about 2/3 full. DO NOT OVERFILL.

Bake about 15-18 minutes, until a toothpick inserted in a cupcake comes out clean. Cool completely before frosting.

(source: Bakerella)