Perfectly Chocolate Cupcakes

These cupcakes are indeed incredibly rich in their chocolate flavor and are very moist. It was surprising to see the batter be so runny, but nevertheless, they fluff up quite nicely while baking. I topped these with buttercream frosting.

Original recipe here: http://www.glorioustreats.com/2010/04/recipe-perfectly-chocolate-cupcakes.html

Ingredients:

(makes 24-27 standard sized cupcakes)

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa (best quality available)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract (best quality available)

1 cup boiling water

Directions:

• Line muffin tin with paper liners.  Heat oven to 350*F.
• In a 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 (the batter will be thin, don’t worry, this is right).
• Fill liners 2/3 full with batter.  (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
• Bake cupcakes for aproximately 18-22 minutes.
• Cool completely on wire rack before frosting.
• Recipe source- Hershey’s