Chocolate. Chocolate + cake. Chocolate + cake + frosting. Chocolate + cake + frosting + in your mouth. Yes, we are talking about chocolate cupcakes.

Cupcakes are personal. They are single serving.  You don’t have to share. You shouldn’t share.

I don’t think it’s possible to share these ones. With a decadent chocolate cake and a rich chocolate butter cream there’s nothing better, I promise.

YIELD: 16 (36 mini) servings PREP TIME: 20 minutes

BAKE TIME: 21 minutes TOTAL TIME: 41 minutes

INGREDIENTS:

• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/3 cup canola oil
• 2 teaspoons vanilla extract
• 1/2 cup buttermilk
• Chocolate Buttercream

DIRECTIONS:

1. Pre-heat oven to 350 degrees and line muffin tin.
2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Combine eggs, granulated sugar, brown sugar, oil, and vanilla extract.
4. Mix half of egg-mixture into flour-mixture, add 1/2 of the butter milk; once combined add remaining egg-mixture then add buttermilk. Chocolate batter will form.
5. Pour batter into liners and bake until center has set.
6. Once removed from oven allow to cool and then frost with your choice of frosting + decorate.

NOTES:

• Recipe adapted from Sally’s Baking Addiction (my favorite blogger 🙂 ).
• Make sure ingredients are at room temperature.
• Decorate with your favorite toppings — be creative!

Friends, remember: no matter how hard life gets, chocolate will always exist. 🙂

❤ ,

Hira