Birthday Cupcakes: Chocolate

I don’t like to use cake mixes because, for one, they use a lot of genetically modified foods in them and I just am not comfortable with that. I mean, glowing in the dark would be cool and all but I am afraid of growing an extra foot.  My mouth might not be able to handle three of them.

Finding a cake recipe that is good, quick, and moist is one of life’s challenges.  I really liked this one.  It is from my vintage copy of  Farm Journal’s Country Fair Cookbook.  It was easy, delicious, and moist.  The only problem I had was that it said it made 24 cupcakes and it only made 12.  Which was not a problem because 12 was all I wanted.

 Best Ever Chocolate Cupcakes

1 1/2 c flour

1/2 c cocoa

1 tsp baking soda

1/4 tsp salt

1/2 c unsalted butter

1 1/2 c sugar

2 eggs

1 tsp vanilla

1/2 c buttermilk (I used sour milk)

1/2 c hot water

sift dry ingredients together.

Add water to milk

Cream butter and sugar until light and fluffy.  Add eggs one at a time beating well after each addition.  beat in vanilla.  Add flour mixture alternately with milk and water  mixture.

Spoon into cupcake liners and bake at 350 for 15-20 minutes.

Cool and frost.

Frostings you might like:

Dorie Greenspan’s Buttercream

Cream Cheese Frosting

Bittersweet Chocolate Frosting 

Wilton Classic Decorators Frosting