Valentine’s Day Cupcakes- Chocolate of Course

Chocolate cupcakes are the best.  Dark chocolate cupcakes are better.

When you have as many kids as I do everyday is a party.  Since we homeschool we plan parties, just like the kids in school do, for the different holidays.  Valentines Day is big around here for a couple of reasons.  One, it is the chocolate holiday, and who doesn’t like that? And, two, Amanda 9my grandaughter) and Shiloh (my daughter) have birthdays, February 16th and 21st.  Valentine’s Day sort of eases us into the birthday baking extravaganza.

When I had more time on my hands we also used to celebrate President’s Day with a special baked dessert.  I am thinking of doing that this year…we will see how it pans out..I would kind of like to do a cherry rolled cake.

Anyway.  The cupcakes were chocolate with the cream cheese icing I wrote about on the Red Velvet cake post.  Fantastic!

This cake is moist and easy to make. Dense chocolate flavor comes from the use of Hershey’s Special Dark Cocoa.  If you want to use another type of cocoa go ahead, but nothing makes it as rich as the dark.

2 c sugar1 c Hershey’s Special Dark Cocoa

1/4 tsp salt

1 c sunflower oil

2 eggs

1 tsp vanilla

2 tsp baking soda

2 c warm water

2 1/4 c sifted flour

Preheat oven to 350F

Combine sugar, salt, cocoa, and oil in a bowl and beat until well blended. Add eggs, one at a time, beating after each addition. Beat in vanilla.

Combine the baking soda and the water. Add to cocoa mixture alternately with the flour, beginning and ending with flour. Pour into cupcake cups.Bake for about 25 minutes, or until cakes test done.  About 16, depending on size.