User Reviews

emmisme

Excellent taste even though I screwed up and put an entire stick of butter instead of just half.  Now I'm anxious to make the recipe again with the RIGHT measurements!

ldzelenak

I made a double batch which was enough for two 9x2 rounds. The cake was easy to make and came out moist, not too sweet and with good chocolate flavor. Frosting was a little rich/bitter for me. Next time I would use some milk chocolate or semi-sweet to make it a little sweeter. I filled the layers with 7 minute frosting and it was just like the hostess cupcakes! I will definitely be using the cake recipe again.

emluken

Perfect chocolate cupcake recipe.  Rises nicely, interior is moist but not dense, and makes exactly one dozen!

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directions

1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
3. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
4. Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired.