Chocolate Cupcakes

Printed from: www.grandmotherskitchen.net

Ingredients

Makes 24 cupcakes (or (2)9-inch layer cakes)

Chocolate Cupcakes:

1 3/4 cups all purpose flour

1 teaspoon salt

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 cup cocoa powder

1 cup granulated sugar

2 eggs

1/2 cup pure virgin coconut oil (or another light oil of your choice, do not use olive oil)

1 cup milk

2 teaspoons pure vanilla extract

1 cup boiling water

Cream Cheese Frosting:

8 ounces cream cheese, at room temperature

1/2 cup butter, at room temperature

1 cup confectioners' sugar

1 teaspoon pure vanilla extract

Directions

Chocolate Cupcakes Directions:

1. Preheat oven to 350 degrees F. Put the liners into the muffin tins.

2. Sift flour into a large bowl. Add Salt, baking powder, baking soda, cocoa powder and sugar. Stir together with a fork and remove any lumps. Set aside.

3. In a medium mixing bowl beat the eggs with a fork until creamy. Add the vegetable oil, milk and vanilla and continue to mix with a fork until creamy and well incorporated.

4.Use an electric mixer on medium speed and mix the wet ingredients into the large bowl of dry ingredients. Add the boiling water to the mixture and continue to beat until well incorporated.

5. Divide the batter into the prepared baking cups.

6. Place into the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center come out clean. (If baking cakes it will take 30-35 minutes to bake)

7. Remove from the oven and let sit for a few minutes in the muffin tins then transfer the cupcakes to a cooling rack. Let cool completely before frosting.

Cream Cheese Frosting Directions:

1. Using an electric mixer beat the cream cheese until smooth.

2. Add the butter and beat in. Use a rubber spatula to scrape down the sides as needed.

3. Add the confectioners' sugar and vanilla and beat until creamy.

4. Frost the cooled cupcakes.