Also known as: “My mom didn’t like you anyway, cupcake” Well she didn’t… get over it.
This is one of my favourite recipes. Passed down from a great aunt and part of my cookbook in Chapter Two: They Break It, You Bake It! It’s a great chocolatey moist cupcake, covered in Mom’s Best-Ever Icing. What’s not to love? Chocolate and cupcakes are a staple in my household and a great go-to recipe for that guy Mom just isn’t begging that you bring home for her to meet. Yep, you guessed it: this recipe will apply to more than one guy!
Courtesy of The Happy Baker, Erin Bolger.
ingredients
Cupcakes
Icing
directions
Preheat oven to 350F (175C).
Line cupcake tin, makes 20-24 cupcakes.
In a large bowl sift together dry ingredients. Add eggs, vegetable oil, vanilla, and buttermilk. Beat with a mixer on medium speed for a couple of minutes until smooth and silky. Stir in boiling water until blended.
Fill muffin tins with batter; bake in oven for 22-25 minutes. Let cool.
Combine the butter, cocoa and hot water.
Gradually add the icing sugar until smooth and creamy. Ice cupcakes and enjoy!
Store cupcakes in an air tight container in a cool dry place. Best eaten within a couple of days.