Do you like frosting? I don’t. Most people do, but I generally scrape it off. These cupcakes are delicious without frosting. They’re moist, chocolately and sweet. The Ghirardelli chips are heavy & fall to the bottom of the cupcake, almost making a crust. Delicious. It’s actually the same recipe I used for the Chocolate Panda Cupcakes, but I added the chocolate chips.
I got my replacement Black Beauty in the mail yesterday (!!) but another beautiful thing about these cupcakes is you don’t even need a mixer, just a whisk.
Source: Bakerella, with an addition
Makes: 24 cupcakes
1 1/2 cups flour
2/3 cup cocoa
1 1/3 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup oil
1 teaspoon vanilla
2/3 cup milk
2/3 cup hot water
Preheat oven to 350 degrees.
Fill cupcake tray with cupcake liners.
In a large bowl, mix dry ingredients together with a wire whisk.
Add eggs, oil, vanilla and milk and mix until combined.
Add hot water and mix.
Fill cupcake liners about 3/4 full.
Bake for 15-17 minutes.