Best Cake Recipe: Chocolate Cupcakes
Though not as colorful as my Rainbow Cake Recipe, this Chocolate Cupcakes Recipe is a hit with grown-ups and kids–these are so moist and delicious!
I’ve been making this same recipe since I was 19 years old. Other cupcake recipes have come and gone, but none have compared to this one.
I always pair it with a Vanilla Buttercream Frosting. Yum!
Chocolate Cupcakes Recipe
Print Chocolate Cupcakes Recipe
Rating: 51
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 1 1/2 Cupcakes (I usually get around a dozen plus one or two)
Serving Size: 1 Cupcake
These delicious cupcakes are from The Complete Guide to Country Cooking, Reiman Publications, 1998.
I know a couple of Indiana town bookstores where you could probably look for a copy! It's one of my go-to cookbooks.
Ingredients
- 1 Cup Boiling Water
- 1 Cup Mayonnaise (real mayo, not a sub)
- 1 teaspoon Vanilla Extract
- 2 Cups Flour
- 1 Cup Sugar
- 1/2 Cup Baking Cocoa
- 2 teaspoons Baking Soda
- Frosting
Instructions
- In a mixing bowl, combine Water, Mayonnaise, and Vanilla Extract.
- In a separate bowl, combine Flour, Sugar, Cocoa, and Baking Soda and add to the mix.
- Beat until well mixed.
- Fill greased or paper-lined cupcake cups 2/3 full.
- Bake 350* for 20-25 minutes or until toothpick near the center comes out clean.
- Cool for 10 minutes in pan, then remove to wire racks.
- Frost when cool with your favorite frosting.
- Store in the refrigerator.
Notes
These should be stored in the refrigerator.
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