Cupcake Ingredients (Yield, 12 cupcakes)
4 TBS butter
1/4 cup canola oil
1/2 cup water
4 ounces semi-sweet chocolate chips (You can use any flavor, I prefer Hershey's Special Dark or semi-sweet)
1 cup flour
1 cup sugar
1/4 cup plus 2 TBS cocoa powder
3/4 tsp baking soda
1/8 tsp salt
1 large egg
1/4 "whole" milk (Don't use skim, must be whole or buttermilk)
1 tsp vanilla extract
First, using a double-boiler, melt the chocolate chips. (I use a sauce pan and a heat-safe glass bowl) In another sauce pan set to low heat, melt the butter with the oil and water.
Preheat oven to 350, spray cupcake liners. In a large bowl, sift the flour, sugar, cocoa powder, baking soda and salt. To another bowl (The mixer bowl) add the melted chocolate chips, the water-oil-butter mixture and beat on low speed until smooth. Add the egg and beat until incorporated. Next add the milk and vanilla and continue to beat until smooth. Slowly add the dry ingredients until incorporated.
Pour the mixture into the liners and bake on center rack for about 20-25 minutes. Let cool and then frost.
Frosting Ingredients
1 stick softened butter
1 brick of cream cheese
2 1/2 cups powder sugar
1 tsp vanilla
4 ounces semi-sweet chocolate chips.
Again using the double-boiler, melt the chips. Cream together the butter and cream cheese, then add the chocolate. Add vanilla and turn the mixer from medium to low and slowly add the powdered sugar (You can use up too 3 cups of sugar). It will ice easier if you let it cool in the refrigerator for 30 minutes before icing the cupcakes.
4 TBS butter
1/4 cup canola oil
1/2 cup water
4 ounces semi-sweet chocolate chips (You can use any flavor, I prefer Hershey's Special Dark or semi-sweet)
1 cup flour
1 cup sugar
1/4 cup plus 2 TBS cocoa powder
3/4 tsp baking soda
1/8 tsp salt
1 large egg
1/4 "whole" milk (Don't use skim, must be whole or buttermilk)
1 tsp vanilla extract
First, using a double-boiler, melt the chocolate chips. (I use a sauce pan and a heat-safe glass bowl) In another sauce pan set to low heat, melt the butter with the oil and water.
Preheat oven to 350, spray cupcake liners. In a large bowl, sift the flour, sugar, cocoa powder, baking soda and salt. To another bowl (The mixer bowl) add the melted chocolate chips, the water-oil-butter mixture and beat on low speed until smooth. Add the egg and beat until incorporated. Next add the milk and vanilla and continue to beat until smooth. Slowly add the dry ingredients until incorporated.
Pour the mixture into the liners and bake on center rack for about 20-25 minutes. Let cool and then frost.
Frosting Ingredients
1 stick softened butter
1 brick of cream cheese
2 1/2 cups powder sugar
1 tsp vanilla
4 ounces semi-sweet chocolate chips.
Again using the double-boiler, melt the chips. Cream together the butter and cream cheese, then add the chocolate. Add vanilla and turn the mixer from medium to low and slowly add the powdered sugar (You can use up too 3 cups of sugar). It will ice easier if you let it cool in the refrigerator for 30 minutes before icing the cupcakes.
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