So easy to prepare and they ALWAYS come out soft and moist. Best recipe EVER!
INGREDIENTS:
2 cups pf sugar
1 - 3/4 cups of all-purpose flour
3/4 cup of cocoa powder
1 - 1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
DIRECTIONS:
Prepare cupcake tin with cupcake liners. Heat over to 350°F or 176°C.
Stir together dry ingredients (sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake for 25 - 28 minutes ( depends on your oven )or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire racks. Cool completely.
FOR FROSTING (chocolate ganache):
250 gr. Dark chocolate
1 cup of heavy cream (whipping cream)
2 tablespoons of butter
Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, remove from heat and pour over the chopped chocolate and butter, stir until smooth.
Allow the ganache to cool slightly before dipping the top of the cupcakes in it. For a fluffy frosting, allow it to cool until thick, then whip with a whisk until light and fluffy.
