DARK CHOCOLATE CUPCAKES
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YEILD 30 cupcakes
PREHEAT
oven to 350°F.
Prepare
12-muffing pan with paper liners.
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In bowl of electric mixer, measure and blend well:
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2 cups sugar
1¾ cups
flour
¾ cup cocoa
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
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In a batter bowl, whisk together:
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2 eggs
1 cup milk
½ cup sunflower oil
2 tsp pure vanilla extract
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Pour
liquid ingredients into dry ingredients and mix on medium speed for about 2 minutes.
Remove
bowl from mixer.
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Add:
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1 cup
boiling water
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Stir the
boiling water into the batter just until blended.
The batter will be thin.
Pour
batter into prepared muffin pans. Fill liners about ¾ full.
Bake
cupcakes in preheated oven for 12 to
14 minutes.
After one or two minutes, carefully remove the cupcakes from the pan and cool completely on a wire rack.
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