When my dear friend R’s son got admission in the college of his choice, I was really excited. I had made up my mind to bake some Chocolate Cup Cakes for him and give it the day he was leaving. I was half way through making the batter when I realised that I got the days mixed up. 🙁 This was one of those weeks where I completely lost track of what day of the week it was. My friend and son were to leave on Friday and I had plans to give the cake on Thursday. I was under the impression that it was Thursday till I saw my son in his Friday uniform.I was so disheartened and upset.

As I was half through the process, thought it would be better to finish what I started. As the Boiled Chocolate Icing was already prepared, all I had to do was bake the cakes and do the decoration. It turned out to be a blessing in disguise, as I had some unexpected visitors that day. They loved the cupcakes so much that I packed a few for them.

I got the recipe for the cupcakes from Life, Love and Sugar. This recipe is definitely a keeper. 🙂

Super Soft Moist Chocolate Cupcakes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 16 cupcakes

Ingredients

  

• 1 cup Flour
• 1 cup Sugar
• 6 tablespoons Cocoa powder
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 large Egg
• 1/2 cup Buttermilk
• 1/2 cup Vegetable oil
• 1/2 cup Hot water
• 3/4 teaspoon Vanilla

Instructions

 

• Preheat oven to 160C.
• In a bowl, tip in the flour, sugar, baking soda, cocoa powder and salt.Mix well.
  
• In another bowl, tip in the vegetable oil, buttermilk, hot water, vanilla and egg, in another bowl.
  
• Mix well.
  
• Add the wet ingredients to the dry ingredients and mix until well combined.
  
• Pour the batter into the cupcake liners/moulds about half way.
• Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  
• Cool completely before doing the icing.